Meet Ramon “Chinchin” Uy, Jr: the man behind Slow Food Negros

Aside from yourself, who are the people behind Slow Food Negros and how are they involved?

Slow Food Negros started when (the late Filipino culinary icon) Margarita Forés encouraged me to form a local chapter after I had been supplying organic produce to her restaurant. We had already been practicing sustainable agriculture, so it felt like a natural step. Soon after, we were invited to Terra Madre in Italy, marking the start of our journey with the international Slow Food movement.

Fast forward to today, Slow Food Negros Community has grown into the largest Slow Food network in Asia. We’ve helped build several Slow Food communities around the country, made up of organic farmers, fishermen, chefs, cooks, food activists, baristas, roasters, mixologists, government leaders, and everyday consumers—all working towards one goal: making good, clean, and fair food accessible to all Filipinos, not just the privileged few.

We recently established a Slow Food office in Bacolod City in partnership with the City Government led by Mayor Albee Benitez, the Provincial Government led by Governor Bong Lacson, the Department of Tourism led by Secretary Christina Frasco, the Department of Agriculture led by Secretary Kiko Laurel, TESDA led by Secretary Kiko Benitez, Mayor Javi Benitez, head of Mayors League and Reena Gamboa who serves as our spokesperson for Slow Food Negros, which now acts as a regional hub for the Asia-Pacific. This will support our networks across the Asia Pacific region while also organising the first-ever Terra Madre Asia-Pacific right here in Bacolod this year in November.

At its core, Slow Food Negros is a diverse group of like-minded people pushing for positive change in our food system while advocating for the protection of food biodiversity—something that is critical for our agricultural future.

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In your opinion, what is the current state of our local agricultural sector? 

I believe that the current conventional agricultural system has largely failed—it has destroyed the environment, made people sick, kept farmers in poverty, and has not fed the world. This is why I firmly believe that the conventional food system is broken and we need a shift towards regenerative, organic agriculture.

I envision a future where organic is the norm, where we no longer have to call it “organic food” because it’s just food. Slow Food shares this vision of a world where everyone has access to food that is good, clean, and fair. “Good” means it’s healthy for the body, supports farmers, benefits the environment, and tastes delightful. “Clean” means no chemicals are used in food production, and “fair” means fairness for both consumers and farmers. Unlike industrial agriculture, which relies on monoculture and chemicals, Slow Food promotes biodiversity—something the Philippines and Southeast Asia are naturally rich in. From land to sea, we have some of the most diverse food ecosystems in the world, and we need to protect and celebrate them rather than replace them with industrialised farming. 

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How is Slow Food doing things differently?

Slow Food has a project called the Ark of Taste, which is a catalogue of endangered heritage ingredients that are sustainably produced, unique in taste, and part of a distinct eco-region. We encourage chefs to use them in their restaurants and work with the farmers who produce them before they are lost.

We recently conducted a food biodiversity mapping together with Senator Loren Legarda and NCCA (National Commission for Culture and the Arts) to identify food biodiversity in the Visayas and eventually the rest of the country. What we discovered is mind-blowing, revealing how rich our country is because of the vast diversity we have from land to sea.

We also have our monthly Earth Market, which promotes local, seasonal, and sustainable food, fostering community and dialogue between producers and consumers, while supporting small-scale farmers and food artisans. At the Earth Market, these people and their produce are the protagonists.

Through a partnership with the DOT, we are piloting “Slow Food Travel”, a sustainable culinary tourism programme that promotes interactive travel experiences, supports rural communities, and encourages the preservation of local culinary heritage and food traditions. 

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What are the challenges you face doing things the way you do, whether it’s dealing with farmers, the public or the private sectors?

One of the biggest challenges is changing people’s mindsets, especially when it comes to valuing our farmers. They are among the most overlooked and underpaid members of society, yet they are the very people who feed us. Many struggle to make ends meet despite working tirelessly to grow our food. That's why nobody wants to farm anymore.

We need to educate both consumers and policymakers to shift their priorities, ensuring that farmers are fairly compensated and supported in making the transition to sustainable agriculture.

As consumers, how can we support the Slow Food movement?

Consumers play a huge role in shaping the food industry. Whatever we demand, farmers and food producers will respond to. If we choose to support local, organic, and sustainably grown food, we send a clear message that we want better food systems. In Slow Food, we call consumers co-producers—because by making informed choices, you’re not just buying food, you’re actively shaping how it’s grown, prepared, and distributed. The more we demand good, clean, and fair food, the more the industry will have to provide it.

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