Jamaica Launches 'Local First' Culinary Tourism Drive to Connect Farms with Hotels

Jamaica's tourism authorities have unveiled a wide-ranging culinary tourism initiative called 'Local First', which forms a central part of the island's broader Tourism 3.0 development strategy. The drive is co-ordinated by the Tourism Linkages Network and its Agri-Linkages Exchange programme, which work to broker supply relationships between hospitality businesses and domestic agricultural producers. The aim is to reduce unnecessary reliance on imported ingredients and replace them with locally grown produce, fresh seafood and traditional Jamaican staples such as jerk chicken, ackee and saltfish, curried goat, and rice and peas. Montego Bay is playing a key role in the initiative, with the Montego Bay Convention Centre selected as the home of Jamaica's first gastronomy academy, dedicated to professional culinary training and workforce development. Key culinary destinations across the island include Kingston, Ocho Rios, Portland and Negril, each offering distinctive regional food experiences. Portland in particular is associated with traditional jerk cooking at Boston Bay. Jamaica's approach draws on the example of countries that have leveraged their food cultures for global tourism recognition, including Thailand, Peru, Türkiye, Georgia and China. Authorities acknowledge that consistent product quality, reliable deliveries and sustainable agricultural practices remain essential challenges to address. The initiative is expected to support rural employment, benefit small-scale farmers and deliver more authentic cultural experiences to international visitors.