A new international report by Linkers examines how countries are using gastronomy to strengthen tourism, support economic development, and build a stronger international identity.
Can gastronomy help shape the future of a country?
According to the new Linkers Insights report, Global Gastronomy Outlook: Gastronomy as a State Strategy, the answer is increasingly yes.
The report explores how governments are beginning to look at gastronomy not only as part of culture or tourism, but as a wider strategic tool. When supported by long-term planning, gastronomy can help strengthen a country’s image, support local producers, create employment, encourage exports, attract investment, and generate greater economic value.
More than promoting a national cuisine
Food festivals, tourism campaigns, major events, and internationally recognised chefs can all bring attention to a country’s cuisine. But visibility alone is not enough.
Real impact comes when the different parts of the gastronomic sector work together: chefs, restaurants, farmers, producers, culinary schools, universities, professional associations, tourism organisations, businesses, and public institutions.
Linkers describes this as a gastronomic ecosystem: a connected system in which gastronomy can create value far beyond the restaurant industry.
Great food is only the starting point
A country may have outstanding chefs, rich traditions, and exceptional products. Turning those strengths into sustainable development also requires professional training, strong local food systems, cooperation between the public and private sectors, clear objectives, and long-term continuity.
Investing in people is central to this process. Alongside culinary techniques, the skills needed across the sector include leadership, business management, food safety, sustainability, languages, digitalisation, innovation, and customer service.
Different countries, different paths
Examples from Peru, South Korea, Denmark, Japan, Saudi Arabia, and Spain show that there is no single route to building international culinary influence.
Peru has developed gastronomy as a national project, while South Korea connects food with its wider cultural presence. Denmark has shaped an international identity around sustainability, innovation, and territory, and Japan brings culinary heritage together with modern development.
Saudi Arabia offers an emerging example of gastronomy supporting wider economic transformation. Spain demonstrates how leadership can grow through regional diversity, renowned chefs, restaurants, producers, and private initiative.
Despite their different approaches, these countries share an important idea: culinary success becomes more powerful when it is supported by a connected ecosystem and a long-term vision.
What remains after an event?
A campaign, congress, or culinary competition may attract visitors, media coverage, and online attention. But its real value can also be seen in what it leaves behind.
Has it strengthened professional training? Created opportunities for local businesses and producers? Supported tourism, employment, exports, or regional development?
Looking beyond immediate visibility makes it possible to understand whether an initiative has created lasting value for the wider sector.
The next era of gastronomic competitiveness
In the coming years, countries may increasingly compete not only through famous chefs, signature dishes, or leading restaurants, but through the strength and authenticity of their entire gastronomic ecosystems.
Heritage, education, innovation, sustainability, local production, and collaboration will all influence how national cuisines are developed and represented internationally.
Discover the international case studies, strategic models, and trends shaping gastronomy’s growing role in tourism, economic development, and global influence.
