Serving Sustainable Food in Dominican Republic

Project objectives

Biodiversity and ecosystem services

This high level of biodiversity not only fulfills important ecosystem functions, but also represents a very important tourist attraction as a natural offer and thus secures the local economic basis for many people directly or indirectly employed in tourism.

However, the increasing development of tourism in recent years has also had a significant negative impact on the local population and, in particular, on the biodiversity of destinations such as Las Galeras in the Dominican Republic.

The aim is to transform the tourism industry into an economy oriented towards the common good by promoting biodiversity, climate protection and local value creation. To achieve this, the joint project aims to increase the supply of sustainable, biodiversity-friendly (especially local) food in Las Galeras in order to preserve and strengthen the cultural identity of the region and thus offer authentic experiences for visitors.

The following activities are planned:

• Training 10 restaurants on sustainable food with a focus on designing a sustainable menu and sustainable food sourcing.

• Building a network of restaurants, local producers and growers.

• Joint development and implementation of regional, biodiversity-friendly menus in the 10 participating restaurants.

• Training of 10 restaurants on the topic of sustainable food with a focus on the design of a sustainable menu and sustainable food procurement.

• Establishment of a network of restaurants, local producers and growers.

• Joint development and implementation of regional, biodiversity-friendly menus in the 10 participating restaurants.

The "Serving Sustainable Food in Dominican Republic" project is embedded in the "Transforming Tourism" project, which aims to protect biodiversity and promote local value creation in three pilot destinations and is being implemented by KATE, the Global Nature Fund, ZENAT, TourCert and local partners.