The Department of Tourism Regional Office 3 (DOT-3), in collaboration with several tourism organizations, has launched Food Talks 2026 to emphasize the significance of food in culture, tourism, and economic development.
Event Theme and Purpose
Carrying the theme "Connected Flavors, Shared Stories: Kain. Kwento. Kultura.," the event was held as part of the celebration of Filipino Food Month. This marked the fourth edition of the agency's flagship gastronomy forum, which brought together industry experts, academics, entrepreneurs, and tourism advocates to discuss Filipino culinary heritage and the growing importance of gastronomy as a driver of identity, sustainability, resilience, and global competitiveness.
Speakers and Topics
The forum featured several notable speakers. Dr. Jay Aquino discussed the public market, or palengke, as a living laboratory for culinary heritage. Dr. Paulo Benito Tugbang presented on the Department of Tourism's Gastronomy and Farm Tourism Roadmaps. Ruben See talked about building resilient food micro, small, and medium enterprises (MSMEs), while Dr. John Paolo Rivera focused on evidence-based gastronomy.
Other speakers included Clang Garcia, who discussed documenting culinary heritage; Joanna Calasanz, who spoke on the role of travel media in promoting food destinations; and Ricardo De Sousa, who shared insights on gastronomy at the intersection of art, sustainability, and identity.
Opening and Food Tasting Area
DOT-3 Director Richard G. Daenos led the opening of the event and reaffirmed the agency's commitment to advancing gastronomy tourism in Central Luzon. In addition to the forum, Food Talks 2026 opened with a Food Tasting Area that showcased delicacies from the seven provinces and two freeports of Central Luzon.
Representatives from Aurora, Bataan, Bulacan, Nueva Ecija, Pampanga, Tarlac, and Zambales, along with Clark Freeport and Subic Bay Freeport, presented signature dishes and locally made products that reflected the heritage and identity of their communities.
Featured Products and Brands
Among the featured brands were Baker J Café Clark, LA Bakeshop, and 727 Coffee & Co. Pampanga showcased Angeles City's sizzling sisig, Arayat's pepalto and mochi, San Fernando's cheesebread, Spanish bread, and ensaymada from LA Bakeshop, and Magalang's tamarind wine, jam, and vinegar.
Other products highlighted during the activity included Bataan's tamales and buko pie, Bulacan's pancit palabok and bonete, Nueva Ecija's pastillas and tapuy wine, Tarlac's chicharon and puto Moncada, and Zambales' dinamulag mangoes and gabi chips.
