The Slow Food Movement in Negros and Terra Madre Asia Pacific in Bacolod City was highlighted at the United Nations Food and Agriculture Organization’s 181st special session in Rome on Wednesday, June 10.
The initiatives were featured during a panel discussion on “Food, Biodiversity, and Community-based Agrifood Systems” at the FAO Headquarters, Slow Food International Councilor Ramon “Chinchin” Uy Jr. said Thursday.
Uy represents Slow Food in Southeast Asia and operates Fresh Start Organic Farm in Negros Occidental.
The high-level dialog was inspired by Carlo Petrini, founder of the Slow Food movement and the Food and Agriculture Organization Zero Hunger Special Ambassador for Europe.
The event focused on biodiversity-based and community-driven approaches rooted in local knowledge, Dr. Lionel Dabbadie, chief of the Food and Agriculture Organization of the United Nations in the Philippines, wrote on his Facebook page.
Participants discussed how traditional food cultures can help transform agrifood systems. The goal is to make them more sustainable, inclusive, and resilient, he said.
Dabbadie said the Philippines shared the story of Slow Food Negros.
This community-led movement grew from the challenges of the COVID-19 pandemic. It has now transformed into a regional platform for food biodiversity, cultural heritage, and small-scale producers, he said.
The experience of Negros shows how diverse groups can work together around good, clean, and fair food, Dabbadie said.
These partners include farmers, fisherfolk, indigenous communities, and local governments. National institutions, the private sector, and international partners are also involved, he added.
Dabbadie said several key milestones were highlighted, including local ingredient mapping and adding heritage foods to the Ark of Taste.
The efforts also paved the way for organizing Terra Madre Asia and Pacific in Bacolod City, he said.
Bacolod City has now been designated as the Slow Food hub for Asia and the Pacific.
The experience of Negros may not be a model to copy everywhere, but it offers strong inspiration, Dabbadie said.
When communities lead and institutions support them, food heritage becomes a powerful driver of sustainability, pride, and opportunity, he said.*
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