Water security, food security, and biocultural heritage: an approach to a model for sustainable development in Caribbean islands

An approach to a model for sustainable development in Caribbean islands

Abstract

Globally, responsible management of natural resources is essential to ensure the availability of water and food, as well as to promote actions that safeguard the biocultural gastronomic heritage of each region, especially in Caribbean islands where resources such as water and land are limited. This document proposes a conceptual model of synergy between Water Security (WS), Food Security (FS), and Biocultural Gastronomic Heritage (BGH), emphasizing the points of convergence between these concepts within the context of the Caribbean islands. A synergy between WS, FS, and BGH would consider essential elements for life (water availability and its relationship to the population), the foundations for regional development (available and high-quality food), and the preservation of gastronomic heritage by the communities where it is implemented (local gastronomic culture). Complementarily, and following the model, an applied proposal is presented for techniques for waste management (composting) and the production of biotic elements in hydroponic systems. This would result in: a reduction in environmental impact, the generation of inputs that increase soil fertility, and a viable option for food production due to its high productivity and efficient water use. In all cases, research is encouraged to contextualize the model to the socio-historical characteristics of the locality, as well as to evaluate the potential of local biotic and abiotic inputs in these production systems.