Promoting Local Banana Diversity
Strengthening the understanding of “Good, Clean, and Fair” food principles.
Generating banana-based culinary innovations that are of high quality and have entrepreneurial potential.
Building a network between vocational education, Slow Food communities, MSMEs, farmers, and local food producers.
Program Activities
Workshop & Culinary Demonstration: Innovative banana-based products (cakes, traditional foods, and creative items).
Local Banana Tasting: A degustation session featuring various local banana cultivars and their culinary applications.
Mini Local Food Exhibition: Presentation of banana-based MSME products and local food resources.
Expected Outcomes
1.Increased understanding and public support for local food sustainability.
2. Official publication of the event throughof the event through the global Slow Foo
3.Student-generated banana-based culinary products ready for sustainable entrepreneurship development. 4.Documented materials for reporting and education quality evaluation.
