Philippines Leads Asia-Pacific’s Culinary Charge at Inaugural UN Forum

Photo Courtesy of Department of Tourism—Office of Public Affairs and Advocacy

June 2025 — Cebu, Philippines The Philippines is firmly stepping onto the global culinary map as the host of the first-ever UN Tourism Regional Forum on Gastronomy Tourism for Asia and the Pacific, held June 26–27 at Shangri‑La Mactan in Cebu. More than 500 delegates—including tourism ministers, global food experts, and chefs—gathered to discuss sustainable, community-focused food tourism  .

Breaking New Ground: Food as Sustainable Tourism

Co-organized by UN Tourism, the Department of Tourism (DOT), and Spain’s Basque Culinary Center, the forum prioritized one goal: harnessing gastronomy tourism for community upliftment and environmental sustainability. A highlight: the Cebu “Call to Action”, a formal commitment urging ASEAN and Asia-Pacific governments to integrate heritage food tourism into regional policy and practice  .

Leaders Speak: Culture, Rice, and Filipino Pride

At the ceremony, Tourism Secretary Christina Garcia Frasco and UN Tourism Secretary-General Zurab Pololikashvili led a symbolic rice-pouring ritual using giant “pusô”—signaling gastronomic unity and cultural depth. “Through food, we tell the story of the Filipino—our history, our victories,” said Sec. Frasco  .

Pololikashvili proposed establishing a gastronomy education center in Cebu, aimed at preserving culinary traditions and training future leaders in sustainable food tourism  .

DOT’s Dual Strategy: Roadmap + Market Tourism

On May 28, the DOT launched two major initiatives:

• Strategic Framework & Roadmap for Food & Gastronomy Tourism – A holistic strategy to position the Philippines as a global flavor destination via heritage site tours, market experiences, and chef-led storytelling  .

• Market Tourism Program – Encouraging local governments to elevate public markets into cultural hubs, offering tourists authentic experiences of Filipino daily life through food  .

Why It Matters

• Travelers love eating – Over half of Asia-Pacific travelers say food is the highlight of travel  .

• Agriculture + communities benefit – From farmers to market vendors, food tourism channels income directly back into local economies.

• Filipino cuisine gets respect – With dishes like adobo, sisig, lechon, and halo-halo showcased, Filipino flavors are finally being taken seriously abroad   .

What’s Next

• Implementation drive – DOT is working with LGUs and private partners to roll out the roadmap and market initiatives nationally.

• Education and investment – A possible gastronomy center in Cebu would serve as a training hub and think-tank.

• Sustainable community tourism – The forum signals a shift toward gastronomic travel that uplifts local traditions, protects ecosystems, and shares Filipino culture with pride.

Bottom line:  With this UN-backed momentum, the Philippines is carving a niche in sustainable culinary travel—transforming local markets, heritage dishes, and community flavors into tourism assets with global impact.