National training workshops to hotel chefs and catering, about nutritious, sustainable cuisine

1. More than 30 Costa Rican partners (mix of public and private entities) agreed in the general Theory of Change. Document has been diagrammed but not printed. 2. At the same time, the Costa Rican ministry of Culture in direct conversations with Hivos, initiated a historical track record of the gastronomic heritage in Costa Rica. Draft results were presented with an small task force integrated by representatives from MAG, CACORE, INBIO, Local Chefs, Health Ministry, Financiers (such as Fundecooperacion) and so on. 3. Original member organizations of the Costa Rican Plan for Healthy and Sustainable Gastronomy founded the Costa Rican Gastronomy Foundation, a new entity that will bring governance to the plan and will be in charge of gathering the agenda setting and stimulate local actions. At international level: With support from WWF, and in the frame of the II Global Conference on Sustainable Food Systems. Costa Rica has agreed to host a training session to hotel chefs and catering, about nutritious, sustainable cuisine. This workshop is entitle Hotel Kitchen