Costa Rican cuisine is the main topic of the event that started on September 21st, in which students from the Latin University will participate in order to join the National Plan of sustainable and healthy Gastronomy.
The Plan is driven by the Costa Rican Chamber of Restaurants (CACORE), and it promotes a cuisine based on the use of native products such as the chayote and the Costa Rican guava or cas, among some others.
It also includes the development of communities, environmental protection, comprehensive knowledge of food products and their possible uses.
This initiative was declared by the executive branch in 2015 as a public interest. By doing this, it aims to motivate hotels and restaurants employers to support the traditional gastronomy among tourists, as well as the use of sustainable practices.
The Congress will focus on Innovation and Challenges in a Global Industry. It will be held at the headquarters of Latin University until September 23th, from 9 am to 1 pm.
It is expected that more than 500 people participate in this event.