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B.C.'s most delicious destination? I visited Canada's first UNESCO 'City of Gastronomy,' and that was just the start

  //food-wine.news-articles.net/content/2025/11/06 .. y-of-gastronomy-and-that-was-just-the-start.html
  Published in Food and Wine on Thursday, November 6th 2025 at 5:57 GMT by Toronto Star

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Vancouver: Canada’s First UNESCO City of Gastronomy and the Culinary Journey That Made It All Shine

When the Canadian city of Vancouver was announced as the first UNESCO City of Gastronomy in 2024, the world’s culinary community buzzed with anticipation. The designation, part of UNESCO’s International Cities of Gastronomy initiative, recognizes a city’s food culture as a living heritage that embodies tradition, innovation, and sustainable practices. In her feature for the Toronto Star, writer Maya Chan takes readers on an immersive tour of Vancouver’s vibrant food scene, weaving together personal anecdotes, historical context, and a deeper look at why the city’s cuisine deserves a place on the world’s most prestigious culinary map.

A UNESCO‑Backed Narrative

The article opens with a brief primer on UNESCO’s role in promoting gastronomy. As of 2023, the program had awarded the title to 24 cities worldwide, each chosen for a combination of culinary diversity, food-related cultural heritage, and community engagement. Vancouver’s bid was celebrated as a milestone for Canadian gastronomy, highlighting the city’s unique confluence of Indigenous ingredients, Pacific Rim influences, and a modern commitment to sustainability.

Maya refers readers to the official UNESCO page (https://ich.unesco.org/en/soc/1184) for a detailed explanation of the criteria and a list of all cities that have earned the honor. The page underscores the importance of food as a way of life and a source of community identity, which perfectly mirrors the spirit of Vancouver’s neighborhoods.

The Map of Flavor

Chan’s narrative is structured around a practical culinary itinerary, starting with the Old Village’s bustling farmers’ market. “We began at the Granville Island Public Market, where the scent of fresh seafood mingles with artisanal cheeses and hand‑made pastries,” she writes, setting the stage for a day of discovery. The market, she notes, showcases Vancouver’s Pacific Northwest bounty, from local salmon to wild berries, and serves as a launching pad for the city’s farm-to-table ethos.

The article then follows a route that takes the reader through the trendy Gastown district, where historic brick streets house innovative eateries that blend Korean BBQ techniques with Canadian beef, or where a Japanese ramen shop incorporates locally sourced tofu and seasonal vegetables. “The culinary cross‑pollination in Vancouver is not accidental; it is a reflection of the city’s multicultural population and its history as a trade hub on the West Coast,” Chan explains.

Signature Spots That Define the City

Key restaurants form the backbone of the piece. Maya highlights Miku, renowned for its aburi sushi, which is seared briefly over a flame to create a smoky aroma while retaining delicate textures. She cites Chef Mitsuo’s philosophy of “using the freshest local ingredients to bring a new perspective to classic Japanese dishes,” which illustrates the city’s commitment to marrying tradition with innovation.

Another standout is The Fish Counter, a no‑frills seafood shack that has earned a cult following for its simple yet extraordinary preparations. “I was astonished by how clean and pure the flavors could be when you let the ingredient speak for itself,” the author shares. This spot exemplifies Vancouver’s emphasis on sustainability, as the restaurant sources fish from local, responsibly managed fisheries.

For those craving a taste of Vancouver’s East Asian heritage, Chan recommends Din Tai Fung, a Taiwanese dumpling house that has become an icon for the city’s Chinese community. Yet, the author points out, it’s not just about the food; it’s about the stories of the immigrants who brought these recipes across the Pacific, weaving them into the broader tapestry of Canadian cuisine.

The article also visits Bottega, a charming Italian bakery that doubles as a community hub for Italian‑Canadian families. The bakery’s slow‑baked focaccia, made with a blend of locally milled wheat and olive oil sourced from a nearby farm, serves as a reminder of how traditional European techniques can thrive in a North American setting.

Beyond the Plate: Sustainability and Cultural Preservation

The Toronto Star feature devotes a substantial section to Vancouver’s sustainable food practices. The city’s leadership has implemented policies that support local farmers, encourage zero‑waste cooking, and promote seasonal menus. The author includes a link to the Vancouver Food Network (https://vancouverfoodnetwork.ca), a nonprofit that tracks and promotes sustainable practices in the local food industry. Through the network, visitors can learn about city‑wide initiatives such as composting programs, farmers’ market subsidies, and educational workshops for chefs on reducing food waste.

An intriguing part of the piece explores how Indigenous culinary traditions are being reclaimed and celebrated. Maya describes a tasting experience at Red Squirrel in the Kahnawake Reserve, where dishes are prepared using cedar smoke and native maple sugar. The chef, a member of the Anishinaabe community, explains how the cuisine serves as a form of cultural storytelling, preserving histories that predate colonial settlement.

The Broader Impact

Maya Chan’s article concludes by reflecting on the ripple effects of Vancouver’s UNESCO designation. “The city’s culinary reputation has already attracted global tourism, culinary students, and investors,” she notes. The designation encourages collaboration between chefs, food scientists, and cultural preservationists, creating a platform for culinary innovation that respects ecological balance.

The article links to a recent interview with the city’s mayor (https://toronto.ctvnews.ca/city-mayor-urges-sustainable-food-practices) that elaborates on municipal plans to integrate food security into urban policy. These policies aim to ensure that all residents, regardless of socioeconomic status, have access to nutritious, culturally relevant food—a vision that echoes UNESCO’s broader objectives.

A Taste of the Future

Ultimately, “B.C.’s most delicious destination I visited: Canada’s first UNESCO City of Gastronomy” serves as both a guide and a celebration. Maya Chan weaves together the culinary landmarks, the stories of the people behind the food, and the city’s forward‑thinking policies, painting a comprehensive picture of why Vancouver not only earned UNESCO’s highest culinary honor but also why it continues to be a beacon of gastronomic innovation and cultural respect. Whether you’re a seasoned foodie or a casual traveler, the article invites you to experience Vancouver’s plates as living documents—each bite telling a story of place, people, and progress.