WWF-Philippines, with the mission of Transforming Lives, is calling all food connoisseurs and environmental advocates to support Sustainable Food Sustainable Future, a benefit dinner created to educate Filipinos on the importance of sustainable consumption and supporting our local farmers and fishermen by eating local.
Sustainable food consumption and production involves looking at how resources are used in growing food and taking into account their impact on the environment and the community. This not only results in environmental benefits but also social and economic support such as increased competitiveness of local products, increased employment, and consequently reduced poverty. For consumers, it can mean fresher food with less chemicals and improved health.
WWF’s Hand Line Yellowfin Tuna initiatives in Occidental Mindoro, Camarines Sur and Albay are examples of WWF’s work in this area. Hand line fishing initiatives provide an avenue to supply selectively-caught yellow fin tuna to market actors, environmentally conscious consumers and give local fisher folk a source of livelihood.
WWF-Philippines President and CEO Joel Palma shared about how food consumption affects not only the environment but the welfare and livelihood of the people and communities who work on food production, like farmers and fisher folk.
“We would like to emphasize that the footprint of the produce not only contributes to climate change and threaten our planet’s future but can also negatively affect the future of those who grow or produce our food. We want to make sure resources are protected and sustained so that they can continue to be the source of livelihood for generations to come.”
Meanwhile, Chef Nicco Santos of Hey, Handsome restaurant talked about how he partnered up with local fishermen and farmers who inspired his restaurant’s menu. “One of the biggest reasons why I shifted my cooking style is because of sustainability. For me, personally, I find it more meaningful and more fulfilling if I know who’s growing the ingredients. Aside from it tasting better because it’s direct from the source, it’s fresher,” Santos shared.
“Aside from us feeling better about ourselves, it’s more fulfilling that it’s not about us. It’s always about someone else’s lives that we’re helping out. It’s fulfilling when you find that your truest purpose is to really help someone else to make a difference.”
As Chefs are the primary influencers of food cultures and diets, their participation in developing sustainable food habits and produce consumption is a huge help on promoting food security.
“I think apart from just cooking for people as a profession, chefs of today really need to advocate the science of sustainability and using ingredients that help keep the planet sustainable and the environment clean because in the end, whatever we do is dependent on the produce,” said Chef Gaita Fores emphasizing on the role of chefs and restaurateurs in the campaign to help the environment.
Support WWF and their campaigns for food sustainability and security. Enjoy a mouth-watering dinner prepared with organically produced ingredients and cooked by seasoned chefs at Sustainable Food, Sustainable Future.
ComCo Southeast Asia is the PR partner of WWF-Philippines.