The University of Trinidad and Tobago (UTT) proudly hosted its Rabbit Meat Festival on 25 February and 4 March, 2026 at its ECIAF Campus, highlighting the culinary versatility and nutritional value of rabbit meat, often referred to as "the other white meat."

The initiative was coordinated by Dr Marcus Nicholas Ramdwar, Associate Professor Bio-Sciences Agriculture and Food Technology, as a participatory learning exercise within the Agricultural Post Production Technology course for the 2026 Diploma in Agriculture cohort. The event also benefited from the culinary direction and expertise of Chef Brian Charles and culinary social media influencer Mrs Trudy Daisley, both students of the University.

As part of the practical learning experience, the class was divided into three teams led by students Nathaniel Mohammed, Camille Hernandez, and Chinyere Nimblett from Tobago.

Rabbit meat, a staple in Mediterranean and European cuisine, is steadily gaining recognition globally for its sustainability, lean composition, and high nutritional value. With an average protein content of 29 to 33g per 100g, rabbit meat surpasses chicken, which typically contains 20 to 27g per 100g, while also offering higher levels of iron and vitamin B12 and significantly lower fat and cholesterol content.

The festival challenged students to move beyond conventional preparations such as stews and curry, encouraging them to create innovative and gourmet dishes that showcased rabbit meat as a premium culinary ingredient. A key objective of the event was to introduce rabbit meat to individuals who had never previously consumed it, creating an opportunity for broader public appreciation of its taste, versatility, and nutritional benefits.

The culinary creations were both inventive and diverse. Mr Nathaniel Mohammed's team presented:

• rabbit meat wontons
• a creamy béchamel and rich tomato ragù rabbit lasagna
• a honey barbecue rabbit dish finished with smoked paprika and a honey-infused glaze

Ms Camille Hernandez's Trinidad-based team produced:

• a masala-infused rabbit and mushroom pastry pie
• pulled rabbit sliders
• grilled rabbit skewers with onions, sweet peppers, and pineapple charred over smoky coals

Meanwhile, Ms. Chinyere Nimblett's Tobago team prepared a traditional rabbit stew enriched with the creamy goodness of local coconut milk.

Beyond its culinary appeal, the festival also underscored the entrepreneurial and food security potential of rabbit production. Rabbits are relatively easy to rear, require less space, and involve lower startup and feed costs compared to poultry production. They mature within eight to twelve weeks, and can be sustained using garden waste and other accessible feed resources, making them an attractive option for small-scale farmers and household subsistence farming.

The event highlighted the potential for rabbit meat to become a valued component of Trinidad and Tobago's food landscape, from top-tier restaurants to community food enterprises, while contributing to the nation's agricultural value chain and nutritional security agenda.

This initiative reflects the University's continued commitment to innovation, practical learning, and sustainable agricultural development.