Quanzhou, a city in southeast China's Fujian Province, has launched an initiative to become a UNESCO Creative City of Gastronomy. This status, part of UNESCO's Creative Cities Network, recognizes cities that use creativity as a strategy for sustainable urban development. Quanzhou aims to achieve this recognition through a comprehensive plan that leverages its rich culinary heritage, abundant local resources, and thriving food industry.
The city's strategy for becoming a UNESCO Creative City of Gastronomy includes expanding its catering industry, promoting local delicacies, and enhancing its food-related infrastructure. With a strong foundation in the food sector, including renowned products like Anxi oolong tea and Yongchun vinegar, Quanzhou is positioning itself as a culinary hub. The city has also enlisted expert consultants to guide its efforts and plans to significantly grow its catering market by 2027.
Gastronomy-Inspired City Aspirations
Quanzhou Wants to Become a UNESCO Creative City of Gastronomy
Trend Themes
1. Culinary Tourism Expansion - Quanzhou's pursuit of UNESCO Creative City status presents an opportunity to elevate culinary tourism, attracting food enthusiasts worldwide.
2. Local Specialty Promotion - Leveraging products like Anxi oolong tea and Yongchun vinegar can drive global recognition and demand for Quanzhou's local specialties.
3. Smart Food Infrastructure - Investing in advanced food-related infrastructure could enhance efficiency and sustainability within Quanzhou's growing catering industry.
Industry Implications
1. Tourism and Hospitality - Integrating gastronomy into tourism strategies can create unique travel experiences, setting Quanzhou apart as a premier destination.
2. Culinary and Food Services - Expansion in the catering industry and promotion of local delicacies can stimulate economic growth and innovation within culinary and food services.
3. Consulting and Advisory Services - The engagement of expert consultants highlights the potential for a thriving market in strategic urban and regional culinary development.