Harare, (New Ziana) –The government has approved the Zimbabwe Gastronomy Tourism Strategy (2026–2030), designating the type of travel as a priority high-value product aimed at accelerating the transformation of the country into a competitive destination by 2030.
Announcing the decision during a post-Cabinet media briefing in Harare on Tuesday, the Minister of Information, Publicity and Broadcasting Services, Zhemu Soda, said the strategy was approved following a presentation by the Acting Chairperson of the Cabinet Committee on Economic Development who is also the Minister of Local Government and Public Works, Daniel Garwe.
He said Zimbabwe’s gastronomy tourism has emerged as a transformative force within the global tourism industry, positioning the country as a destination renowned for its rich traditional culinary heritage.
“Rooted in Ubuntu, the tradition of sharing meals is a symbol of care and hospitality, uniting communities and generations. Gastronomy tourism presents a practical and scalable pathway for delivering rapid socio-economic outcomes across communities and sectors. To this end, the Zimbabwe Gastronomy Tourism Strategy (2026 2030) provides a structured policy framework to guide the development, coordination and institutionalisation of gastronomy tourism across the tourism value chain,” he said.
Soda said the strategy seeks to develop contemporary culinary expertise and innovation to position Zimbabwe as a regional gastronomy tourism hub, while establishing gastronomy tourism as a driver of inclusive economic growth through stronger tourism value chains.
It also aims to diversify gastronomy tourism experiences that offer visitors authentic and immersive encounters, while preserving and promoting Zimbabwe’s cultural food heritage as a key contributor to tourism growth.
Soda said implementation of the strategy will be guided by principles that include preserving cultural heritage while encouraging innovation, promoting inclusivity through the empowerment of local communities and small businesses, strengthening partnerships between government, the private sector and communities, and adopting sustainable practices that support the long-term growth of Zimbabwe’s gastronomy tourism industry.
“The nation is being informed that the Zimbabwe Gastronomy Tourism Strategy (2026-2030) is anchored on several strategic pillars, among them development of contemporary culinary expertise and innovation that positions Zimbabwe as a regional hub for gastronomy tourism and the revival and institutionalisation of Service Excellence Schools.
“Other strategic pillars involve the strengthening of joint partnerships with research institutions, academia and communities, positioning gastronomy tourism as a catalyst for rural industrialisation and community development through the strengthening of tourism value chains, fostering sustainable gastronomic waste management practices and promoting Zimbabwe’s cultural food heritage as a key driver of tourism growth,” he explained.
As part of the strategy’s implementation, Government will fast-track the establishment and operationalisation of the National Tourism (Culinary Arts) Academy in Victoria Falls to strengthen skills development within the tourism and hospitality sectors.
“The academy will address skills gaps in professional culinary arts, food presentation, sustainable sourcing and gastronomy tourism management,” Soda said.
The strategy will be implemented under a comprehensive monitoring and evaluation framework aligned with the National Development Strategy 2, the United Nations Sustainable Development Goals and the African Union’s Agenda 2063 to ensure effective delivery of its objectives.
New Ziana
