Sustainable Gastronomic Tourism Strategic of the Dominican Republic

The Sustainable Gastronomic Tourism Strategic Plan aims to position the Dominican Republic as the Caribbean’s leading gastronomic destination by 2030. The initiative seeks to strengthen and transform the country’s gastronomic tourism sector by elevating local products, fostering culinary innovation, advancing professional training, and promoting sustainable gastronomy.

Rooted in the Dominican Republic’s rich cultural heritage, biodiversity, and productive capacities, the plan has been developed through extensive field research, interviews, and participatory workshops involving key stakeholders from the gastronomy and tourism sectors.

The strategy is structured around four key priorities:

  • Gastronomic Identity: Strengthening the Dominican culinary narrative by showcasing its history, cultural fusion, and regional uniqueness.
  • Enhancement of Dominican Products: Elevating the country’s gastronomy through culinary innovation, blending contemporary trends with traditional roots.
  • Education and Talent Development: Promoting professional training across the entire gastronomic value chain.
  • Value Chain Strengthening: Enhancing competitiveness, fostering innovation, and building collaborative networks within the sector.

These priorities will be pursued through 15 strategic action lines and a series of flagship initiatives, all designed to generate a lasting impact on Dominican society and enrich the visitor experience.

Running from 2025 to 2030, the project is backed by the Ministry of Tourism of the Dominican Republic (MITUR), ADERES, ADOCHEFS, Banreservas, ASONAHORES, the Dominican Academy of Gastronomy, and other leading organizations in the gastronomic and tourism industries. The strategic framework has been designed by BCC Innovation, the technological center of the Basque Culinary Center.

Additionally, the plan aligns with the United Nations Sustainable Development Goals (SDGs), focusing on food security, sustainable economic growth, and the global promotion of Dominican culinary heritage.