12 | TOURISMKELOWNA.COM Earning Canada’s first and only UNESCO Creative City of Gastronomy designation signals more than culinary excellence; it recognizes a city and region where agriculture and innovation are deeply intertwined. The UNESCO framework recognizes cities that leverage food to strengthen community well-being, culture and economic resilience, and it requires long-term commitment to sustainability and cross-sector partnership. “Gastronomy tells the story of our resilience, our sustainability efforts and the identity we’ve built as a region,” explains Nicolle Gomez de Sousa, Director of Business Development, Tourism Kelowna. That lens also becomes a platform for dialogue about climate, innovation, Indigenous stewardship, entrepreneurship and global trade. FAST FACTS: KELOWNA’S UNESCO DESIGNATION An initiative led by the City of Kelowna, Westbank First Nation, Tourism Kelowna and Okanagan College, in partnership with growers, producers, chefs, entre- preneurs, technology leaders and indus- try stakeholders. Aligned with the United Nations’ 17 Sustainable Development Goals, strengthening a resilient and future-focused food system and regional economy. Respects and promotes the traditional culinary knowledge, ingredients and practices of the syilx/ Okanagan people. Cultivates a shared gastronomic identity rooted in food, wine, craft beverages, festivals, markets and community events. CANADA’S CREATIVE CITY OF GASTRONOMY Kelowna is a living ecosystem of expertise, sustainability and collaboration. “Our designation as a UNESCO Creative City of Gastronomy isn’t just about our amazing and varied wineries and restaurants. It’s about everything that goes into our food and wine scene—it’s the people, our place and the passion that’s grown here,” adds Gomez de Sousa. “A benefit of hosting a meeting or conference in Kelowna is the ability to draw on national leaders in many sectors,” Gomez de Sousa adds. “We have winemakers that can talk about the blend of art and science, or the creative approaches and problem solving they use to get around the obstacles that weather and nature throw at them every year.” “In our community we have leading scientists, producers, growers, researchers and other leaders who are inventing new ways of growing, preparing and creating products that we share with the world.” CULTIVATING CONNECTION Innovation Centre Chef Michael Bufett PHOTOS: DAVID MCILVRIDE; ANDREW STRAIN; INNOVATION CENTRE; OKGO
