The event showcased the rich culinary heritage of the Philippines, and attracted food enthusiasts to indulge in traditional Filipino flavors and delicacies.
In addition to the gastronomic delights, the annual Filipino Food Month Celebration Closing Program also featured cultural performances, showcasing the rich tapestry of Filipino arts and traditions.
JBLFMU-Molo's Technical-Vocational Center, in collaboration with the College of Business and Management, with the guidance of Dr. Ma. Agnes Regina Torres, Mr. Rey Ganzon, Mr. Wilfred Lagasca Jr., Mr. Michaelou Baligaya, and Dr. Ferlene Grace Lelis, set up a food exhibition booth that includes chips, candies, and polvoron made out of vegetable peels, emphasizing how beneficial food stuff that is often discarded can be for reducing food waste, utilizing valuable nutrients, and creating tasty, healthy snacks.
Furthermore, Mdpwn. Alexandra May Tarroja, a second-year Bachelor of Science in Cruise Ship Management student of JBLFMU-Molo, was the university's student representative to share valuable insights about the Sustainability Development Goal number 11: Sustainable Cities and Communities.
The event was spearheaded by the National Commission for Culture and the Arts (NCAA), and the Local Economic Development and Investment Promotion (LEDIP) - Iloilo City, in partnership with SM City Iloilo, the United Nations (UN), and various universities across Iloilo City.
The annual Filipino Food Month celebration serves as a reminder of the enduring significance of Filipino food in shaping cultural identity and fostering community spirit.