Regina Troy Barrios

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Filipino Food Month 2025

<p>Each April, kitchens in the Philippines burst into vibrant life—from the crackle of lechon over coals to the comforting sourness of sinigang. Now in its seventh year, <a href="https://www.instagram.com/filipinofoodmonth?fbclid=IwY2xjawJ9bAhleHRuA2FlbQIxMABicmlkETFQSFZxV2I3UHZmM2lKVmEyAR6dBgrH8-c_VuFk9fU_GJeipkI4-kaqZ7oEz_Bt3lR9RKZ4DZi_Ijbymqo3Ug_aem_eGQ1Y1_rJ0jvXt7_VJ4K4w" rel="noopener noreferrer" target="_blank"><strong>Filipino Food Month</strong></a> <em>(Buwan ng Kalutong Pilipino)</em> has grown far beyond its origins as a 2018 presidential proclamation. It’s become a bona fide movement—part cultural archive, part culinary celebration. This year’s theme, <em>&quot;Sarap ng Pagkaing Pilipino, Yaman ng Kasaysayan, Kultura at Pagkatao&quot;</em> (“The Deliciousness of Filipino Food, Wealth of History, Culture, and Identity”), charts a bold course, looking at Filipino food not just as sustenance, but as storytelling.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17459151522091.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">April is Filipino Food Month | Photo: Philippine Culinary Heritage Movement (PCHM)</span></span></span></div><p>Here are five ways Filipino Food Month 2025 is reshaping the country’s food narrative—locally and globally.</p><div><strong>1. Turning meals into stories</strong></div><p>Food is memory, and FFM 2025 invites everyone to taste the country’s past with every bite. On April 23, the <strong>KAINCON Filipino Food Conference</strong>—streamed live on Facebook—will gather chefs, farmers, and historians to explore how dishes like pinakbet and adobo carry echoes of both indigenous roots and colonial legacies. Meanwhile, on April 4 in Quezon Province, the celebration kicks off with tastings of ginataang hipon (shrimp in coconut milk), paired with stories of the region’s agricultural heritage.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1745915208460Kaincon.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">KainCon | Photo: PCHM</span></span></span></div><div><strong>2. Celebrating regional roots</strong></div><p>The Philippines isn’t just one flavor—it’s 7,641 islands of culinary diversity. This year,<strong> Quezon Province</strong> takes center stage, not only as host of the national kick-off but also as a showcase of coconut-rich dishes like pansit habhab and hardinera. Later in the month (April 25 to 27), the <strong>Ang Sarap! Philippine Food Festival at Ayala Malls Manila Bay</strong> will bring together micro and small food enterprises from across the islands to feature heirloom ingredients—like batwan, adlai, and Cordillera’s mountain rice—that rarely make it to the mainstream.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1745915263342Ang Sarap.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Ribbon cutting at the Ang Sarap Philippine Food Festival | Photo: PCHM</span></span></span></div><div><strong>3. Sharing the Filipino table with the world</strong></div><p>Filipino Food Month isn’t just for locals. This year, the celebration also goes global, with the <strong>Adobo Festival in Kuala Lumpur</strong> (April 20) and a <strong>Philippine Food &amp; Products Fair in Beijing</strong> (April 26) putting Filipino flavors front and center on the international stage.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1745915325702Adobo KL.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">The Adobo Festival in Kuala Lumpur | Photo: PCHM</span></span></span></div><div><strong>4. Putting sustainability on the menu</strong></div><p>Sustainability is a key ingredient in this year’s festivities. From the reef-to-table approach of Quezon’s coastal kitchens to Ang Sarap!’s spotlight on climate-resilient grains, FFM 2025 reflects the country’s growing awareness of food systems under pressure.</p><p>At KAINCON, conversations will center on preserving traditional foodways amid a changing climate, with experts urging policies that protect local ecosystems and support small-scale producers. This green mindset ensures that Filipino food culture not only honors the past but is future-proofed for generations to come.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1745915366881BBM2.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Pres. Ferdinand Marcos, Jr at the opening of Filipino Food Month | Photo: PCHM</span></span></span></div><div><strong>5. A truly collaborative feast</strong></div><p>Perhaps most impressively, Filipino Food Month has become a model of cross-sector collaboration. Behind the scenes are the <a href="https://www.instagram.com/daffgov/" rel="noopener noreferrer" target="_blank"><strong>Department of Agriculture</strong></a>, <a href="https://www.instagram.com/nccaofficial/" rel="noopener noreferrer" target="_blank"><strong>National Commission for Culture and the Arts</strong></a>, <a href="https://www.instagram.com/departmentoftourismmnl/" rel="noopener noreferrer" target="_blank"><strong>Department of Tourism</strong></a>, and <a href="https://www.instagram.com/pchm_official/" rel="noopener noreferrer" target="_blank"><strong>Philippine Culinary Heritage Movement</strong></a>—working in lockstep with provincial governments, farmer cooperatives, Filipino embassies, and local food communities.</p><p>This united front ensures that the celebration feels both grassroots and national, intimate and expansive. As NCCA&#x27;s Bernan Corpuz put it, the month is a tribute to “farmers, fisherfolk, and artisans”—the real guardians of the Filipino table.</p><p>Whether you’re in a Manila mall, a provincial plaza, or thousands of miles away in a foreign capital, Filipino Food Month 2025 offers a deeply flavorful invitation: come hungry, and leave with a richer understanding of the Philippines—its flavors, its history, and its soul.</p>

<p>Each April, kitchens in the Philippines burst into vibrant life—from the crackle of <i>lechon</i> over coals to the comforting sourness of <i>sinigang</i>. Now in its seventh year, <b>Filipino Food Month (Buwan ng Kalutong Pilipino)</b> has grown far beyond its origins as a 2018 presidential proclamation.</p>

Each April, kitchens in the Philippines burst into vibrant life—from the crackle of lechon over coals to the comforting sourness of sinigang . Now in its seventh year, Filipino Food Month (Buwan ng Kalutong Pilipino) has grown far beyond its origins as a 2018 presidential proclamation.

Filipino Food Month 2025: 5 Ways The Philippines Is Redefining Its Culinary Identity

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Filipino Food Month 2025: 5 Ways The Philippines Is Redefining Its Culinary Identity

Metro.Style Team

Published Apr 02, 2025 04:35 PM PHT

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Updated Apr 29, 2025 04:33 PM PHT

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