Food is both a solution and a crisis. It is the single most powerful tool to optimize human health and environmental sustainability, yet it has also become a growing threat to both. Industrialized agriculture, ultra-processed foods, and fragile supply chains have left communities facing undernutrition, obesity, and unsustainable farming practices.
Confronting this challenge was the purpose of the 2025 Policy Forum on Enhancing Sustainable Food Value Chains and Healthy Diets, held June 25–26 at Seda Nuvali Hotel and in Cavite. The forum was organized by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD) in partnership with the Asian Food and Agriculture Cooperation Initiative (AFACI) and the Food and Fertilizer Technology Center for the Asian and Pacific Region (FFTC). The two-day event brought together policymakers, researchers, and industry experts from across Asia and the Pacific.
The forum focused on strengthening sustainable food value chains and healthy diets by highlighting challenges and opportunities, sharing best practices in the circular economy, building regional collaboration, and promoting public-private partnerships to improve food production and consumption.
In his message, DOST-PCAARRD Executive Director Reynaldo V. Ebora stressed that the forum’s theme calls for producing not just more food, but better food—delivered equitably, sustainably, and efficiently. “Strengthening food value chains from production to consumption brings us closer to sustainable, healthy diets,” he said. FFTC Director Dr. Su-San Chang and UPLB Chancellor Dr. Jose V. Camacho Jr. echoed this, highlighting collaboration as key to reshaping food systems.
The first day featured expert presentations from across Asia. Dr. Eufemio T. Rasco Jr. of the National Academy of Science and Technology called for a shift toward a Planetary Health Diet, which he said could lead to healthier populations, a stronger environment, and thriving local farms. This was followed by international case studies: Vietnam’s current status of the food system in Son La Province by Mrs. Nguyen Thi Thuy Ha; Malaysia’s community gardens promoting sustainable and healthy diets by Dr. Syahrin Suhaimee; South Korea’s AgriFood Voucher Program by Dr. Keehyun Lee; Taiwan’s nutrition-focused school lunches and elderly meal programs by Dr. Minsu Tzeng; and Indonesia’s sustainable food-reserved gardens by Dr. Handewi Purwati Saliem. Additional sessions highlighted Taiwan’s cold-chain innovations by Dr. Shu-Fen Tseng, crop diversity initiatives from the World Vegetable Center by Dr. Ramasamy Srinivasan, and Thailand’s research on transforming agricultural by-products into functional food ingredients by Dr. Sudathip Sae-tan.
To complement these policy discussions, participants spent the second day visiting farms in Cavite that showcase sustainable practices. At Bounty Harvest Farm in Indang, Cavite, also known as Crooc Agri-Tourism, they observed eco-friendly post-harvest methods such as fruit drying and coconut water fermentation for vinegar production. The orchard, which specializes in jackfruit, avocado, lanzones, and dragonfruit, has earned recognition as both a learning site for agriculture and a farm tourism destination. Its model demonstrates how farms can reduce waste, preserve nutrition, and create livelihood opportunities while promoting healthier diets.
The visit continued at Gourmet Farms Inc. in Silang, Cavite, a pioneer of organic farming and wellness since the 1970s. Known for its “firsts” in the industry—including exporting Philippine coffee beans, introducing organic farming, and popularizing the farm-to-table dining concept—Gourmet Farms integrates ecological practices with value-added food processing. From fresh greens and herbal teas to premium coffee blends, its operations highlight how agribusiness can support health, sustainability, and local economies at the same time.
Through policy dialogue and real-world examples, the forum showed that sustainable food systems can be achieved through both leadership and community action. Discussions and field visits highlighted that building sustainable food value chains and healthy diets goes beyond technology alone. Participants agreed that ensuring access to healthy, sustainable food is not only about feeding people today but also about safeguarding the well-being of future generations.