Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.
Uganda is set to integrate gastronomy into its upcoming 10-year tourism strategy, drawing inspiration from insights shared at the recent UN Regional Tourism Forum on Gastronomy, held in Zimbabwe. Lilly Ajarova, CEO of the Uganda Tourism Board (UTB), revealed this development during a recent interview.
The country’s culinary landscape is flourishing, with increasing interest from entrepreneurs and the private sector. Restaurants featuring Ugandan cuisine are becoming more common in urban areas, making local dishes more accessible.
Agrotourism is also on the rise, supported by new guidelines that promote farm-to-table experiences. Additionally, cultural villages offering hands-on traditional cooking experiences are becoming popular, enhancing Uganda’s diverse tourism attractions.
The UTB is also prioritizing the development of its MICE (Meetings, Incentives, Conferences, and Exhibitions) sector, with significant infrastructure projects underway. New hotels from international brands such as Hilton and Marriott are being built to meet growing demand.
In August, the UTB plans to launch a new Marketing Strategy aimed at positioning Uganda as a top-tier tourism destination.
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