The Lagos State Ministry of Agriculture and Food Systems has called for stronger, structured collaborations across the public and private sectors to unlock the massive financial potential of the country’s culinary ecosystem.
The call was made during the 2026 World Gastronomy Day celebration, hosted in partnership with Culinara Group, Tantacom, and the Most Influential People of African Descent ($\text{MIPAD}$) at The Library on Victoria Island.
Held under the theme “A Seat at the Table,” the landmark forum brought together high-ranking government officials, creative industry pioneers, global diplomats, and corporate investors to discuss transforming Nigeria’s food culture into a predictable engine for job creation and community development.
Connecting Culture to Commercial Growth Pipelines
A primary focus of the summit was the need to fix structural gaps along the domestic food value chain. Currently, sub-Saharan agricultural producers frequently suffer from low incomes due to fragmented logistics networks, even as high-end urban hospitality and food service venues face rising costs from imported raw ingredients.
Permanent Secretary of the Ministry, Mr. Emmanuel Audu, explained that gastronomy sits directly at the crossroads of culture and commerce. He noted that by making intentional investments in local farmers, processing networks, and chefs, the state can build reliable local supply lines that keep consumer cash circulating inside the domestic economy.
Policy Solutions: The Lagos Gastronomy Council
To translate these discussions into practical economic framework upgrades, industry experts outlined several key policy recommendations:
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Institutional Alignment: Setting up a dedicated Lagos Gastronomy Council to standardize supply contracts and connect corporate hospitality brands directly with rural farming hubs.
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Capital Assistance Access: Allocating specialized grants and low-interest loan lines designed specifically to buffer early-stage food startups and small-scale processors from inflation.
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Curriculum Integration: Embedding structured culinary arts and foundational agribusiness courses into secondary and vocational school systems to build a highly skilled workforce.
Lagos State Commissioner for Agriculture and Food Systems, Hon. Abisola Olusanya, emphasized that creating these targeted policies will provide local producers with much stronger market access, giving them a reliable platform to safely expand their operations.
Unveiling Eko Flavours Season 3.0
A major highlight of the evening was the official launch of Eko Flavours Season 3.0, a culinary competition franchise that bridges creative cooking with real-world enterprise management.
Organizers explained that the upcoming season will move far beyond traditional kitchen skills. Participants will be required to develop functional, investor-ready business plans, follow strict sustainable sourcing guidelines, and implement practical solutions to tackle post-harvest food waste.
