A Spanish journalist and documentary team recently visited Sagay City to document its rich slow food culture, highlighting local communities, traditional practices, and sustainable food systems that define the city’s identity, March 17 to 18.
The visit is part of an international documentary project led by journalist Ander Roldán and joined by Rocio Diaz that aims to showcase the cultural, social, and gastronomic heritage of Negros Island, with a focus on communities practicing the Slow Food movement.
During their stay, the team explored key areas in Sagay, including Lapus-Lapus Macapagao Conservation Area, Suyac Island, Enting’s Special of Sagay Restaurant where Mark Lobaton demonstrated kinilaw preparation, Pala-Pala sa Vito, and Carbin Reef.
The documentary centers on how local producers, farmers, and communities help preserve ancestral ingredients and sustainable food systems, positioning Negros Island as a model of “good, clean, and fair” food practices.
Mayor Leo Rafael Cueva said the project strengthens the city’s position as a center for sustainable food and community-based tourism.
“This documentation of our slow food communities is a powerful way to tell the story of Sagay to the world,” Cueva said, who met with the journalist in a courtesy call on March 18.
“It not only promotes our local economy by supporting our farmers, fisherfolk, and food producers, but also reinforces our commitment to environmental sustainability and responsible tourism,” he added.
Cueva said initiatives like this align with the city’s vision of development rooted in culture, sustainability, and community participation.
The documentary also aims to present Sagay and Negros Island in international media platforms in Spain, expanding global awareness of the region’s gastronomic heritage and its people.
The mayor said the collaboration highlights Sagay’s growing role in the Slow Food movement, where food is seen not only as sustenance but as a bridge connecting culture, environment, and future generations.
He added that the city government supports for the project, emphasizing its value in promoting Sagay as a destination for sustainable tourism and cultural preservation.*
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