CALAMBA CITY, Laguna — Nearly 200 aspiring young chefs from the Lyceum of the Philippines University (LPU) Laguna gathered for NEXTPLATE 2026: Empowering Young Chefs: Integrating Sustainability, Culture and Heritage to Transform Food Systems at the FLT Theater on July 21, 2026, highlighting the institution’s commitment to shaping future culinary leaders through sustainability, innovation, and cultural preservation.
The conference served as a platform to equip emerging culinary professionals with the knowledge and values needed to address global food challenges by integrating sustainability, cultural heritage, and responsible food practices into modern gastronomy. It emphasized environmental stewardship, ethical leadership, and the preservation of local culinary traditions as essential pillars of the future food industry.
The initiative was led under the vision of Dr. Abram Emmanuel R. Peralta, Vice President for Academic Affairs, and Dr. John Carlo B. Palacol, Associate Director of the LPU Laguna Culinary Institute, reflecting the university’s continued pursuit of international collaboration and globally relevant culinary education.
Opening the conference were virtual messages from Worldchefs President Chef Andy Cuthbert and Shona Chalmers, Chair of the Worldchefs Feed the Planet Committee. Both speakers encouraged participants to embrace sustainability as a professional responsibility by promoting responsible sourcing, reducing food waste, strengthening local food systems, and creating lasting positive impacts within their communities.
The educational sessions brought together respected industry experts who explored diverse dimensions of sustainable gastronomy. Chef Safa Rodas discussed practical strategies for embedding sustainability into culinary operations, while Chef Laorence Castillo examined mindful eating, food heritage, biodiversity, and the GULAY NA! campaign as pathways toward resilient food systems. Chef Guillermo Ige Ramos highlighted the importance of Filipino gastronomy and indigenous food culture in preserving national identity, while Mr. John Sherwin Felix presented insights on biodiversity, native and endemic species, and their significance in building sustainable food systems.
The afternoon program featured an interactive panel discussion that enabled delegates to engage directly with industry leaders, exchanging perspectives on the evolving role of young chefs in addressing global food concerns. Participants also gained valuable exposure to professional networks through presentations by the LTB Chefs Association Philippines, World Food Forum (WFF) Philippines, and the Philippine Young Chefs Club (PYCC), organizations that continue to champion innovation, collaboration, and professional development within the culinary sector.
Throughout the conference, participants were encouraged to view sustainability not merely as an industry trend but as a professional commitment that connects culinary excellence with environmental responsibility, cultural preservation, and community engagement. The exchange of ideas reinforced the growing role of young culinary professionals in shaping more resilient and inclusive food systems.
By convening industry leaders, global partners, and future chefs under one platform, NEXTPLATE 2026 reaffirmed LPU Laguna’s commitment to developing globally competitive, socially responsible, and sustainability-driven culinary professionals prepared to lead the future of food while preserving culture and protecting the environment.
