Challenges

The project “Capacity Building for the Gastro Lab Surf City Locations through the Exchange of Gastronomic Experiences between El Salvador and Peru” addressed the challenge of elevating the quality and competitiveness of the gastronomic offerings linked to tourism in El Salvador, where limitations existed in culinary innovation, in the use of local ingredients, and in marketing strategies. Through the exchange of experiences with Peru—a global benchmark in gastronomy—the project trained youth, educators, and entrepreneurs from the Gastro Lab locations in key tourist destinations (La Libertad, Santa Ana, and La Unión). Through vir tual workshops, technical visits, and the transfer of methodologies from CENFOTUR—such as its Gastronomic Innovation Laboratory—skills in planning, sustainability, and destination promotion were strengthened. This binational collaboration not only improved technical training but also promoted the valorization of indigenous products and public-private partnerships, aligning with SDGs 4 (education), 9 (innovation), 12 (responsible production and consumption), and 17 (partnerships for the goals). The initiative demonstrated how South-South Cooperation can transform sectoral challenges into opportunities for economic and tourism development.

Toward a Solution

The project “Capacity Building for the Gastro Lab Surf City Locations” emerged as an innovative response to the challenges of competitiveness and sustainability in El Salvador’s gastronomic tourism sector. Faced with the need to professionalize the culinary offerings and link them to territorial development, the initiative sought to capitalize on Peru’s renowned experience in gastronomy and tourism training. Its central objective was to strengthen the capacities of Salvadoran youth, educators, and entrepreneurs through a structured exchange of knowledge, aligning with Sustainable Development Goals (SDGs) 4 (quality education), 9 (industry, innovation, and infrastructure), 12 (responsible consumption and production), and 17 (partnerships for the goals). These SDGs guided the project’s design, ensuring that each activity contributed not only to improving technical skills but also to promoting sustainable and collaborative practices. ?  

To achieve this aim, a participatory and binational approach was adopted, coordinated between the Ministry of Tourism of El Salvador (MITUR) and the Tourism Training Center of Peru (CENFOTUR). The methodology combined virtual workshops—on gastronomic trends, marketing, and the use of local ingredients—with in-person technical visits, where delegations from both countries experienced firsthand CENFOTUR’s training models and the operations of Gastro Lab Surf City. This process not only facilitated the transfer of knowledge but also fostered the creation of networks among key stakeholders, such as chefs, educators, and entrepreneurs. The active participation of women in over 50% of the training sessions ensured an inclusive gender focus, while collaboration with institutions such as PROMPERÚ and CORSATUR amplified the impact. 

One of the pillars of success was the systemic transfer of good practices, which overcame transnational barriers. Peru shared its Gastronomic Innovation Laboratory model, focused on recovering ancestral ingredients and sustainable techniques, while El Salvador contributed its experience in integrating gastronomy with emerging tourist destinations, such as those linked to Surf City. This South-South cooperation made it possible to adapt solutions to local contexts: for example, young Salvadorans learned to design gastronomic menus with indigenous products (such as coffee and seafood), replicating Peruvian differentiation strategies. In turn, Peru enriched its training offer by incorporating lessons on agritourism and value chains, demonstrating that the exchange was mutually beneficial. 

The quantifiable results reflected this impact: 10 educators and 50 young people were trained at the Gastro Lab locations, 7 virtual workshops were held with 200 participants, and 20 gastronomic innovations based on local ingredients were documented. In addition, the technical visits generated   between tourism companies from both countries, while the replication of knowledge reached more than 500 local stakeholders. These advances contributed directly to the goals of the SDGs, such as the creation of decent work (SDG 8) and the promotion of sustainable products (SDG 12). 

The innovation of this practice lay in its hybrid model (virtual-in-person) and its emphasis on cultural adaptability. By integrating digital technologies with practical learning, the project overcame budget and logistical limitations, while the recovery of local ingredients strengthened the gastronomic identity of both countries. For El Salvador, this meant a competitive advantage in positioning its tourism offer; for Peru, it represented an opportunity to internationalize its know-how in gastronomic training. 

Sustainability was ensured through the institutionalization of the learning. MITUR incorporated CENFOTUR’s methodologies into its National Tourism Plan, and the Gastro Lab locations adopted continuous innovation protocols. Furthermore, the project laid the groundwork for a permanent cooperation agreement between both countries, with biannual monitoring clauses. At the regional level, the initiative was recognized by ASEAN as an exemplary case of South-South cooperation, opening doors for its replication in other countries with similar challenges. 

 The replicability of this practice depends on three key conditions: 1) the existence of allied institutions with complementary capacities, 2) the commitment of governments to scale up pilot models, and 3) the flexibility to adapt content to diverse gastronomic cultures. Its potential is broad, especially in Central America and the Caribbean, where tourism and agribusiness are economic drivers. 

 Among the lessons learned, the importance of designing accessible pedagogical tools (such as the flannel board used by CENFOTUR) and the need to involve the private sector from early stages stand out. Likewise, the project demonstrated that technical cooperation between countries of the South not only solves shared problems but also generates business opportunities and cultural cohesion. 

 In conclusion, this initiative transcended the mere transfer of knowledge: it became a catalyst for sustainable tourism development, showing that gastronomy can be a bridge towards regional integration and inclusive innovation.