The Department of Tourism in Region 10 (DOT-10) has called on young Filipinos to reinvent and promote local cuisine as a global cultural export, during the opening of Liceo de Cagayan University’s “Panagdait 2025” food and culture festival on Thursday.
DOT-10 Director Marie Elaine Unchuan emphasized the importance of culinary diplomacy in boosting tourism, particularly in showcasing the Philippines’ rich food heritage. In her keynote speech at the School of Business Management Administration, she said, “Our dishes tell the story of our heritage — whether through street food innovations or fine dining interpretations.”
As she toured student exhibits that creatively blended global cuisine with Filipino elements, Unchuan spotlighted Northern Mindanao’s unique culinary offerings such as sinuglaw (grilled pork and fish ceviche) and pastel (meat-filled buns) as promising yet underutilized attractions for gastro-tourism.
She challenged hospitality students to develop innovative fusion concepts that could elevate local specialties to international standards—without compromising traditional preparation methods.
The annual Panagdait (Cebuano for “sharing”) festival brought together 28 student teams, who reimagined global dishes using local ingredients. The event demonstrated the versatility and cross-cultural appeal of Filipino cuisine, while celebrating food as a powerful storytelling tool.
According to tourism officials, the food and beverage sector currently contributes around 12 percent of Northern Mindanao’s tourism revenue. They believe the industry holds strong growth potential, especially through youth-led culinary innovation.