Activities marking Culinary Month continued on Tuesday with the hosting of the Caribbean Food Forum, which was a joint undertaking of the Antigua and Barbuda Tourism Authority (ABTA) and Grace Foods.
The event took place at the Sir John E. St. Luce conference centre and it attracted a wide cross section of local regional and international panelists who discussed subjects relating to the promotion of local cuisine as an essential part of the tourism package.
“The Caribbean Food Forum is a premier one-day event uniting top chefs, tourism experts, hospitality leaders, and sustainability advocates. It serves as a catalyst for discussions on food security, culinary innovation, and sustainable practices, shaping the future of food and tourism in the region,” Coordinator of the event, Donyelle Bird stated.
She described the themes and objectives as falling under several broad categories;
Sustainability: Responsible sourcing, waste reduction, and eco-friendly culinary solutions.
Farm and Sea to Table: Promoting fresh, local ingredients and sustainable fishing/farming methods.
Culinary Traditions and Innovation: Blending heritage and cultural flavors and traditions with modern techniques.
Food Security: Tackling challenges in accessibility, resilience, and agricultural sustainability.
Collaboration and Networking: Creating opportunities for industry professionals and creatives to connect and innovate.
“Today was the staging of the inaugural Caribbean Food Forum which was held under the theme; Feeding, Innovation and Shaping tomorrow together. It served as an exploration of our culinary landscape,” she noted.
Among the topics discussed was hope to provide pathways for a new generation of chefs to utilize their creativity to prepare and present local cuisine to an increasingly growing segment of the market that travels for such experiences.
