Culinary tourism in Thailand: A sustainable approach to promoting Thai cuisine as a global attraction by 2030

Sirivadhanawaravachara, Aphisavadh (2025) Culinary tourism in Thailand: A sustainable approach to promoting Thai cuisine as a global attraction by 2030. World Journal of Advanced Research and Reviews, 26 (2). pp. 1512-1527. ISSN 2581-9615

Culinary tourism has emerged as one of the globe's fastest-growing niches in the international tourism industry, with food and gastronomy increasing as key drivers of travel. In this regard, with its rich culinary tradition and regional variations, Thailand is an outstanding gastronomic travel destination. In this essay, culinary tourism as a tool of sustainable development in Thailand in terms of promoting Thai cuisine as an international brand by 2030 is explored. Thai cuisine as a combination of the indigenous flavor and the influence from the adjacent cultures reflects the national social and cultural values. With a growing global demand for authentic culinary experiences, Thai cuisine has gained global recognition for its distinctive flavors, use of fresh herbs, and balance of taste. The article highlights the cultural significance of Thai food, its global image, and the significance of sustainable food practices in the tourism sector. Through embracing sustainable food systems, food waste management, and local food heritage, Thailand can enhance its culinary tourism products while promoting environmental sustainability and cultural exchange. The proposed approach is centered on a business model that integrates advocacy cooking classes, promotion of food authenticity, and support for local communities. This sustainable approach will not only enhance Thailand's status as a leading gastronomic destination but also assist in ensuring that culinary tourism is useful in supporting the nation's long-term socio-economic and cultural development.