Tourism Minister Widiyanti Putri Wardhana said at a press conference on Monday that the initiative reflects the government's commitment to advancing national tourism.
She emphasized that Indonesia's culinary wealth is more than just flavors — it is an ecosystem involving farmers, fishers, chefs, businesses, food enthusiasts, and the wider public.
According to her, the farm-to-table concept in gastronomy plays a vital role in driving the economy by creating jobs through community-based tourism.
"Synergy is crucial to create authentic experiences with added value," she noted.
Wardhana described Indonesian cuisine as a valuable national asset that can be leveraged to attract tourists.
"Culinary is the nation’s valuable asset which can be utilized to attract tourists and have them experience Indonesia's gastronomy," she said.
She also highlighted growing international recognition for Indonesian dishes. Citing TasteAtlas, she said Indonesian cuisine now ranks seventh globally and first in Southeast Asia, while six Indonesian cities were recently included in the "100 Best Food Cities" list.
Agoda’s data for June–July 2025 also placed Indonesia among the world's top five culinary destinations, alongside Japan, Thailand, Vietnam, and Malaysia.
As part of WIG 2025, the ministry will launch the Indonesia Gourmet Guide on September 25, a reference for tourists seeking culinary experiences across the country. The guidebook is intended to promote Indonesia as a world-class food destination.
The program will also host "WIG Talk" in Bali, bringing together key opinion leaders and international media to discuss five major topics on gastronomy and the food and beverage industry. In addition, the "Artisan Food Market" will showcase dishes from five renowned Balinese restaurants and 15 local artisanal vendors.
The ministry plans to expand WIG by offering culinary tourism packages across various regions.
"We aim to involve international chefs to do food demos and knowledge and recipe exchange," Wardhana said.
Chairperson of the Indonesia Gastronomy Network, Vita Datau, welcomed the initiative, expressing hope that it will inspire regional leaders to spotlight their local culinary assets.
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Translator: Hreeloita Dharma Shanti, Mecca Yumna
Editor: Anton Santoso
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