Raíces Cocina de Costa Rica
We promote sustainable consumption and production habits, to face climate change effects in the communities, linking local gastronomy to industries as tourism.
From our didactic kitchens we encourage the use of organic products to guarantee freshness and adequate food safety in order to provide the population with healthy food and high nutritional value; an experience that allows the design of innovation menus with local identity, using differentiated endemic, native products.
Promote sustainable gastronomy in the country, as a pillar of cultural and social identity, as a new added value to the tourist offer, and as a factor of economic development, progress and well-being, in an inclusive manner.
We are committed to our culture, with a future of sustainable innovation and harmony, sharing different perspectives, we also believe in the value of farmers to promote the biodiversity of our territory. Understanding that we are what we eat, we seek health and well-being through nature.
We look for native inputs at their origin, we learn from plants and thus connect with nature and organic life. We share different perspectives, we also believe in the value of farmers to promote the biodiversity of our territory. Economic and social dynamics
Use of endemic, native and natural products
Use of local, regional or national products
Promotes identity: use of available culinary techniques
Promotes sustainable practices
Support Carbon Neutrality
Food and drinks with higher nutritional value The Decade of Action on Nutrition (2016-2026) creates an environment of favorable policies to convert
Commitments in action. The National Plan of the Sustainable and Healthy Costa Rican Gastronomy
promotes gastronomy in the country, as a pillar of cultural and social identity, as a new added value to the tourist offer, and as a factor of economic development, progress and well-being for all Costa Ricans, in an inclusive manner.
External source(s)
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Project start date
25/08/2015
Project end date
31/12/2020