Local Sourcing: laying the foundations for sustainable tourism in the Pacific
A new toolkit by the Pacific Asia Travel Association promotes local sourcing as a way of reducing food waste in the tourism and hospitality industry. This approach also has wider benefits for farmers and the local economy.
Recipes from the Pacific
Renowned Chefs have created these exceptional recipes to showcase the best of Pacific ingredients and produce. Discover how local flavours can delight the senses through imaginative combinations and beatiful presentation.
Highlights 2017: Caribbean Cuisine Gains Momentum
Policymakers, the private sector and Chefs are elevating Caribbean cuisine to new heights, ensuring that 2017 was a landmark year to link food, tourism, trade and agriculture in the region. Chefs4Dev highlights the key developments that took place, and also brings insight for what 2018 may hold.
New Opportunities through Caribbean Foods and Flavours
CTA’s new publication, titled "Strengthening local food production and trade in the Caribbean", explores the transformation of Caribbean food and agriculture systems through improved production and trade. It showcases farmers, agribusinesses, chefs and policymakers who are working and collaborating across islands and value chains to create opportunities, and enhance earnings and growth.
Accessing Tourism Markets through Hydroponics in Haïti
The Jardins Hydroponiques d’Haiti (JHH) uses the innovative technique of hydroponics – a water solution with nutrients and minerals to grow plants, that doesn't require soil. Its transformative approach to cultivating a variety of vegetables and fruit have permitted it to secure lucrative clients and cater to the tourism market, through leading restaurants, supermarkets and hotels in Haiti.
Welcome to Chefs for Development
Chefs for Development (Chefs4Dev) is an initiative which aims to promote stronger linkages between value chain actors in the culinary and agriculture sectors, with a view to enhancing the contribution made by healthier, locally sourced food and agrifood products to menus in food establishments across the Caribbean, South Pacific and the Indian Ocean. It is a collective initiative coordinated by the Technical Centre for Agricultural and Rural Cooperation (CTA) with the Inter-American Institute for Cooperation on Agriculture (IICA), the Pacific Islands Private Sector Organisation (PIPSO), the Pacific Community (SPC), the South Pacific Tourism Organisation (SPTO), the International Fund for agricultural Development (IFAD), Women in Business Development Inc., farmer’s organisations, agribusinesses and chefs.
Chef Emile Engoulou
Emile Engoulou is a famous chef in Cameroon, the owner and head Chef of the restaurant Le Club Municipal in Yaoundé, a major restaurant of the Urban Community of Yaoundé.
Litia Sini Beach Resort, Samoa
Litia Sini Beach Resort, Lalomanu, Upolu, Samoa, which is owned and operated Lydia Sini To’omalatai.
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