TACLOBAN CITY — The Department of Tourism(DOT) in the region is ramping up its efforts to spotlight the region’s rich culinary heritage by weaving native dishes into travel itineraries and strengthening partnerships with the private sector.
DOT-8 Regional Director Karina Rosa Topes said in an interview that the agency is taking a more strategic approach to food tourism, recognizing that local cuisine plays a vital role in enhancing the overall visitor experience. She noted that tourist arrivals have already reached 1.6 million in 2024, signaling robust interest in the region.
“When you visit a place, the first thing you ask is, ‘Where do we stay?’ But after that, the next question is always, ‘Where do we eat?’ Local food enhances the tourism industry,” Topes said.
Although food tourism is not yet tracked separately in official data, she emphasized that local cuisine is deeply embedded in nearly all tourism activities across Eastern Visayas. Food may not be classified as a standalone attraction, she explained, but it is a natural and essential part of the travel experience.
Tiopes urged event organizers and local businesses to serve native dishes, especially during functions attended by visitors from outside the region. This practice, she said, not only introduces guests to Eastern Visayas’ unique flavors but also reinforces regional identity.
“We’ve been encouraging our partners in the private sector—especially for seminars and events with participants from outside Region 8—to let guests experience something that is truly ours,” she added.
To ensure a positive dining experience, DOT-8 regularly conducts food hygiene and safety training for local vendors and tourism stakeholders. These sessions cover proper food handling, preparation, and quality control to prevent food-related incidents.
In addition, the agency is helping local culinary talents level up their skills through a series of specialized workshops. These include training on traditional street food, modern fusion cuisine, and other culinary styles aimed at expanding the appeal of local fare to a broader audience.
“We have a variety of culinary trainings—street food, fusion cuisine, and more. We’re also actively linking local food providers with private sector opportunities to promote their offerings,” Tiopes said.
Under its tourism branding campaign “Infinite Escapes,” the region has launched “Infinite Eats,” a food-focused initiative designed to showcase the distinctive tastes of Eastern Visayas—from humble street snacks to heirloom recipes passed down through generations.
By making food a central element of its tourism strategy, DOT-8 hopes to position the region as a must-visit destination not just for its natural beauty and history, but also for its unforgettable flavors.
(NAPOLEON JASPER BALTAR, LNU STUDENT INTERN)
