The Philippine Department of Tourism (DOT) signified its commitment to making the Philippines an international gastronomy hub, as secretary Christina Frasco formally announced that the country will be hosting the inaugural Terra Madre Asia Pacific next year in the southern city of Bacolod.

Bacolod itself was recently recognised as the Slow Food International Hub for Asia Pacific.

During the second Terra Madre Visayas regional event held on Thursday, 21st November, Frasco pointed out how gastronomic tourism is a key component of cultural tourism and is, thus, a priority segment.

She said: “With gastronomy tourism ranking very high in the priorities of the Department of Tourism, the Slow Food movement in the Philippines is increasing the value proposition of our destinations while fostering regeneration of our natural resources and ingredients, and expanding economic opportunities one meaningful and delicious dish at a time.”

Part of a global gastronomic movement

Terra Madre is a key part of Slow Food, a global grassroots organization founded in 1989, aimed at safeguarding food cultures and traditions, countering the fast-paced lifestyle, and rekindling people’s connection to the food they consume. 

It also encourages a deeper understanding of food’s role in society. Since its inception, the movement has grown to attract millions of people across over 160 countries, advocating for access to food that is good, clean, and fair for all.

According to Slow Food, food is not only about sustenance but is also intricately linked to culture, politics, agriculture, and the environment. 

Through mindful food choices, individuals can collectively influence how food is cultivated, produced, and distributed, thus fostering positive change on a global scale.

Under Frasco’s leadership, the DOT’s cultural tourism team is actively developing food and gastronomy tourism as one of its priority sub-sectors, with the commitment to preserving and promoting Filipino cuisine as an essential part of the nation’s cultural heritage. 

Part of its efforts is incorporating Slow Food principles to promote sustainable tourism within the food and gastronomy sector.