BY MUNYARADZI BLESSING DOMA in Masvingo

Government says Zimbabwe’s ambition must be to transform its rich culinary heritage into a distinctive, authentic and competitive tourism product while creating opportunities for enterprise development and economic empowerment.

Chief Director in the Ministry of Tourism and Hospitality Industry, Tarirai Musonza, said gastronomy was no longer simply about food, but an important part of the visitor experience and a viable business opportunity.

Musonza was speaking at Urban Lifestyles Hotel in Masvingo during the Gastronomy Tourism Masterclass, held as a build-up to the Sanganai/Hlanganani Dzimbahwe World Tourism Expo.

“Our ambition must be to ensure that Zimbabwean cuisine becomes a distinctive, authentic and competitive tourism product while creating opportunities for enterprise growth and economic empowerment,” said Musonza.

She added that it was important to innovate and work together to turn the country’s culinary heritage into a stronger product, a viable business sector and a greater contributor to economic transformation.

Musonza said Zimbabwe had a rich culinary heritage that could be transformed into tourism products, restaurants, culinary experiences, packaged foods, events and other enterprises capable of creating markets and livelihoods.

She further revealed that the country’s culinary resources included indigenous grains, traditional vegetables, locally produced livestock, wild fruits, herbs and diverse food preparation methods.

“Gastronomy is no longer simply about food. It is an important part of the visitor experience, a vehicle for preserving our heritage and, importantly, a business opportunity.”

Musonza further revealed that government had developed a Gastronomy Strategy aimed at providing a framework for the development of gastronomy as a tourism cluster.

The strategy seeks to strengthen the entire value chain, from farmers and food producers to chefs, hospitality establishments, communities and entrepreneurs, while creating an enabling environment for investment, innovation, skills development, market access and enterprise growth.

Musonza said the approach was to move from food being viewed largely as a cultural asset to being recognised as a commercial tourism product.

She said this presented opportunities for young people, women, farmers, chefs and entrepreneurs to establish businesses around traditional cuisine, culinary tourism, food festivals, farm-to-table experiences, indigenous food products, catering, restaurants and value-added food products.

“In doing so, we can retain more value within local communities and strengthen the contribution of gastronomy to the tourism economy,” she said.

Musonza also recognised the role being played by First Lady Dr Auxillia Mnangagwa in promoting Zimbabwean gastronomy through the National Traditional Cook-Out Competitions and her continued promotion of local cuisine.

“Zimbabwe is fortunate to have a strong champion of gastronomy in Her Excellency the First Lady of the Republic of Zimbabwe, Dr Auxillia Mnangagwa.

“Through the National Traditional Cook-Out Competitions and her continued promotion of Zimbabwean cuisine, Her Excellency has elevated gastronomy as an important expression of our national identity, culture and heritage.”

Musonza further revealed that Zimbabwe’s hosting of the First UN Tourism Regional Forum on Gastronomy Tourism for Africa in Victoria Falls in 2024 had further positioned the country at the forefront of the continent’s gastronomy tourism discourse.

She said the event had demonstrated the potential of food to drive destination competitiveness, innovation and community development.

The Gastronomy Tourism Masterclass was building on that momentum, with the focus now shifting from appreciation to action.

This includes documenting and preserving indigenous culinary knowledge, strengthening farm-to-table linkages, improving food safety and quality, modernising presentation while retaining authenticity, and developing commercially viable Zimbabwean gastronomy products.

Government is also supporting the institutionalisation of gastronomy through the planned Africa International Tourism Academy on Culinary Arts in Victoria Falls.

Musonza revealed that the academy would promote skills development, research, innovation and industry linkages, in line with Zimbabwe’s Heritage-Based Education 5.0 thrust.

She encouraged participants at the Masterclass, including chefs, culinary experts, hospitality practitioners, farmers, food entrepreneurs, academics, students and development partners, to use the platform to build partnerships and identify practical business opportunities.