What “Eating Local” Really Means in Tobago

In Tobago, “eating local” is not just about what’s on the plate... It’s a way of life that ties food, community, and sustainability together.

Long before “farm-to-table” became a global buzzword, Tobagonians were already living it, quietly and naturally.

On any given morning, the Scarborough Market hums with the rhythm of island life. Farmers and vendors greet you with smiles and stories, bunches of green figs, heaps of dasheen, baskets of freshly caught fish glistening in the sun. Each ingredient carries a trace of the island’s soil, sea, and spirit.

Eating local here means eating with the seasons. It’s waiting for mango time in June, craving cocoa tea when rain falls, and turning to breadfruit or plantain when provisions are plenty.

It’s about knowing who grows your food, the farmer in Mason Hall, the fisherman in Castara, the woman selling doubles at the roadside stall.

But more than that, it’s an act of connection and care. Every local meal supports livelihoods, keeps traditions alive, and protects Tobago’s food heritage.

From Sunday lunch to street food, “local” is how Tobagonians sustain not only their bodies but also their identity.

So next time you’re in Tobago, take a slow stroll through the market, chat with the vendors, and taste something grown or caught nearby.

Ask about the stories behind the food and share your own “eat local” moments. Because every bite tells a story worth passing on.