The document outlines a plan for a culinary festival in SVG that will highlight unique local foods, recipes, and festivals. It discusses critical issues such as creating an inventory of foods and festivals, exploring linkages between food and culture, and ensuring food safety. It proposes identifying a theme of healthy living, involving local farmers and groups, and providing training. A three-phase plan is outlined to first gather data, then develop a proposal, and finally implement the festival project. Supporting policies around institutional support and incentives for producers are also recommended.

1. CULINARY FESTIVAL
Group 2

2. Critical Issues To be Considered:
• Create an inventory of SVG’s unique food
recipes and reorientation of public and other
stakeholders (chefs, farmers, agro-processors,
artisans, CBOs, hospitality sector).
• An inventory of the unique festivals in SVG.
• Explore possible linkages between unique
stories, food recipes and festivals.
- Food Safety and Quality
- Seasonality of foods
- Marketing Information

3. • Activities To address Critical Issues:
- Identifying a theme -Healthy Living
- Identification of the type of festival
- Story line – history (reenactment etcetera)
- Time frame, Competition,
- Target -Involvement of farmers/fishers,
entrepreneurs, community groups
- Training

4. b.Service or Project To Resolve
• Phase 1: Consultancy to gather and review
baseline data and to develop a road
map/action plan and funding sources.
• Phase2:Develpment of Project Proposal
• Phase 3: Implementation of the project

5. Policies that can aid in the successful
outcomes for culinary/food festivals
1. Institutional/programme support.
2. Incentives for producers (farmers and
fishers)/agro-tourism investors/district alliances.