The recognition of such gastronomic diversity has come to crown a common sentiment to the Paraenses that food from ParA? is the best in Brazil. Not only local people think Ai??that way, asdo the more than 1 million visitors who have passed through the state of ParA? in the year 2016, according to data provided by the State Tourism Department (Setur), who injected the local economy with a sum of R$700 million. Of these visitors, more than 900,000 were Brazilians and the rest are tourists from abroad.

The passion for gastronomy, in addition to the natural beauties of the state, makes BelAi??m one of the main destinations of gastronomic tourism in the country, and ParA? is one of the ten destinations most sought after in Brazil, according to a study done by the FundaAi??A?o GetA?lio Vargas (FGV) in 2015.

Belém is also a candidate to receive the annual of the UNESCO Creative Cities Network annual meeting in 2019. The annual meeting in 2017 was in the French city of Enghien-les-Bains, which is Creative City of Art, a title won in 2013. BelAi??m was represented in the event by the Mayor Zenaldo Coutinho and by the chairman of the Development andAdministration Company of the Metropolitan area of BelAi??m (Codem), and also coordinator of the Creative City Committee, JoA?o ClA?udio Klautau.

Fulfilling an agenda of requirements and events is the basic prerogative for UNESCO’s Creatives Cities tomaintain the seal of the International organization. An inter-institutional committee of BelAi??m, formed by Municipal, State and non-profit entities, prepared the dossier presented.

Some initiativeswere shown among the actions of the City, such as the ai???Educating with Ai??School Gardens and Gastronomyai??? project, which reaches 37 municipal schools, yielding the Mayor Friend of the Children Award, by the Abrinq Foundation, to the Mayor Zenaldo Coutinho, in2016; The “Islands and Flavors” festival, which took place on the Combu and Cotijuba islands, which highlighted the production and benefits of AAi??aAi??, cocoa, flour and cupuaAi??u on the islands; and the inauguration of the Municipal Technical School of Gastronomy (and Fishing School). These programs and projects contemplate the sustainable, correct and fair practice of Gastronomy.