Ena Harvey IICA Representative, Barbados Management Coordinator – Caribbean Agrotourism Specialist Measuring the Impact of Community-based Rural Tourism.

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

Contact Information:[email protected]

www.territorioscentroamericanos.org