Dominican Republic unveils Strategic Plan for Sustainable Gastronomic Tourism
Santo Domingo.- The Dominican Republic has unveiled its Strategic Plan for Sustainable Gastronomic Tourism, a collaborative effort led by the Dominican Restaurant Association (ADERES), the Ministry of Tourism (MITUR), Banreservas, and the Basque Culinary Center’s BCC Innovation. Designed to transform the country’s gastronomic tourism from 2025 to 2030, the plan aims to position the Dominican Republic as a top gastronomic destination in the Americas. It focuses on the sustainability of the gastronomic value chain, incorporating cultural roots, biodiversity, local talent, and productive capacity. The initiative is based on principles of economic, social, and environmental sustainability, as well as public-private collaboration.
The plan, developed over several months of consultation with various sectors, highlights key areas such as strengthening the value chain, mapping local ingredients, identifying iconic dishes, and promoting Dominican gastronomy both locally and internationally. David Collado, Minister of Tourism, emphasized that this comprehensive approach will help position the Dominican Republic as a gastronomic leader in the region by 2030. Begoña Rodríguez of BCC Innovation underscored the importance of gastronomy not just as culture, but as a tool for socioeconomic development, particularly in rural and urban communities.
The plan’s long-term vision is to establish the Dominican Republic as the Caribbean’s gastronomic benchmark by 2030. It will highlight the country’s diversity, sustainability, and competitiveness, fostering collaboration among various sectors within the gastronomic value chain. As part of the plan, a contemporary gastronomic experience will be created, reflecting the country’s culinary evolution and the richness of its local products. This experience aims to engage both locals and visitors, showcasing the unique features of Dominican gastronomy. The presentation event featured a special dinner prepared by chef Fernando Palacio, who worked with local artisans to create a menu that celebrates Dominican culinary heritage. The strategic plan is backed by various sponsors, including Banreservas, MITUR, ASONAHORES, and the Basque Culinary Center.
