TUI Field to Fork Dominican Republic
The natural beauty and biodiversity of the Dominican Republic are key drivers of the tourism industry, which in turn provides vital income for many local people. However, the destruction of habitats, over-fishing and unsustainable tourism practises mean that ecosystems are being lost.
So, the TUI Care Foundation and Futouris have teamed up to support the culinary tourism industry on the island in promoting biodiversity, climate protection and rediscovering local dishes and ingredients.
The project aims to increase the offer of sustainable, biodiversity-friendly food in local restaurants and to preserve the rich local culture and identity of the Dominican Republic.
50 restaurants will be trained in sustainable gastronomy including sustainable food sourcing, to rediscover local ingredients such as tuber crops and roots which are hardly offered anymore. A culinary map will be created to promote and raise awareness of sustainable food sourcing and production across the island.
Ten of these restaurants will receive support to develop and implement biodiversity-friendly menus and ten trainers, of whom 50% are women, will be trained in sustainable gastronomy.
In addition, a local initiative for women ‘Mujeres Emprendedoras’ will help to create 20,000 sustainable placemats for use in the restaurants and make the communications materials for the project from recycled paper.
The project ended.
Project Partner
Futouris works to preserve the heritage of destinations and create a sustainable future for the travel industry. They are committed to improving living conditions, the conservation of biological diversity and to climate protection.
