Tsuruoka (Creative City of Gastronomy) - A local initiative to preserve traditional food culture while promoting sustainable local food production and gastronomy tourism.
Tsuruoka Creative City of Gastronomy Promotion Council 9-25 Babacho, Tsuruoka, Yamagata 997-8601,, Shonai region, Japan.
Availability, Accessibility, Vendor and Product Properties, Desirability, Norms and Preferences, Social Capital, Other (Please specify)
Local
Citizens/Consumers, Other (Please specify)
Ongoing
The policy addresses the preservation of traditional food culture, promotion of local food production, and development of gastronomy tourism. It has been achieved by supporting local farmers, promoting native crops, developing food tourism experiences, and fostering culinary innovation.
Tsuruoka's journey to becoming a gastronomy city began in the early 2000s with efforts to preserve its unique food culture and agricultural heritage. The city officially launched its bid to become a UNESCO Creative City of Gastronomy in 2011, marking the start of a focused strategy to develop its gastronomic identity. On December 1, 2014, Tsuruoka was officially designated as a UNESCO Creative City of Gastronomy, recognizing years of dedication to preserving traditional crops and culinary practices. This designation accelerated Tsuruoka's development as a gastronomy hub, leading to the establishment of various initiatives and organizations to promote local food culture, support farmers, and enhance gastronomy tourism. The creation of Tsuruoka as a gastronomy city was thus a gradual process that culminated in international recognition but continued to evolve and expand after the UNESCO designation.
The policy was formulated and monitored by the Tsuruoka City Government, along with the city administration local stakeholders, farmers and citizens of Tsuruoka were responsible for its successful implementation.
The city promotes local agricultural products, organizes food festivals, and supports culinary education programs. It has established partnerships between farmers, chefs, and researchers to develop innovative dishes using traditional ingredients. Measurable results include increased tourism, growth in local food businesses, and preservation of endangered crop varieties. The city aims to sustainably balance tradition and innovation while boosting its economy. However, some unintended effects may include increased pressure on local resources and potential over-commercialization of traditional practices. More specific data on outcomes would require current research to ensure accuracy.