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Towards a Caribbean Blue Revolution - TCP/SLC/3601









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    Book (series)
    Terminal evaluation of the project “Climate change adaptation of the Eastern Caribbean fisheries sector” (CC4FISH)
    Project code: GCP/SLC/202/SCF - GEF ID: 5667
    2022
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    This report presents the findings of the terminal evaluation of the regional project “Climate change adaptation of the Eastern Caribbean fisheries sector” (GCP/SLC/202/SCF, “CC4FISH”). The project was financed by the Global Environment Facility (GEF) and implemented and co-executed by FAO and regional partners from January 2017 to June 2022. The participating countries were Antigua and Barbuda, Dominica, Grenada, Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, Trinidad and Tobago.
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    Book (series)
    Report of the Subregional Workshop to Promote Sustainable Aquaculture Development in the Small Island Developing States of the Lesser Antilles. Vieux Fort, Saint Lucia, 4-7 November 2002. 2003
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    The workshop was organized by the FAO Subregional Office for the Caribbean in collaboration with the Development Planning and Inland Water Resources and Aquaculture Services of the FAO Fisheries Department, Rome. It was hosted by the Government of Saint Lucia, and attended by 15 participants from seven countries, four regional institutions and the FAO Fisheries Department. The syntheses of the national experiences and status of aquaculture development in the Lesser Antilles reflected a signifi cant level of diversity in the scale of activities among the island nations; they also revealed many similarities in the results and present status of aquaculture development in the subregion. The case studies elicited very positive comments and enquiries from the country representatives. In the plenary deliberations, to identify the constraints to and opportunities for developing aquaculture sustainably in the subregion, participants recognized the need to rank the aquaculture development act ivities based on individual country-priorities and stage of development. The workshop agreed that participants would consult with the decision-makers in their respective countries and communicate a priority-list of needs for possible technical assistance to the technical secretary of the workshop. It was also agreed that such a list would be used to identify common themes that could form the basis for a possible subregional Technical Cooperation Programme (TCP) project proposal.
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    Project
    Support for Increased Access and Availability of Fresh Local Food Through Development of Urban, Peri-Urban and Backyard Gardening - TCP/STK/3601 2020
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    Saint Kitts and Nevis is a net importer of food, although a significant portion of the fresh produce currently importedby the country can be grown locally. The critical food and nutrition situation faced by the country relates to the four pillars of food and nutrition security: availability, access,consumption/utilization and stability. The developmentof sustainable food production systems and theelimination of all forms of malnutrition are the long-termgoal of the Government in this priority area. Government policy is focused on the expansion of urban and peri-urbanagriculture in order to support national social protection programmes aimed at vulnerable pockets of the population. In this context, FAO assistance was requested to increase food access and availability via urban,peri-urban and backyard garden development. The project aimed to strengthen the capacity of DOA inthe training of backyard gardeners, school teachers and students to sustainably produce short-term vegetable crops, and the capacity of backyard gardeners, school teachers and students in both sustainable crop production and the development of good eating habits. These wouldbe achieved through the establishment of two backyard demonstration gardens (BDGs) and two school demonstration gardens (SDGs), one of each in selected communities of Saint Kitts and of Nevis, respectively. In addition, backyard and school gardeners would be trainedin best practices for crop production and their awareness raised of concepts of nutrition and better eating habits.

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