Vid 1 Costa Rica

Presenter: Catherine Brumley, Master's of Agribusiness student at UGA
Project focus: Costa Rica, within Latin American and Central American food culture and health
Personal connection: Visited Costa Rica twice, familiar with its culture and traditions
Key topics: Cuisine, health issues (noncommunicable diseases like obesity, diabetes)

Influences: Blend of indigenous, Spanish, and Afro-Caribbean flavors
- Indigenous: Staples — corn, beans, yucca; cooking techniques like slow cooking and banana leaf usage
- Spanish: Introduction of animal domestication, cattle farming; staples include wheat, sugarcane, cocoa
- Afro-Caribbean: Focus on seafood, coconut milk, especially in Eastern coastal regions
Characteristics of Cuisine: Little use of canned goods, uses fresh ingredients

Tropical Fruits: Bananas, pineapple, mango, passion fruit, avocado, guava, jocote (Spanish plum)
Patacones/Tostones: Twice-fried green plantains, served with most meals
Ceviche: Fresh fish or shrimp marinated in citrus juice
Traditional Dishes:
- Casado: Combination of rice, beans (black or red), meat (beef, chicken, or fish), vegetables/salad
- Arroz con Pollo: Rice, peas, carrots, corn, chicken
- Gallo Pinto: Breakfast dish of black beans and rice with eggs and plantains
- Tamales: Rice, beans, potatoes wrapped in banana leaves, sometimes with meat

Guanacaste: Known for corn recipes
Alajuela: Major coffee and sugarcane producer
Heredia: Heart of Costa Rican coffee production; named "City of Flowers"
Limon: Caribbean influence; popular foods include dried fruits, nuts, seafood
Cartago: Agricultural focus, especially potatoes
San Jose: Capital; diverse mix of food from all provinces
Puntarenas: Known for ceviche and Vigoron (fried yucca with veggies)

Leader in sustainable farming due to favorable climate
Experiences food insecurity in some areas but focuses on local food systems
Local Markets: Essential for fresh produce and supporting local economy
Food Safety Regulations: Governed by laws prohibiting sale of unhealthy or contaminated foods
Initiatives for sustainability and addressing food security challenges

Approximately 10% of Costa Rica's land is for agriculture
Livestock: 1.4 million head of cattle in 2021; significant beef exporter
Main Exports: Pineapple (largest global exporter), bananas, and coffee
Import Relations: Major trading partners include the US, China, Canada
Vulnerable to global market fluctuations due to reliance on agricultural exports

Sodas: Refers to quick-service restaurants rather than sugary drinks
Heavy reliance on traditional media for food advertisement
Kids exposed to unhealthy food ads; healthful food items receive less visibility
Government initiatives like Canasta Basica, promoting healthy shopping practices

School Food Programs: Promote healthy eating habits and nutritious food provision
Banco de Alimentos: Addresses food insecurity through community support
Nutrition Initiatives: Scaling Up Nutrition, reducing food waste

Leading causes of death: Heart disease, diabetes, COVID-19 impact
Obesity Rates: 20% of children aged 5-12 overweight/obese; nearly 67% of adults
Physical Activity: 92% reported insufficient physical activity
Traditional diets are shifting to higher sugar content leading to health crises

Advertising Restrictions: Prohibits food ads in schools, focusing on health education
Sugar-Sweetened Beverage Tax: Directly targets sugary drinks to reduce consumption
Positive lessons: Ability to support domestic food production; need to regulate junk food advertisements
Government aims to promote healthier lifestyles among citizens

Costa Rica recognizes issues in food health and sustainability
Emphasizes the need for continued government action to promote traditional, nutritious diets and sustainable practices
Cultural richness and traditional foods pivotal in improving public health
Opens floor for questions.