Atenean alumni share their experiences and takeaways on sustainable food systems in the Philippines

Last 15 October 2025, the Ateneo Institute of Sustainability (AIS) hosted another installment of its Blue Roots series entitled “Blue Roots: Ateneans for Sustainable Food Systems.” Blue Roots is a banner project of the AIS, which seeks to build and cultivate a network of Atenean alumni working in sustainability-related fields. Conceived in 2024, this series also aims to inspire current Ateneans to enter careers in sustainability.

Aligned with the theme of the Food and Agriculture Organization (FAO) of the United Nations’ World Food Day 2025: Hand in Hand for Better Foods and a Better Future, AIS gathered Ateneo sustainability professionals to share and exchange experiences, insights, and hopes on sustainable food systems in the Philippines.

The event featured three panelists bringing different viewpoints – Chef Annalisa Margarita V Mariano, an instructor at the John Gokongwei School of Management and Le Cordon Bleu Ateneo, and the Program Director of the BS Restaurant Entrepreneurship Program; Ms. Sharon Jean Gonzales-Gulmatico, the CEO and Chief of the SDG Investments Group of Morination Agricultural Products, Inc., a social enterprise that is part of groups such as the United Nations Business Group and The Philippines Partnership for Sustainable Agriculture; and Dr Edgardo T Valenzuela, a recognized global advocate for food security and nutrition who is an Adjunct Professor at the Ateneo School of Government, where he teaches graduate-level courses on Food Security, Nutrition, and Food Systems as well as Leadership in the Public Sector and Ethics, Power, and Accountability. The event was moderated by Mr Theo J Cacayan, Program Head for Organizational Sustainability of AIS.

The three panelists advocated for the holistic transformation of the agri-food system by sustainable entrepreneurship, empowered grassroots initiatives, and systemic reform, which highlighted the importance of interconnected thinking in solving systemic issues in the Philippines’ food systems. The field of food sustainability involves many areas of focus that need to be addressed through roles in business, governance, education, community development, and many other fields, just like with the panelists’ backgrounds. Although challenges persist, all three panelists highlighted that a sustainable food system is possible when all sectors work together. From government and industry to agriculture, food businesses, academe, and the wider community, collective action is essential and critical.

During the open forum, participants inquired about how the agricultural sector can be revitalized with the Filipino youth’s participation, to which the panelists answered that the sector needs sustainable agribusiness, local community empowerment, education and organization of farmers. The sector needs to adopt a bottom up approach by supporting our farmers and agricultural communities in order to build stronger, sustainable food systems. Additionally, the perspective of the agriculture sector needs to shift to a growth mindset, where the youth feel empowered to work towards positive change. Participants were left with the idea that food sustainability is a field that all can help in by its interdisciplinary nature, and that change starts from the local level.

The event concluded with a sumptuous and nutritious lunch served by BS Restaurant Entrepreneurship students. Participants were given the opportunity to network and connect with new and familiar faces, and left the event full with inspiration.

Watch out for future Blue Roots sessions by following the AIS Facebook account.