10 restaurants in Las Galeras develop biodiversity-friendly menus

10 restaurants in Las Galeras develop biodiversity-friendly menus

Biodiversity is declining dramatically worldwide. Human-induced species extinction is estimated to be 100 to 1,000 times higher than natural species extinction. The main culprit is our global food system, as current food production relies heavily on the use of fertilizers, pesticides, energy, land and water, as well as unsustainable agricultural practices such as monocultures and intensive tillage.

To stop the loss of biodiversity, we need to switch our diet to predominantly plant-based products, protect more land and promote organic farming.

This is where the joint project with the TUI Care Foundation and KATE in cooperation with TourCert comes in, which is funded by the Austrian Development Agency (ADA) as part of the overarching "Transforming Tourism" project.

The project aims to increase the supply of sustainable, biodiversity-friendly (especially local) food in 10 restaurants in the Dominican Republic.

In collaboration with Eberswalde University of Applied Sciences, criteria for creating a biodiversity-friendly menu were developed and tips for food purchasing were drawn up and passed on to the restaurants.

Practical implementation of the criteria and tips for more biodiversity

Project partner and chef Carlos Estevez showed the participating restaurants how these criteria and tips can be implemented in practice. Dishes were made from unsold food, such as smoothies or delicious chutneys made from local fruit and vegetables. Various jams were also produced using seasonal fruit, which otherwise often rots in the fields. This not only helps to prevent food waste, but also generates additional income for the businesses by selling the smoothies or jams.

When it comes to fish dishes, strict care is taken to ensure that only fish from local sources and in compliance with closed seasons are purchased and used.

Overall, the workshop led to a better understanding among the participants of how they can contribute to the promotion of biodiversity.

What tips the food service industry should consider when buying food:

• Buy food that has been produced with a low environmental impact (e.g. food grown without pesticides).

• Buy food that is produced without destroying ecosystems (e.g. without destroying subtropical or tropical primary forests, mangrove forests, marine ecosystems) that are important for the preservation of biodiversity. For agricultural products (palm oil, soy, coffee, cocoa) and fish products whose production is not associated with the destruction of species-rich ecosystems, there are sustainability labels that provide guidance: e.g. GEPA, MSC, ASC, RSPO, RTRS, Danube/EU Soya, Pro Terra.

• Implementation of measures to reduce food waste.

• Implementation of measures to reduce animal products.

• Purchase of "old and rare varieties" to promote agrobiodiversity. Although more than 6000 plant species are cultivated worldwide for food, only slightly fewer than 200 species make a significant contribution to the global food supply. This development is also worrying in terms of food security, as the fewer varieties are cultivated, the greater the risk of crop failure due to pests or extreme weather events.

Possible criteria for creating a biodiversity-friendly menu:

• Highest possible use of regional foods

• Highest possible use of foods from (regional) organic production (certified if possible)

• No use of genetically modified products

• Highest possible use of plant-based foods

• Use of only certified sea fish and certified fish from aquaculture or fish from the region, that has been fished or farmed in an environmentally friendly manner

• If animal-based foods are used, then products from species-appropriate animal husbandry

• No use of endangered plants and animals

• Local variety diversity in agriculture is supported by offering dishes with ingredients from typical regional crops, old varieties and traditional livestock breeds.

• Measures are taken to reduce food waste (different portion sizes, good advice, information provided by staff, etc.)

• Guests are informed about biodiversity, in particular about typical regional, old varieties of fruit and vegetables and traditional livestock breeds.