The World Tourism Organization says gastronomy is becoming one of the most important incentives for travel, and countries should have strategies put in place to strengthen the quality, variety and uniqueness of the products of their destination.
The Costa Rica Tourism Board, along with the Costa Rican Chamber of Restaurants and the National Institute of Biodiversity, have launched the second phase of their National Plan for Healthy and Sustainable Food, which will help Costa Rica promote its gastronomic products and highlight its heritage.
The program’s purpose is to promote Costa Rican cuisine as sustainable, considering social, environmental and economic aspects in all phases of the production, marketing and service. It assists in training a culinary establishment’s staff on how to prepare traditional dishes, and emphasizes using local plants, vegetables and fruits.