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From 8 to 16 October, the World Food Forum (WFF) 2026 took place at the Food and Agriculture Organization of the United Nations (FAO) Headquarters in Rome, Italy, exploring the transformation of agrifood systems, with a focus on youth, science, innovation and investment. The UNESCO Creative Cities Network (UCCN) Secretariat organized the session “Youth-Led Innovation for Urban Gastronomy: Macao, UNESCO Creative City,” in collaboration with Macao, a UNESCO Creative City of Gastronomy since 2017.
Building on longstanding cooperation between the UCCN Secretariat and Creative City of Macao, as well as the established collaboration between the UCCN and WFF, the session highlighted how culture, creativity and local knowledge can contribute to more sustainable and inclusive urban food systems. Through initiatives such as the Young Chefs Programme and Sustainable Gastronomy Week, these partnerships promote knowledge exchange, capacity-building and collaboration across sectors and generations.
Gastronomy remains a living tradition, continually shaped and reimagined by new generations. Young people have an important role to play in driving creativity and innovation while ensuring that culinary knowledge and practices continue to evolve.
Denise BaxSecretary of the UNESCO Creative Cities Network
Macao: Connecting culinary heritage, education and innovation
Shaped by a long history of cultural exchange, Macao’s distinctive gastronomic identity reflects the meeting of culinary traditions and influences. Macanese fusion cuisine represents an important expression of the city’s cultural identity and intangible heritage, demonstrating how food can preserve historical connections while continuing to evolve.
As Macao approaches the tenth anniversary of its designation as a UNESCO Creative City of Gastronomy, the session reflected on the city’s achievements and development throughout its UCCN journey, bringing Macao Government Tourism Office (MGTO)academic expert from University of Tourism (UTM), cohorts from Young Chefs Programme, representatives from the International Institute of Macau and Macanese Gastronomic Brotherhood.
Macao’s distinct flavor can be experienced through our food. As we prepare to celebrate the tenth anniversary of our designation as a UNESCO Creative City of Gastronomy, we renew the commitment to preserving our culinary traditions while bringing in new ideas and empowering young talent to continue leveraging gastronomy as a driver of sustainable development for our destination.
Maria Helena Senna de FernandesDirector of Macao Government Tourism Office (MGTO)
The ongoing collaboration between the UCCN Secretariat and MGTO on the forthcoming research report titled “Culture and Creativity for Sustainable Development: The Case Study of Macao as a UNESCO Creative City of Gastronomy” was also highlighted. Foreseen for launch in 2027, the report will provide an in-depth, place-based analysis of Macao’s experience within the Creative Cities Network, examining its achievements, challenges and opportunities while generating insights and recommendations relevant to other member cities.
Other activities include the launch of a new “Cantonese Cuisine Database”, in addition to the existing Macanese Cuisine Database, an official digital platform launched in 2020 to document, preserve and promote the city’s rich culinary knowledge. Other representatives also share about culinary arts tertiary education programmes, and professional training programmes that equip young people with hospitality skills promoting sustainable approaches, and as well as community initiatives such as cooking videos, recipes and children’s books for promotion.
Together, these contributions demonstrated how Macao’s gastronomy is sustained through a combination of public policy, education, professional development and civic engagement, creating opportunities for knowledge transmission and innovation across generations.
Giving youth a place at the table
The session also featured a moderated conversation between two young chefs who are participating in the 2026 Young Chefs Programme. They explored their experiences of mentorship, professional development and culinary practice, as well as their aspirations for the future of gastronomy and sustainability.
Their perspectives highlighted the importance of combining formal education with hands-on experience, professional relationships and opportunities to build networks. The exchange demonstrates how young people can contribute to culinary heritage not only as learners, but as practitioners and innovators that bring new ideas, skills and perspectives to its continued development.
From local experience to shared futures
The exchanges at the World Food Forum 2026 highlighted the value of connecting local experiences with broader international dialogue. Through the UNESCO Creative Cities Network, cities can share knowledge, exchange good practices and develop partnerships that respond to common challenges. By placing young people at the heart of these efforts, cities can help ensure that culinary traditions remain living, evolving expressions of cultural identity, while creating new opportunities for inclusive and sustainable urban development.
