Eighteenth Congress
Third Regular Session
HOUSE BILL NO. _____
Introduced by
REPRESENTATIVE LOREN B. LEGARDA
AN ACT
PROVIDING FOR THE DEVELOPMENT AND PRESERVATION OF PHILIPPINE
CULINARY HERITAGE
EXPLANATORY NOTE
Our culture is our story as a nation, a narrative that binds Filipinos into a
common story of tradition, struggles and triumphs.
The UNESCO considers cultural mapping as a vital tool and technique in
providing the society with an overall framework in the preservation of its cultural
heritage. The documentation of such encompasses a wide range of topics.
Ultimately, the fundamental goal of cultural mapping is to educate and help the
nation visualize and understand its rich culture and heritage.
This bill seeks to ensure and preserve one of our traditions that have been
passed on by our ancestors, our culinary heritage. The mapping and documentation
of such strengthens and deepens the understanding and appreciation of our
identity.
For the aforementioned reasons, the urgent passage of this bill is earnestly
sought.
LOREN LEGARDA
November 26, 2021
9:35 am
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Eighteenth Congress
Third Regular Session
HOUSE BILL NO. _____
Introduced by
REPRESENTATIVE LOREN B. LEGARDA
AN ACT
PROVIDING FOR THE DEVELOPMENT AND PRESERVATION OF PHILIPPINE
CULINARY HERITAGE
Be it enacted by the Senate and House of Representatives of the Republic of the
Philippines in Congress assembled:
SECTION 1. Short Title. This Act shall be known as the "Philippine Culinary
Heritage Act.”
Sec 2. Declaration of Policy. — It is the policy of the State to instill patriotism and
nationalism among the people, especially through the educational system, and to
celebrate the culture and heritage of the country through the adoption of measures
that will elevate its value and prestige;
Sec. 3. Definition of terms.
a) Filipino cuisine – refers to the cuisines of the different ethnolinguistic
groups or regions in the country;
b) Culinary heritage – refers to the recipes or dishes that forefathers or
ancestors used to cook or make, incorporates the origins of food-related
activities of a cultural group or region;
c) Heirloom – refers to a valuable object that has belonged to an entity
for several generations;
d) Heirloom food – refers to a horticultural variety that has survived for several
generations. May refer to a vegetable, fruit or legume that was commonly
grown during earlier periods in human history, but which is not widely
cultivated in large-scale agriculture.
e) Gastronomy – refers to the study of the relationship between food, culture,
and tradition of a certain area,    the art of preparing and serving rich or
delicate and appetizing food, the cooking styles of particular regions, and the
science of good eating;
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f)
Regional cuisine – refers to a specific cuisine based upon local regions.
Regional cuisines may vary based upon food availability and trade, varying
climates, cooking traditions and practices, and cultural differences;
g) Ethnolinguistic
regions – refer to
certain
geographical
areas
where
particular groups of people speak a common language or culture.
h) Disciplines – refers to various fields of learning.
i)
Culinary mapping – refers to a systematic approach of identifying and
recording culinary resources and the food needs of geographical areas or
communities, using geographic information systems to support a more
rigorous evidence-based approach to planning culinary heritage preservation
and gastronomic tourism.
j)
Gastro diplomacy – refers to concerted and sustained campaigns of public
relations and investment by government often in collaboration with non-state
entities, to increase the value and standing of their nation brand through
food.
Sec. 4. Establishment of a Committee on Philippine Gastronomy and Culinary
Heritage. The Committee on Philippine Gastronomy and Culinary Heritage shall be
established under the National Commission for Culture and the Arts (NCCA).
The Committee under the NCCA, pursuant to the pertinent provisions of the
Constitution, shall have the following powers, functions and duties:
(a) Formulate policies, plans and programs to ensure the further development,
enrichment, propagation, promotion and preservation of Filipino cuisine,
Filipino culinary heritage, heirloom food, and gastronomy;
(b) Promulgate rules, regulations and guidelines to implement its policies, plans
and programs;
(c) Undertake or contract research and other studies to promote the evolution,
development, enrichment of Filipino culinary heritage and gastronomy such
as implementation of culinary mapping for the entire country;
(d) Ensure the continuous conduct of the annual celebration of Proclamation
No. 469, s. 2018 or the Buwan ng Kalutong Filipino / Filipino Food Month by
being the focal implementing government agency;
(e) Formulate yearly implementation guidelines and standards for the national
celebration and activation of Presidential Proclamation No. 469 or the
Buwan ng Kalutong Filipino /  Filipino Food Month to make sure that all
activities are aligned to the purpose of the national celebration;
(f) Provide annual funding to government approved regional and national
Buwan ng Kalutong Filipino or Filipino Food Month activities as per
Presidential Proclamation No. 469;
(g) Encourage and promote, through a system of incentives, grants and
awards, the writing, publication and dissemination of gastronomic research
papers
regarding
culinary
traditions,
practices, heirloom recipes and
ingredients, and publication of textbooks and reference materials in various
disciplines;


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(h) Coordinate and establish a close relationship with the Department of
Education to formally integrate culinary heritage and Philippine gastronomy
into the primary and secondary education curricula and/or subjects, such as,
but not limited to, science, civics, history, arts and home economics
including textbooks, primers and other educational materials, basic &
localized gastronomic principles and concepts;
(i) Call on any department, bureau, office, agency or any instrumentality of
Government
or
on
any
private
entity, institution or organization for
cooperation and assistance in the performance of its functions, duties and
responsibilities;
(j) Conduct, at the national, regional and local levels, public hearings,
conferences, seminars and other group discussions to identify and help
resolve problems and issues involving the development, propagation and
preservation of Filipino culinary heritage, heirloom food and gastronomy;
(k) Coordinate and establish and close relationship with the Department of
Foreign Affairs in order to increase efficiency of gastrodiplomacy campaigns
of the country;
(l) Formulate and adopt guidelines, standards and systems for monitoring and
reporting on its performance at the national, regional and local levels; and
submit to the Office of the President and to Congress an annual progress
report on the implementation of its policies, plans and programs;
(m) Appoint, subject to the provisions of existing laws, its officials and
employees and such other personnel as are necessary for the effective
performance of its functions, duties and responsibilities; and dismiss them
for cause;
(n) Organize and reorganize the structure of the Committee, create or abolish
positions, or change the designation of existing positions to meet the
changing conditions or as the need therefore arises; Provided, that such
changes shall not affect the employment status of the incumbents, reduce
their ranks, decrease their salaries or result in their separation from the
service; and
(o) Perform such other activities which are necessary for the effective exercise
of the abovementioned powers, functions, duties and responsibilities.
Sec. 5. Culinary Mapping. Concerned agencies, such as the Department of
Education,
the
Department
of Agriculture, the Department of Science and
Technology, and the Department of Tourism shall conduct food heritage mapping to
promote, preserve and raise the awareness among Filipino people of the
importance of culinary heritage and tradition preservation.
To this end, the
concerned agencies shall identify and record tangible culinary resources making
use of geographic tools. It shall also conduct regional culinary identity mapping,
taking into consideration geography, the food culture of indigenous people; foods
and cooking techniques; and economic viability and providing evidence of a
regional cuisine.


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Sec. 6. Appropriations. - The amount of ten million pesos (P10,000,000.00) is
hereby authorized to be appropriated from the National Treasury for the initial
implementation of this Act. Thereafter, such sums as may be necessary for the
implementation of this Act shall be appropriated under the NCCA as a distinct and
separate item.
Sec. 7. Implementing Rules and Regulations. - Within sixty (60) days from the
effectivity of this Act, all concerned agencies shall promulgate the implementing
rules and regulations of this Act.
Sec. 8. Separability Clause. - If any provision or part thereof is held invalid or
unconstitutional, the remainder of the law or the provision not otherwise affected
shall remain valid and subsisting.
Sec. 9. Repealing Clause. - Any law, presidential decree or issuance, executive
order, letter of instruction, administrative order, rule, or regulation contrary to or
inconsistent with the provisions of this Act is hereby repealed, modified, or
amended accordingly.
Sec. 10. Effectivity Clause. - This Act shall take effect fifteen (15) days after its
publication in at least two (2) newspapers of general circulation.
Approved.