For years, the disconnect between farmers and chefs has been far and wide. Until berna romulo-puyat stepped in and got both parties talking.
Let’s get this straight. Berna Romulo-Puyat is a public servant, not a politician.
While her impressive background (growing up in a family of respected government officials, childhood spent campaigning for an assemblyman and senator, and years spent in the University of the Philippines as an economist and educator) has groomed her for the esteemed role of an elected official, she has never been tempted to go back to politics after taking a stab at it “back when I was very young,” she recalls fondly.
“They ask me every now and then if I want to run, and I always say no,” she says. “There are many ways to serve your country, of course, and being an elected official is one of them. In fact, you can help anywhere you are—even if you’re in the private sector. I feel I can help more where I am now.”
Where she is now is the Department of Agriculture (DA), where she serves as the chairperson for the Gender and Development (GAD) Focal System, supervising undersecretary for the youth, elderly, and indigenous people, and alternate chair of the National Organic Agriculture Board (NOAB).
Romulo-Puyat’s job takes her to different parts of the country, visiting farmers and fisher folk in their work environment. They welcome her into their homes and their fields, and she immerses herself in their daily routines so she can get a firsthand account of how they toil and take care of the land.
“We walk or hike with them to the farms, help with the planting and the harvest, eat with them, talk to them about their concerns. Hearing them tell their stories helps us understand their situation better so we can craft more relevant policies and programs for their community.”
هذه القصة مأخوذة من طبعة Volume 14 No 3 من F&B Report.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Volume 14 No 3 من F&B Report.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
Regional Picks
Hard-to-get food products are now within reach as a young startup brings edible finds from the provinces to the capital.
Time To Engage
If the customers want to leave more money on the table, then why is the industry allowing them to walk out the door?
Earth Bound
Despite its divisive principles, biodynamic farming could be a solution to the heavy price of industrial agriculture.
Bitter Beans
The coffee may be good, but the plight of farmers continues to leave a bitter taste in the mouth.
Sustainable Spaces
Resorts, no matter how distant from the city, are hoping guests will appreciate a lighter carbon ootprint and produce harvested from their backyard.
Break Line
Nitro-charged Horchata, Handcrafted Chocolate, Fresh Smoothie Bowls, and a Retro Boutique Hostel Are Driving the F&b Boom in LA Union.
Seasons Of Taste
Whatever Dish Is on the Table, Mccormick Seasoning Blends Will Take You on a Palatable Journey
A Taste Of Tomorrow
Influential Trend Forecaster Cécile Poignant on the Lifestyle Factors That Will Shape the Hospitality and Travel Industry
Long Time Coming
At the Heart of Josh Boutwood's Career Is the Rise and Fall of a Fragile Relationship With Himself, His Family, and an Exhilarating Future That People Are Finally Taking Notice
Vegan Chocolate
Chocolates Are for Everybody. Yes, Even Those With Strict Diet Restrictions