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.