By Amanda L
KUCHING, Aug 4: Sarawak wants its internationally recognised gastronomy sector to improve public health and livelihoods, not merely attract tourists, with Premier Datuk Patinggi Tan Sri Abang Johari Tun Openg saying food must become a driver of healthier communities alongside economic growth.
Officiating the 3rd Annual Meeting of the UNESCO Creative Cities Network (UCCN) Cities of Gastronomy today, Abang Johari said gastronomy should be recognised as more than a tourism product, describing it as a key economic sector capable of creating opportunities across the food value chain while preserving culture and improving the well-being of communities.
“Gastronomy deserves to be recognised not merely as a tourist attraction, but as an important economic sector that supports an entire ecosystem. Beyond the food we enjoy, gastronomy connects farmers, fishermen, food producers, entrepreneurs, artisans, researchers and chefs, creating opportunities across the value chain,” he said.
He said food also plays a wider role in preserving cultural identity, educating younger generations and transforming local resources, skills and traditions into sustainable economic opportunities.
“In Sarawak, our aspiration is simple. We want gastronomy to improve the lives of our people. Development is meaningful when it reaches ordinary families, creates opportunities at the grassroots level, and enables communities to benefit directly from their own heritage and resources,” he said.
The Premier also linked gastronomy to public health, revealing that health screenings conducted under the Sarawakku Sayang outreach programme had uncovered concerning trends in parts of the State.
He said screenings in Kapit found that many residents had high cholesterol levels, while those conducted in Sibu indicated that obesity was common among those screened.
He said the findings highlighted the need to place greater emphasis on healthy diets and nutrition without compromising Sarawak’s rich culinary heritage.
“As we prepare the food, we need also experts who are good in tropical food to propose how the food should be prepared, given the ingredients that they use.
“Perhaps one of the subjects that you can discuss is the importance of diet, and we need a lot of dietitians in order to bring about healthy food, healthy family and healthy country. We must enjoy the food that we eat,” he said.
In a light-hearted moment, Abang Johari jokingly suggested that the popularity of mee kampua could be one possible reason behind the obesity trend in Sibu, before stressing that it was merely a possibility.
He also reminded delegates that heritage should not be confined to museums or history books but should continue evolving while remaining authentic to its origins.
The annual meeting, themed “Rooted in Heritage, Growing the Future: Gastronomy as a Catalyst for Creative and Sustainable Cities”, brings together representatives from 40 UNESCO Cities of Gastronomy and marks the first time Kuching has hosted the gathering since becoming Malaysia’s first UNESCO Creative City of Gastronomy in 2021. — DayakDaily
