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a Slow Food (“strengthening conservation models and sustainable resource use in protected areas of the Caribbean linked to Slow Food”) is coming to an end. 
Based on the promotion of marine-coastal resources and the different cultures that depend on them, the project’s activities allowed for a diversification of production, restored value to the area’s symbolic products, strengthened production processes linked to artisanal fishing, and supported of the transformation and commercialisation of traditional gastronomy, including the Black Crab of Providencia and the Spiny Lobster of Banco Chinchorro and Sian Ka’an, both of which are now Slow Food Presidia.  ....

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