Samoa Hotel Association

(SHA)Thursday 15th December 2016

“AGRITOURISM LINKS TO HOTEL AND ACCOMMODATION DEVELOPMENT”

Alexandra Rankin

(Chief Executive Officer)

What is SHA?

Our Vision and Mission

SHA Representation

“AGRITOURISM LINKS TO HOTEL ANDACCOMMODATION DEVELOPMENT”

CONCLUSION

Overview

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.

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

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

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”

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”

FUNDAMENTAL for Growth FUNDAMENTAL 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 GATEWAY GATEWAY TO SAMOAN TO SAMOAN CULTURE CULTURE & & MARKETING OPPORTUNITIESMARKETING OPPORTUNITIES setting a stage for promoting Samoa in the Areas of

ORGANIC ORGANIC ((i.ei.e WIBDI WIBDI –– virgin coconut oil), virgin coconut oil), HEALTH, HEALTH, ((i.ei.e SROS SROS –– gluten free breadfruit flour) gluten free breadfruit flour) BEAUTY & WELLNESS BEAUTY & WELLNESS (i.e. (i.e. MisilukiMisiluki, , MailelaniMailelani, ,

AlofaAlofa NiuNiu Products) Products)

CROSSCROSS--SECTORAL SECTORAL Benefits Benefits

• Employment Opportunities

• Strengthening of linkages

• Socio Cultural Benefits

• Economic Benefits (Substitute imports with local produce = $$$)

• Funding & Consistent Collaboration with partners = Integral

SHA SHA embraces all embraces all partnerships partnerships that will build on that will build on Profitable linkages Profitable linkages to create a to create a robust, engaging & viable environment for all! robust, engaging & viable environment for all!

CONCLUSION

Thank you for your attention!