Claude Tayag: Food Tourism Adventures in Pampanga
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Claude Tayag's talk on Food Tourism Adventures in Pampanga at DINE Pampanga last August 19, 2015 at the AUF Sports and Cultural Center
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The document discusses hidden flavors of food from the Batulao Forest, one of the last natural stands in the Philippines. It describes how the forest provides trees, grasses, fruits, flowers, mushrooms and honey with hidden flavors that were traditionally part of Filipino cuisine but are now unknown and undervalued. It also mentions how open kitchens in the Batulao Forest are working to preserve these flavors by having staff prepare meals using ingredients like binacol, humba and sotanghon that showcase the heirloom flavors of the forest.
Chit Juan - Introduction to Slow Food: The future of Food
This document discusses the future of food and introduces the concept of "good, clean, and fair" food. It notes the beginnings of the convivium movement in several locations in Italy and the Philippines in the 1980s, which aims to promote heirloom species and varieties to preserve biodiversity, connect farms to tables through cooking, highlight the seasonality of ingredients, and fix the broken food system. The movement is described as grassroots for those who believe in real food.
Paul Bischoff - The Future of Food
Meliomar Inc. is working on sustainable seafood initiatives in the Philippines through programs like ARTESMAR, which tracks tuna catch from fishermen to processors using individual tags. Global fish production is declining as fishing effort increases, so alternative solutions for aquaculture are needed. The Sustainable Seafood Week brings together stakeholders to discuss challenges and promote reform through local solutions like integrated multi-trophic aquaculture, which farms different species together more efficiently.
Weizel Gulfan - The Future of Food
This document discusses several trends related to the future of food, including:
1) A shift away from meat and towards plant-based foods as animal agriculture is a major contributor to greenhouse gas emissions. Companies are developing meat alternatives that could reduce environmental impacts.
2) Grains, legumes and vegetables will become more prominent on plates instead of the protein-centric model currently common in America.
3) Non-dairy milks and alternatives to eggs are growing in popularity following health recommendations against dairy.
4) Fresh juices, smoothies, and fermented drinks will replace sugary drinks due to their health benefits.
5) Local and seasonal ingredients will be emphasized to offer unique flavors and reduce environmental
Gerardo Jimenez - The Future of Food
Small farms face challenges in operating sustainable businesses while feeding communities. However, with entrepreneurial approaches to diversify offerings and revenue streams, small farms can thrive financially and environmentally by tapping into growing consumer interest in local and sustainable food options. With innovative solutions, small farms are well positioned to balance business and sustainability goals.
Chef Steven and Chef Cristina Carl - Sustainability
This document discusses sustainability in the food and beverage industry. It defines sustainability as meeting present needs without compromising future generations' ability to meet their own needs. Choosing sustainability impacts agriculture, human health, the environment, small businesses, and job growth. Specifically, the document discusses how pasture-raised agriculture is more sustainable than industrial agriculture. It also explains how restaurants can promote sustainability by sourcing locally from small farms and being conscious about materials and operations. The restaurant Grind is highlighted as an example that strives to be sustainable in these ways.
Tina Aquino - The Future of Food
This document discusses best practices for sustainability and food entrepreneurship education. It covers concepts like Maslow's hierarchy of needs and its updated version. The "4Ps of Education" framework is also presented, which includes factors like program, people, physical facilities, and price. The document advocates for hospitality education programs to focus on being healthy, observant, skillful, patient, innovative, tactical, ASEAN aware, business-like, legitimate, and ethical. It encourages readers to practice the business of sustainability and food entrepreneurship education. Contact information is provided for further discussion.
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Claude Tayag: Food Tourism Adventures in Pampanga
- 2. Region 3
- 3. PAMPANGA
- 4. Mt. Arayat
- 7. Cascos unloading near Divisoria
- 8. Cascos at Quinta Market
- 10. Itu, tilapia, buro at mustasa
- 11. Ningnang bulig
- 12. Kamaru
- 13. Betute
- 14. Bulanglang
- 15. Burong Talangka
- 16. CLAUDE ‘9 Taba ng Talangka
- 17. Talangka sushi
- 18. Talangka Bringhe
- 19. Bringhe
- 22. Sizzling Sisig
- 25. Pako salad
- 26. Tiltilan
- 27. Christmas treats
- 28. Tibuk-tibok
- 32. Tamales