A transcendental event for the future of Costa Rican gastronomy took place at the Costa Rica Convention Center.
As part of the tenth anniversary of the National Plan for Sustainable and Healthy Costa Rican Gastronomy (PNGCSS), the strategic plan was updated to reflect the evolving realities of the gastronomic sector and the country’s agri-food systems.
The PNGSS has been a critical reference for institutions, organizations, professionals, and corporations in the sector since its inception in 2014, with the objective of advancing the principles of sustainability, health, and equity in agri-food systems.
More than 67 entities have formalized their commitment as adherents and participated in the implementation and dissemination of the 12 strategic axes of the plan during this first decade, affecting all dimensions.
Nevertheless, the PNGCSS necessitates a comprehensive review due to the impact of climate change, new lifestyle trends, the expansion of knowledge regarding ancestral gastronomy, innovation with identity, cultural and migratory influences, and technological advancements.
The Costa Rican Gastronomy Foundation (FUCOGA) has been responsible for the articulation and promotion of initiatives to achieve the objectives of the PNGCSS. Today, the Foundation has signed an alliance with Fundecooperación para el Desarrollo Sostenible to promote the updating of the Plan. The Costa Rican Tourism Institute (ICT) serves as an Honorary Witness.
The significance of this new stage was underscored by Alfredo Echeverría, the president of the Costa Rican Gastronomy Foundation.
“This is a significant milestone that will serve as a prelude and postlude to the development of this initiative.” Our objective is to establish a regenerative gastronomy that has a positive impact on society and the environment, in addition to contributing to the mitigation of climate change, by having a direct impact on agri-food systems.
Marianella Feoli, the executive director of Fundecooperación para el Desarrollo Sostenible, emphasized the Plan’s alignment with the national reality and its contribution to sustainable development.
“The PNGCSS update is a critical measure that will enhance the quality of life of the Costa Rican populace and fortify the productive sector.” We are delighted to be a part of this alliance, which promotes the expansion of the gastronomic industry through a sustainable approach.
Furthermore, Ireth Rodríguez, the director of the Costa Rican Tourism Institute’s vacation segment, reiterated the tourism industry’s dedication to this initiative.
“The ICT has actively supported this Plan since its inception and has incorporated it into the development of national and international promotion strategies. Consequently, its modernization and updating in response to future challenges are essential.” Rodriguez stated that gastronomy is a significant factor in the motivation of visitors to travel, and its enhancement is a significant factor in the competitiveness, differentiation, and positioning of our destination in our primary issuing markets.
The initiative is fortified by the addition
Furthermore, the initiative attracted 10 new members during the event, including representatives from the private sector and civil society, which served to bolster the inclusive and national nature of this update. The new supporters are as follows:
Asociación Yo Hago el Cambio, Cámara de Turismo Arenal, Cámara de Turismo y Comercio Caribe Sur, Cámara de Turismo de Monteverde; Casa Lolita, Distrito G.; Le Chaudron, Quesos Artesanales, Valle Escondido, and Veragua Rainforest.
The integral vision of gastronomy in the development of the country was ultimately underscored by Alfredo Echeverría.
“The scope of gastronomy must extend beyond the plate.” It is not merely a sensory experience; it is a transversal axis in Costa Rican life, incorporating economic, environmental, social, and health aspects. It is imperative that we comprehend its significance in the context of nutrition and the welfare of our society.
The PNGCSS update initiates a national consultation process in 2025, enabling the development of a shared vision that will direct the country’s gastronomic development in the upcoming decade, in accordance with this commitment.
