The recognition of such gastronomic diversity has crowned a sentiment common to the people of Pará that this food is the best in Brazil. Not only those people think that way, but also the more than 1 million visitors who passed through the state of Pará in 2016, according to data provided by the Secretary of Tourism (Setur), which injected into the local economy the sum of R$ 700 million. Of these visitors, more than 900 thousand were Brazilians and the rest are tourists from abroad.

The passion for gastronomy, in addition to the natural beauties of the state, makes Belém one of the main destinations for gastronomic tourism in the country, with Pará being one of the ten most sought after routes in Brazil, according to a study by the Getúlio Vargas Foundation ( FGV) in 2015.

Belém is also candidate to host the annual meeting of the Creative Cities Network of Unesco in 2020. The annual meeting in 2017 was in the French city of Enghien-les-Bains, which is the Creative City of Arts, a title it won in 2013. Bethlehem was represented by Mayor Zenaldo Coutinho and the president of the Belém Metropolitan Area Development and Administration Company (CODEM) and also coordinator of the Creative City Committee, João Cláudio Klautau.

Meeting a schedule of requirements and events is a basic prerogative for Unesco’s creative cities to retain the seal of the international organization. The dossier presented by the capital of Pará was prepared by an Interinstitutional Committee of Belém, made up of municipal, state and non-profit entities.

Among the actions of the municipality, some initiatives were shown, such as the project Educando com Horta Escolar e Gastronomia, which reaches 37 municipal schools, that awarded the “Mayor Child Friendly Prize” by the Abrinq Foundation to the Mayor Zenaldo Coutinho in 2016; the Islands and Flavors festival, which took place in the islands of Combu and Cotijuba, which evidenced the production and processing of açaí, cacao, flour and cupuaçu in the region of the islands. Besides the processing of the fundamental stones of the Municipal Technical School of Gastronomy (and Fishing School). These programs and projects contemplate the sustainable, correct and just practice of gastronomy.