Grenada AgriTourism Policy Setting Workshop Policy setting for improved linkages between agriculture, trade and tourism: Strengthening the local agrifood sector and promoting healthy food in agritourism. Workshop organised by the Government of Grenada In collaboration with OECS, CTA, IICA, Radisson Grenada Beach Resort, Grand Anse, St. George, Grenada September 17-18, 2019

1. Ena Harvey
IICA Representative, Barbados
Agrotourism Specialist
Best Practices and New Opportunities in
Sourcing Local Food By Chefs and
Linking with Agribusiness Actors
Grenada Agrotourism Policy Setting Workshop, September 17 - 19, 2019

2. Success Models: Farmer-Hotel
Linkages and PPP initiatives
Four Seasons Resort, Nevis and Marriott
St. Kitts
Sandals: Jamaica, St. Lucia, Grenada,
Barbados
Anse Chastanet: St. Lucia
UK Travel Foundation: Tobago, Jamaica
Hyatt: Trinidad
Barbados Agricultural Society –BMA -
BHTA

3. St. Lucia Hotel Association
Virtual Agricultural Clearing House
(VACH) officially launched in May 2016
under SLHTA
The platform currently allows for over
400 farmers (including farmers'
cooperatives) to readily notify hotels of
available produce and in return receive
timely requests from hotels of items in
demand.
F.A.R.M.S. - Farmers Access Resource
Management Solution F.AR.M.S. Is a mobile
web application connects producers and
consumers in real time.

5. Provides education and inspiration
through seminars, workshops, tastings
and demonstrations, created to
enhance performance, style and
profitability in food and beverage
operations
“tourists increasingly rank food as a primary motivator in their
travel decisions and a point of high satisfaction in their travel
experience” Karolin Troubetzkoy, Executive Director of Anse Chastanet and
Jade Mountain resorts in St. Lucia

6. Hydroponics
In Manhattan, a vertical hydroponic farm is
growing herbs for the city's best restaurants.
Farm. One grows micro arugula, red Russian
kale, green sorrel, Miz America, mint flowers
and even blue spice basil. A year and a half ago
we were growing 20 products. Now we've
grown close to 600

7. Les Jardins Hydroponiques,
Haiti and Ino-Gro, Barbados

8. Adams Aquafarm Ltd
• We are an AQUACULTURE
farm that produces
• Red Tilapia
• Crayfish
• Lettuce and herbs
(AQUAPONICS)

9. Supplying Supermarket
Requirements
• High quality
• Variety of sizes
• Whole fish
PROS
• Good price
• Can sell it all
CHALLENGES
• Packaging
• Delivery/storage

10. Market Preferences
Unseasoned
- Preferred by locals
Seasoned
- Does better in tourist areas

11. Food Safety, Transparency,
Stewardship, Sustainabilty

12. L to R: Raw grated cassava, cassava wedges,
cassava chunks, cassava crinkle-cut fries
Dasheen and frozen
dasheen chunks Sweet Potato chunks, crinkle-
cut fries and waffle fries
Convenient
forms of
Cassava and
Root Crops
for
Foodservice

13. Convenient forms of Cassava in the
Caribbean & Latin America
Jamaica
Island Grill
Restaurant
Pollo
Tropical
RostiPollo

14. The Iconic Barbados Blackbelly Sheep
Potential value of BBB lamb at
restaurants - $72 million dollars

15. Dairy products from goat’s milk

18. Chefs are the link between farm and fork and they must be central
to the conversation about changing the global food system. They
are uniquely placed to educate the public and instigate cultural
change in how we think about food, to alter what the consumer
wants and stimulate demand for socially responsible eating.

19. SDG2 Advocacy Hub - a global
community of like-minded chefs
determined to use their position
at the top of the ‘food chain’ to
make a difference.
Together with over 100 chefs from all
over the world, they have created a
Chefs’ Manifesto - a thematic framework
which outlines how chefs can contribute
to the UN's Sustainable Development
Goals through simple, practical actions.

20. Lolo Koekroe – Rotating kitchen

22. Luxurious Barbados Served up at Cobblers
Cove with Executive Chef Michael Harrison
By EAT LOVE SAVORluxury lifestyle Magazine EL HA 'SO I
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Cobblers Cove Camelot Restaurant Awarded
Restaurant of the Year at Barbados Hotel &Tourism
Association Awards

23. CHEF PETER EDEY, BARBADOS
CARIBBEAN JUNIOR CULINARY CHALLENGE – SUCCESS
STORY OF YOUTH AND THE CULINARY ARTS
Team Grenada

24. JDC/ CJDC ACHIEVEMENTS
 Greater interest in use of local & regional produce
& products
 More persons developing indigenous products
 Chefs are more willing to prepare and present local
cuisine as seen by the offerings in some restaurants
 Local food festivals are paying greater interest in
celebrating local cuisine

25. JDC/ CJDC ACHIEVEMENTS
 Many former JDC/CJDC competitors are actively
pursuing their dream to become chefs/ work in the
culinary arts field
 Interest & eagerness by local, regional &
international food and beverage experts to conduct
workshops and seminars at the annual CJCC

26. Street Food
CUZ’s Cutters
Listed in top 100
places to eat in
Barbados

27. Food Vans, Chef Restaurants

30. BARBADOS SUGAR AND RUM
SEASON
Mixology
Roadshow
Historic Lectures Cooking Classes with
sugar and rum
Plantation Great
House Dinners
Walking Tours of
Bridgetown
Chocolate
Making Classes
Distillery and Rum
Tasting Tours
Windmill Tours

31. Community Food Festivals

32. 10 Success Criteria… how do you rank
in Grenada ?
1. Leadership
2. Market-ready or near-market-ready culinary products and
resources
3. Destination with good access from key origin markets
4. Culinary tourism resources distinctive to the country
5. Destination with multiple culinary tourism experiences
6. Sufficient market intelligence
7. Integrated strategy
8. Partnership and Community-based collaboration
9. Financial support and performance measures
10. An effective destination marketing organization