- Latin America / Caribbean
- Bolivia (Plurinational State of)
- Costa Rica
- South Africa
- Ministry of Agriculture Costa Rica; HIVOS, IFOAM, Smaackmakers, CACORE and INBio
- Partners of the National Plan on Sustainable and Healthy Gastronomy in Costa Rica
Sectors of activity
Environmental Services, Education, Food & Beverage
Type of initiative
Capacity Building & Implementation, Education & Awareness Raising, Policy Frameworks & Tools
This project aims to stimulate a sustainable gastronomy sector as a way to promotes sustainable diets, including the high variety of native products in local cuisine, enhance sustainable consumption and production, and revitalize the high variety of food. The goal is to initiate the new, healthy and sustainable country's cuisine as a driver of agriculture development and strengthening production opportunities for diversified family farming systems, and by doing so, influence the global debate about sustainable diets.
The pilot phase will be focussed on Costa Rica. In a later stage the project will be unrolled in other countries.
The main focus is on awareness raising of the need to shift to more sustainable food systems, but it will also set up a national roundtable platform on food systems in relation to the gastronomy movement which will bring together and strengthen collaboration between multiple stakeholders in a national food system, and learn and exchange with stakeholders from other countries.
COMPONENT 1: Deliverable 1: Training program on sustainable diets & ‘Roadmap towards more sustainable offering and menu’s’.
COMPONENT 2: Sustainability Dialogues (roundtables for stakeholders)
COMPONENT 3: Communication campaign among the gastronomy sector
COMPONENT 4: Inventory of endemic and native food plants
COMPONENT 5: Gastronomy laboratories for innovation of endemic and native product consumption
Impact and Results
The project will: i) generate solutions to the problem of food biodiversity loss due to the disappearance of endemic, native and criollo high nutritional value of regional cuisine edible plants; ii) stimulate the consumption of sustainable diets; iii)address soil conversation, sustainable farming, the use of seasonal food species, efficient distribution, and reducing food losses.
Next steps and how to get involved