KUCHING: Gastronomy should be recognised as an economic sector that creates jobs, strengthens local industries and improves livelihoods, rather than being viewed solely as a tourism attraction.
Premier Datuk Patinggi Tan Sri Abang Johari Tun Openg said the food industry supports an entire ecosystem and has the potential to generate sustainable economic opportunities for communities across Sarawak.
“Gastronomy deserves to be recognised not merely as a tourism attraction, but as an important economic sector that supports an entire ecosystem.
“Beyond the food we enjoy, gastronomy connects farmers, fishermen, food producers, entrepreneurs, artisans, researchers and chefs, creating opportunities across the entire value chain.”
He said this when officiating at the opening ceremony for 3rd Annual Meeting of the UNESCO Creative Cities Network (UCCN) – Creative Cities of Gastronomy on Tuesday (Aug 4).
Abang Johari said Sarawak’s aspiration was for gastronomy to create tangible benefits for ordinary people, particularly those at the grassroots.
By leveraging local resources, traditional knowledge and cultural heritage, he said Sarawak could strengthen its position as a sustainable gastronomy destination while improving the livelihoods of its people.
“We want gastronomy to improve the lives of our people. Development is meaningful when it reaches ordinary families, creates opportunities at the grassroots level and enables communities to benefit directly from their own heritage and resources.”
At the same time, he said heritage should not be confined to museums or history books but remain relevant by creating economic value while preserving its authenticity.
He also said food represents much more than nourishment, describing it as a reflection of identity, creativity and the collective future of communities.
“Our heritage gives us strong foundations. Innovation enables us to move forward, and the future belongs to cities that successfully preserve their identity while embracing new ideas.
“As such, heritage must remain alive and it must continue to evolve while remaining authentic to its origins.”
