FARM TO TABLE

The Farm to Table Extension Program of the BS Hospitality Management department promotes quality education (SDG 4), supports decent work and economic growth (SDG 8), and fosters partnerships for sustainable development (SDG 17). The program connects local farmers with the hospitality industry, offering workshops and seminars in sustainable food sourcing, preparation, and entrepreneurship. It empowers both students and communities by promoting farm-to-table practices that empower local economies, reduce food waste, and strengthen collaborations between farmers, hospitality businesses, and community leaders.

Objectives:

1. Enhance knowledge and awareness on sustainable food sourcing, preparation, and farm-to-table practices through impactful workshops and seminars.

2. Empower local businesses through promotion of local produce and creation of innnovative products that satisfy the needs of the partner communities' target market.

3. Strengthen partnerships with relevant stakeholders for sustainability and impact of extension programs.