Grove and Meadow at the UNWTO Forum: Shaping the Future of Gastronomy Tourism
- natashasstraker
- Mar 28
- 3 min read
Grove and Meadow is on a mission to revolutionise food systems by unlocking extraordinary flavour and nutrition, all while preserving the rich culinary heritage we’ve nearly forgotten. That is why we have been invited to speak at the United Nations World Tourism Organization (UNWTO) Forum!
For those who may not be familiar, the UNWTO is the leading international body dedicated to shaping the future of global tourism - one that is regenerative, inclusive, and sustainable. This year, the forum in Tanzania, is diving deep into the transformative power of gastronomy tourism, exploring how food can be a force for cultural preservation, economic empowerment, and ecological regeneration.
And this is exactly where we come in!
Bringing our Food Beyond the Plate Philosophy to a Global Stage
At Grove and Meadow, we don’t just see food as fuel - we see it as a living, breathing part of a much larger system. Food connects us to place, history, health, and even the unseen ecosystems beneath our feet. Through our work, we are reviving ancient grains, rediscovering forgotten crops, and championing traditional processing techniques that not only unlock deeper flavour and nutrition but also regenerate soil health and biodiversity.
We believe that gastronomy tourism is about more than just eating - it’s about experiencing a culture through its food stories, its land, and its traditions. And, at the same time an compelling way in which to support local conservation efforts.
Did you know millet has four times the protein content of rice, a low glycemic index rating, is high in vitamin B, rich in polyphenols AND essential micronutrients!
That’s why we’re honoured to be speaking on the panel “Building Ecosystems for Gastronomy Tourism Success.” This discussion will bring together experts from across the world to explore how food, farming, and tourism can work together to create rich, meaningful, and regenerative travel experiences.
Part of our contribution to the panel is our experience in building a Living Food Campus in Kenya, set within a 30-year-old biodynamic farm. This campus isn’t just a place - it’s an ecosystem of ideas, innovation, and culinary education for chefs, farm leaders and food-curious community members. In our beautiful wooden classroom we train and inspire these groups to embrace nutrient-dense, heritage-driven cooking that tells the story of a place through its food and enables them to reduce their 'foodprint' on return.
We firmly beleive that gastronomy is a tool for conservation and regeneration. The food we choose to procure and serve in hotels, lodges, and restaurants matters. By choosing biodiverse, local, and regeneratively grown ingredients we can help to restore ecosystems while creating unforgettable dining experiences for travelers. Chefs really do hold the power to lead a food systems revolution!
Why This Matters for the Future of Travel & Food
The future of tourism isn’t just about what we see - it’s about what we taste, what we learn, and how we connect with the places we visit. Imagine a world where travelers don’t just consume food but experience it as a gateway to understanding culture, tradition, and nature.
At Grove and Meadow, we believe in shifting the way we think about food - not as a commodity, but as a living system that has the power to heal people and the planet. By bringing these ideas to the UNWTO Forum, we hope to inspire more chefs, farmers, and tourism leaders to rethink how food can be an anchor for sustainability, conservation and ultimately deeper human connection with the more-than-human world.
Did you know, our food system is the biggest threat to wildlife
We’re thrilled to be part of this global conversation and can’t wait to share what we learn. Stay tuned for insights, reflections, and ways you can get involved in shaping a more connected, conscious food future!
Watch this little reel to get a better sense of who we are!
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