Analyzing the food supply chain between local farmers, restaurants and tourists. Gerald Kock M.S. University of Aruba

Size: px

Start display at page:

Download "Analyzing the food supply chain between local farmers, restaurants and tourists. Gerald Kock M.S. University of Aruba"

Reynold Campbell
6 years ago
Views:

1 Analyzing the food supply chain between local farmers, restaurants and tourists. Gerald Kock M.S. University of Aruba

2 This paper investigates the interaction and linkages between tourism and agriculture (local farmers) More specifically, it uses Aruba as a case study to investigate its current strategies that constrain or support the development of existing linkages between the two sectors.

3 Despite the current economic turbulence, international tourist arrivals grew by over 4% in 2011 to 980 million, with growth expected to continue in 2012 (UNWTO, 2011). Records show that long-term prospects remain strong, with 10 year growth holding up at 4.0% per year between 2011 and 2021 (WTTC, 2012).

4 The tourism industry in the Caribbean has grown astoundingly, becoming one of the leading sectors both in terms of job creation and foreign exchange earnings. Overall tourists arrivals to the region have increased in 2010 Cruise arrivals grew faster than land-based Aggregate spending above previous years due to higher arrival numbers Arrivals expected to grow around 5% in 2011www.onecaribbean.org/statistics/annualoverview

5 Its involvement with tourism dates back to 1947 Since then, Aruba has been considered one of the leading tourism destinations in the Caribbean, particularly if measured in terms of visitors arrivals and gross expenditures (CBS, 2010).

7 However, the second quarter of 2010 experienced a slight decrease of 1.3% compared to the second quarter of As seasonality is a major issue for small island destinations, Aruba is no exception to the rule.

8 Even though the above mentioned data looks promising: Caribbean islands are being faced with constant international and regional competition, becoming the most tourismdependent region in the world. Measuring the competitiveness level of most Caribbean island has been mainly based on tourism arrivals.

Latest Tourism Statistics 2011 Please be aware that CTO cannot report data that member countries have not supplied. Documents are in pdf format.

9 Latest Tourism Statistics 2011 Please be aware that CTO cannot report data that member countries have not supplied. Documents are in pdf format. Download Adobe Acrobat, Adobe Reader or another pdf viewer to open and view the documents. Contact statistical departments of CTO member countries - Download contact information. Download Stay over Arrivals YTD 2011 (updated Jan 24, 2012). Download Tourist (Stop-over) Arrivals & Cruise Passenger Visits in 2011 (updated Jan. 24, 2012). Download Latest Tourism Statistics 2011 set of tables, updated Jan 24, The set includes the following tables: Table 1: Tourist (stop-over) Arrivals in 2011 Table 2a: Tourist Arrivals by Month Table 3: Tourist Arrivals by Main Market Table 4: Cruise Passenger Arrivals 2011 & 2010 Download statistics as received from VENEZULA: ESTADÍSTICAS BÁSICAS DE TURISMO

11 This approach of mass-tourism, has been increasingly criticized by both social and environmental advocates. Is characterized by destinations attracting large numbers of tourists consuming highly standardized, packaged and inflexible tourism products. From clean industry to double edged sword industry Caused by unsustained tourism development.

12 o Experienced a transformation of their economies, from being based on agriculture to being based on tourism. o Tourism has replaced the traditional plantation export agriculture as the main driving force of the economy.

13 It is the assumption that the tourism industry has influenced agriculture in similar ways as it did with the remainder Caribbean islands. a) the tourism industry offered alternative employment opportunities and therefore raise the reserve price of agricultural labor and encourage migration from farming to tourist areas; b) competition for land between recreation and agriculture may have raised land values and so remove some agricultural land from food production;

14 o Studies have focused on the strategy of strengthening the link between food consumption by tourists as a strategy for sustainable tourism (Torres, R., Momsen, J., Timms, B., Neill, S., Rhiney, K., Richardson-Ngwenya, P.) While chefs of local restaurants and foodservice operations have recognized the benefits of purchasing locally produced foods, limited empirical research has been published from the perspective of foodservice operations.

15 o Chefs that are aware of the benefits of locally grown foods, purchase these for: o a) perceived superior quality and freshness; o b) to meet customer requests; o c) to access unique products; and o d) to support local businesses. o (Starr, Card, Benepe, Auld, Lamm, Smith, and Wilken, 2003).

16 Top 20 trends (NRA, 2012) Locally sourced meats Locally grown produce Healthy kids' meals Hyper-local Sustainable as a culinary theme Sustainable seafood Farm branded items Locally produced wine and beer

18 o For the restaurant industry: o Lack of communication between industry representatives and local farmer, particular restaurants high food supply quota and quality requirements o Preference by certain types of restaurants to source cheaper priced food imports over local food provisions (Rhiney, 2011). o Other obstacles can include from inconsistent availability and quality, to difficulty identifying reliable local suppliers, difficulty in making purchases (due to farmers ordering procedures), to dealing with multiple suppliers.

19 o For the agricultural industry, inability to guarantee sufficient supplies of high-quality, competitively priced agricultural produce on a consistent basis (Rhiney, 2011). o poorly organized food marketing and food production systems, o unfavorable agro-ecological and climate conditions o limited use of technology o poor access to well-needed technical and financial support.

20 The consumption of locally produced foods, therefore, represents a unique opportunity for consumers to contribute with the increase of the linkage between tourism and agriculture, therefore enhancing food sustainability.

21 First, this paper identifies the farmer s perception towards promoting and selling the food products they produce, and the challenges faced during this process Second, the restaurant industry s perception towards selling locally produced foods on their menus is identified in conjunction with their challenges faced in the logistics between farmers and restaurants

Third, using a random sampling technique, tourists visiting the island will be provided with a survey to mainly identify their consumption preferences in order to identify the potential for

22 Third, using a random sampling technique, tourists visiting the island will be provided with a survey to mainly identify their consumption preferences in order to identify the potential for stimulating new demand for locally grown food products. Using the Input-Output Modeling, a simulation of the economic impact caused by increased purchasing behaviors of locally produced by foodservice operators will be calculated.

23 Sustainable Farming Economic Ecological Social Strength of Linkage Farmers Restaur Tourists

24 Farmers/ Fisherman Restaurants Tourists Willingness to Negotiate Willingness to Negotiate Willingness to Pay LPF MKTG Ability MKTG Ability Perception Dest. MRKT. Economic Consistency Perception of Const. Consistency Sustainable Farming Ecological Strength of Linkage Safety/Sanitation Safety/Sanitation Safety/Sanitation Social Government Policy Government Policy Government Policy Background Chef Background Chef Perception type of Chef Ability Organic Food WTS Organic Food WTP Organic Food

25 Farmers/ Fisherman Restaurants Tourists Willingness to Negotiate Willingness to Negotiate Willingness to Pay LPF MKTG Ability MKTG Ability Perception Dest. MRKT. Consistency Perception of Const. Consistency Strength of Linkage Safety/Sanitation Safety/Sanitation Safety/Sanitation Government Policy Government Policy Government Policy Background Chef Background Chef Perception type of Chef Ability Organic Food WTS Organic Food WTP Organic Food

26 We need to understand where our food comes from produce it the best possible way observe the principles of taste, and respect for the local community. Any individual, which is well informed about agriculture and ecology and intercommunicates with them, will be able to find the natural resources to guarantee development in the most threatened areas of the planet without harming the environment.

CONCEPT NOTE NOVEMBER 2011

CONCEPT NOTE NOVEMBER 2011 AGRICULTURE AND TOURISM LINKAGES IN PACIFIC ISLAND COUNTRIES: STUDY TO ASSESS CONSTRAINTS, POTENTIALS AND INCREASE THE UNDERSTANDING OF POLICY AND INSTITUTIONAL ARRANGEMENTS