Vietnam Poised to Become a Popular Global Food Tourism Destination with the Launch of the VGC Project at theRESTAURANT Leadership x FoodTreX 2024 in Ho Chi Minh City: Here’s What You Need to Know!

Vietnam has officially launched its ambitious journey to establish itself as the new “Gastronomy Capital of the World,” with the unveiling of the VGC Project at the theRESTAURANT Leadership x FoodTreX 2024 event. Held at Van Lang University in Ho Chi Minh City, the event brought together prominent industry leaders, culinary experts, government representatives, and international organizations to discuss and advance Vietnam’s growing culinary tourism scene.

The VGC Project, an integral part of the nation’s strategic plan, aims to position Vietnam at the forefront of global gastronomic tourism by showcasing its unique and diverse culinary heritage. This launch event served as the cornerstone of the project, where international experts and leaders in the food and beverage (F&B) industry came together to shape Vietnam’s future as a leading culinary destination.

The conference, which took place on November 27, 2024, was organized by the Vietnam Food and Beverage Ecosystem (VFBE) in collaboration with Van Lang University (VLU), and the World Food Travel Association (WFTA). It featured a combination of strategic discussions, panel sessions, and workshops, all focused on promoting Vietnam’s cuisine globally and further developing the country’s culinary tourism industry.

Key Strategic Focus: Manpower, Media, and Economy

At the core of the VGC project are three strategic pillars that will guide Vietnam’s ascent into the global culinary spotlight:

1. Manpower – Developing Resources & Collaboration: One of the key objectives is to develop a skilled workforce to meet the growing demands of the global culinary tourism industry. Discussions centered around strengthening managerial and leadership capabilities in the restaurant and hospitality sectors. Partnerships with international networks such as the National Restaurant Association (NRA) and the World Association of MasterChefs (WAMC) will create training programs and career development opportunities that will elevate Vietnam’s culinary workforce.
2. Media – Promoting the Cultural Value of Vietnamese Cuisine: The VGC project also aims to leverage strategic media partnerships to promote the rich and diverse flavors of Vietnamese cuisine. Speakers at the event discussed how the country could build its global culinary brand by emphasizing its distinct culinary identity. The goal is to position Vietnam as a must-visit destination for food tourism enthusiasts, enhancing its reputation and visibility on the international stage.
3. Economy – Culinary Economic Development: This pillar focuses on creating economic opportunities through food tourism. By promoting sustainable “green” gastronomy practices and integrating technology into the F&B sector, Vietnam aims to drive business growth, increase productivity, and support local economies. The panel discussions explored the potential for local restaurants to thrive while contributing to the nation’s culinary tourism growth.

Event Highlights and Keynote Presentations

The event kicked off with a vibrant and culturally rich performance, symbolizing the fusion of Vietnam’s culinary traditions with modern innovation. This artistic expression set the tone for the discussions and panels that followed, showcasing the country’s culinary hospitality and rich traditions.

One of the key moments of the event was the partnership signing ceremony, which marked several bilateral agreements and collaborative efforts aimed at advancing Vietnam’s culinary tourism. The agreements were made with several international organizations, including the World Association of MasterChefs (WAMC) and the National Restaurant Association (NRA). These partnerships will facilitate resource sharing, knowledge exchange, and collaborative initiatives that will elevate Vietnamese cuisine on the global stage.

Insights from Industry Leaders

During the conference, keynotes and panel discussions covered a range of important topics related to culinary tourism and Vietnam’s aspirations to become the global gastronomic capital.

Professor Dr. Luu Duan, an academician at the International Academy of Food Science and Technology, discussed the philosophical roots of Vietnamese cuisine and how it can be developed sustainably in the context of global integration. His keynote emphasized the need for a deep understanding of Vietnam’s culinary heritage while balancing innovation and sustainability.

Mr. Chu Hong Minh, the founder and CEO of VFBE, shared the project’s strategic vision, stressing that the VGC project was not just about showcasing food but about creating a dynamic ecosystem for innovation, cultural exchange, and global collaboration in the culinary world. He highlighted the significance of positioning Vietnam as a central hub for culinary talent, both in terms of chefs and food entrepreneurs.

Erik Wolf, founder of the World Food Travel Association (WFTA), expressed strong support for the VGC project, emphasizing Vietnam’s immense potential to become a top culinary destination. He noted that food tourism was increasingly being recognized as a vital part of the broader tourism industry, offering sustainable economic opportunities while celebrating the culture and identity of the host destination.

Culinary Tourism: A Driving Force for Economic and Cultural Growth

The importance of culinary tourism in the global travel landscape has grown significantly in recent years. According to the World Food Travel Association, food is now the third most important reason why people travel, after sightseeing and visiting family and friends. This makes the VGC project a timely and strategic initiative for Vietnam, as it seeks to tap into the growing trend of culinary tourism.

The event also featured a VIP luncheon entitled “Taste Vietnam,” where over 30 Vietnamese dishes were served, offering a gastronomic exploration of the country’s diverse culinary landscape. The luncheon was attended by industry experts, international guests, and culinary celebrities, further reinforcing Vietnam’s status as a rising culinary powerhouse.

A Bright Future for Vietnam’s Gastronomy

The VGC project is a multi-faceted approach to promoting Vietnam’s culinary identity and boosting its tourism sector. By leveraging international partnerships, fostering local innovation, and engaging with global culinary communities, Vietnam is poised to establish itself as a global leader in gastronomic tourism.

As the project progresses, it is expected to not only enhance Vietnam’s standing in the global tourism market but also create lasting economic, cultural, and social impacts for local communities, particularly in rural areas where traditional food production and culinary arts are integral to local culture and livelihoods.

With the support of international partners, academic institutions, and the culinary community, the VGC project is set to make Vietnam a premier gastronomic destination by 2030, cementing its place on the global culinary map.