On March 27, 2025, the Biodiversity, Environment, and Natural Resources Research Center (BENRC) of CebuTech Argao launched the Indigenous Plants Food Innovation Festival 2025. Themed “Rediscovering Roots, Reinventing Flavors: Indigenous Plants for a Sustainable Future,” the event aimed to highlight underutilized indigenous plants as vital food sources while promoting biodiversity conservation and local entrepreneurship.
โThe event was a community-driven celebration of culinary innovation, with gender-inclusive participation. It attracted a diverse range of food enthusiasts, mostly students from BSHM and BTLED and some residents of the community. Moreover, it featured two competition categoriesโcooking and bakingโdesigned to showcase innovative culinary skills.
โA panel of expert judges, including Dr. Charena Castro from CTU-Main Campus, retired Associate Professor Miss Christita Remoroza from CTU-AC, and BENRCโs representative, Instructor 1 Mr. Jannu Geuseppe C. Clemeรฑa, evaluated the entries based on creativity, taste, and use of indigenous ingredients.
โIn fact, the food innovations utilizing nipa palm fruit, star apple, wax gourd, jute, moringa leaves, cassava, and purple yam became the judges’ favorites. On top of that, all official entries will be considered for utility model applications, with food innovators and BENRC being credited as the makers.
โThe top three winners in both categories received a combined cash prize amounting to 20,000 pesos, encouraging further food innovation and entrepreneurship.
โHere are the winners of the Indigenous Plants Food Innovation Festival 2025:
โCooking Category:
โ1st Place: Niรฑo Kristopher D. Federi
โ2nd Place: Mechaela Fay Lanticse and Catherine Claire Bitanga
โ3rd Place: Jeannette Hiyas and Jackelyn Hiyas
โBaking Category:
โ1st Place: Jenelyn D. Navarro and Schien Zhyryl Amarillo
โ2nd Place: Reychelle N. Tanghinan
โ3rd Place: Elaine Jane C. Salamanca
โCenter Director Prof. Hemres M. Alburo announced that a second season of the festival is planned for September 2025. Thus, the Center anticipates even more participants and creative food innovations in the upcoming round.
โThis initiative, aligned with the goals of the Indigenous Food and Nutrition Initiative (IFNI) project of BENRC, aims to promote sustainable food solutions. With a funding allocation of 15 million pesos from the General Appropriations Act (GAA), the BENRC is committed to creating a growing platform for food innovation that will benefit both the community and the environment.
Written by Melvin T. Benemerito / ECRellin
