1. Ena Harvey IICA Representative, Barbados Management Coordinator – Caribbean Agrotourism Specialist Measuring the Impact of Community-based Rural Tourism XXIII Inter-American Congress of Ministers and High-Level Authorities of Tourism Lima, Peru. September 3-4, 2015

2. IICA MTP 2014-2018 4 Flagship Projects  Productivity and Sustainability of Family Farming for Food Security and the Rural Economy  Competitiveness and Sustainability of Agricultural Chains for Food Security and Economic Development  Inclusion in Agriculture and Rural Areas  Integrated Environmental Resilience and Risk Management for Agricultural Production

3. Some Key Messages  We are at RISK with respect to our food supply and Chronic Non-Communicable Diseases (related to changes in our FOOD CULTURE)  Small farmers and fisherfolk are critical to ensuring community food and nutrition security and sustainable community tourism based enterprises  Tourism Ministers must work closely with Ministers of Agriculture to ensure sustainability of tourism product, increase tourism demand through food tourism and reduce foreign exchange expenditure on imported food

4. Tools and methodologies

5. SURINAME- Community Based Enterprise Development Sustainable Travel International – IICA Suriname

6. Rural Tourism Initiatives in the Caribbean

7. BRASSO SECO, Trinidad  Creates employment  Brought the community closer  Attracted the attention of the youths and gave them the opportunity to be involved in agro- tourism development.

9. Destination Readiness Index  Peru is the only destination surveyed with a dedicated culinary travel page on Facebook: http://ww.facebook.com/perumuchogusto.http://ww.facebook.com/perumuchogusto

10. Benefits of Food Tourism to Communities Food tourism reflects 'place', enriches experiences, and can be a valuable tool to boost economic, social and community development Gastronomic tourism helps to increase rural revenue sources and improve income levels and employment of local labour (especially women) Eating local food has a 3:1 impact on local economy (Local Food Plus) The average Culinary Tourist spends double that of a generic tourist (Ryerson University Study)

11. SLHTP  Infrastructure development  Funding mechanism  Product development on traditional activity  Multi-stakeholder design and planning & Institutional support  Use of common property resources  Participatory planning  Capacity building and skills development  Community leadership  Local economic linkages – multiplier effects  Tourism impact management Anse La Raye Fish Fry, St. Lucia

12. In collaboration with the Government of Barbados (Ministries of Tourism and Agriculture)  Launch of a Caribbean Culinary Alliance – Chefs, bartenders, mixologists, cooks as advocates for Food and Nutrition Security and greater utilisation of local foods in cuisine  Knowledge Platform on Success Stories, Best Practice Models, and Lessons Learned in linking Agriculture with Tourism  Shared experiences with SIDS in the Pacific Region  November 2-6, BARBADOS

13. Contact Information: ena.harvey@iica.int www.territorioscentroamericanos.org