This document discusses the importance of protecting cultural identity through environmental protection and promoting local agriculture. It contains quotes from experts in agroecology, social entrepreneurship, and Filipino cuisine who argue that focusing on local food systems through supporting small farmers and agro-ecological practices allows cultures to stay connected to their environment and heritage, ensures food security, and lifts people out of poverty. The challenges are to respect tradition while innovating in ways that relate to the present and find a higher purpose beyond business gains.
2. There is power in cooking and serving
the food of our heritage. It is both
heart-warming and extremely
insightful.
3. "CHEFS are important in saving the genetic
diversity of crops. Food sovereignty, not
food justice, will feed the world and will
free peasants from poverty if the world
bypass food empires and deal directly with
local farmers at certain prices set through
institutional arrangements, and through
land security and tenure.”
Dr. Miguel Altieri Agroecology professor from Chile.
4. The our culture is influences by our
physical environment, once we
destroy or disconnect with it, we
become dysfunctional—our own nature
and psyches, altered.
5. "Organic food is food for the elite," he says.
It still holds the same paradigm as
conventional farming because it is still
dependent on external biological/botanical
inputs not based on agro-ecological
principles, and have become
commoditized, and therefore, farmers rely
on external inputs, certification seals or fair
trade systems.
Dr. Miguel Altieri Agroecology professor from Chile.
6. The wisdom of our culture
is our birthright.
We should claim it
and take pride in it.
7. “Capture the passion and intelligence of
the local people and start from the
bottom.”
Dr. Ernesto Sirolli on Social Entrepreneurship
8. We should look at this wisdom with
new eyes and make sense of it in the
context of our present times.
9. “Countries do not have to export food to
one another. They only need know-how and
technology to make themselves
sustainable.”
Chef Nurdin Topham. Michelin-starred Chef
10. There is essentially nothing wrong
with who we are, but there are
always ways of doing things better.
And improvements should always be
done grounded with our realities.
11. “Eating local is a political act. Kung mahal mo
ang bayan mo, kumain ka sa carinderia,
talipapa, at palengke.”
Ige Ramos cavite culinary chronicler/award winning book designer
12. The challenge of our times is to able
stay true to the spirit of our act, in new
forms that relate to the times.
Respecting tradition by intelligent
innovation.
13. Naya naya, a forgotten term from central
Philippines (1880s), represents a critical
concept in understanding creation of the
Filipino meal. Naya naya means the
enjoyment derived from preparing and
serving a meal; its second meaning is “a
happy person”. Naya naya should be
recognized as the singular essence of
Philippine culinary tourism.
Felice Sta. Maria Book Author, Culinary researcher
15. What should modern Filipino cuisine be like? I
envision a truly honest cuisine that addresses
the needs of Filipinos, that liberates from
hunger, and heals a broken spirit. It is a
cuisine that makes sensible use of our
resources, supports local farmers, and
contributes to an economy that ensures that
every Filipino can eat decently.
Chef Tatung
