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Madrid.- Aderes.com.do/” target=”_blank” rel=”noopener”>The Dominican Restaurant Association (ADERES)The Ministry of Tourism (MITUR) and Banreservas, in alliance with Asonahores, announced within the framework of FITUR 2025 that the Dominican Republic will begin this year the implementation of sustainable gastronomic tourism strategies designed by the BCC Innovation, a technological center in gastronomy of Look for Culinary Center, which will allow the country to carry out an agenda for national gastronomic transformation within the next 5 years.
Omar Cepeda Darauche, president of ADERES, highlighted the importance and scope of being able to have a comprehensive plan presented at FITUR for the sustainability of the country's gastronomy, “focusing resources and investments in the value chain of Dominican gastronomy, considering our roots and culture, as well as our talent and privileged productive capabilities. The objective of these strategies is to turn the Dominican Republic into the gastronomic reference in the Caribbean by 2030.”.
Cepeda Darauche expressed that “The Dominican Republic is in the best moment of tourism, with gastronomy representing an important sector for national economic, tourist and cultural development, being even recognized in surveys carried out among tourists through Mitur, where it is identified that 79% consider attractive Dominican gastronomic offer, 87% recognize it as a good experience and 92% feel motivated to return, highlighting the level of satisfaction of the service”.
The Strategic Plan for Sustainable Gastronomic Tourism began in November 2023 with an investigation and tour of the entire island, in which the BCC Innovation executives and chefs learned first-hand about the different areas of the country, holding workshops with all the sectors that belong. to the value chain, as well as interviews with key actors from the business, tourism and government sectors.
Along with Omar Cepeda, president of ADERES, the Minister of Tourism, David Collado, was present at this presentation at FITUR; Guillermo León, President of La Aurora; Chef Saverio Stassi; and Luis Ros, President of the Dominican Academy of Gastronomy.
Sustainable gastronomic tourism strategies include the definition of the Dominican gastronomic identity with its respective narrative that allows strengthening the consolidation of the country at a gastronomic level; the valuation and use of local products; culinary innovation; the training and training of professionals; as well as, raise the levels of competitiveness, creation and generation of cooperation networks. This is accompanied by the creation of a contemporary gastronomic experience that reflects the journey through different products, territories and gastronomic evolution of the country; in order to inspire, reflect the capabilities of Dominican gastronomy and convey it in a contemporary way to visitors and locals.
ADERES as an organization reaffirms its commitment to the Dominican culinary industry, the recognition of the importance of local products and the promotion of the multiple distinctive flavors of the country's gastronomy.
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