Samoa Agritourism Policy Setting Workshop 2016: Samoa Hotel Association - Agritourism links to Hotel and Accommodation Development
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The Samoa Hotel Association (SHA) is recognized as the leading organization for tourism in Samoa, advocating for its members and promoting sustainable growth in the hospitality sector. The document discusses SHA's vision and mission, emphasizing collaboration with stakeholders to enhance the local tourism industry through initiatives like agritourism and local cuisine development. It highlights the importance of building capacity, supporting local producers, and creating economic opportunities within the tourism sector.
Samoa Agritourism Policy Setting Workshop 2016: Samoa Hotel Association - Agritourism links to Hotel and Accommodation Development
- 1. Samoa Hotel Association (SHA) Thursday 15th December 2016 “AGRITOURISM LINKS TO HOTEL AND ACCOMMODATION DEVELOPMENT” Alexandra Rankin (Chief Executive Officer)
- 2. What is SHA? Our Vision and Mission SHA Representation “AGRITOURISM LINKS TO HOTEL AND ACCOMMODATION DEVELOPMENT” CONCLUSION Overview
- 3. What is SHA? SHA is identified by Government as the leading Private Sector Organization (PSO) for TOURISM. We are the front liners with significant Investment on the Ground. “SHA is the leading industry body that advocates for its members and the wider industry on government policy, regulations, standards, development proposals, legislation & sector issues. SHA identifies workplace training needs and undertakes special projects from time to time such as the Tourism Cyclone Recovery Programme (TCRP)”- SamoaSamoa TourismTourism SectorSector PlanPlan 20142014 –– 20192019 SHA is a NGO comprised of accommodation providers and tourism related business & organizations that have come together with a common purpose to enhance our products & services through collective objectives which will contribute to a sustainable hospitality & tourism industry in Samoa.
- 4. SHA Vision By 2019, SHA will be a cohesive organization facilitating the development of competitive products & services which promote sustainable prosperity for members & Samoa SHA Mission To work with stakeholders, other communities, government & development partners to facilitate an enabling environment for the hotel & hospitality industry, leveraging off on destination and corporate marketing, accessible and competitive financing and relevant capacity building to promote culturally inspired product and services. Our Vision & Mission
- 5. Tourism Sector Committee Samoa Tourism Authority Board Samoa Tourism Marketing Taskforce Samoa National Tripartite Forum Industry Advisory Panel Access Carrier Taskforce Tourism Training Taskforce Samoa Tourism Accommodation Standards Steering Committee (& Technical Committee) Tourism Climate Change Taskforce Teuila Festival and Events Committee Samoa Tourism Industries Alliance (STIA) SHA Representation
- 6. Samoa Tourism Development Plan (STDP) 2009 – 2013 - Key Action Items include “Develop „Tastes of Samoa‟ cuisine and educate business owners as to the significance of food as part of the visitors overall “SAMOA” experience” Fruits & Vegetables Sector Strategy for Samoa 2009 - 2015 (ACP, EU, ITC, FAO) - This Comprehensive Strategy was formulated to address key issues with Samoa‟s farming sector mainly in terms of the inconsistency of supply, quality, volume & price variations of fruit & vegetables thus leading to the lack of growth and local consumption in the supply chain. Mea Ka‟i Cookbook – Chef Robert Oliver - “Best Cookbook in the World” 2010 (Gourmand World Cook book Awards Paris Capacity Building for Sustainable Community Tourism in Samoa 2011 - 2013 (SHA | EU) - Community Linkages Component Goal – For Local producers / suppliers to be identified, their offering to tourism businesses communicated and to ensure education to both the producers and tourism businesses on how to effectively & sustainably work together SHA Tourism Industry Issues Forum 2013 - One of the priority needs raised by the Industry was Capacity Building in Local Cuisine & Menu Development - SHA Training Needs Analysis 2015 *Local Cuisine & Menu Development * “AGRITOURISM LINKS TO HOTEL AND ACCOMMODATION DEVELOPMENT”
- 7. SPTO | EU Pacific Culinary Training - Themes included “Making Pacific Produce Culinary stars” & “Adaptation of local produce for international visitors” August 2014 | July 2015 | August 2016 - Reduced Reliance on Imported Produce e.g. Lettuce, Tomatoes, Potatoes, Head Cabbage etc Mea‟ai Samoa “Recipes from the Heart of Polynesia” Cook book – Chef Robert Oliver - Gourmand Award for Best TV Chef Cookbook in the World 2013 - Food Hygiene, Preparation & Local Menu Integration workshops for food stalls , Restaurants & Hotel Operators (PRE UNSIDS Conference) Samoa Tourism Sector Plan 2014 – 2019 & SHA Strategic Plan 2015 – 2019 - Increased promotion of Local Cuisine - Menu Enhancement & Training - Strengthening Tourism Linkages through “Farm to Table” cuisine programs “AGRITOURISM LINKS TO HOTEL AND ACCOMMODATION DEVELOPMENT”
- 8. FUNDAMENTAL for GrowthFUNDAMENTAL for Growth • Measures in the form of policies, capacity building to promote and develop the local produce and tourism linkages are incorporated into National Sector Plans AGRITOURISMAGRITOURISM is a GATEWAYGATEWAY TO SAMOANTO SAMOAN CULTURECULTURE && MARKETING OPPORTUNITIESMARKETING OPPORTUNITIES setting a stage for promoting Samoa in the Areas of ORGANICORGANIC ((i.ei.e WIBDIWIBDI –– virgin coconut oil),virgin coconut oil), HEALTH,HEALTH, ((i.ei.e SROSSROS –– gluten free breadfruit flour)gluten free breadfruit flour) BEAUTY & WELLNESSBEAUTY & WELLNESS (i.e.(i.e. MisilukiMisiluki,, MailelaniMailelani,, AlofaAlofa NiuNiu Products)Products) CROSSCROSS--SECTORALSECTORAL BenefitsBenefits • Employment Opportunities • Strengthening of linkages • Socio Cultural Benefits • Economic Benefits (Substitute imports with local produce = $$$) • Funding & Consistent Collaboration with partners = Integral SHASHA embraces allembraces all partnershipspartnerships that will build onthat will build on Profitable linkagesProfitable linkages to create ato create a robust, engaging & viable environment for all!robust, engaging & viable environment for all! CONCLUSION
- 9. Thank you for your attention!