Gastronomic Legislation in Argentina: Regulations, Case Studies, and Perspectives Adriana Romero1 I. Introduction. – II. Regulatory Framework for Gastronomy in Argentina. – III. Support and Development Programs for the Gastronomic Sector. – IV. AgroFood Geographical Indications and Designations of Origin. – V. Gastronomic Tourism and Future Perspectives This article examines the regulatory framework of gastronomy in Argentina, emphasizing its role in promoting enogastronomic tourism and enhancing the value of agro-food products. Through the Argentine Food Code (CAA) and specific laws such as Law 25.380 (Geographical Indications and Designations of Origin), Law 25.127 (Organic Certification), and Law 27.642 (Front-of-Package Labeling), food safety, quality, and cultural identity of products are ensured. Case studies of Geographical Indications (GI) and Designations of Origin (DO), such as Chivito Criollo from Northern Neuquén, Tandil Salami, and Argentine Yerba Mate, among others, are explored, highlighting their contribution to regional competitiveness and tourism. Programs like GustAR and the Business School for Food SMEs support sector development, though challenges such as institutional fragmentation and international competition persist. The study concludes that an evolving legal framework, combined with public policies integrating gastronomy and tourism, could position Argentina as a global leader in enogastronomic tourism. Keywords: Gastronomy, Enogastronomic tourism, Geographical Indications, Designations of Origin, Argentine Food Code, Organic Certification, Front-ofPackage Labeling, Argentina. DOI 10.60559/gl36 1 University of Buenos Aires. Former State Secretary of Tourism, La Pampa and Former President Foro de Profesionales en Turismo.
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