The WOFEX-PSG 2018 Press Launch
July 2018
Melody Melo-Rijk, Project Manager of Sustainable Consumption and Production in the Philippines, together with the rest of the panelists and organizers at the press launch for the World Food Expo (WOFEX) 2018. © Pamela Luber / WWF-Philippines
As part of the World Food Expo (WOFEX) - Philippine Sustainable Gastronomy (PSG) 2018’s panel on Waste Not, Want Not: Reducing the Food Waste Footprint, World Wide Fund for Nature (WWF) Philippines’ The Sustainable Diner: A Key Ingredient for Sustainable Tourism attended the event’s press launch last July 19, 2018 held at the Gourmet Gypsy Art Cafe in Quezon City.
Widely known as the biggest and most effective food show in the country, the World Food Expo, or WOFEX, celebrates 18 years of servicing the F&B industry from August 1-4, 2018 in two simultaneous venues: the SMX Convention Center in Pasay and World Trade Center Manila. WOFEX will hold several events during its four-day expo: The Hotel Summit and Expo, WOFEX University, Kitchen Theater, World Food Summit, Philippine Culinary Cup, and the first ever Philippine Sustainable Gastronomy (PSG) Congress.
The Philippine Sustainable Gastronomy Congress 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. The Sustainable Diner project, through its project manager, Ms. Melody Melo-Rijk, will be part of the congress’ panel on food waste reduction, along with Eric Atanacio of Terra Verde Ecofarms and Mac Florendo of Food Rescue ASEAN.
Melody Melo-Rijk discussing The Sustainable Diner project and its relation to Sustainable Gastronomy, as part of the press launch panel for the World Food Expo (WOFEX) 2018. © Pamela Luber / WWF-Philippines
As a part of the press launch panel, Melo-Rijk talked about the importance of integrating sustainability practices in restaurant and hotel operations in order to reduce the amount of food waste produced by the foodservice industry. She also mentioned how sourcing locally helps not only local agriculture and aquaculture but also in promoting local cuisine and ingredients to Filipino diners.
“What we are trying to do is to incorporate sustainability initiatives in our policies as far as government is concerned. For the private sectors, to embrace sustainability practices in their operations, and for the consumers to embrace it also,” says Melo-Rijk. “Again, the whole sustainability issue is not just about the production side. It’s sustainable consumption and production, so as consumers, all of us have a role to play in this advocacy.”
The first Philippine Sustainable Gastronomy wishes to be a game changer when it comes to sustainability in the gastronomy sphere, where we need to start conversations and find solutions to food being affected by climate change. PSG is organized by PEPTarsus, with its partners: Slow Food Manila, Inclusive Investment in Sustainable Livelihood & Aspirations (IISLA), and WorldChefs’ Feed The Planet. The Sustainable Diner project is honored to be a part of this exciting congress and we believe that together, it is possible to promote sustainable dining here in the Philippines.
One of the dishes served by Chef Waya Wijangco of Gourmet Gypsy Art Cafe - the Adlai, Alaminos Longganisa, and Shiitake Mushroom Breakfast Paella. A Filipino-fusion dish that embodies sustainability through its use of local and healthy ingredients. © Pamela Luber / WWF-Philippines
The Sustainable Diner project, under WWF-Philippines’ Sustainable Consumption and Production, is part of the International Climate Initiative (IKI). The Federal Ministry for the Environment, Nature Conservation, and Nuclear Safety (BMU) supports this initiative on the basis of a decision adopted by the German Bundestag.
