WFF Ecuador Youth Chapter connects food, territory and food sovereignty during Sustainable Gastronomy Week 2026

From 18 to 27 June 2026, the World Food Forum (WFF) Ecuador Youth Chapter marked Sustainable Gastronomy Week 2026 through a series of culinary exchanges and community activities across Quito, Manabí and Esmeraldas. Under the campaign “Cuisine, Territory and Food Sovereignty”, the initiative explored how gastronomy can help strengthen local agrifood systems while preserving food heritage and connecting communities with the people and territories behind their food.

The project, “From ancestral roots to urban tables: A journey towards food sovereignty in Esmeraldas, Manabí and Quito”, brought together young chefs, producers, artisanal fishers, community organizations, students, entrepreneurs and local actors. Supported by Fundación Conexión Planeta Ec., the Asociación Turística Virgen de San Jacinto and the Mama Zamba Collective, the activities created spaces for learning and exchange around local agrifood systems, food heritage and sustainability.

In Quito, the first culinary residency took place in the Chocó Andino, connecting local markets with urban communities. Participants recovered food that was at risk of being wasted and transformed it into meals that were shared with older people in Calacalí. The activity demonstrated how food rescue can help reduce food loss and waste while strengthening solidarity and community connections.

Other activities in Quito explored the country's culinary heritage through conversations on gastronomy, a cooking activity for children and “Sabores de memoria” (Flavours of memory). Bringing generations together, these activities created opportunities to share knowledge and stories connected to local food, while highlighting the importance of preserving culinary traditions and cultural identity.

The initiative then continued in Manabí, where participants worked with local markets, producers and artisanal fishers to showcase ingredients including verde, seafood, peanuts, cassava and plantain. Through culinary exchanges, participants explored the links between food sovereignty, traditional cuisine and local tourism while promoting the value of locally produced foods.

In Esmderaldas, the activity focused on the territory's rich gastronomic heritage and ancestral knowledge. Local ingredients including mangrove products, coconut, peanuts, herbs and spices were explored through an exchange between local and guest chefs. It connected traditional techniques with contemporary approaches, demonstrating the relationship between food, culture and biodiversity.

Youth participation was central across the three territories. Young agricultural producers, artisanal fishers and chefs contributed their knowledge and experiences and built connections between rural producers, food practitioners and urban consumers. These exchanges also created opportunities to strengthen intergenerational links between communities preserving ancestral knowledge and younger generations bringing these traditions to new audiences.

Through Sustainable Gastronomy Week, the Chapter demonstrated how gastronomy can support food heritage, food loss and waste reduction, community engagement and sustainable agrifood systems. By connecting cuisine with territory and food sovereignty, the initiative highlighted the value of local products, traditional knowledge and the people who contribute to the country's diverse agrifood systems.