The opening ceremony of the 2nd edition of the Event on Iran and Food Tourism in the New Century was attended by the Cultural Heritage, Tourism, and Handicrafts Minister Ezzatollah Zarghami and a number of cultural and tourism officials.

The concept of food tourism encompasses art, love, knowledge, skill, and culture, said the minister.

When it comes to food tourism, branding is an important point to consider, he added.

Food from each region could become the tourism brand of that region and province through scientific and artistic work in this regard, he explained.

Traditionally, the food and beverages of some provinces are their brands, but this area has a lot of potential for expansion, he mentioned.

One of the important topics in low-cost tourism is food since the food is a large portion of travel expenses, so cheap food must be provided while maintaining quality for tourists as a whole to witness a boom in tourism, he stated.

The event, which was organized in collaboration with the private sector, aimed to provide a roadmap for national food to enter the international arena in alignment with tourism growth.

Food tourism and sustainable development, culture-oriented food tourism, food tourism, and knowledge-based products and food tourism marketing were discussed during the one-day event.

Back in May, an official with the tourism ministry announced that Iran is developing a national blueprint to boost gastronomy tourism, vowing to prepare for both domestic and international scenes.

“At present, together with private sector activists and other related agencies, we are developing a food tourism roadmap to achieve three outputs of the domestic and foreign tourism boom, and finally to launch a branding campaign,” he said.

Iran is the paradise of foodies. Every province and even every city of Iran has its specific delectable dishes. So, one can enjoy a wide range of foods here in Iran; and Kermanshah is one of the most popular places among foodies.

The cornerstone of every Persian meal is rice or Polo. Persian cuisine is, above all, about balance — of tastes and flavors, textures and temperatures. In every meal, even on every plate, you’ll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold.

No Persian meal is complete without an abundance of herbs. Every table is set with sabzi-khordan, a basket of fresh herbs, radishes, and scallions, which are eaten raw and by the handful, often tucked into a piece of fresh flatbread with a bite of feta, cucumber, or walnuts.

Experts believe that food tourism has become one of the most dynamic and creative segments of tourism and, at the same time, has naturally positioned itself as an element of diversification of tourism with a high impact on the promotion of sustainable development at the regional and local levels.

In 2020, Iran joined an online campaign launched by the UNWTO to promote gastronomy as an essential part of tourism. Iranian cuisine, usually dominated by fragrant herbs, varies from region to region. It principally accentuates freshness, deliciousness, and colorfulness.