Practitioners in the food sector have called on businesses, investors and policymakers to recognise gastronomy not merely as culinary art but as a powerful engine of national development.
They made the call on Thursday, June 18, 2026 in Lagos during the celebration of the World Gastronomy Day, framing gastronomy not just as the nation’s cultural signature but as a strategic pillar for inclusive, diversified and sustainable development.
The event, held under the theme “A Seat at the Table”, was organised by the Lagos State Ministry of Agriculture and Food Systems, in partnership with Culinara Group, Tantacom and MIPAD.
The gathering was a showcase of not just fine dining, it underscored how every element of Nigeria’s food ecosystem, from seed to plate, offers opportunities for investment, job creation, and sustainable growth.
“Gastronomy sits at the crossroads of culture and commerce. When we invest in our farmers, our chefs, our food entrepreneurs, we invest in Nigeria’s future,” the Permanent Secretary for Agriculture in the Lagos State Ministry of Agriculture and Food Systems, Emmanuel Audu, said in his opening remarks.
Lagos State Commissioner for Agriculture and Food System, Abisola Olusanya, reinforced this message, calling for coordinated policies that link smallholder producers with processors, distributors, hospitality operators, and exporters.
All the speakers at the event maintained that gastronomy can, and must, be integrated into national development plans. Listing the advantages, they said that agricultural producers gain stable markets and better incomes when chefs and restaurants source locally; food processors and manufacturers create value-added products that command higher prices in domestic and international markets; hospitality and tourism sectors attract visitors eager for authentic culinary experiences, driving revenue and infrastructure development; and youth and women entrepreneurs find pathways to build sustainable food businesses, catering services, packaged-food brands, culinary schools, creating employment and uplifting communities.
A panel of chefs, agronomists, investors, and tourism experts explored practical steps forward. The suggestions included establishing a Lagos Gastronomy Council to coordinate stakeholders; creating grants and low-interest loans for food startups; embedding culinary and agribusiness training in educational curricula; and marketing Nigerian cuisine at global events.
A highlight of the evening was the official unveiling of Eko Flavours Season 3.0, a pioneering culinary franchise that blends competition with modules on entrepreneurship, sustainability, and business development. Season 3 contestants will not only craft delicious dishes but also pitch viable business plans, source responsibly, and tackle waste-reduction challenges, demonstrating that gastronomy can be both art and enterprise.
As the event drew to a close, one message rang clear: the full potential of Nigeria’s gastronomy economy will be realized only when government, industry, investors, educators, and cultural custodians pull together.
Among those in attendance were Canada’s Deputy High Commissioner to Nigeria, Carlo’s Rojas-Arbulu; Special Adviser, Ministry of Agriculture, Oluwarotimi Fashola; Director General, National Council of Arts and Culture, Obi Asika; Chief Communication Officer, GTCO Plc, Oyindamola Adegite; Culture Ambassador, Afro Caribbean Chamber of Culture, Art and Tourism, Olubukola Ariyibi; Co-founder, Pedros, Lola Pedro; Founder and CEO, Awari App, Tannaz Bahnam,Aliensmedia CEO, Segun Awosanya.
Others were Head, SMEs, Partnerships and Collaborations, Ecobank Nigeria, Omoboye Odu; President/Founder, Aliensmedia, Segun Awosanya; Managing Director, Primlaks, Anil Hemnani; CEO, African Concierge Network and Convener, Nigeria Food Summit, Chef Gibbs; culinary artist/Nigerian food enthusiast, Chef Fregz; Busayo Ogunlowore, category development manager, Nestle Nigeria Plc, and Edgar Ayalogu, outreach lead, the HungreeApp.
The event was hotsed by Kamil Olufowobi, founder and chairman, Most Influential 100 (MIPAD); Jennifer Odufuwa, co-CEO, Culinara; and Olufunke Adu of Tantacom.
It was a call to action: to give every stakeholder a voice, every farmer a market, every chef an opportunity, and every community a taste of prosperity.
