Since its launch in March of this year, the second version of the initiative has directly worked with local entrepreneurs to develop sustainable tourism and gastronomy in the region, bringing together for the first time the salmon farming industry with the tourism sector.
A series of important advances has been achieved by the program "The Salmon Adventure II" in its goal of improving the competitiveness and productivity of the tourism and gastronomic companies in the Aysén region, highlighting the value of local inputs such as salmon and sustainable practices.
The initiative is a strategic alliance between CORFO, the Salmon Council, the Puerto Aysén Tourism Chamber and the tourism consultancy Guazzini. After the launch of its second version in March, it received an important distinction. Good Travel Seal Program of Green Destinationinstalling 41 new indicators and good practices associated with waste reduction, water care and natural and cultural environment.
In addition, "The Salmon Adventure II" has focused on promoting sustainable gastronomy with an emphasis on increasing capacities for the analysis of local food systems and the execution of culinary techniques that help protect the ecosystem.
In parallel, several commercialization and marketing workshops have been carried out to strengthen the work of local initiatives with a sustainable and comprehensive approach.
This program has been quite unprecedented in the Aysén region as it has created new opportunities and high-level technical training spaces. The executive president of the Salmon Council, Loreto Seguel, explains it this way: "The salmon 2 adventure is promoting concrete collaboration between salmon farming and local tourism and gastronomy. This is a virtuous alliance that enhances Aysén not only as the cradle of the second" Not only is it the most exported product of Chile, salmon, but it also focuses on promoting the regional ecosystem to consolidate it as a reference world gastronomic and tourist destination, highlighting its cultural and culinary identity. From the Council we have a firm commitment to continue enhancing territorial development and public-private work to drive local growth and continue projecting sustainable salmon farming.
The contribution of salmon farming to the region represents 26.1% of the Aysén regional GDP, with 90% of that figure corresponding to the farming stage or fattening phase of salmon in seawater.
Focus on circular economy
In the coming months, the Technological Dissemination Programme for the Improvement of Sustainable Gastronomy in the Aysén Region will continue to work on the improvement of local gastronomy, promoting the development of the 30 companies benefiting from the food sector and other related to the salmon production chain.
To this end, a three-pronged approach will be taken (1) commercial management of sustainable tourism products, with the implementation of business brand management tools, branding strategies, such as storytelling, collaborations or sustainable emotional marketing (2) Design of Plan for the absorption of transferred technologies, with the development and delivery of Technology Absorption Plan for beneficiary companies and (3) Presentation of the sustainable gastronomic product in markets of interest, through the exhibition of the sustainable gastronomy elaborated in actions of tourist promotion of the region of Aysén executed in Santiago (Feria VyVA).
+The trainings of the program have been developed in small groups to ensure personalized learning. The photographs that accompany this statement correspond to the workshop on Commercial Management of Sustainable Tourism Products, one of the training instances that seek to strengthen business capacities with a focus on sustainability and tourism projection.
