President Ferdinand "Bongbong" Marcos Jr. officially opened the 2025 Filipino Food Month (FFM) at the Quezon Provincial Capitol in Lucena City on 4 April. The celebration, organized by the Department of Agriculture (DA), Department of Tourism (DOT), National Commission for Culture and the Arts (NCCA), and the Philippine Culinary Heritage Movement (PCHM), carries the theme Sarap ng Pagkaing Pilipino, Yaman ng Ating Kasaysayan, Kultura at Pagkatao.

Addressing a gathering of culinary experts, industry stakeholders, and government officials, Marcos underscored the role of Filipino cuisine in shaping national identity.

Marcos said in Filipino, “The kitchen is a sanctuary of our history, culture, and character as Filipinos.”

He emphasized that food has always been a unifying force in Filipino households, bringing together families and friends regardless of social status.

“What we always say is, ‘Let’s eat’ — that is our usual invitation to one another. For us, food is the language of our hearts, a symbol of our unity and love," Marcos said.

As part of his speech, Marcos shared a personal anecdote about his father, former President Ferdinand Marcos Sr.

“Even when there were guests, the guests would eat steak, but my father would eat fish, diningding, without rice.”

Beyond Ilocano cuisine, he recognized the diversity of Filipino food, from Pampanga’s world-famous sisig to Bicol’s creamy and spicy laing, Cebu’s legendary lechon, and the Tausug’s aromatic chicken dish from Mindanao. He emphasized that food tourism has become an essential part of the country's cultural promotion.

“Now, tourists want to experience something enjoyable. When they taste Filipino food, their understanding of our culture deepens.”

While celebrating Filipino food, Marcos also acknowledged the challenges in ensuring food security and affordability. He reaffirmed the government's commitment to programs aimed at lowering food prices and increasing local production.

“The government continues to take steps to ensure that every Filipino has access to sufficient and affordable food.”

He cited initiatives such as the Kadiwa stores, the P29 rice program, and the Rice for All initiative, as well as policies that regulate food prices to help Filipinos access nutritious meals.

He reiterated that beyond its flavors, Filipino food tells the story of resilience, creativity, and shared heritage.

“I believe in the saying that food is the fastest way to appreciate our culture.”

Concluding his speech, he urged Filipinos to take pride in their culinary traditions and to continue preserving them for future generations.

Under Presidential Proclamation No. 469, series of 2018, Filipino Food Month is observed every April to honor and promote the country’s culinary heritage. The annual celebration brings together government agencies, chefs, food historians, and advocates to highlight the role of Filipino cuisine in the nation’s history and cultural identity.