Stakeholders in Nigeria’s food, agriculture, tourism and hospitality sectors have called on businesses, investors and policymakers to recognise gastronomy as a major driver of economic growth, job creation and sustainable development.
The call was made during the 2026 World Gastronomy Day celebration hosted by the Lagos State Ministry of Agriculture and Food Systems in partnership with Culinara Group, Tantacom and the Most Influential People of African Descent (MIPAD) at The Library, Victoria Island, Lagos.
Held under the theme, “A Seat at the Table,” the event brought together government officials, industry leaders, chefs, entrepreneurs, investors and development partners to explore the economic potential of Nigeria’s food ecosystem.
Among those in attendance were the Lagos State Commissioner for Agriculture and Food Systems, Hon. Abisola Olusanya; Permanent Secretary of the Ministry, Mr. Emmanuel Audu; Special Adviser to the Ministry, Dr. Oluwarotimi Fashola; Director-General of the National Council for Arts and Culture, Sir Obi Asika; and representatives from the private sector, hospitality industry and diplomatic community.
Speaking at the event, Audu described gastronomy as a critical link between culture and economic development.
“Gastronomy sits at the crossroads of culture and commerce. When we invest in our farmers, our chefs and our food entrepreneurs, we invest in Nigeria’s future,” he said.
Participants highlighted the opportunities available across the food value chain, noting that stronger connections between farmers, processors, distributors, restaurants, hospitality operators and exporters could stimulate economic growth while improving livelihoods.
The Commissioner for Agriculture and Food Systems stressed the need for policies that support local producers and create stronger market access across the agricultural and hospitality sectors.
Discussions during the event focused on how gastronomy can be integrated into broader development strategies through support for smallholder farmers, food processing, tourism promotion and entrepreneurship development.
Stakeholders also proposed the establishment of a Lagos Gastronomy Council to coordinate industry players, while advocating grants and low-interest financing for food startups. Other recommendations included incorporating culinary and agribusiness education into school curricula and promoting Nigerian cuisine on the global stage.
A major highlight of the event was the unveiling of Eko Flavours Season 3.0, a culinary competition designed to combine food innovation with entrepreneurship, sustainability and business development.
Organisers said participants in the new season would not only showcase culinary skills but also develop business plans, adopt sustainable sourcing practices and address food waste challenges.
The event concluded with a renewed call for collaboration among government agencies, investors, educators, industry operators and cultural institutions to unlock the full economic potential of Nigeria’s gastronomy sector and position it as a key contributor to inclusive national development.
