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Samoa Agritourism Policy Setting Workshop 2016: Women In Business Development Inc - Farm to table initiative and enhancing the quality culinary healthy options

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Samoa Agritourism Policy Setting Worskhop 2016
Linking Agriculture and Tourism through Policy setting:
Strengthening the local agrifood sector and promoting agritourism

Workshop organised by the Government of Samoa and CTA
in collaboration with PIPSO

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Samoa Agritourism Policy Setting Workshop 2016: Women In Business Development Inc - Farm to table initiative and enhancing the quality culinary healthy options

  1. 1. What is Organics? • Health – from the soil up. • Ecology – living ecological systems and cycles. • Fairness – regard to the common environment and life opportunities. • Care – precautionary principle. • Culture and traditions – recognises the value of traditional agriculture and Pacific cultures.
  2. 2. • Fruit pulp • Dried fruit • Ginger • Turmeric • Tamanu/Dilo/Fetau • Copra Oil • Coconut meal • Coconut sugar • Local Inputs: compost, seaweed and natural products • Vanilla & spices Coffee • Cocoa • Noni (morinda citrifolia) • Virgin coconut oil • Value added products eg Insect repellent and coconut soap What can be certified?
  3. 3. • Program was designed by chef Robert Oliver in 2013 adapted from a system he developed in the Caribbean • Proposed to get hotels and restaurants use ingredients available in Samoa and reduce importation of fresh goods • Rewrite menus to incorporate Samoan cuisine (Meaai Samoa Cookbook) • Train local chefs and provide support in using new menus • Contract local farmers to supply Farm to Table • Encourage the use of locally grown organic produce • A guarantee system to ensure consistency of supply to the local markets Organic Farm to Table
  4. 4. • Role of WIBDI o Provide training and continue to nurture farmers o Supply seeds and seedlings o Finding and securing markets for farmer products o Create value addition and branding farmer products o Conduct a weekly evaluation based on the outcomes and objectives of the project – this is to ensure that the project continues to bring in positive results o Provide organic certification through WIBDI ICS  NASAA and POETCom. Organic Farm to Table
  5. 5. • For the Farmers o Learn about consistent quality o Reliable delivery o Cultivate new crops o Increased income earned and savings o Manage their finances • Farmers receive Financial Literacy training provided by WIBDI that is tailored to meet their needs. o Increase in nutritional awareness o Re-introduction of traditional greens into their diet Organic Farm to Table
  6. 6. • For the Youth Members Organic Farm to Table
  7. 7. • Virgin Coconut Oil • Dried Lady Finger Banana • Coffee (Arabica / Liberica variety) • Koko Samoa (Cacao) • Fetau Oil (Calophyllum Inophyllum) Organic Value Added Products
  8. 8. Tourism Going Organic: a new standard for tourism
  9. 9. • Grew from the environmental movement & the food tourism movement •Italy is the leader – over 1200 organic tourism experiences •Includes: farms; homestays; food tasting; farm experiences •A tool for sustainable development What is Organic tourism?
  10. 10. • Activities based on organic farming • Activities managed in accordance to principles of eco tourism • Emphasis on environmental protection & conservation • Respect & promotion of traditional cultures • Use of natural/traditional building material & architecture • Certified by a recognised body Organic tourism
  11. 11. So why a Standard ? • So that tourists and local residents alike will be able to have confidence in any organic claims • Develop local markets for organic farmers • To provide the opportunity to continue to protect and enhance the core elements/values that has made destinations to Samoa so desirable
  12. 12. Scope of the Standard The Standard is based on meeting the organic principles of – as well as the broader best practice requirements for sustainable tourism. The Standard covers: •Cultural and social values •Sustainable development •Environmental protection Will seek to have it recognized by the Global Sustainable Tourism Council
  13. 13. Three types of certification available: 1. Full certification – entire destination 2. Certified Organic Dish 3. Certified Organic Restaurant
  14. 14. Organic tourism? It represents our Values and the values of our people It represents our Identity It tells our Story It creates a market for our Products
  15. 15. Organics and ethical trade: The key contributor to sustaining our cultures and communities; improving farmer livelihoods, people’s health and the environment in the Pacific.

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