The second day of the Farm to Fork Initiative Workshop concluded on a high note today, leaving participants with a profound sense of achievement. They contributed significantly to the development of strategies that will gradually be written up as policies aimed at fostering sustainable tourism by integrating the agriculture and fisheries sectors.

The day commenced with an insightful visit to the Namale Resort farm, renowned for cultivating seasonal vegetables and root crops that supply both Namale and Wasawasa resorts. This visit highlighted the resort’s commitment to sustainability, as it, like many other high-end hotels, grows its own produce to meet the culinary preferences of its guests.

Participants, including resource owners, farmers, and fisherfolk, gained invaluable firsthand knowledge about the necessity for enhanced collaboration among various government ministries. They recognized the critical need for a dedicated link to bridge the gap between hoteliers and the agricultural and fisheries sectors. This collaboration is essential for the continued development and growth of the tourism sector in the Northern region.

A highlight of the day was the participation of renowned Chef Lance Seeto, a member of the Farm to Fork Initiative steering committee. Chef Seeto demonstrated how to prepare a special culinary dish using local vegetables and fresh fish, providing participants with a unique and memorable culinary experience.

The workshop underscored the importance of creating a cohesive strategy that aligns the interests of all stakeholders, ensuring that sustainable practices are at the forefront of tourism development. By fostering stronger partnerships and promoting local produce, the initiative aims to enhance the overall visitor experience while supporting local communities and economies.