The ultimate food show in the country, World Food Expo (WOFEX), returns much bigger this year as it celebrates 18 years of serving the Food and Beverage (F&B) industry, and two years of holding the Hotel Summit and Expo.
If you miss it last year, you must catch it this time from August 1 to August 4, 2018 in two simultaneous venues, SMX Convention Center in Pasay City (MOA area) and in World Trade Center Manila.
What you can expect at WOFEX and Hotel Summit & Expo
Exciting and out-of-the-ordinary culinary experience. Visitors can hop from one booth to another and sample both local and international cuisine and beverage. For the past years, I always look forward to the Spanish, Korean, and Vietnamese food. But there are other exciting booths, and so be prepared to have a full stomach!
Advanced cooking learning platform. The WOFEX University is the advanced learning platform that guests can learn from practicing professionals.
The Philippine Culinary Cup (PCC) is the country’s most prestigious culinary competition and is the only food competition endorsed by the World Association of Chefs Societies (WACS). On its 9th year, PCC now has more foreign teams battling it out with some of the best local hotels, schools, and restaurants. This is the time where Philippines can benchmark and learn that we can compete with the best of the best.
Innovative Kitchen Theater. Well-known chefs will share their culinary skills and techniques to eager visitors.
Exciting travel and hotel discoveries. The world’s leading hospitality brands and products will showcase their best offerings at the Foreign Pavilion, World Trade Center Manila. This year, there will be 14 participating countries from all over the world.
Newly launched Philippine Sustainable Gastronomy (PSG). From August 2 to 3, 2018 at the SMX Convention Center, expo visitors can witness and participate in a most relevant conversation on culinary and agricultural tourism and how to support the farm-to-table movement or sustainable farming. For this activity, WOFEX partners with Slow Food Philippines.
The Philippine Sustainable Gastronomy Congress focuses on food as a solution for climate change. It aims to play a major role in achieving sustainable development goals by promoting agricultural development, food security, nutrition, sustainable food production, and the conservation of biodiversity.
They recognize that food is a cause of climate change. From field to fork, our food system contributes one-fifth of greenhouse gas emissions. The production of food is a victim of climate change, too, due to desertification, floods, sea-level rise and ocean pollution. Thus, the need to advocate for Food for Change.
The congress will feature bite-sized conversations as follows:
August 2 – Voting with your Fork: Food Activism will explore actions and initiatives that support food justice, sustainable farming and biodiversity. Panel members are Jeannie Javelosa of Echostore, Karla Delgado of Kai Farms, Cherrie Atilano of Agrea Farms, and Jack Flaminiano of Philippine Culinary Heritage Movement. Moderator: Pacita “Chit” Juan of Slow Food Manila.
Slow Travel: A Journey of the Senses will discuss travel based on gastronomic traditions and culture of a place, mapping regions based on food biodiversity, telling the stories of farmers and artisans of a region. Panel members are Ige Ramos of Republic of Taste, Cathy Turvill of Nurture Wellness Village, and Dept of Tourism Cordillera Regional Director Venus Tan. Moderator: Clang Garcia of Food Holidays.
Sailing on the Ark of Taste: Expedition to Lola’s Kitchen and Heritage Cuisine will discover, savor and transform our local and heritage produce, varieties and cuisine towards preserving biodiversity and food culture. Panel members are Rica Buenaflor of Best of Bicol, Chef Tibong Jardeleza of Rafael’s, and Ken Alonso of Proudly Promdi. Moderator: Reena Francisco.
August 3 – The Conscious Carnivore. The discussion will dwell on life of mindful
and ethical animal eating. Panel members are Nicolo Aberasturi of Down To Earth, Olive Puentespina of Malagos Farms, Gael Papillon of Pamora Farms. Moderators: Jairus Ferrer join ABS-CBN’s Ces Drilon.
Waste Not, Want Not: Reducing the Food Waste Footprint. A very contentious issue on food waste, the discussion will try to understand nose-to-tail, preserving and canning food, composting, and tips to leftover cuisine. Panel members: Eric Atanacio of Terra Verde Ecofarms, Mac Florendo of Food Rescue, Melody Melo-Rijk of World Wide Fund for Nature Philippines join together with Chit Juan moderating.
Food for Change Action Plan. In this culminating discussion, Asia’s Best Female Chef Margarita Fores joins Vicky Wallace of Bohol Bee Farm, Josie Costales of Costales Farms, and Chef Anthony Raymond of Discovery Leisure, will talk about how to help change our food beliefs and habits so we become active co-producers and not passive consumers. Moderator: Jennifer Viloria of IISLA Investments, one of the partners of PSG.
The first Philippine Sustainable Gastronomy wishes to be a game changer when it comes to sustainability in the gastronomy sphere, and starts conversations and finds solutions to food being affected by climate change. PSG is organized by PEPTarsus, with its partners: Slow Food Manila, which is part of a worldwide organization advocating good, clean and fair food; IISLA (Inclusive Investment in Sustainable Livelihood & Aspirations); and WorldChefs’ Feed the Planet.
For more information on schedules, topics and speakers, please LIKE our Facebook page www.facebook.com/PhilippineSustainableGastronomy.
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