WFF Brunei Youth Chapter celebrates Sustainable Gastronomy Week through heritage, farm-to-table experiences and wellbeing

Throughout June, the World Food Forum (WFF) Brunei Youth Chapter organized a series of community-centred events to celebrate the Brunei Sustainable Food and Nutrition Week 2026, held in conjunction with the annual Brunei Mid-Year Conference and Exhibition (MYCE). The programme began on 8 June with a panel discussion marking World Food Safety Day. It continued with a series of weekend activities from 15 June to 4 July as part of the Nutrition Week: Celebrating Food Heritage, aligned with the WFF's Sustainable Gastronomy Week. Bringing together youth, academia, researchers, community members and the public, the initiative explored food safety, nutrition and sustainable agrifood systems while highlighting the country's culinary heritage through interactive, hands-on experiences.

The programme welcomed more than 40 participants across three community experiences held at Eco Ponies Garden, Tertatak Setiawan and Mori Farm. Together, the activities explored the journey of food from farm-to-table to market, while discovering the stories, traditions and cultural heritage behind Brunei's local ingredients and cuisine.

At Eco Ponies Garden, the ‘Forest-to-Table: A Culinary Experience’ introduced participants to locally grown herbs and edible plants, demonstrating how fresh, seasonal ingredients can be incorporated into nutritious meals.  At Tertatak Setiawan, participants joined ‘Mengelupis Sekampong: Wrapped in Tradition’ where they prepared the traditional delicacy Kelupis Pandan while learning about the importance of preserving culinary traditions and supporting local food producers.

The programme concluded at Mori Farm, where participants experienced Brunei's locally produced tea through a guided farm tour complemented by mindful activities, including mat Pilates and reflective journaling. The experiences encouraged participants to reconnect with food, nature and personal wellbeing.

Throughout the programme, participants gained a deeper appreciation for the country's agricultural and culinary heritage, recognizing the important role local farmers, producers and food entrepreneurs play in preserving traditional crops, herbs and culinary knowledge. The activities also demonstrated how community-based agribusinesses can serve as valuable spaces for education, cultural preservation and youth engagement. The initiative was made possible through the collaboration of Eco Ponies Garden, Tertatak Setiawan and Mori Farm and other local partners, strengthening the appreciation for culinary heritage while inspiring healthier, more sustainable and conscious food choices.