Senator Loren Legarda marked the start of Filipino Food Month by highlighting the vital role of culinary traditions in preserving the country’s national identity and cultural legacy.
“As an archipelago, our country has nurtured countless stories that are passed down through generations by means of food,” Legarda said. “Meals are more than sustenance — they are opportunities to create and share memories, celebrate traditions, and reconnect with our roots.”
Filipino Food Month, observed every April under Presidential Proclamation No. 469, aims to conserve, promote, and popularize Filipino cuisine as part of the country’s intangible cultural heritage.
Legarda, a staunch advocate for cultural preservation, emphasized the need to protect traditional recipes, ingredients, and cooking methods. She is the author of Senate Bill No. 244, or the proposed Philippine Culinary Heritage Act of 2022, which seeks to integrate culinary heritage into the education sector and implement nationwide culinary mapping.
Under the bill, culinary mapping would document local food geography, regional cooking techniques, and the diverse cuisines of Indigenous communities across the country.
“We must preserve and protect our culinary heritage as it reflects our national pride and further elevates the Philippines' stature on the global culinary stage,” Legarda added.
In addition to safeguarding traditional foodways, Legarda has also proposed legislation to reduce hunger and minimize food wastage. She filed Senate Bill No. 240, or the Zero Food Waste Act of 2022, which aims to establish a National Zero Food Waste Campaign through coordinated efforts among government agencies.
“If enacted, this bill will help mitigate hunger and curb food wastage by establishing a National Zero Food Waste Campaign through coordinated government efforts,” Legarda said, noting that both initiatives align with her broader goals of cultural resilience, sustainability, and inclusive development.
“Let us extend robust support to our agricultural industry while championing traditional cooking practices and heirloom recipes.”