The Department of Agriculture (DA), the Department of Tourism (DOT), the National Commission on Culture and the Arts (NCCA), and the Philippine Culinary Heritage Movement (PCHM) once again joined forces in kick-starting the 2025 Filipino Food Month (FFM) celebration during a media launch at the Manila Prince Hotel, Ermita on March 21.
Pursuant to Presidential Proclamation No. 469, series of 2018, the FFM—also called Buwan ng Kalutong Filipino in the vernacular—is observed every April to conserve, promote, and popularize Filipino cuisine as a national culinary heritage. This is further supported by the signing of a Memorandum of Understanding (MOU) among the DA, DOT, NCCA, and the PCHM in 2021 for a collaborative spearheading of the said celebration.
Centering on the theme, “Sarap ng Pagkaing Pilipino, Yaman ng Ating Kasaysayan, Kultura, at Pagkatao,” this year’s FFM aims to highlight local agricultural produce as essential ingredients in Filipino cuisine, strengthen partnerships with stakeholders from various sectors, and establish a network of public and private actors to institutionalize the annual event.
Citing the Implementing Rules and Regulations (IRR) of the Republic Act No. 10066 or the National Cultural Heritage Act of 2009, DA Assistant Secretary for Agribusiness, Marketing, and Consumer Affairs Genevieve Velicaria-Guevarra noted how Filipino cuisine forms part of the nation’s identity and cultivates national pride.
“Food is more than just sustenance; it is a living testament to our nation’s journey, our diverse traditions, and our shared values as Filipinos. But beyond history, our cuisine is also a symbol of our culture—one that celebrates unity in diversity. Filipino food is a melting pot of traditions, yet it remains uniquely ours, marked by the deep respect for family, hospitality, and bayanihan,” said the DA official, who also chairs the FFM 2025 National Steering Committee.
This is seconded by NCCA Deputy Executive Director for Operations Bernan Joseph Corpuz, who characterized Filipino cuisine as something that holds stories, memories, and a blend of cultures that molded the Philippines into what it is now.
“As we celebrate Filipino Food Month, we honor the traditions passed down through generations as well as the innovation and creativity of our chefs and home cooks who continue to elevate our food scene. This year, we are proud to showcase not only the flavors but also the people behind the dishes: our farmers, fisherfolk, and artisans whose dedication and passion make our food extraordinary,” he expressed.
The PCHM has consistently described Filipino food as “local, regional, seasonal, and being influenced by a number of different foreign cuisines” with a complex and distinct flavor profile and a unique affinity for rice and fermented dipping sauces and condiments. It also earned the unique recognition of being one of the world’s earliest fusion cuisines as a result of centuries of trade, migration, and cross-cultural influences.
However, with threats by globalization, rapid urbanization, and the loss of traditional food knowledge now looming over the very existence of Filipino cuisine, PCHM Founder and President Chef Jose Antonio Miguel Melchor reminded the true essence of the yearly FFM celebrations.
“Indigenous ingredients disappear from our markets. Time-honored cooking methods are abandoned in favor of convenience. Recipes passed down through generations are forgotten. If we do not act now, it is losing not just our dishes but the very narratives that define us. This is why the FFM is not just a celebration; it is a call to action to protect, preserve, and promote the flavors that make us who we are; a call to action to empower local farmers and food artisans who are the stewards of our culinary heritage; a call to action to ensure that the next generation does not inherit recipes only but also the wisdom and values embedded in our food tradition,” he explained.
The Kapampangan chef then emphasized the need for a multi-sectoral approach on true cultural preservation by starting cultural education at home, crafting and implementing policies and long-term programs that support local food ecosystems and traditions, and investing in sustainable programs that empower local small food producers and food artisans.
Meanwhile, the media launch also bore witness to the unveiling of the new FFM logo, which embodies the rich agricultural and culinary heritage of Luzon, Visayas, and Mindanao by showcasing key agricultural products from each major island group. It is also inspired by the colors of the Philippine flag, symbolizing unity, pride, and resilience in preserving and promoting Filipino cuisine.
The 2025 FFM will officially commence on April 4 with a Nationwide Kick-off Celebration at the Quezon Provincial Capitol Grounds. This will be followed by an official opening ceremony at the DA Central Office and Mines Elementary School in Quezon City on April 7.
The month-long celebration will also feature various activities including the KAINCON Filipino Food Conference on April 12, the AngSarap! Philippine Food Festival on April 25 to 27, and the FFM Culminating Event also on April 27. The DA-Regional Field Offices (RFOs) and the international community will also conduct their respective activities throughout the month. ### (Krystelle Ymari A. Vergara, DA-AFID)
