Gastronomy-Led Toursim Development in Nigeria: An Institutional Policy Framework for Economic Diversification

Abstract

Gastronomy as a concept has edge its way into prominence in food and tourism industry in recent years. This study sought to critically analyse gastronomy-led tourism with emphasis on proffering effective policy framework to the Nigerian government as well as business or private industries. The study utlised content analysis by critically reviewing extant literature in form of journals, textbooks, official documents as well as periodicals. The study found out that government has made some efforts to enhance gastronomy-led tourism practices by culinary art financing, vocational training in culinary acts that align with National Occupation Standards (NOS). Some of the key challenges faced by the government and stakeholders include unsanitary practices and inadequate monitoring, delay in passing the Food Safety and Quality Bill as well as other poor availability of infrastructures to aid gastronomy led tourism in Nigeria. The study recommended a unified, effective institutional environment, ensure global-standard safety, hygiene and service consistency and leveraging soft power for global market penetration.