Serving Sustainable Food in Dominican Republic

Biodiversity and the ecosystem services of nature are of outstanding importance for a permanently good quality of life for people worldwide. The Dominican Republic is considered as a so-called biodiversity hotspot, where a very pronounced biodiversity with partly endemic species can be found. This high level of biodiversity not only fulfils important ecosystem functions, but also represents a very important tourism attraction as a natural offer and thus secures the local economic basis for many people directly or indirectly employed in tourism.

However, the increasing tourism developments in recent years are also accompanied by considerable negative impacts for the local population and especially for the biodiversity of destination, i.e. Las Galeras in the Dominican Republic.

It is crucial to transform the tourism industry towards an economy which is based on the common good by promoting biodiversity, climate protection and local value creation. In order to reach this goal, the joint project aims at increasing the offer of sustainable, bio-diversity-friendly (especially local) food to preserve and strengthen the cultural identity and thus to offer authentic food experiences for guests in the region of Las Galeras.

In the frame of the project

  • 10 restaurants will be trained on sustainable food with a focus on how to design a sustainable menu as well as on sustainable food procurement.
  • The restaurants will also be linked to local producers and networks by establishing dialogues.
  • Regional, biodiversity- friendly menus will then be jointly developed and implemented in the 10 restaurants.
  • Based on the results of the implementation phase a culinary map will be created for communication to restaurant management and staff, holidaymakers, suppliers and further stakeholders.
  • The local women’s project ‘Mujeres Emprendedoras’ will create communication materials such as placemats made of recycled paper.

The project “Serving Sustainable Food in Dominican Republic” is embedded in the project ”Transforming Tourism - Protecting biodiversity and increasing local value creation by promoting sustainable tourism development in three pilot destinations in the Dominican Republic and Costa Rica” which is implemented by KATE, the Global Nature Fund, ZENAT, TourCert and local partners.

Project goals:

The aims of the project are

  • to raise awareness on sustainable food among restaurant management and staff, holidaymakers, suppliers and other stakeholders
  • to increase the offer of sustainable, bio-diversity-friendly (especially local) food in 10 restaurants by designing and implementing such menus
  • to rediscover and reuse of local food that is hardly offered anymore
  • to link restaurants with local producers and networks
  • to preserve and strengthen the cultural identity through the discovery and re-offering of authentic, traditional dishes
  • to offer authentic food experiences for guests

Project profile

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Project location
Dominican Republic
Project sponsor
Project start
01/11/2021
Project duration
14 months
Project partner
KATE Umwelt & Entwicklung e.V.
Futouris contact

Tatjana Peters

project manager
+ 49 (0) 40 - 809034 - 4055