Terra Madre, the global gathering created by Slow Food and known for its biennial Salone del Gusto in Turin, Italy, will hold its first regional edition in Asia and the Pacific in the Philippines from November 19 to 23, 2025.
The five-day event will be themed From Soil to Sea: A Slow Food Journey Through Tastes and Traditions. Terra Madre Asia & Pacific (TMAP) will bring together farmers, fishers, indigenous leaders, chefs, academics, youth, and cultural advocates to celebrate food biodiversity and promote sustainable food systems rooted in tradition, fairness and environmental care.
Held at the Provincial Capitol Lagoon in Bacolod City, Negros Occidental, the event is expected to attract 2,000 delegates from over 20 countries and thousands of regional visitors.
Ramon “Chin Chin” Uy Jr, Slow Food councillor for South-east Asia, said the gathering will provide a platform where grassroots knowledge can influence policy and tradition can inspire innovation. Paolo Di Croce, general director of Slow Food, described the event as a chance to strengthen regional networks, launch strategic initiatives such as Slow Food Travel, and highlight the shared culinary traditions of Asia and the Pacific.
The event marks the designation of Bacolod City as the Center for Sustainable Gastronomy and Negros Occidental as the Organic Capital of the Philippines, building on previous Terra Madre Visayas events.
Activities will include thematic spaces and exhibits highlighting regional staples such as rice, spices, soy, and taro; educational programmes for children and adults on taste and biodiversity; coffee-focused workshops; public talks and conferences on sustainable agriculture; guided tastings and cooking demonstrations; and spaces dedicated to organic farmers, sustainable drinks, and street foods. A communal dining area will feature dishes from all 61 barangays of Bacolod, turning the event into a living showcase of local heritage.
The programme also includes an opening ceremony, official government welcome dinners, and curated ticketed dining experiences, reflecting collaboration between Slow Food, the city and provincial governments, national agencies, and local partners.
