On September 9, an online webinar titled “Gastronomic Tourism in Russia: Regional Experience and Development Pathways” was held, organized by the Russian Union of the Travel Industry (RST) in collaboration with the platform Mitt Connect. The event brought together over 50 experts, representatives of regional administrations, and tourism centers from across the country to discuss how cuisine is becoming a powerful driver of tourist flows and economic growth.
The focus was on successful cases of developing gastronomic identity in Russian regions. Participants explored how local products, culinary festivals, and branding the “taste of a destination” attract tourists and shape new travel routes.
Leonid Gelibterman, Member of the RST Board and Chairman of the RST Committee on Gastronomic Tourism, delivered a keynote presentation, emphasizing:
“Gastronomic tourism is one of the most dynamic segments of the modern travel industry. Russia has enormous potential — from Caucasian cheeses to Kamchatka seafood. Our task is not just to preserve these traditions, but to make them recognizable on the world map.”
Regional representatives shared their hands-on experience in developing gastronomic tourism:
Daria Ulko, First Deputy Director of the Autonomous Non-Profit Organization «Agency for Hospitality of Amur Region», spoke about promoting Amur cuisine through event projects and collaboration with local producers. Special attention was given to wild-grown ingredients and ethnocultural heritage.
Natalia Pritykina, Director of the Baltic Higher School of Gastronomy (Kaliningrad Oblast), shared insights on training professionals for the gastronomic industry and integrating regional products — from amber salt to Königsberg culinary traditions — into modern gastroroutes.
Alexander Zhuravlyov, Head of the Kamchatka Exhibition and Tourism Center, presented a case on promoting “Pacific Cuisine”, demonstrating how local seafood, wild berries, and indigenous traditions are becoming the foundation of the peninsula’s tourism brand.
The discussion particularly highlighted the need for synergy between business, government, and media, as well as the development of infrastructure — from logistics to digital platforms promoting regional flavors.
The webinar served as an important platform for knowledge exchange and shaping a unified agenda for the development of gastronomic tourism in Russia.
The recording of the event is now available — highly recommended for anyone involved in tourism, hospitality, culinary arts, and regional development:
https://app.mitt-connect.com/public/post?id=d2e10b8b86b941a78979f0b7cf4addf8&vendorId=f1a5a539-e738-4b56-be0b-c9d509871af4
The focus was on successful cases of developing gastronomic identity in Russian regions. Participants explored how local products, culinary festivals, and branding the “taste of a destination” attract tourists and shape new travel routes.
Leonid Gelibterman, Member of the RST Board and Chairman of the RST Committee on Gastronomic Tourism, delivered a keynote presentation, emphasizing:
“Gastronomic tourism is one of the most dynamic segments of the modern travel industry. Russia has enormous potential — from Caucasian cheeses to Kamchatka seafood. Our task is not just to preserve these traditions, but to make them recognizable on the world map.”
Regional representatives shared their hands-on experience in developing gastronomic tourism:
Daria Ulko, First Deputy Director of the Autonomous Non-Profit Organization «Agency for Hospitality of Amur Region», spoke about promoting Amur cuisine through event projects and collaboration with local producers. Special attention was given to wild-grown ingredients and ethnocultural heritage.
Natalia Pritykina, Director of the Baltic Higher School of Gastronomy (Kaliningrad Oblast), shared insights on training professionals for the gastronomic industry and integrating regional products — from amber salt to Königsberg culinary traditions — into modern gastroroutes.
Alexander Zhuravlyov, Head of the Kamchatka Exhibition and Tourism Center, presented a case on promoting “Pacific Cuisine”, demonstrating how local seafood, wild berries, and indigenous traditions are becoming the foundation of the peninsula’s tourism brand.
The discussion particularly highlighted the need for synergy between business, government, and media, as well as the development of infrastructure — from logistics to digital platforms promoting regional flavors.
The webinar served as an important platform for knowledge exchange and shaping a unified agenda for the development of gastronomic tourism in Russia.
The recording of the event is now available — highly recommended for anyone involved in tourism, hospitality, culinary arts, and regional development:
https://app.mitt-connect.com/public/post?id=d2e10b8b86b941a78979f0b7cf4addf8&vendorId=f1a5a539-e738-4b56-be0b-c9d509871af4