The CCCR adheres to the «National Plan for Sustainable and Healthy Costa Rican Gastronomy»


The CCCR adheres to the «National Plan for Sustainable and Healthy Costa Rican Gastronomy»


The CCCR adheres to the «National Plan for Sustainable and Healthy Costa Rican Gastronomy»

Initiative declared of public interest by the Government of Costa Rica

The strategy aims to strengthen the gastronomy, the development of tourism products, and the country as a gastronomic and tourism destination San Jose, Costa Rica The Costa Rica Convention Center announced its incorporation to the National Plan of Sustainable and Healthy Costa Rican Gastronomy (PNGCSS) for the events held at its premises. The goal is to offer creative options based on local products, both traditional and innovative, and to present a gastronomy and with identity, that supports the entrepreneurship of national farmers and, therefore, that stimulates the country’s economy and gastronomic creativity, also giving visibility to the producers.

This initiative is possible thanks to the joint coordination with the Costa Rican Gastronomic Foundation (FUCOGA),which coordinates the PNGCSS and aims to promote the gastronomy of the country as a pillar of cultural and social identity, as well as a new added value to the tourism offer and an economic, progress, and wellness development factor for all Costa Ricans. All while being inclusive and within the frame established by the PNGCSS.


“For the Costa Rica Convention Center it is a great opportunity to be part of the PNGCSS because it is part of the strategies that we implement so that all details are met in every event, that the food service promotes a creative, sustainable, and healthy gastronomy, and that each client receives the best products and services,” added Álvaro Rojas, General Manager of the conventions center.

«At the Food and Beverages department, this program allows everyone involved in the food service delivery to be active participants on the day-to-day operation. Part of our commitment is to have workshops on the conceptualization of the plan that allows us to link the bases of the project with the development, design, and execution of a gastronomic proposal that creates an experience for our clients and attendees,” concluded María Victoria Piñeres, Operations Manager of the CCCR.

With the implementation of this plan, our purpose is to contribute to the link between society, the government, and private enterprises; to a better natural resource conservation; to a sustainable food production; to revitalize the gastronomic and cultural heritage of the country by using native plants of different geographic areas and excellent quality; to reduce waste and create a positive impact for climate change; to decarbonization, framed within the national plan, which aims to reduce completely the carbon emissions.

“The incorporation of the CCCR as a strategic ally in the PNGCSS represents a milestone in the initiative’s history because the CCCR has an extraordinary capacity to implement its principles practically and transversally to an unprecedented scale, as well as communicating it and sharing it socially, both nationally and internationally, as a contribution and example for Costa Rica on a worldwide level if possible,” declared Alfredo Echeverría, president of FUCOGA.

Initiative was declared of public interest by the Government of Costa Rica.

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