The Hotel Expo-Kenya and the Third Edition of the Africa Food Show kicked off in Nairobi, attracting regional and international stakeholders in tourism, hospitality, and food sectors for a three-day showcase of innovation, networking, and investment opportunities.
In a speech read on her behalf by the Regional Marketing Director at the Kenya Tourism Board, Mr Alex Tunoi, during the official opening, the Cabinet Secretary (CS) for Tourism and Wildlife, Rebecca Miano, termed the co-location of the two events as strategic platforms for advancing regional marketing and accelerating the growth of Africa’s tourism and hospitality industries.
The CS further highlighted the role of policy and innovation and reaffirmed the government’s commitment to enabling a fertile policy environment through robust public-private partnerships, skills development, and digital transformation.
“With the right collaborations and forward-thinking approaches, Africa can lead globally in responsible and resilient tourism,” she said.
Miano described the rise of new hotels, convention centres, culinary destinations, and lifestyle hubs across Africa as critical engines of economic opportunity, youth empowerment, and cultural expression.
“Hospitality is no longer just a service industry; it is now a key driver of urban growth and economic resilience,” she noted.
She emphasized the need for sustainable and inclusive development within the sector, urging industry players to put local communities who are custodians of African heritage at the heart of tourism planning.
“Supporting SMEs and artisans and embracing local sourcing not only strengthens communities but also enriches the authenticity of our tourism offerings,” he added.
The CS further urged delegates to network meaningfully, explore fresh ideas, and invest in a future where Africa’s hospitality and tourism sector stands out on the global stage.
Echoing this vision, the Country Director of Global Exhibitions, a subsidiary of MI Groups and the Organizer of the two events, Edwin Masivo, emphasized the strategic synergy between the food and hospitality sectors, calling the co-location of the exhibitions not just a logistical move but a purposeful integration of two interdependent industries.
Masivo noted that the Africa Food Show, first held in 2023, has rapidly evolved into a continental platform for food industry innovation, business networking, and trade.
This year’s edition introduced Mezani, a new experiential feature developed in partnership with the Association of Supreme Chefs of Kenya. Mezani brings together Kenya’s top chefs, mixologists, and baristas to showcase the country’s rich and diverse culinary heritage.
“Through Mezani, we celebrate Kenya’s culinary talent while reflecting the trend of hotels sourcing local ingredients and offering authentic dining experiences,” said Masivo, adding that this year’s theme was not only timely but essential, especially as global travellers increasingly sought immersive, meaningful experiences rather than just destinations.
Masivo also introduced the inaugural Hotel Expo, which he described as a platform set to become a premier regional gathering for hoteliers, restaurateurs, and hospitality professionals.
He said the expo offers a space for the industry to explore new trends in technology, sustainability, luxury services, and culinary excellence.
“This three-day event is more than an exhibition. It is a business incubator and innovation hub where stakeholders across the value chain, from chefs to investors, can forge meaningful partnerships and chart the future of our industries,” Masivo stated.
He emphasized that the event is complemented by a comprehensive conference programme, bringing together industry experts, policy makers, and scholars to explore emerging trends and challenges in hospitality and food services.
Representing the private sector, the CEO of the Kenya Tourism Federation (KTF), Susan Ongalo, highlighted the vital role of partnerships in advancing Kenya’s tourism sector.
She pointed out that KTF comprises eight core associations in tourism, travel, and hospitality, all working closely with government to build a strong foundation for sustainable growth.
Ongalo applauded the signing of a Memorandum of Understanding (MoU) between KTF and the event organizers, which she described as a demonstration of the value of public-private collaboration in shaping the sector’s future.
“As the Federation, we stand for advocacy, innovation, growth, mentorship, and most importantly, inclusivity,” she said.
Citing Sustainable Development Goal 17 on partnerships, Ongalo called for transformation in how tourism is delivered and challenged stakeholders to move from analogue systems to digitally driven models and to create tourism experiences that are green, inclusive, and accessible to all, including youth, the elderly, and persons with disabilities.
She praised innovations such as Mezani for reflecting the evolving tastes of today’s travellers, who seek not just travel but authentic cultural immersion. “Let us meet the expectations of a changing clientele by delivering experience-based, tech-enabled, and sustainable tourism products,” Ongalo urged.
She reminded participants of the global nature of tourism and the power of events like the Hotel Expo and Africa Food Show in fostering dialogue, business growth, and regional cooperation.
“We are a global community, and the globe is just a tap away. Let’s connect, learn, and make tomorrow’s tourism better together,” she said.
By Wendy Sheilla
