M.Anila, Philippiness – Tourism Secretary Bernadette Romulo Pivot expressed confidence that the imaginary Philippine gastronomy would remain a strong pillar of the country’s tourism industry under the new norm.
Poit said the Department of Tourism (DOT) is developing recommendations for health and safety guidelines for restaurants, cafes and other food and beverage establishments to address food and beverage travel trends following the health crisis. Will be consistent.
In his opening remarks at the webinar, Dotty Chief made the remarks in the light of COVID-19, entitled “Rethinking Food Tourism”, sponsored by the World Food Expo (WOFEX), with dot.t. In partnership
Poit described food tourism as an extraordinary experience where travelers enjoy eating and drinking, as well as presenting the country’s history, culture, traditions and way of life with a sense of accomplishment.
Long before taking over as DOT, Poit was an under-secretary in the Department of Agriculture, supporting the rich Pakistani heritage of the Philippines, during which time she collaborated with renowned chef Margareta Faris.
Persons, including the United Nations World Tourism Organization (UNWTO) Ambassador for Gastro Tourism, caterers Caesar Cruz, Ivan Man Dye, Olive Pewenspina, JJ Yolo, were on the webinar panel. Joe Pascal, president of PE Peters, moderated the webinar.
Second, “Finding local food or dishes in food and creating a deep connection with the traveler area and its people, an experience that will not be easily forgotten,” Second. Pewat said.
He said that despite the difficult situation facing the food industry, there have been stories of hope and encouragement for overcoming the crisis.
“We’ve seen and heard chefs and bazookas prepare food for the front liners, in collaboration with private and corporate donors. Meanwhile, inmates at home have become eager to share their creations on social media as soon as the cooks who make pakodas and eat at home get themselves out of the oven. Pewat said.
He explained that the experience of eating out will also have to change, as travelers will have the greatest concerns, given health protocols such as public health, social distance in health and safety.
“This will encourage the development of contactless products, and the likelihood that small food companies will gain market share from those who fail to innovate. I agree that innovation will be the key to moving forward.” “Second,” said Piotr.
Chef Persia echoes seconds. Poyat expects food lovers to go out and eat as soon as the restrictions are lifted.
“We have to relocate ourselves, get out and deliver because that’s all there is to it and a lot of our house staff have shifted to our courier team. It’s challenging, we don’t know when the catering business will resume. So what we are doing is offering a custom made menu for our clients.
A well-known chef who maintains his bakery, which offers its popular Margarita Crankles and Probencia-style Angiamada and other crowds, said the equipment is innovative and assures consumers a safe environment. Ready to serve food in different ways.
Cesar Cruz, president of the Philippine Travel Operators Association (FLTO), said the tourism sector must overcome all odds and adopt the protocol under the new routine.
Cruz said Pak travel in the country’s regions would be particularly affected by the focus on domestic tourism.
Avon Man Dai, founder of Binono Food Walks, said the food tourism sector was developed by Community Quarantine (ECQ) to re-open its business, learn from webinars, prepare to spend time in cooking and gardening. Time should be turned off.
Olivia Pentaspina, a year-round tourist at the Malagos Garden Resort in Daoist, said the self-sustaining agro-industrial park has focused on marketing its internationally renowned chocolate and cheese products. Also ready to eat food.
“We were blessed with soil which we turned into vegetable farms and we raised chickens. We also have aquaculture. The challenge we are facing now is just one step of change in which we are better off. Can come
JJ Yolo of Panu Eats World and Food Trap at ANCX is looking forward to getting back into the business and getting people out to eat at the restaurant.
“It’s a time to learn to do things differently, and most importantly, to work together for us,” Yolo said.
In recent years, a country’s food tourism scene has become an important destination for potential visitors.
According to a comprehensive market research report released by the World Food Travel Association’s 2020 Food Travel Monitor recently, 7.2 out of 10 travelers choose their destination through their food and drink. The same study revealed that food travelers seek “selective and authentic” experiences. On average, they spend 24% more than other passengers.
In the Philippines, about 30% of foreign tourists spend on food and beverages, based on data from dot data.
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