The ministry of tourism has restated the federal government’s commitment to review existing tourism policies and standardise hotels master plan in order to improve standard of culinary skills in the country.

The minister of tourism, Lola Ade-John, said this on Thursday at the seventh edition of National Institute for Hospitality and Tourism (NIHOTOUR) annual master lecture series in Abuja.

The theme of the event was titled “Sustainable Food Production from Farm to the Table.”

Mrs Ade-John said that the government was reviewing some policies that would help to boost the tourism sector for sustainable growth and development.

According to her, the government is doing a lot to ensure that job creation is improved, as well as revenue for better practice as part of his ‘Renewed Hope’ Agenda’.

She urged stakeholders in the industry to ensure that they work with the government for effective achievement of the objectives.

She added that the government had engaged communities to practise better farming and food production for healthy living.

“Most importantly, we have been going around selling our doctrine as regard to tourism in all the communities across the country.

“Although we just started, we are making very good progress and the states are all excited. We get invitations to come and train people in the communities to prepare them for tourists.

“They are trained on local operators, tour operators, design of souvenirs, culinary skills and among others,” she said.

In his remarks, the director-general of NIHOTOUR, Nura Kangiwa emphasised the importance of addressing food security, quality and accessibility in the country.

According to him, the event is a testament to our commitment to academic excellence and professional development, serving as a platform for fostering knowledge and exchange in research and innovation in the field of hospitality and tourism.

” The theme of this year’s lecture series is timely and relevant, especially in the context of the government’s ongoing effort to enhance food production and distribution system in Nigeria.

“Focusing on sustainable practices from farm to table, we aim not only at improving the availability and affordability of our food culture and lifestyle.

”But also ensure the quality, standards and nutritional value of the products, we start by reaching our tables from all channels of the value chains,” she said.

The NIHOTOUR boss added that Nigeria, as a nation which is rich in agricultural resources, has the potential to become a key player in the global food market.

He said that these potentials could only be fully realised through systematic research, innovation and collaboration among various stakeholders.

He underscored the need for rigorous scientific inquiry and knowledge dissemination in the field of food production and management which has never been more pressing than now.

“It is interesting to know that gastronomy as a specialised brand and brand in tourism activity, amongst others, contributed to more than 118 million creative jobs.

“All of that translates to 3.8 per cent of global employment, as reported by WTC’s leaders, the World Travel and Tourism Council.

” Records also have it that for every 13 new tourists created, one job is created in every industry of the sectors.

” It is further estimated that tourism will continue to grow to 414 million jobs and 11.6 per cent of total employment by 2028,” he added.

Mr Kangiwa added that the hospitality and tourism sector had a specialised demand for occupational trade skills, to produce tourism content across almost all the socio-economic sectors.

“It is imperative to state that the frontier of knowledge through research is on course.

“Therefore, as we convene for this seventh edition of the annual Master Lecture Series, the scholars are endeavouring to renew collective commitment.

”The commitment that will advance sustainable food production practices and elevate the food culture and culinary standards in our nation,” he added.

He encouraged all the stakeholders to engage in thoughtful discussions, share best practices and inspire new initiatives that would propel Nigeria towards a brighter and more prosperous future of its culinary destination.

(NAN)