Victoria Falls Positioned as Zimbabwe’s Gastronomy Tourism Hub

Victoria Falls is emerging as the centre of Zimbabwe’s drive to establish gastronomy as a major tourism product, with Government positioning the resort city as a hub for culinary skills, innovation, research and investment.

The push is being anchored by plans to establish the Africa International Tourism Academy on Culinary Arts in Victoria Falls, which will focus on skills development, research, innovation and stronger links between the culinary industry and academia.

Speaking at the Gastronomy Tourism Masterclass held on the sidelines of the Sanganai/Hlanganani/Dzimbahwe World Tourism Expo in Masvingo, Chief Director in the Ministry of Tourism and Hospitality Industry, Tariro Musonza, said Zimbabwe must harness its rich culinary heritage to strengthen the country’s tourism offering.

Zimbabwe has already laid the groundwork for that ambition by hosting the First UN Tourism Regional Forum on Gastronomy Tourism for Africa in Victoria Falls in 2024.

The forum positioned Zimbabwe at the forefront of Africa’s gastronomy tourism conversation, highlighting the potential of food to strengthen destination competitiveness, stimulate innovation and create opportunities for communities.

Musonza said the focus must now shift from recognising Zimbabwe’s culinary heritage to turning it into commercially viable tourism products.

“Our approach is therefore to move from food as a cultural asset to food as a commercial tourism product,” she said.

The planned culinary academy in Victoria Falls is expected to play a key role in Zimbabwe’s gastronomy ambitions, developing the skills and knowledge needed to support a growing culinary tourism industry.

The academy will promote skills development, research, innovation and industry linkages, in line with Zimbabwe’s Heritage-Based Education 5.0 thrust.

Musonza said Zimbabwe’s indigenous grains, traditional vegetables, locally produced livestock, wild fruits, herbs and traditional cooking methods offer a rich base for developing new tourism experiences.

These can include culinary tours, traditional restaurants, food festivals, farm-to-table experiences, catering, packaged foods and other value-added products.

Government has developed a Gastronomy Strategy aimed at strengthening the entire value chain, from farmers and food producers to chefs, hospitality establishments, communities and entrepreneurs.

The strategy seeks to unlock opportunities for investment, innovation, skills development, market access and enterprise growth.

Musonza said Zimbabwe must strengthen the links between its culinary heritage and the tourism economy by documenting indigenous food knowledge, improving food safety and quality, strengthening farm-to-table linkages and modernising presentation without compromising authenticity.

The strategy also presents opportunities for young people, women, farmers, chefs and food entrepreneurs to build businesses around Zimbabwean cuisine.

Musonza also recognised First Lady Dr Auxillia Mnangagwa for championing Zimbabwean cuisine through the National Traditional Cook-Out Competitions and her continued promotion of traditional foods.

She said the initiatives had elevated gastronomy beyond food, making it an important expression of Zimbabwe’s national identity, culture and heritage.

“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.”»

With Victoria Falls already one of Zimbabwe’s flagship tourism destinations, Government is now seeking to add another dimension to the visitor experience — making the resort city a gateway to the taste, traditions and culinary identity of Zimbabwe.