Source document: https://docs-lawep.s3.us-east-2.amazonaws.com/1696587614863.pdf (Vanuatu)
VANUATU SUSTAINABLE TOURISM STRATEGY 2021–2025 The development of our Vanuatu Sustainable Tourism Strategy is guided by the: United Nations Sustainable Development Goals National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Global Sustainable Tourism Council Criteria For Sustainable Destinations Vanuatu Recovery Strategy (2020 -2023) Vanuatu Tourism Crises Response and Recovery Plan UNWTO Global Guidelines to Restart Tourism MTTCNVB Corporate Plan investment partnerships, diversiﬁ cation through agritourism and providing better access and marketing of all Provinces.
During my time as Minister responsible for tourism, I would like to see great support towards activities within the Vanuatu Sustainable Tourism Strategy.

I applaud the Department of Tourism in developing a clear strategic direction in how tourism can meet our National Sustainable Development Plan (2016-2030) and I encourage all relevant Government Departments, donor agencies and tourism stakeholders to support this strategy.
We as a nation must remember, we don’t own Vanuatu’s precious natural and cultural resources, we act as custodians for our children and future generations.

Therefore, it is up to all of us to ensure our tourism industry is managed in a way to ensure we protect our environment, culture, kastom and unique way of life through Sustainable and Responsible Tourism”.

“Vanuatu was listed as the 8th most tourism dependant country in the world and globally described as a vulnerable nation.
Yet in 2020 while facing COVID-19 and TC Harold, Vanuatu graduated from Least Developed Country status.

This is because Vanuatu is a resilient nation, no one in our country goes without food or shelter because this is our way of life, these are our values, this is the kastom ekonomi (traditional economy).

Since gaining our independence we have known the importance of maintaining our kastom ekonomi and access to our kastom lands.
The Vanuatu Sustainable Tourism Strategy (2021-2025) which provides the actions needed to implement our Vanuatu Sustainable Tourism lays out the measures Policy (2019-2030), to address our over dependency on tourism while supporting our people to stay strong and resilient in the face of future challenges.

Sustainable tourism relies on the actions of people, cooperation between the public and private sector and consideration of our rural communities is vital.
Therefore, going forward we need to prioritise increasing rural involvement in the tourism industry through enhancing quality of services and improving infrastructure in rural areas, increasing sustainable local and foreign MESSAGE FROM THE MINISTER OF TOURISM Honourable (MP) Mr James Bule Minister for Tourism, Trade, Commerce and Ni Vanuatu Business (MTTCNVB) i ACKNOWLEDGMENTS The Vanuatu Sustainable Tourism Strategy (VSTS) (2021-2025) was made possible through the continuous support of the New Zealand Ministry of Foreign Affairs (MFAT) under the Vanuatu Tourism Assistance Program (VTAP) and technical support from the following organisations: • United Nations World Tourism Organisation (UNWTO) • Global Sustainable Tourism Council (GSTC) • World Indigenous Tourism Alliance (WINTA) • Paciﬁ c Agriculture Research and Development Initiative (PARDI 2) funded by the Australian Centre for International Agricultural Research (ACIAR) • Governance for Growth (GfG) DFAT • Seychelles Sustainable Tourism Foundation (SSTF) • Conscious Travel • Malvatumari Council of Chiefs • Vanuatu Kaljoral Senta • Live and Learn Vanuatu • Vanuatu Environmental Science Society The Department of Tourism would also like to thank the many people who have contributed to the development of the VSTS through participating in consultation workshops along with the Niufala Rod Blo Tourism stakeholder forum, in-depth interviews, surveys, reviewing strategy drafts and providing comments and advice.
The Department of Tourism were particularly pleased to have inputs from such a wide representation of over 300 stakeholders from the private sector, government and community-based agencies.

Because tourism in Vanuatu is a cross cutting industry the VSTS provides a framework for how the Department of Tourism can work across all relevant Government departments to create a sustainable and resilient destination.
This cross collaboration was made possible by all contributing Government Departments under the: Ministry of Tourism, Trade, Industry, Commerce and Ni-Vanuatu Business; Ministry of Climate Change Adaptation, Meteorology, Geo-Hazards, Environment, Energy and Disaster Management; and the Ministry of Agriculture, Livestock, Forestry, Fisheries, and Biosecurity.
Finally we would like to thank all the development partners, the Vanuatu Tourism Ofﬁ ce, Provincial Governments, communities and all stakeholders throughout Vanuatu, particularly the tourism industry operators, local NGO’s and volunteers who have also contributed to the national consultation process.

The Department of Tourism took all feedback comments and contributions seriously and made sure to address all of the information that was presented to us.
It is because of the high number of people engaged in the process of developing the VSTS that we were able to represent such a diverse range of views.

Our Vanuatu Sustainable Tourism Policy (2019-2030) has informed the VSTS which is a call to industry, community and Government to transform our tourism industry from dependence to resilience, by supporting tourism businesses to become more adaptable and economically sustainable in the face of climate change and external threats.
(VSTP) The VSTS provides activities to support the development and ongoing management of tourism that is more aligned to our traditional values, an industry that is ethical, inclusive, cares for all our people, regenerates and protects our environment, kastom and culture, gives us the opportunity to have meaningful encounters with others and leaves no one behind.

Proactive rather than reactive steps are key; it is easier to preserve something that you haven’t lost than bring something back.
ii INTRODUCTION AND PURPOSE Vanuatu Sustainable Tourism Policy Vision: “To protect and celebrate Vanuatu’s unique environment, culture, kastom, and people through sustainable and responsible tourism” Moments of crisis reveal important truths, and from crises come opportunity for reﬂ ection.

Because this crisis has struck tourism so particularly, there are a number of insights revealed by these events.
Vanuatu was listed as the 8th most tourism dependant country in the world, globally we have been described as a vulnerable nation that is too reliant on tourism and is the most prone to extreme weather events, increasing in frequency and intensity with climate change.

Vanuatu is an open economy which has little control on capital ﬂ ows and exchange rates thus capital can unsustainably ﬂ ow out of the country.
With the signiﬁ cant loss of foreign exchange and Government revenue from the tourism industry as a result of the COVID 19 Global Pandemic and the devastating impacts from Cyclone Harold we must take immediate measures to curb leakage, to provide long lasting beneﬁ ts and a higher value, less vulnerable and dependant tourism industry in the long run.
The National Sustainable Development Plan (2016-2030) and the Vanuatu Sustainable Tourism Policy (2019- 2030) talk about the importance of supporting traditional economy.

and The traditional economy has been essential in increasing the diversity, resilience and wellbeing of local communities and will be instrumental in the future protection from external threats such as the ongoing COVID-19 pandemic, and other impacts brought about from climate change.
regenerating our (VSTP) iii Phase one of the Tourism Crises Response and Recovery Plan (TCRRP) focused on activities to support the immediate safety, response and economic recovery of Vanuatu’s tourism industry.

The goal of phase one is to initiate safety measures to reopen borders, through restoration of international access to re-start tourism.
The Vanuatu Sustainable Tourism Strategy (VSTS) (2021-2025) focuses on phase two which is the short to long term recovery of the tourism sector, however its primary focus is to support in the transition to a more resilient and less dependent tourism industry and ensure that the undesirable aspects of the tourism industry do not return.
The VSTS encompasses activities that can expediate the transition of Vanuatu’s tourism industry to better align with the goals and objectives of the VSTP, which was ofﬁ cially endorsed by Council of Ministers (COM) in March 2019.
The VSTS also supports tourism’s contribution to the Vanuatu National Sustainable Development Plan (2016-2030), the Vanuatu Recovery Strategy (2020-2023), the Sustainable Development Goals (SDG’s) and the Global Sustainable Tourism Council (GSTC) criteria for Sustainable Tourism Destinations.
TABLE OF CONTENTS ACKNOWLEDGMENTS MESSAGE FROM THE MINISTER OF TOURISM i ii INTRODUCTION AND PURPOSE iii KEY DEFINITIONS ACRONYMS EXECUTIVE SUMMARY 4 THEMES OF THE VANUATU SUSTAINABLE TOURISM STRATEGY VANUATU SUSTAINABLE TOURISM STRATEGY THEMES AND PROGRAMS OF WORK 1 4 5 6 7 IMPLEMENTATION FRAMEWORK 10 THEME 1 Wellbeing: through High Value, Low Impact Tourism PROGRAM OF WORK 1.1 1.2 High Value Tourism Low Impact Tourism THEME 2 Resilience: through Niche Tourism Product Development PROGRAM OF WORK 2.1 2.2 2.3 2.4 2.5 Environmental Conservation Tourism Adventure Tourism Culture and Arts Tourism Music Tourism Sports Tourism THEME 3 Diversiﬁ cation: through Agritourism PROGRAM OF WORK 3.1 3.2 3.3 3.4 Slow Food Educational Traditional Cuisine Revival Agritourism Market Research and Support Agritourism Marketing 10 10 13 15 15 16 16 17 18 18 18 19 20 21 3.5 Wellness Agritours and Agritourism Events Product Development 3.6 3.7 Agritourism Value Added Product Development Strengthening linkages between primary producers and the tourism industry THEME 4 Sustainability: through Sustainable Tourism Certiﬁ cation, Investment and Ni Vanuatu Entrepreneurship PROGRAM OF WORK 4.1 4.2 4.3 4.4 Vanuatu Tourism Certiﬁ cation Agritourism Certiﬁ cation Sustainable Tourism Investment Sustainable Tourism Support Fund VANUATU SUSTAINABLE CRUISE TOURISM PLAN 22 23 25 27 27 29 30 31 34 KEY DEFINITIONS Leakage: High Value Tourism: Tourism Leakage happens when the money that tourists spend doesn’t stay in the host destination and ends up in another country.
Some tourism leakage happens in the host destination when tourists spend money on imported goods and services.

Other tourism leakages never make it to the host destination, such as travel agent commissions, tour operator proﬁ ts and foreign airline revenues.

High Value tourism is when a high percentage of the money that tourists spend stays in the host destination.

This also occurs when tourists stay in the destination for longer.
For example, a tourist that visits by cruise ship, books tours on board, doesn’t eat in the host destination and buys imported goods will not have a high value to the destination, compared to a tourist that stays for longer, travels to outer islands, eats in restaurants, books tours with local operators, and books directly with accommodation providers.
When a destination manages leakage and provides opportunities for longer stays, they can focus on increasing revenue for the host destination without additional visitors, creating high value tourism.

High value tourists are not necessarily wealthy, it’s more about HOW they spend the money when on holiday than how MUCH they spend.

1 Niche tourism: Sustainable Tourism: Host Destination Wellbeing: Niche tourism can be described as speciﬁ c activities that tourists may be interested in.
Niche tourism can be large interest areas such as: cultural/rural tourism, agritourism, sports tourism, wellness tourism, environmental tourism, or smaller interest areas such as: cycling tourism, music tourism and home stays.

Diversiﬁ cation: Diversiﬁ cation reduces the risk of relying on just one income source – not putting all your eggs in one basket.
By diversifying (for example into Agritourism), tourism businesses can manage the income they are making during high and low tourism times of the year and also make sure they have income when there are no tourists in time of crises such as cyclones and global pandemics.

Sustainability: Sustainability means meeting our own needs without compromising future generations to meet their own needs.

In addition to natural resources, we also need social and economic resources.
the ability of According to the World Tourism Organization, sustainable tourism is “Tourism that takes full account of its current and future economic, social and environmental impacts, addressing the needs of visitors, the industry, the environment, and host communities”.
(Vanuatu’s version of sustainable tourism for development is: “a coming together of the traditional and formal economies, of local experience and global expertise, of rural and urban, of individuals and of big business to ensure a low impact, high value tourism industry, because we don’t own the land and natural resources, we act as custodians for our children and future generations”).

Resilience: When a tourism business is resilient it can cope with change and adapt quickly in times of hardship.
For example, some tourism businesses changed the way they operate to attract domestic tourism or manage hotel quarantine when borders closed to international tourists.

Resilient people are those that can cope well when they are faced with big challenges in their life such as: trauma, tragedy, threats, or signiﬁ cant sources of stress—such as family and relationship problems, serious health problems, or workplace and ﬁ nancial stress.
Wellbeing is when a person feels that they have what they need to live a happy, healthy and positive life.

In destination planning for tourism it is making sure that tourism is managed in a way that ensures people in the host destination feel part of the planning and management of tourism and that tourism brings a sense of wellbeing to the individual and community.
Regenerative tourism: A regenerative form of tourism contributes to the ﬁ nancial, social, environmental and cultural health of the host destination and is designed by the local hosts for their beneﬁ t. It works with nature and the existing culture, not on it or even for it.

It acknowledges the wisdom and skills of a society that has successfully existed in the Paciﬁ c Islands for thousands of years.
Slow food: food Slow restaurants, is when households, accommodation, stores, and value adders use food that is grown locally and sustainably (preferably organically and in season) by farmers and workers who are paid fairly.

For example, any type of restaurant can do slow food, such as a Thai restaurant replacing imported ingredients for locally grown food while still keeping the cultural ﬂ avours of their cuisine.
2 Traditional (Local) Cuisine: Traditional cuisine are types of food, ways of preparing food, or recipes that have been passed down by generations.

Traditional foods and dishes are traditional in nature and can be seen as a national dish, regional cuisine or local cuisine (for example from a province or village in Vanuatu).

Custodians: Those with the responsibility of managing the land and natural resources that it provides, to ensure it meets the needs of people – both now and future generations.
Agritourism: Agritourism is a niche form of tourism and can be described as a tour, accommodation etc that provides tourists with an educational experience of a farm or agribusiness.

Agritourism has been used in many countries as a diversiﬁ cation strategy for farmers and agricultural communities to have more sources of income.
3 Agritourism Value Chain AGRITOURISM SLOW FOOD AGRIBUSINESS PROMOTION FARM TOURS, FARM STAYS AND PRIMARY PRODUCERS FOR TOURISM INDUSTRY FARM TO PLATE, TRADITIONAL (LOCAL) CUISINE, COOKING CLASSES, MARKETS AND EVENTS VALUE ADDED PRODUCTS FOR TOURISM RAISING THE PROFILE OF LOCAL CUISINE, ORGANICS, AND VALUE-ADDED PRODUCTS Agency Responsible DoT, DoA, DoF, DoL, VPPA DoT, DoA, DoF, DoL, APTC, VSP, DoH, VBS DoT, DoI, VBS, DoH DoT, VTO Agritourism Diversiﬁ cation Program Agritourism Market Research and Support Program Strengthening linkages between primary producers and the tourism industry Agritourism Value Added Product Development Agritours and Agritourism Events Product Development Program Slow Food Educational Program Traditional (Local) Cuisine Revival Program Agritourism Marketing Program ACRONYMS ACIAR APTC AVL AWP CAAV CCA COM DCO DIPS DoCIR DoA DoCC DoE DoEPC DoFT DoPH DoI DoLNR DoT DoY&S DP&M ESCA FDI GfG GIAHS GSTC HBDP HACCP HTLTC IVS LMMA MCC MFEM Australian Centre for International Agricultural Research Australia Paciﬁ c Training Coalition Airports Vanuatu Limited Annual Work Plan Civil Aviation Authority Vanuatu Community Conservation Areas Council of Ministers Departmental Committee of Ofﬁ cials Departmental of Immigration and Passport Services Department of Customs and Inland Revenue Department of Agriculture Department of Climate Change Department of Education Department of Environmental Protection & Conservation Department of Finance and Treasury Department of Public Health Department of Industry Department of Lands and Natural Resources Department of Tourism Department of Youth & Sports Department of Ports and Marine Ecological and Culturally Sensitive Areas Foreign Direct Investment Governance for Growth DFAT Globally Important Agricultural Heritage Systems Global Sustainable Tourism Council Handicraft Business Development Program Hazard Analysis and Critical Control Points Hospitality, Tourism and Leisure Training Centre International Visitors Survey Local Marine Management Areas Malvatumauri
 Council of Chiefs Ministry of Finance and Economic Management NCTMC PARDI 2 Memorandum of Understanding NDMO OMR ORCBDS PGS POC PSC PVCC SSTF STSF TCRRP UNWTO VAC VanIPO VanKIRAP MOU MTTCNVB Ministry of Tourism, Trade, Commerce and Ni Vanuatu Business National Cruise Tourism Management Committee National Disaster Management Ofﬁ ce Ofﬁ ce of the Maritime Regulator Ofﬁ ce of the Registrar of Cooperatives and Business Development Services Paciﬁ c Agriculture Research and Development I nitiative Participatory Guarantee Systems Port of Call Public Service Commission Port Vila City Council Seychelles Sustainable Tourism Foundation Sustainable Tourism Support Fund Tourism Crises Response and Recovery Plan United Nations World Tourism Vanuatu Agriculture College Vanuatu Intellectual Property Ofﬁ ce Vanuatu Klaemet Infomesen blong Redy, Adapt mo Protect Vanuatu Bureau of Standards Vanuatu Chamber of Commerce and Industry Vanuatu Chefs and Food Handlers Association Vanuatu Discovery Trails Project Vanuatu Environmental Science Society Vanuatu Investment Promotion Authority Vanuatu Kaljoral Senta Vanuatu Maritime Authority Vanuatu National Statistics Ofﬁ ce Vanuatu Qualiﬁ cations Authority Vanuatu Skills Partnership Vanuatu Sustainable Tourism Certiﬁ cation Vanuatu Tourism Ofﬁ ce World Bank World Indigenous Tourism Alliance VDTP VESS VIPA VKS VMA VNSO VQA VSP VSTC VTO WB WINTA VBS VCCI VCFHA 4 EXECUTIVE SUMMARY Vanuatu Sustainable Tourism Policy Values: “Tourism in Vanuatu embraces the traditional and formal economies; it provides sustainable growth by strengthening national and community resilience with the ultimate goal of delivering equitable economic, social, cultural and environmental beneﬁ ts for Vanuatu and its people”.
5 Our Tourism industry is at a crisis point and the VSTS outlines a short to long-term recovery plan that presents opportunities to collectively plan with all stakeholders for a future that is different.

Key pillars of our wellbeing and our resilience include access to customary land and natural resources, traditional knowledge and practice and community vitality.

Western concepts of development and growth, where they undermine rather than reinforce these pillars, do not enhance wellbeing.
This is particularly evident in Western concepts of tourism as a tool only for economic that simultaneously erodes natural growth, resources and social capital.

As a matter of urgency, we must provide support in the development of a higher value low impact diversiﬁ ed tourism model that supports a hybrid economy ensuring resilience of our population.
The VSTS puts forward 4 themes and 18 programs of work that lessen our dependence on tourism while also ensuring the tourism economy is better diversiﬁ ed and supports more local industries and livelihoods.
Now is the time to ensure we protect and regenerate our countries assets (culture, custom, environment, communities, traditional economy), while providing meaningful jobs for our people and addressing the bottle necks we have in our supply chains for tourism, to ensure more local value-added products are making it into the tourism industry while reducing our reliance on imports.

Vanuatu Sustainable Tourism Strategy Themes: 1.


WELLBEING: through High Value Low Impact Tourism Addressing leakage while promoting direct beneﬁ ts from tourism to communities and Ni Vanuatu, and minimising and mitigating negative social, cultural and environmental impacts.

2.
2.

RESILIENCE: through Niche Tourism Product Development Developing and supporting niche tourism that protects, enhances and regenerates Vanuatu’s assets (environment, culture, custom, society, traditional economy), supports resilient communities and provides meaningful employment.

3.

DIVERSIFICATION: through Agritourism Increasing resilience through the diversiﬁ cation of tourism to support agriculture, rural agritourism, value adding, import replacement and traditional cuisine.

4.
4.

SUSTAINABILITY: through Sustainable Tourism Certiﬁ cation, Investment and Entrepreneurship Supporting Ni Vanuatu entrepreneurship and investment in sustainable and climate resilient infrastructure through the Tourism Business Support Program.

Certiﬁ cation is ensuring that tourism businesses are operating in line with the Global Sustainable Tourism Council (GSTC) standards for sustainable tourism.

4 THEMES OF THE VANUATU SUSTAINABLE TOURISM STRATEGY 1.
WELLBEING: through High Value, Low Impact Tourism BILITY: 4.

SUSTAINABILITY: through Sustainable Tourism ble Tourism Certiﬁ cation, Invesment vesment and Ni-Vanuatu uatu Entrepreneurship rship 2.

RESILIENCE: 2.

R through Niche thro Tourism Product Tour Development Dev 3.
DIVERSIFICATION: through Agritourism 6 VANUATU SUSTAINABLE TOURISM STRATEGY THEMES AND PROGRAMS OF WORK 1 WELLBEING: through High Value, Low Impact Tourism Addressing leakage while promoting direct beneﬁ ts from tourism to communities and Ni Vanuatu, and minimising and mitigating negative social, cultural and environmental impacts.
2 RESILIENCE: through Niche Tourism Product Development Developing and supporting niche tourism that protects, enhances and regenerates Vanuatu’s assets (environment, culture, custom, society, traditional economy), supports resilient communities and provides meaningful employment.

3 DIVERSIFICATION: through Agritourism Increasing resilience through the diversiﬁ cation of tourism to support agriculture, rural agritourism, value adding, import replacement and traditional cuisine.
1.1 High Value Tourism 1.2 Low Impact Tourism 2.1 Environmental Conservation Tourism 2.2 Adventure Tourism 2.3 Culture and Arts Tourism 2.4 Music Tourism 2.5 Sports Tourism 3.1 Slow Food Educational 3.2 Traditional Cuisine Revival 3.3 Agritourism Market Research and Support 3.4 Agritourism Marketing 3.5 Wellness Agritours and Agritourism Events Product Development 3.6 Agritourism Value Added Product Development 3.7 Strengthening Linkages Between Primary Producers and the Tourism Industry 4 SUSTAINABILITY: through Sustainable Tourism Certiﬁ cation, Investment and Ni Vanuatu Entrepreneurship Supporting Ni Vanuatu entrepreneurship and investment in sustainable and climate resilient infrastructure through the Tourism Business Support Program.
Certiﬁ cation is ensuring that tourism businesses are operating in line with the Global Sustainable Tourism Council (GSTC) standards for sustainable tourism.
4.1 Vanuatu Tourism Certiﬁ cation 4.2 Agritourism Certiﬁ cation 4.3 Sustainable Tourism Investment 4.4 Sustainable Tourism Support Fund 7 NIUFALA ROD BLO TOURISM WEEK 8 SAFE BUSINESS OPERATIONS PARTNERSHIP AND COMMUNITY AWARENESS 9 IMPLEMENTATION FRAMEWORK Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) KEY: PRIORITY TIMEFRAME Immediate Priority Actions 2021-2025 Commence planning 2022-2025 Commence after all immediate Priority Actions have been addressed Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs THEME 1 WELLBEING: through High Value, Low Impact Tourism PROGRAM OF WORK 1.1 High Value Tourism Goal 1: No Poverty Goal 8: Decent work and Economic Growth Goal 17: Partnerships A2 Destination Management Strategy and Action Plan SOC 1, 4, 6 ENV 1, 2, 3, 4, 5 ECO 1, 2, 3, 4 A3 Monitoring and reporting B1 Measuring the economic contribution of tourism B2 Decent work and career opportunities B4 Support for community Goal 2: Visitors connect with Vanuatu’s environment, culture and its people Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists 1.1.1 Establish a community and homestay tourism support program to support community managed attractions, tours and accommodation Community and homestay tourism support program is developed and piloted All community managed attractions, tours and accommodation have been identiﬁ ed and registered under the support program Registered Community managed programs are receiving business incubation support 1.1.2 Develop an implementation plan to encourage longer stay, high value tourists High value, low impact target markets captured through the IVS Feasibility study produced for developing voluntourism Communication campaign implemented on the beneﬁ ts of joining the incentive program 50% of tourism businesses have joined the incentive
 program by 2025 6 market centres are operational for the sale of local products only in each province 1.1.3 Develop an incentive program to encourage tourism businesses to purchase locally made products 1.1.4 Develop market centres for the sale of locally made products and handicrafts in outer islands DoT VSP DoT IVS VTO DoT DoI VSP DoCIR DoT DoI Municipal Councils VSP 10 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs 1.1.5 Establish a domestic and regional tourism marketing plan Mandatory requirements have been established for Gov workers to stay in local accommodation There is increased representation, sales and promotion of regional events and workshops 1.1.6 Develop a ‘Work Online in Paradise’ tourism strategy to attract long stay online workers 1.1.7 Measure direct and indirect economic contribution of tourism 1.1.8 Develop an Air, Sea and Land Tourism Connectivity Plan, including proposed infrastructure upgrades Measures have been implemented to attract and accommodate for online professionals such as affordable high-quality internet and ﬂ exible visa arrangements Measure numbers through arrival cards and/or the IVS Tourism Value Chain Analysis report published Annual reports are developed covering a range of measures of economic impact (e.g.
volume, expenditure, leakage, employment, investment and spread of economic beneﬁ t in the destination) Required zoning and planning guidelines for each Province completed Infrastructure requirements costed Air Vanuatu Air, Sea and Land Tourism Connectivity Plan implemented DoT PSC VTO DoT VTO DIPS DoT MoF DoT AVL VTO CAAV OMR Dept of Ports and Harbour MIPU DLA DoT VTO 11 1.1.9 Develop a Disability Access and Marketing Plan Disability Access Development Plan is completed by DoT Disability Access Marketing Plan completed by VTO Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs 1.1.10 Review the annual National Tourism Forum event Report completed on data collected from attendees on topics, relevance, format, timing, interest and improvements reported 1.1.11 Develop a local accommodation and homestays experiences marketing program Marketing program and guide is developed detailing locations and experiences desired by consumers Increased number (50%) of tourists booking local accommodation and homestays 1.1.12 Develop a Film and Television strategy 1.1.13 Support travel centres in each province.
Improve online booking for individual businesses and streamline booking processes 1.1.14 Develop a Vanuatu Sustainable Tourism marketing program to share good news stories and accomplishments towards meeting our VSTP objective 1.1.15 Revive, support and strengthen ongoing beautiﬁ cation projects in each Province Film and Television strategy completed Travel centres in each Province are functional, all tourism businesses have access to online booking systems Vanuatu Sustainable Tourism Marketing program is complete.
Beautiﬁ cation projects located in key tourism sites are progressing in each Province DoT VTO DoT VTO DoT VKS VTO DoT VTO DoT VTO DoT Municipal Councils 12 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs THEME 1 WELLBEING: through High Value, Low Impact Tourism PROGRAM OF WORK 1.2 Low Impact Tourism Goal 1: To develop and manage a sustainable and responsible tourism industry Goal 4: Tourism that enhances, conserves and protects the environmental and cultural resources of Vanuatu Goal 6: Clean Water and Sanitation Goal 10: Reduced Inequalities A2 Destination Management Strategy and Action Plan SOC 1, 4, 6 A3 Monitoring and reporting ENV 1, 2, 3, 4, 5 Goal 11: Sustainable Cities and Communities A5 Resident engagement and feedback ECO 1, 3, 4 Goal 12: Responsible Consumption and Production Goal 13: Climate Action Goal 14: Life Below Water Goal 15: Life on Land Goal 17: Partnerships for the Goals A8 Managing visitor volumes and activities B1 Measuring the economic contribution of tourism B4 Support for community B5 Preventing exploitation and discrimination C4 Traditional access D1 Protection of sensitive environments D9 Solid waste D10 GHG emissions and climate change mitigation 1.2.1 Develop a Carbon Neutral Tourism Package Carbon Neutral Tourism Package completed and marketed.
1.2.2 Develop and pilot environmental and social carrying capacity evaluations for Ecological and Culturally Signiﬁ cant Areas (ECSA’s) and (Community Conservation Areas) CCA’s 1.2.3 Develop a contribution to destination wellbeing measurement tool Environmental and social carrying capacity evaluations are incorporated into all management plans for ECSA’s and CCA’s Data is collected on visitors spend, contribution to local economy, leakage, and visitor satisfaction Happiness Index Survey has been adapted to suit Vanuatu context and is applied on an annual basis 1.2.4 Review and update the Responsible Visitor to Vanuatu campaign Responsible Visitor to Vanuatu campaign has been completed and launched Video information documentary is played to all arrivals to Vanuatu DoT DoEPC VTO DoF DoI DoCC DoT DoEPC VKS DoT IVS DoT VTO 1.2.5 Develop a Sustainable Waste Management Plan and coordinated campaign/ advice/support for tourism Sustainable Waste Management Plan is completed 80% of tourism businesses adhering to the National Environment Waste Management Act by 2025 Single use plastics and toxic sunscreen are phased out by 2025 DoT DoEPC Municipal Council 13 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs 1.2.6 Undertake a climate risk assessment for tourism Climate risk assessment for tourism is undertaken in all provinces Results inform all future tourism development and is made publicly available DoT VANKIRAP DoEPC DoCC DoLNR DoT DoEPC DoCC Municipal Council 1.2.7 Undertake a feasibility study on water management in tourism and develop a framework for tourism businesses to improve hygiene, and measure, monitor, publicly report and manage water usage 1.2.8 Develop a risk reduction, crisis management and emergency response plan for tourism Tourism
 businesses have access to training programs to support sustainable and hygienic water management through the Tourism Business Support Program All training programs have been measured and evaluated Risk reduction, crisis management and emergency response plan for tourism is communicated to residents, visitors, and enterprises Procedures and resources are established for implementing the plan and it is regularly updated The needs of visitors have been identiﬁ ed and addressed in the delivery of security and health services DoT NDMO DoCC 1.2.9 Support the ongoing implementation of the Tourism Crises Response and Recovery Plan Over 90% of tourism businesses passed SBO audits Vanuatu included within the Paciﬁ c travel bubble by February Awareness Campaign across all provinces completed resulting in a welcoming environment TCRRP Advisory Committee 14 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs THEME 2 RESILIENCE: through Niche Tourism Product Development PROGRAM OF WORK 2.1 Environmental Conservation Tourism Goal 1: No Poverty Goal 2: Zero Hunger Goal 4: Quality Education Goal 5: Gender Equality Goal 6: Clean Water and Sanitation Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 13: Climate Action Goal 14: Life Below Water Goal 15 Life on Land 15 A2 Destination Management Strategy and Action Plan A8 Managing visitor volumes and activities B2 Decent work and career opportunities SOC 1, 4, 6 ENV 1, 2, 3, 4, 5 ECO 1, 3, 4 Goal 1: To develop and manage a sustainable and responsible tourism industry 2.1.1 Develop and pilot the ‘Conservation Tour Guide Ranger Program’ The Conservation Ranger Guide Program and governance structure has been developed to provide meaningful jobs
 for youth and minority groups in conservation and tourism Mechanisms have been developed to ensure sustainable ﬁ nancing of the program B3 Supporting local entrepreneurs and fair trade C4 Traditional access C7 Site interpretation D1 Protection of sensitive environments D2 Visitor management at natural sites D3 Wildlife interaction D4 Species exploitation and animal welfare D10 GHG emissions and climate change mitigation Goal 2: Visitors connect with Vanuatu’s environment, culture and its people 2.1.2 Support ECSA’s and CCA’s to access funding for ecotourism development All registered ECSA’s and CCA’s have trails, trekking, camping infrastructure and interpretative signage by 2025 Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists Goal 4: Tourism that enhances, conserves and protects the environmental and cultural resources of Vanuatu 2.1.3 Undertake inventory and mapping of all ECSAs and CCA’s ECSA and CCA maps have been incorporated into all tourism planning and development projects 2.1.4 Develop Sustainable Tourism Management Plans for ECSA’s and CCA’s 2.1.5 Support ECSA and CCA management committees to access carbon offsetting payments and Payment for Environmental Services (PES) 2.1.6 Develop and implement an Environmental Education Program for Schools Each registered ECSA and CCA has a Sustainable Tourism Management Plan aligned to the VSTP and GSTC criteria incorporating carrying capacity evaluations Report developed providing feasible sustainable ﬁ nancing options for ongoing management of ECSA’s and CCA’s through carbon offsetting and PES presented to management committees Environmental Education Program for Schools has been developed, piloted and operational DoEPC DoT DoEPC DoT DoEPC Live and Learn VKS DoT DoEPC VKS DoT DoT Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan
 (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs 2.1.7 Develop citizen and tour operator science program in CCA’s, ECSA’s and LMMA’s Tour operators are undertaking science and rehabilitation programs in CCA’s, ECSA’s and LMMA’s Tour packages are developed for citizen science programs THEME 2 RESILIENCE: through Niche Tourism Product Development PROGRAM OF WORK 2.2 Adventure Tourism SOC 1, 4, 6 ENV 1, 2, 3, 4, 5 ECO 1, 3, 4 Goal 1: No Poverty Goal 2: Zero Hunger Goal 4: Quality Education Goal 5: Gender Equality Goal 6: Clean Water and Sanitation Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 13: Climate Action Goal 14: Life Below Water Goal 15 Life on Land A2 Destination Management Strategy and Action Plan A8 Managing visitor volumes and activities B2 Decent work and career opportunities B3 Supporting local entrepreneurs and fair trade C4 Traditional access C7 Site interpretation D1 Protection of sensitive environments D2 Visitor management at natural sites D3 Wildlife interaction D4 Species exploitation and animal welfare D10 GHG emissions and climate change mitigation Goal 1: To develop and manage a sustainable and responsible tourism industry Goal 2: Visitors connect with Vanuatu’s environment, culture and its people Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists Goal 4: Tourism that enhances, conserves and protects the environmental and cultural resources of Vanuatu 2.2.1 Develop a marketing program to attract the young (18-40) adventurous demographic market 2.2.2 Develop a 12-week adventure tourism exchange program for Ni Vanuatu adventure guides Marketing program and packages based on most recent research has been developed and implemented to attract the adventure market Adventure tourism exchange program has been developed and piloted in addition to ongoing governance of the program
 and sustainable ﬁ nancing 2.2.3 Develop a support program for adventure product and tours Support program developed and integrated into the Tourism Business Support Program 80% of businesses receiving support in business/marketing, mentoring and skills development THEME 2 RESILIENCE: through Niche Tourism Product Development PROGRAM OF WORK 2.3 Culture & Arts Tourism Goal 1: No Poverty Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities A2 Destination Management Strategy and Action Plan A7 Promotion and information B2 Decent work and career opportunities SOC 1, 2, 4 ENV 1, 2, 4 ECO 1, 3, 4 Goal 2: Visitors connect with Vanuatu’s environment, culture and its people 2.3.1 Develop and implement a Cultural Education Program for schools Cultural Education Program for Schools has been developed, piloted and operational in collaboration with the Vanuatu Kaljoral Senta DoT DoEPC Live and Learn VESS DoT VTO DoT DoT DoEPC VTO VSP DoT VKS DoE 16 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs B3 Supporting local entrepreneurs and fair trade A2 Destination Management Strategy and Action Plan A7 Promotion and information B2 Decent work and career opportunities B3 Supporting local entrepreneurs and fair trade B6 Property and user rights C1 Protection of cultural assets C2 Cultural artefacts C3 Intangible heritage Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists Goal 5: Sustainable and responsible tourism brings improved income and well- being for Vanuatu and its people 2.3.2 Support the development of Cultural and Information Centre Hubs in each Province Cultural and Information Centre Hubs
 have been developed in each province The Centres provide tourists with access to ATM, clean drinking water, toilets, booking information facilities, local food and refreshments and handicrafts A cultural veriﬁ cation program is developed and implemented in each Province 2.3.3 Develop a cultural veriﬁ cation program with the Vanuatu Kaljoral Senta, the Vanuatu Intellectual Property Ofﬁ ce and the Department of Tourism to support communities to protect traditional knowledge in tourism products and services THEME 2 RESILIENCE: through Niche Tourism Product Development PROGRAM OF WORK 2.4 Music Tourism Goal 1: No Poverty Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities A2 Destination Management Strategy and Action Plan SOC 1, 2, 4 ENV 2 B2 Decent work and career opportunities ECO 1, 3, 4 B3 Supporting local entrepreneurs and fair trade Goal 2: Visitors connect with Vanuatu’s environment, culture and its people Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high- value tourists Goal 5: Sustainable and responsible tourism brings improved income and well- being for Vanuatu and its people 2.4.1 Develop music performance spaces for local artists 2.4.2 Develop a mentoring support program for youth music performers in tourism 2.4.3 Develop a music exchange program for Ni Vanuatu tourism music artists Designated spaces for musical performers are established in all 6 provinces Mentoring support program for youth performing music for tourism is operational (standards and guidelines are incorporated into the program) 10 Ni Vanuatu music tourism performers are selected each year to participate in a cultural exchange program 17 DoT VKS DoT VKS VanIPO DoT DoI DoY&S DoT DoI DoY&S DoT DoI Wan Smol Bag Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National
 Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs THEME 2 RESILIENCE: through Niche Tourism Product Development PROGRAM OF WORK 2.5 Sports Tourism Goal 1: No Poverty Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities A2 Destination Management Strategy and Action Plan SOC 2, 4 ENV 2 B2 Decent work and career opportunities ECO 1, 3, 4 Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists 2.5.1 Develop a regional sports tourism exchange program 2.5.2 Develop a sports tourism and events guide for Vanuatu 2.5.3 Develop a sports tourism event program MoU signed with DoY&S to develop a regional sports tourism exchange program Countries have been selected for exchange program; an annual event is developed for exchange students A sports tourism and events guide is marketed by VTO in collaboration with DoY&S A grants program is developed in collaboration with DoY&S and operational Grant provides funding and/or in-kind assistance to support eligible organisations to develop and deliver successful sports tourism events THEME 3 DIVERSIFICATION: through Agritourism PROGRAM OF WORK 3.1 Slow Food Educational Goal 1: No Poverty Goal 2: Zero Hunger Goal 3: Good Health and Wellbeing Goal 4: Quality Education Goal 5: Gender Equality A2 Destination Management Strategy and Action Plan SOC 1, 2, 4 B2 Decent work and career opportunities B3 Supporting local entrepreneurs and fair trade ENV 1, 2, 3, 4 ECO 1, 3, 4 Goal 5: Sustainable and responsible tourism brings improved income and well- being for Vanuatu and its people 3.1.1 Develop a Slow food educational program for schools A slow food educational program for schools has been developed in collaboration with DoPH and rolled out in all schools 3.1.2 Undertake
 educational campaigns and community awareness to encourage eating local food and healthy eating habits A slow food educational campaign has been developed in collaboration with DoPH and communicated through social media and provincial representatives DoT DoY&S DoT DoY&S VTO DoT DoY&S DoT DoPH DoE DoT DoPH DoE 18 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 15 Life on Land 3.1.3 Develop training to ensure quality assurance of food served to tourists Training is implemented in collaboration with APTC with all food vendors in Port Vila and Santo on food hygiene and presentation for tourists 3.1.4 Develop a train the trainers slow food program A slow food training program and recipe book is developed in collaboration with the private sector and APTC and available for all accommodations and restaurants THEME 3 DIVERSIFICATION: through Agritourism PROGRAM OF WORK 3.2 Traditional Cuisine Revival A2 Destination Management Strategy and Action Plan SOC 1, 2, 4 A7 Promotion and information ENV 1, 2, 3, 4, 5 B2 Decent work and career opportunities ECO 1, 3, 4 B3 Supporting local entrepreneurs and fair trade Goal 2: Visitors connect with Vanuatu’s environment, culture and its people Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists 3.2.1 Undertake anthropological research and cultural veriﬁ cation of traditional gardening and traditional cuisine in each province 3.2.2 Identify traditional agricultural systems in each Province that can be recognised as Globally Important Agricultural Heritage Systems (GIAHS) A research report is published detailing cultural veriﬁ cation of traditional gardening practices and
 traditional cuisine recipes in each province The published research informs the applications for GIAHS 3.2.3 Develop a traditional cuisine cooking classes product development and support program A traditional cuisine cooking class is developed informed by the published research on traditional cuisine 80% of businesses are receiving business/ marketing support, mentoring and skill development by 2025 Goal 1: No Poverty Goal 2: Zero Hunger Goal 3: Good Health and Wellbeing Goal 4: Quality Education Goal 5: Gender Equality Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 15 Life on Land 19 DoT APTC VBS DoT APTC DoT VKS VANIPO VSP DoT VKS MCC DoA DoT APTC VSP HTLTC VCFHA Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs 3.2.4 Develop an educational traditional cuisine guidebook and T.V grade series Traditional cuisine book is developed and ready for publishing T.V grade series is developed and on air in Vanuatu and marketed to other countries detailing traditional farming systems, local produce, traditional cuisine, and value-added products for each province DoT THEME 3 DIVERSIFICATION: through Agritourism PROGRAM OF WORK 3.3 Agritourism Market Research and Support A2 Destination Management Strategy and Action Plan A6 Visitor engagement and feedback SOC 1, 2, 4 ENV 1, 2 B2 Decent work and career opportunities ECO 1, 3, 4 Goal 1: No Poverty Goal 2: Zero Hunger Goal 3: Good Health and Wellbeing Goal 4: Quality Education Goal 5: Gender Equality Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 15 Life on Land Goal 2: Visitors connect with Vanuatu’s environment, culture and its
 people 3.3.1 Review the Agritourism plan of Action in line with the VSTP Amendments are approved by the Agritourism Committee Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists A report is developed summarising the demand for agritourism experiences in key market countries Feedback from the 5 case studies measured and selected for funding Recommended questions are integrated into the IVS 3.3.2 Undertake consumer research on demand for agritourism experiences and opportunities for more local produce and value- added products in the tourism offering 3.3.3 Incorporate questions into the Vanuatu International Visitor Survey to provide baseline expenditure data on value added agritourism products 3.3.4 Undertake an Agritourism Value Chain Analysis An Agritourism Value Chain Analysis report is completed and recommendations implemented DoT DoI DoA DoT DoI DoA DoT IVS DoT DoA DoI 20 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs Agritourism businesses (1 from each Province) are listed in the database are included in the VDTP 3.3.5 Include agritourism products and services as part of the Vanuatu Discovery Trails Program (VDTP) and assist with business development ﬁ nance, skills training and include in the National Tourism Awards THEME 3 DIVERSIFICATION: through Agritourism PROGRAM OF WORK 3.4 Agritourism Marketing Goal 1: No Poverty Goal 2: Zero Hunger Goal 3: Good Health and Wellbeing Goal 4: Quality Education Goal 5: Gender Equality Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 15 Life on Land 21 A2 Destination Management Strategy and Action Plan A7 Promotion and information SOC
 1, 4 ENV 1, 2 B2 Decent work and career opportunities ECO 1, 3, 4 B3 Supporting local entrepreneurs and fair trade Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists 3.4.1 Develop an agritours wellness marketing program Agritours wellness promotional campaign developed and implemented 3.4.2 Develop an agritourism success stories campaign VTO provide media coverage of success stories in agritourism and highlight operator best practice use of local food content through VTO marketing activities 3.4.3 Generate editorial content for consumers on agritourism products and services (in-ﬂ ight, cuisine, cruise and travel magazines, social media, websites) Monthly editorial content is developed and promoted in collaboration with DoI, DoA and VTO, (Vanuatu chocolate, coffee, oils, lotions, coconut, handicrafts and other products and services) 3.4.4 Deliver promotional events that showcase natural products made in Vanuatu A monthly Sustainable Food and Lifestyle Festival incorporated into VTO calendar of events Annual Local food week is developed and marketed for each Province as a key attraction DoT VTO DoT VTO DoT VTO DoT DoI DoA VTO DoT DoI DoA VTO Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs The Made in Vanuatu branding is integrated into VTO marketing, as well as increased signage at airports, ports and key tourism areas Made in Vanuatu handicrafts make up 70% of the market 3.4.5 Promote the beneﬁ ts of Made in Vanuatu branding, organic produce and traditional cuisine within destination marketing 3.4.6 Increase sales of Made in Vanuatu handicrafts to the tourism sector.
Strengthen and support the HBDP through the Provincial Handicraft Associations DoT DoI VTO DoT DoI DoCIR THEME 3 DIVERSIFICATION: through Agritourism PROGRAM OF WORK 3.5 Wellness Agritours & Agritourism Events Product Development A2 Destination Management Strategy and Action Plan SOC 1, 2, 4 A7 Promotion and information ENV 1, 2, 3, 4, 5 B2 Decent work and career opportunities ECO 1, 2, 3, 4 B3 Supporting local entrepreneurs and fair trade Goal 2: Visitors connect with Vanuatu’s environment, culture and its people Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists 3.5.1 Develop a support program for Wellness Agritourism home stays and tours product development (wellness: traditional medicine, traditional sustainable farming, organic traditional cuisine cooking classes, farming supporting conservation, living in a community, custom ceremonies) Support program for wellness agritourism home stays and tours is developed and operational in all 6 provinces 80% of Agritourism businesses are receiving business/marketing support, mentoring and skills development by 2025 Goal 1: No Poverty Goal 2: Zero Hunger Goal 3: Good Health and Wellbeing Goal 4: Quality Education Goal 5: Gender Equality Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 15: Life DoT VSP V-Lab 22 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs 3.5.2 Develop a support program for primary and secondary producers of food to increase the representation of local food consumed in communities and the tourism industry through festivals, farmers markets demonstrations etc.
3.5.3 Expand the Agritourism week and increase promotion 3.5.4 Develop an Agribusiness tours support program to increase the number and quality of local agribusinesses.
3.5.5 Develop Slow Food monthly night market centres in Port Vila, Luganville and Lenakel Support program is developed for all 6 Provinces The Annual Agritourism week is expanded to operate in each province VTO has increased promotion A support program has been developed and implemented in collaboration with DoI 6 local businesses identiﬁ ed as best practice case studies as part of Tourism Business Support Program 80% of registered agribusiness tours are receiving business incubation support by 2025 Market centres are developed in Port Vila, Santo and Tanna to host weekly night markets showcasing high quality Slow Food DoT DoI DoA VTO VCFHA DoT DoI DoA VTO DoT DoI DoA VSP V-Lab DoT DoA DoI Market Centres are strictly no plastic or imported food Municipal Councils THEME 3 DIVERSIFICATION: through Agritourism PROGRAM OF WORK 3.6 Agritourism Value Added Product Development Goal 1: No Poverty Goal 2: Zero Hunger 23 A2 Destination Management Strategy and Action Plan SOC 1, 2, 4 ENV 1, 2, 4 A7 Promotion and information ECO 1, 2, 3, 4 Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract 3.6.1 Undertake a Agritourism targeted market research and support program for local agribusiness entrepreneurs Marketing research and support program report has been developed DoT DoI DoA VTO Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs A10 Climate change adaptation B2 Decent work and career opportunities B3 Supporting local entrepreneurs and fair trade D5 Energy conservation Goal 3: Good Health and Wellbeing Goal 4: Quality Education Goal 5: Gender Equality Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 15 Life on Land responsible high-value tourists Goal 5: Sustainable and responsible tourism brings improved income and well- being for Vanuatu
 and its people 3.6.2 Develop a Handicraft Support program A handicraft support program is developed and implemented Measure annually the increased diversity and representation of high-quality products in the marketplaces 3.6.3 Develop standards with VBS to ensure agritourism value added products are high quality and competitive VBS have developed clear standards for value added products Report on number of stakeholders/businesses meeting standards throughout the value chain Import replacement program for tourism is developed Measures are implemented to minimise the amount of inferior low-quality cheap products being imported into Vanuatu Percentage of local organic products fully replacing imported products Sustainable infrastructure scheme is developed and implemented with an effective governance structure A minimum of 6 businesses (1 from each Province) have received ﬁ nancing 3.6.4 Develop an import replacement program for tourism 3.6.5 Develop a Sustainable Infrastructure Scheme for Agritourism ﬁ nancing value adding manufacturing facilities: renewable energy, climate adaptation, ﬁ breglass tanks, composting toilets, cyclone prooﬁ ng infrastructure g n i t n e m e l p m I s e i c n e g A DoT DoI DoT VBS DoI DoT DoCIR VBS DoI VNSO DoT DoI DoA VBS DoCC DoE y t i r o i r P e m a r f e m T i 24 Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) THEME 3 DIVERSIFICATION: through Agritourism A2 Destination Management Strategy and Action Plan B2 Decent work and career opportunities D6 Water stewardship SOC 2, 4 ENV 1, 2, 4 ECO 1, 2, 3, 4 Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists Goal 1: No Poverty Goal
 2: Zero Hunger Goal 3: Good Health and Wellbeing Goal 4: Quality Education Goal 5: Gender Equality Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 15 Life on Land 25 PROGRAM OF WORK 3.7 Strengthening linkages between primary producers and the tourism industry 3.7.1 Identify hotels/resorts interested in partnering with local farmer/ communities/agribusiness 3.7.2 Develop mechanisms to ensure reliable supply of produce to the tourism industry 3.7.3 Initiate clustering using lead farmer model or grouping of commercial farmers and design and implement a managed small grants scheme to support investment in production (i.e., equipment, irrigation and technology) 3.7.4 Address inefﬁ ciencies of inter-island shipping with associated costs and postproduction food mishandling 3.7.5 Conduct feasibility analysis of transport (air, sea, road) subsidies to support agritourism based primary production based on support for the lead producer model Stakeholder engagement report and database is developed outlining interested hotels/resorts looking to partner with local farmers Mechanisms developed in collaboration with DoA to strengthen supply chain between farmers and the tourism industry DoA has developed a clustering model for farmers to group together to meet supply needs in key tourism centres 4 x model projects are selected for pilot funding DoA has developed measures to improve the supply chain to ensure cost effective shipping, safe food handing and HACCP protocols A feasibility report detailing opportunities for subsidies in transport of produce and value- added products is presented to DoA and DoI DoT DoA VAC DoT DoA DoI DoT DoA DoI ORCBDS DoT DoA DoI VBS VMA DoT DoA DoI Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs 3.7.6 Conduct feasibility
 studies to identify and install storage and handling infrastructure at key production/transportation hubs/locations to support commercial farmer crop distribution 3.7.7 Develop and implement Agritourism Financing Scheme to support investment through technical assistance inputs.
Identify commercial farmers and processors with co-funding for crop production equipment, hydroponics, technology investments, crop storage and water supply and cold storage 3.7.8 Provide training for farmers and buyers to better understand PGS organic certiﬁ cation requirements A feasibility report detailing storage and handling infrastructure in all key production hubs for produce and value-added products is presented to DoA and DoI An Agritourism Financing Scheme has been developed to support sustainable ﬁ nancing of farm equipment and storage 80% of registered farmers are receiving business incubation support by 2025 PGS Organics training for farmers is developed and implemented throughout all 6 provinces Annual increase of farmers certiﬁ ed organic 3.7.9 Enhance opportunities for agricultural communities (with a focus on women’s cooperatives) to meet the challenges within the agritourism value chain Consultation report is developed with recommendations to address challenges for the integration of women in the agritourism value chain Recommendations are implemented into DoA, DoI and DoT AWP’s g n i t n e m e l p m I s e i c n e g A DoT DoA DoI DoT DoA DoI V-Lab DoT DoA DoI ORCBDS DoT DoA DoI ORCBDS y t i r o i r P e m a r f e m T i 26 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs 3.7.10 Explore potential for improved crop varieties and year-round production for key commodities in local Paciﬁ c cuisine Research report has been developed and presented to DoA and DoT providing recommendations for improved crop varieties and year-round production of produce to meet needs of the tourism industry and improve food security 3.7.11 Undertake capacity building on husbandry practices, crop planning, market linkages and farm budgeting Farmer to farmer training program has been developed and implemented by DoA for both
 male and female farmers to improve husbandry practices, crop planning, market linkages and farm budgeting DoT DoA DoI DoT DoA DoI THEME 4 SUSTAINABILITY: through Sustainable Tourism Certiﬁ cation, Investment and Ni Vanuatu Entrepreneurship PROGRAM OF WORK 4.1 Vanuatu Tourism Certiﬁ cation A2 Destination Management Strategy and Action Plan SOC 1, 2, 4, 6 ENV 1, 2, 3, 4, 5 ECO 1, 2, 3, 4 A4 Enterprise engagement and sustainability standards A6 Visitor engagement and feedback A9 Planning regulations and development control B2 Decent work and career opportunities B6 Property and user rights C1 Protection of cultural assets C2 Cultural artefacts C3 Intangible heritage Goal 1: No Poverty Goal 2: Zero Hunger Goal 3: Good Health and Wellbeing Goal 4: Quality Education Goal 5: Gender Equality Goal 6: Clean Water and Sanitation Goal 8: Decent Work and Economic Growth 27 Goal 1: To develop and manage a sustainable and responsible tourism industry 4.1.1 Undertake a Tourism Certiﬁ cation Feasibility Analysis: (Carbon labelling, Fairtrade, Organics, GSTC Sustainable Tourism) A feasibility report for the implementation of Certiﬁ cation programs in tourism has been developed and recommendations presented to DoT DoT 4.1.2 Develop standards for the VSTC and apply for GSTC Recognition of the standards and Accreditation of the process A certiﬁ cation program for tourism has been developed that meets GSTC standards 60% of all tourism businesses are certiﬁ ed by the VSTC by 2025 100% of all tourism businesses operating in ECSA’s or CCA’s are certiﬁ ed by the VSTC by 2025 DoT VSTC 4.1.3 Undertake GSTC Sustainable Tourism Destination assessments in a key model destination GSTC destination assessment case study has been carried out in Shefa Province Findings from the case study guide future destination assessments in key destinations in all 6 provinces DoT GSTC Trainers Sustainable Development Goals Global Sustainable
 Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs Goal 10: Reduced Inequalities Goal 13: Climate Action Goal 14: Life Below Water Goal 15 Life on Land C4 Traditional access C6 Visitor management at cultural sites D6 Water stewardship D7 Water quality D8 Wastewater D9 Solid waste Measures have been developed to support Provincial Governments to meet GSTC standards 4.1.4 Develop and pilot the Code of Conduct for Tourism in the ECSA’s and CCA’s All registered tourism businesses operating in ECSA’s and CCA’s have signed the Code of Conduct 4.1.5 Review & modify Tourism Standards for tours and accommodation to incorporate more of the GSTC Criteria 4.1.6 Develop and implement waste education programs for all tourism businesses and attractions Sustainable waste management requirements have been incorporated into the minimum standards All audited businesses are meeting the standards by 2025 Revise “tourism standards” for tours and accommodation has GSTC criteria incorporated New introduced waste management standards have been communicated to all tourism businesses 4.1.7 Conduct GSTC sustainable tourism training for all tourism stakeholders throughout the 6 Provinces All audited tourism businesses have attended GSTC training All registered tourism businesses in the Tourism Business Support Program have passed the Sustainable Tourism assessment 4.1.8 Measure visitor perception of sustainability at the destination and business level Questions around sustainability have been incorporated into the IVS DoT DoEPC DoT DoEPC Municipal Council DoI DoT DoEPC Municipal Council DoT DoT VTO VNSO 28 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu
 Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs 4.1.9 Establish contract for a 3rd party Certiﬁ cation body to undertake tourism business auditing and assessments for Tourism Permits 4.1.10 Formalise Tourism Standards Program with VBS A 3rd party organisation has been contracted with trained auditors that meet DoT criteria and are registered with VBS Tourism Standards are registered with the VBS 4.1.11 Develop a guide to ensure all holiday rentals formalize their businesses All holiday rental establishment have been formalized by 2022 New category has been developed speciﬁ cally for holiday rentals in the Tourism Standards THEME 4 SUSTAINABILITY: through Sustainable Tourism Certiﬁ cation, Investment and Ni Vanuatu Entrepreneurship PROGRAM OF WORK 4.2 Agritourism Certiﬁ cation Goal 1: No Poverty Goal 2: Zero Hunger Goal 3: Good Health and Wellbeing Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 15: Life on Land 29 A2 Destination Management Strategy and Action Plan SOC 1, 4, 6 B2 Decent work and career opportunities ENV 1, 2, 3, 4, 5 ECO 1, 2, 4 Goal 1: To develop and manage a sustainable and responsible tourism industry 4.2.1 Identify potential certiﬁ cation programs for local agritourism products such as: fair trade, organics, sustainability and generation of veriﬁ ed carbon offsets 4.2.3 Establish contract for a 3rd party Certiﬁ cation body to undertake Agritourism products auditing and assessments A report has been developed outlining the applicability of certiﬁ cation programs for use in Agritourism A 3rd party organisation has been contracted with trained auditors that meet GSTC criteria, Organics, HACCP, Fair trade, Carbon offsetting and are registered under the VBS DoT VBS DoT VBS DoT VIPA DoCIR DoLNR DLA VCCI DoT DoA DoI DoT DoA DoI VBS Sustainable Development Goals Global Sustainable Tourism Council Criteria for
 Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs THEME 4 SUSTAINABILITY: through Sustainable Tourism Certiﬁ cation, Investment and Ni Vanuatu Entrepreneurship PROGRAM OF WORK 4.3 Sustainable Tourism Investment A2 Destination Management Strategy and Action Plan SOC 4, 5, 6 ENV 1, 2, 3, 4, 5 ECO 1, 2, 3, 4 A9 Planning regulations and development control A10 Climate change adaptation B2 Decent work and career opportunities D5 Energy conservation Goal 1: No Poverty Goal 7: Affordable and Clean Energy Goal 9: Industry, Innovation and Infrastructure Goal 10: Reduced Inequalities Goal 12: Responsible Consumption and Production Goal 16: Peace, Justice and Strong Institutions Goal 17: Partnerships for the Goals Goal 4: Tourism that enhances, conserves and protects the environmental and cultural resources of Vanuatu 4.3.1 Support tourism businesses to access sustainable infrastructure to ﬁ nance a transition to renewable energy and climate adaptation 4.3.2 Develop a Sustainable Tourism Investment Guide that’s linked to the VSTP in collaboration with DoEPC and VIPA 4.3.3 Establish a Model Lease agreement with DoLNR 4.3.4 Undertake Legislation review on the Tourism Councils Act, VTO Act 4.3.5 Review and Improve DoT’s involvement in the FDI application processes 70% of accommodation providers have accessed ﬁ nancial support through the Tourism Business Support Program to ﬁ nance a transition to renewable energy and climate adaptation Solar Freezer proposal launched as part of Tourism Business Support Program Review MoU between DoT and DoE for RE funding Handbook with RE and EE Guidelines for Hotels distributed to encourage energy audits A Sustainable Tourism Investment Guide has been distributed to tourism businesses National Investment Promotion Bill has been amended to clearly
 specify the percentage of partnership and requirements to protect both parties’ All recommendations for amendments to the relevant Acts are presented through Policy paper to DCO & COM New improved processes rolled out for the reviewing and approving of FDI’s in Tourism DoT DoCC DoE DoT DoEPC VIPA DoT DoLNR VIPA DoT DoLNR VIPA DCO DoT VIPA 30 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Vanuatu Sustainable Tourism Strategy Actions Outputs 4.3.6 Develop a local accommodation guide for each province in collaboration with the Vanuatu cultural centre.
A local accommodation guide has been developed and distributed The guide has intellectual property rights DoT VKS THEME 4 SUSTAINABILITY: through Sustainable Tourism Certiﬁ cation, Investment and Ni Vanuatu Entrepreneurship PROGRAM OF WORK 4.4 Sustainable Tourism Support Fund Goal 1: No Poverty Goal 7: Affordable and Clean Energy A2 Destination Management Strategy and Action Plan B2 Decent work and career opportunities SOC 1, 2, 4 ENV 1, 2 Goal 9: Industry, Innovation and Infrastructure B3 Supporting local entrepreneurs and fair trade ECO 1, 2, 3, 4 Goal 10: Reduced Inequalities Goal 16: Peace, Justice and Strong Institutions Goal 17: Partnerships for the Goals Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists 4.4.1 Establish the Sustainable Tourism Support Fund Sustainable Tourism Support Fund established and functional and managed by a formalised Committee 4.4.2 Implement the Tourism Business Support Program Tourism Business Support Program completed, piloted and rolled out in all Provinces 4.4.3 Develop an insurance mechanism for local Ni Vanuatu tourism businesses to meet Tourism Standards 4.4.4 Finalise and implement priority actions for the Sustainable Tourism HRD Plan An affordable insurance mechanism has been developed for all registered tourism businesses to meet insurance requirements Sustainable Tourism HRD Plan completed, piloted and rolled out in all Provinces DoT STSF DoT STSF DoT STSF DoT APTC VNSO VQA 31 SUSTAINABLE ISLANDS TOURISM CONFERENCE 32 MINISTER APPOINTING THE NATIONAL CRUISE TOURISM COMMITTEE SOLAR FIBREGLASS FREEZERS FOR RURAL OPERATORS HRD WORKSHOP 33 TCRRP TECHNICAL WORKING GROUP VANUATU SUSTAINABLE CRUISE TOURISM PLAN KEY: PRIORITY TIMEFRAME Immediate Priority Actions 2021-2025 Commence planning 2022-2025 Commence after all immediate Priority Actions have been addressed Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Outputs ACTION 1.
To re-establish, reform the TOR and membership and fully resource the National Cruise Tourism Management Committee (NCTMC) as the peak National body to manage, coordinate and supervise all aspects of cruise tourism development Goal 6: Clean Water and Sanitation A2 Destination Management Strategy and Action Plan ECO 1, 2, 4 Goal 8: Decent Work and Economic Growth A9 Planning regulations and development control Goal 1: To develop and manage a sustainable and responsible tourism industry NCTMC was established in June 2020.
Members have been ofﬁ cially appointed by the Minister NCTMC meets monthly Goal 10: Reduced Inequalities Goal 13: Climate Action Goal 14: Life Below Water DoT ACTION 2.
The GoV, through the NCTMC to realign its expectations about cruise tourism development and negotiate to enter into a formal commercial agreement with each of the two main cruise companies Goal 6: Clean Water and Sanitation A2 Destination Management Strategy and Action Plan ECO 1, 2, 4 A9 Planning regulations and development control Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 13: Climate Action Goal 14: Life Below Water Goal 1: To develop and manage a sustainable and responsible tourism industry NCTMC to discuss, agree and ratify the MoA NCTMC delegation to negotiate the signing of the MoA with each of the two main cruise ship operator companies – Carnival and RCCL Draft Memorandum of Agreement has been submitted as part of the TIS project DoT NCTMC 34 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Outputs ACTION 3.
The GoV through the NCTMC to discuss with the Paciﬁ c Island Forum Secretariat the idea of a regional coordination approach to the development and management of cruise tourism Goal 14: Life Below Water Goal 16: Peace, Justice and Strong Institutions Goal 17: Partnerships for the Goals A2 Destination Management Strategy and Action Plan A9 Planning regulations and development control ECO 1, 2, 4 Goal 1: To develop and manage a sustainable and responsible tourism industry NCTMC to activate this option if the MoA is not agreed upon DoT NCTMC MSG DoFA ACTION 4.
To monitor and evaluate each of the cruise tourism segments under guidelines and criteria provided by the Vanuatu Sustainable Tourism Policy (2019-2030), the National Oceans Policy 2016 and the Global Sustainable Tourism Council Goal 1: No Poverty Goal 2: Zero Hunger Goal 3: Good Health and Wellbeing Goal 4: Quality Education Goal 5: Gender Equality Goal 6: Clean Water and Sanitation Goal 8: Decent Work and Economic Growth A4 Enterprise engagement and sustainability standards A6 Visitor engagement and feedback A9 Planning regulations and development control B2 Decent work and career opportunities B6 Property and user rights C1 Protection of cultural assets Goal 10: Reduced Inequalities C2 Cultural artefacts SOC 1, 2, 4, 6 ENV 1, 2, 3, 4, 5 ECO 1, 2, 3, 4 Goal 13: Climate Action Goal 14: Life Below Water Goal 15 Life on Land 35 C3 Intangible heritage C4 Traditional access C6 Visitor management at cultural sites D6 Water stewardship D7 Water quality D8 Wastewater D9 Solid waste Goal 1: To develop and manage a sustainable and responsible tourism industry Goal 2: Visitors connect with Vanuatu’s environment, culture and its people Impact analysis is carried out as part of the monitoring and evaluation of each of the cruise tourism segments – cruise ships, expedition ships and yachting DoT DoEPC Oceans DoF DoT PVMC Water Unit VKS Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Outputs ACTION 5.
Undertake a Value Chain Analysis of each of the 3 cruise tourism segments to ascertain their current and potential net economic beneﬁ ts and to identify infrastructure and capacity development needs Goal 1: No Poverty Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities B2 Decent work and career opportunities ECO 1, 2, 4 B3 Supporting local entrepreneurs and fair trade Goal 2: Visitors connect with Vanuatu’s environment, culture and its people Feasibility study for basing an Expedition ship in Vanuatu to be completed Goal 5: Sustainable and responsible tourism brings improved income and well-being for Vanuatu and its people Yacht Survey 2020 to be completed DoT DoEPC ACTION 6.
Appoint an independent consultant to undertake a more objective feasibility study in the net economic social and environmental impacts of the proposed Lelepa Island project B2 Decent work and career opportunities B3 Supporting local entrepreneurs and fair trade SOC 1, 2, 4, 6 ENV 1, 2, 3, 4, 5 ECO 1, 2, 3, 4 Goal 1: No Poverty Goal 2: Zero Hunger Goal 3: Good Health and Wellbeing Goal 4: Quality Education Goal 5: Gender Equality Goal 6: Clean Water and Sanitation Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 13: Climate Action Goal 14: Life Below Water Goal 15 Life on Land Goal 1: To develop and manage a sustainable and responsible tourism industry Feasibility Study on Lelepa Island Cruise Project, or similar projects, to be completed Goal 2: Visitors connect with Vanuatu’s environment, culture and its people Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists Goal 4: Tourism that enhances, conserves and protects the environmental and cultural resources of Vanuatu Goal 5: Sustainable and responsible tourism brings improved income and well-being for Vanuatu and its people DoT NCTMC 36 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Outputs ACTION 7.
Undertake an audit of the landing and berthing fees being paid by each of the cruise ships.

Assess their direct economic impact and identify any waivers applied to any fees Goal 1: No Poverty Goal 8: Decent Work and Economic Growth A9 Planning regulations and development control ECO 1, 2, 4 Goal 1: To develop and manage a sustainable and responsible tourism industry Assessment undertaken as part of the TIS project.

Need more complete datasets from DP&M, DoT and MFEM.

DoT NCTMC MFEM ACTION 8.
Revise the terms of reference for the Port Vila Wharf Management tender and re-advertise it internationally to attract an independent professional port management company Goal 1: No Poverty Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities A9 Planning regulations and development control ECO 1, 2, 4 Goal 1: To develop and manage a sustainable and responsible tourism industry DoT to discuss with PVMC, MIPU and Ports and Marine before presenting a proposal to NCTMC Assessment undertaken as part of the TIS project DoT NCTMC PVMC P&M MIPU ACTION 9.
Arrange a meeting with the Mystery Island Holdings Ltd (MITHL) company to ascertain the exact nature of the company structure the shareholding agreement, the system for the collection and dispersal of cruise ship fees Goal 1: No Poverty Goal 8: Decent Work and Economic Growth A9 Planning regulations and development control B2 Decent work and career opportunities SOC 1, 2, 4, 6 ECO 1, 2, 4 Goal 1: To develop and manage a sustainable and responsible tourism industry MITHL representatives to be invited to a NCTMC meeting to discuss any issues B3 Supporting local entrepreneurs and fair trade DoT NCTMC DoT Tafea 37 Sustainable Development Goals Global Sustainable Tourism Council Criteria for Sustainable Destinations National Sustainable Development Plan (2016-2030) Vanuatu Sustainable Tourism Policy (2019-2030) Outputs ACTION 10.
Develop Provincial Port of Call Management Plans that review and assess the management, resources, infrastructure, product development and marketing opportunities for each of the cruise tourism segments Goal 1: No Poverty Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities A2 Destination Management Strategy and Action Plan ECO 1, 2, 4 A9 Planning regulations and development control Goal 1: To develop and manage a sustainable and responsible tourism industry DoT Cruise Division to liaise with POC Management Committees Include as part of the Provincial Tourism Plans DoT POC Committees ACTION 11.
Develop a marketing strategy and plan for the cruise tourism sub-sector focusing on product development, businesses development and promotional activities Goal 1: No Poverty A7 Promotion and information ECO 1, 2, 4 Goal 8: Decent Work and Economic Growth Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists Marketing strategy and Action Plan developed for each cruise segment Needs to be informed by Actions 2,4,5,8 and 10 above DoT VTO ACTION 12.
Develop a boutique inter-island shipping strategy to enable more access for tourists to outer provinces Goal 1: No Poverty B2 Decent work and career opportunities ECO 1, 2, 4 Goal 8: Decent Work and Economic Growth Goal 10: Reduced Inequalities Goal 3: Sustainable and responsible tourism products and services developed, supported, and marketed to attract responsible high-value tourists Marketing strategy and action plan developed for boutique interisland cruise DoT VTO NCTMC DoI 38 Conscious Travel