The University of Trinidad and Tobago (UTT) is pleased to highlight the academic contribution of Chef Jason N. Peru, a Ph.D. candidate of the Biosciences, Agriculture and Food Technologies (BAFT) programme at UTT's ECIAF Campus. Chef Peru presented his research at the World Food Day Conference, hosted by the Green Institute.

His presentation, titled “Social Media as a Catalyst for Food Tourism and Indigenous Gastronomy within Trinidad and Tobago's Orange Economy,” explored the transformative potential of digital platforms in preserving indigenous culinary heritage, promoting community-based food enterprises, and strengthening Trinidad and Tobago's creative and cultural economy.

Chef Peru's research was supervised by Dr Marcus Ramdwar, Associate Professor, UTT, whose academic guidance supported the exploration of connections among agriculture, indigenous knowledge, sustainable food systems and community development.

Research Focus and Key Findings

Employing an exploratory qualitative research approach, the study examined how social media platforms, particularly Facebook and Instagram, can elevate awareness of Trinidad and Tobago's traditional cuisine and encourage greater participation in indigenous gastronomic experiences.

Through case studies involving community culinary knowledge holders, including Phoolwanti “Aunty Doll” Ramsingh of Siparia and Aaron Celestine “Uncle Clyde” of Paramin, the research explored how digital storytelling, traditional cooking demonstrations and the sharing of ancestral food knowledge influence audience engagement and interest in local food culture.

The research highlighted several important findings:

· Cultural preservation and knowledge sharing: Social media provides an accessible platform for documenting traditional recipes, indigenous cooking techniques, oral histories and ancestral foodways, contributing to the preservation and intergenerational transfer of Trinidad and Tobago's culinary heritage.

• Local and international audience engagement: Digital culinary content generated nostalgic responses among local and diaspora audiences, while international viewers demonstrated curiosity about traditional food preparation and expressed interest in authentic, experiential food tourism.
• Community economic development: Increased visibility of indigenous cooks and their culinary practices can stimulate interest in rural communities, creating opportunities for small food enterprises, farmers, vendors and other participants within local agricultural value chains.
• Strengthening the Orange Economy: The promotion of indigenous gastronomy through digital media presents opportunities to transform traditional culinary knowledge into culturally meaningful tourism experiences and economic activities.
• Food-system sustainability: Community-based culinary promotion can encourage greater appreciation and consumption of locally produced ingredients while strengthening connections among agriculture, cultural heritage, food security and sustainable livelihoods.

The findings suggest that social media is more than a contemporary marketing tool; it can serve as an important mechanism for cultural preservation, community empowerment and the development of Trinidad and Tobago's indigenous gastronomic identity.

Implications for National Development

The presentation further emphasised the importance of equipping community-based culinary practitioners with digital storytelling and social media marketing skills while safeguarding the authenticity of traditional food knowledge.

Among the proposed recommendations were the development of a national digital culinary identity, increased visibility for indigenous food producers, and the integration of community-based gastronomy into national tourism and Orange Economy development policies.

The research also highlighted opportunities for digital mapping and online platforms that connect visitors with indigenous culinary destinations, farmers, chefs, traditional food vendors and authentic rural food experiences.

Advancing Research for Sustainable Development

Chef Peru's research reinforces the importance of recognising indigenous gastronomy as a valuable component of Trinidad and Tobago's cultural heritage, agricultural development and Orange Economy.

Social media, when strategically utilised, can bolster local food systems, strengthen community-based agricultural value chains, preserve indigenous culinary knowledge, and support both local and international gastronomic tourism. By connecting traditional food practitioners with wider audiences, digital platforms can create new opportunities for rural entrepreneurship, cultural appreciation and sustainable economic development.

Academic contributions such as this reflect the continued commitment of The University of Trinidad and Tobago, through its Biosciences, Agriculture and Food Technologies Unit in advancing research that connects agriculture, innovation, cultural heritage and sustainable national development.