DOT positions Region 6 as the Slow Food forefront

The Department of Tourism (DOT) Region 6 positions the region at the forefront of the development
of the Slow Food Travel Program in the country.
Western Visayas, known for its rich gastronomic heritage and biodiversity, has embraced the
philosophy of Slow Food as a cornerstone of its tourism strategy.
In a message during the official launch of Slow Food in Western Visayas, Food and Rural Tourism, DOT
Regional Director Crisanta Marlene Rodriguez highlighted the goal of making Western Visayas a Slow
Food Travel Destination.
“We aspire to make Western Visayas a Slow Food Travel Destination where good, clean, and fair food
takes center stage in the tourism experience,“ said Rodriguez.
The Slow Food movement is a global grassroots organization founded in 1989 that advocates for the
preservation of local food cultures and traditions, promoting good, clean, and fair food.
It emphasizes the importance of consuming high-quality and nutritious food by promoting a shift
away from highly processed and fast foods.
The DOT 6 is developing a travel itinerary that seeks to provide tourists with an immersive experience
that goes beyond the scenic landscapes, focusing on the heart of local communities and their culinary
“We celebrate the gastronomic delights that are distinctive to each province and driven by a vision
where tourists not only experience the beauty of our landscape but also have the opportunity to
immerse themselves in the heart of our local communities,” expressed Rodriguez.
The Slow Food Travel Program aims to raise awareness about the importance of preserving culture
and heritage through food.
The initiative brings together farmers, butchers, herders, artisans, and chefs, encouraging active
participation to showcase the region’s unique biodiversity.
The DOT started this journey in 2020, conducting a mapping project that identified 161 products
integral to the Slow Food initiative.
Rodriguez emphasized that slow food adheres to the principles of being good, clean, and fair.
“It is well-prepared, safe to consume, environmentally friendly, and supports local farmers,”
Rodriguez added.
The two-day event during the launch showcases cooking demos, exhibits, and cultural presentations
of the Local Government Officials (LGU) participants.
The Slow Food initiative, with its emphasis on good, clean, and fair food, is set to bring the region’s
local flavors to a whole new level, ensuring a sustainable and culturally rich tourism experience for
everyone to enjoy.