Negros Island has been designated the Philippines’ first Slow Food Travel destination, a pioneering initiative that is set to serve as a model for a wider national and international network of Slow Food Travel experiences across the country.
The project is the result of a partnership between Slow Food and the Department of Tourism (DOT), aimed at highlighting food biodiversity, empowering local producers, and showcasing the Philippines as a global destination for authentic culinary journeys.
Slow Food Travel promotes immersive tourism centred on meeting producers and experiencing food at its source. Travellers are invited to engage directly with farmers, fishers, cheesemakers, cooks, and Slow Food communities, gaining a deeper appreciation of local culture and identity. Hospitality is provided by producers and community partners committed to the Slow Food principles of “good, clean and fair” food, ensuring that economic benefits flow directly back to local communities.
“This initiative reflects our commitment to developing tourism that uplifts communities, protects our natural resources, and honors our cultural and culinary traditions,” said Christina Frasco, Secretary, Department of Tourism, Philippines. “We invite travelers from around the world to discover the flavors and stories that make Negros extraordinary.”
A window into rich biodiversity
Known as the Organic Capital of the Philippines, Negros Island is a haven of fertile volcanic soils, rich marine ecosystems, heirloom ingredients, and unique food traditions, giving rise to its extraordinary biodiversity.
“Visitors will have the opportunity to plant mangroves, cacao and coffee beans, making tourism a way to give back to communities”, comments Paolo Di Croce, general director, Slow Food.
The new Slow Food Travel destination allows visitors to build personalised itineraries rooted in their interests – from farming and fishing to traditional cooking and biodiversity conservation.
Some experiences include:
Experience farm-to-table cuisine at Vientos, sampling cassava delicacies like alupi made with coconut milk and local sugar.
Visit Minoyan’s coffee farms with the Slow Food Coffee Coalition, share a farmer’s lunch, and learn the art of coffee cupping at Coffee Culture Roastery.
Enjoy a Slow Food dinner at Lanai, highlighting “Ark of Taste” ingredients including batuan, kadyos, adlai, and Criollo cacao.
Explore the mangrove sanctuary of Suyac Island Eco-Park and snorkel in the pristine waters of Carbin Reef.
Meet the young caretakers of culture at Museo Sang Bata Sa Negros and savor coastal flavors through a kinilaw tasting with second-generation master Mark Lobaton.
Craft your own tablea at Christopher Fadriga’s Criollo cacao nursery, discover organic farming traditions at Mailum Organic Village Association, and taste rare heritage delicacies like Bago River eel.
Experiences are offered through two local tour operators: Bacolod Tour Guide Co. Ltd and BMG Tours and Travel Corp.