ena harvey iica representative, barbados management coordinator – caribbean agrotourism specialist...
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Ena HarveyIICA Representative, BarbadosManagement Coordinator – CaribbeanAgrotourism Specialist
Measuring the Impact of Community-based Rural Tourism
XXIII Inter-American Congress of Ministers and High-Level Authorities of TourismLima, Peru. September 3-4, 2015
IICA MTP 2014-20184 Flagship Projects Productivity and Sustainability of Family Farming for
Food Security and the Rural Economy
Competitiveness and Sustainability of Agricultural Chains for Food Security and Economic Development
Inclusion in Agriculture and Rural Areas Integrated Environmental Resilience and Risk
Management for Agricultural Production
Some Key Messages We are at RISK with respect to our food
supply and Chronic Non-Communicable Diseases (related to changes in our FOOD CULTURE)
Small farmers and fisherfolk are critical to ensuring community food and nutrition security and sustainable community tourism based enterprises
Tourism Ministers must work closely with Ministers of Agriculture to ensure sustainability of tourism product, increase tourism demand through food tourism and reduce foreign exchange expenditure on imported food
Tools and methodologies
SURINAME- Community Based Enterprise
DevelopmentSustainable Travel International – IICA
Suriname
Rural Tourism Initiatives in the Caribbean
BRASSO SECO, Trinidad
Creates employment
Brought the community closer
Attracted the attention of the youths and gave them the opportunity to be involved in agro-tourism development.
Destination Readiness Index Peru is the only destination surveyed with a dedicated culinary
travel page on Facebook: http://ww.facebook.com/perumuchogusto.
Benefits of Food Tourism to Communities
Food tourism reflects 'place', enriches experiences, and can be a valuable tool to boost economic, social and community development
Gastronomic tourism helps to increase rural revenue sources and improve income levels and employment of local labour (especially women)
Eating local food has a 3:1 impact on local economy (Local Food Plus)
The average Culinary Tourist spends double that of a generic tourist (Ryerson University Study)
SLHTP
Infrastructure development
Funding mechanism
Product development on traditional activity
Multi-stakeholder design and planning & Institutional support
Use of common property resources
Participatory planning
Capacity building and skills development
Community leadership
Local economic linkages – multiplier effects
Tourism impact management
Anse La Raye Fish Fry, St. Lucia
In collaboration with the Government of Barbados (Ministries of Tourism and Agriculture)
Launch of a Caribbean Culinary Alliance – Chefs, bartenders, mixologists, cooks as advocates for Food and Nutrition Security and greater utilisation of local foods in cuisine
Knowledge Platform on Success Stories, Best Practice Models, and Lessons Learned in linking Agriculture with Tourism
Shared experiences with SIDS in the Pacific Region
November 2-6, BARBADOS
