Read more about the best practices of Western Visayas to achieve development through its diverse and unique local food systems.
As an added incentive for international and domestic tourists, Western Visayas aimed to identify, promote and preserve the local gastronomy and cultural heritage. Here is how they did it.
1. Abundance of unique local biodiversity from both land and sea
People in Western Visayas have identified and safeguarded the local biodiversity and to encourage the use of locally grown produce instead of imported goods
2. Providing opportunities for local communities amidst the pandemic
Food and tourism in Western Visayas is important in retaining rural livelihood models and help to address the displacement of people from rural areas to cities after the height of the pandemic.
3. Involving Slow Food Foundation for Biodiversity
The Slow Food Foundation for Biodiversity have granted the “potential Slow Food Presidia” for some products in Western Visayas with economic and cultural values, including: Tinigib corn and Ube Kinampay from Negros Island and Tultul salt from Guimaras.
Learn more about the role of food and tourism in the development of Western Visayas here