2. Challenges for SIDS

3. Logistical Barriers -Insufficient or inadequate local agricultural developments -Inadequate marketing information and infrastructure -Little information about the perceived or actual barriers that prevent locals or tourists from buying LPFs. -Competition for land and labor resources -The propensity of foreign tourists and hotels to consume imported food. 3

4. Food Import Caribbean

5. Food Import Aruba 5

6. Competition for land and labor Aruba

8. ROADMAP TO SUSTAINABLE FOOD SUPPLY CHAIN 1.Linkages between “agriculture” and tourism may provide the basis for new solutions (Torres & Momsen, 2011). 2.This linkage has the potential and capacity for local farmers to supply Locally Produced Foods to both the restaurant industry and to the local community (Richardson- Ngwenya, 2011). 3.Advocating Locally Produced Foods between these two stakeholders (Farmers and Restaurants) it can be considered as a key component to develop, increase or strengthen this proposed food supply chain. 8

9. Philosophy

10. In 2012 “Chanita….ta di Fiesta” was born

11. UNWTO Ulysses Award “Innovation and Enterprises”

12. Two key stakeholders FARMERS RESTAURANTS

13. LOCAL FARMER Ari Lichtenstein

14. LOCAL FARMER Maureen Ras

15. LOCAL FARMERS Rene Naar

24. Locally Produced Foods and the role of restaurants, chefs and tourists. 87% of U.S. travelers participate in some type of food activity during their holiday. More people are traveling for reasons of Gastronomy (Bessiere, 1998). 24

28. THANK YOU