Many hotels and restaurants that cater to visitors overlook the potential of the eastern regions\u2019 traditional and original cuisines to present diversity and a one-of-a-kind tourism experience. The trend among young people and the general public to seek out foreign meals also threatens the region\u2019s distinct culinary culture. Therefore, the overall goal of organizing SHINE\u2019s regional and sustainable food program was to raise awareness and establish a domestic supply network for various agri-products, to capitalize on the authentic value of indigenous crops, and to use traditional cooking knowledge and skills, all of which will boost and contribute to Bhutan\u2019s sustainable and inclusive tourism.<\/p>\n\n\n\n
The RFP was prepared in May and June 2022 (Activity 2.5.1. Preparation of regional food program and meeting tourism establishments in Thimphu), and the first trial run began in July 2022, followed by eight additional rounds with participation from seven hotels\/restaurants (Activity 2.5.3. RFP rounds of menu development with regional ingredients) and one educational institute until November 2022 (Activity 1.1.6. Launching event of the SHINE Tourism Attraction Books). The local team compiled a list of 40 restaurants and hotels in tourist sites such as Thimphu, Paro, Punakha and Wangdue Phodrang.<\/p>\n\n\n\n