Republic of the Philippines 
HOUSE OF REPRESENTATIVES 
Quezon City, Metro Manila 
NINETEENTH CONGRESS 
First Regular Session 
House Bill No. ______  
______________________________________________________________________________ 
Introduced by Hon. Christopher V.P. de Venecia 
______________________________________________________________________________ 
AN ACT PROMOTING THE DEVELOPMENT OF THE GASTRONOMY AND 
CULINARY HERITAGE INDUSTRY, APPROPRIATING FUNDS THEREFOR  
EXPLANATORY NOTE 
The Philippine Gastronomy and Culinary Heritage, as a traditional cultural expression, forms an 
integral part of Philippine culture and identity. However, there has been no formal government 
body that is tasked to study and develop the field. Similarly, Filipino food has recently made its 
mark in the culinary world, with Kasama being the first Filipino restaurant to be awarded the first 
Michelin Star. Truly, the future of Philippine gastronomy is bright, provided there is a proper 
avenue for it to grow. 
Thus, there is a need to fully maximize the whole landscape of our country’s gastronomical 
potential through the creation of a government body which shall formulate and implement policies, 
and develop programs and opportunities for the gastronomy and culinary heritage sector.  
In view of the foregoing, the passage of the bill is earnestly sought. 
REP. CHRISTOPHER V.P. DE VENECIA 
Fourth District, Pangasinan 
July 1, 2022
8:00 am
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Republic of the Philippines 
HOUSE OF REPRESENTATIVES 
Quezon City, Metro Manila 
NINETEENTH CONGRESS 
First Regular Session 
House Bill No. ______  
______________________________________________________________________________ 
Introduced by Hon. Christopher V.P. de Venecia 
______________________________________________________________________________ 
AN ACT PROMOTING THE DEVELOPMENT OF THE GASTRONOMY AND 
CULINARY HERITAGE INDUSTRY, APPROPRIATING FUNDS THEREFOR  
Be it enacted by the Senate and House of Representatives of the Philippines, in Congress 
assembled: 
SECTION 1. Short Title. — This Act shall be known as the “Philippine Gastronomy and Culinary 
Heritage Development Act” 
SEC. 2. Declaration of Policy. — The State, through the Constitution, recognizes the need to 
foster the preservation, enrichment, and dynamic evolution of Filipino culture, and that the 
country’s historic wealth shall be under the protection of the State. It is therefore the policy of the 
State to ensure and promote the evolution, development and further enrichment and preservation 
of Filipino culinary heritage, cuisine and gastronomy. 
SEC. 3. Definition of Terms. — As used in this Act, the following terms and used as follows: 
a.
Culinary Heritage – refers to the recipes or dishes that forefathers or ancestors used
to cook or make, incorporating the origins of food-related activities of a cultural group or
region.
b.
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.
c.
Filipino cuisine – refers to the cuisines of more than a hundred distinct ethno-   
 
linguistic groups found throughout the Philippine archipelago.
d.
Gastrodiplomacy – 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.
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e. 
Gastronomy – refers to the study of the relationship between food and culture, the art 
of preparing and serving rich or delicate and appetizing food, the cooking styles of 
particular regions, and the science of good eating. 
f. 
Heirloom – refers to a valuable object that has belonged to an entity for 
several generations. 
g. 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. 
 
SEC. 4. Establishing 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), under the Subcommittee On Cultural 
Heritage. 
 
SEC. 5. Powers and Functions. — 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; 


(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; and 
(n)  Perform such other activities which are necessary for the effective exercise of the 
abovementioned powers, functions, duties and responsibilities. 
SEC. 6. National Advisory Board — The Head of the National Committee on Philippine 
Gastronomy and Culinary Heritage shall form part of the NCCA National Advisory Board. 
 
SEC. 7. Culinary Mapping. — Concerned agencies, such as the Department of Trade and 
Industry, 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 gastronomy, 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. 
 
SEC. 8. Gastrodiplomacy. — the NCCA and the Department of Foreign Affairs shall spearhead 
and maintain a gastrodiplomacy program to promote Filipino food and its regional cuisine abroad. 
 


SEC. 9. Appropriations. - The amount of twenty million pesos (P20,000,000.00) 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. 
 
A portion of the NCCA’s appropriation that was collected from the Travel Tax under Republic 
Act under Republic Act No. 9593 shall be earmarked for the gastrodiplomacy program that shall 
be established under the preceding section. 
 
SEC. 10. 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. 11. 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. 12. 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. 13. Effectivity Clause. - This Act shall take effect fifteen (15) days after its 
publication in at least a newspaper of general circulation. 
 Approved,