𝗕𝘂𝗶𝗹𝗱𝗶𝗻𝗴 𝗮 𝗦𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗙𝘂𝘁𝘂𝗿𝗲: 𝗪𝗪𝗙 𝗙𝗼𝗼𝗱 𝗦𝘆𝘀𝘁𝗲𝗺𝘀 𝗪𝗼𝗿𝗸𝘀𝗵𝗼𝗽

A WWF Workshop on Youth and Resilient Food Systems was held on March 13, 2026, at Orchard Hotel, Legarda Road, Baguio City, highlighting the importance of youth engagement in addressing climate-related challenges and strengthening food systems. The activity underscored how participation in such initiatives serves as a strategic investment in both personal and professional development, equipping students with practical knowledge on climate agency, food sovereignty, and interdisciplinary approaches that connect fields such as economics and environmental science.

Through engagement with these systems, participants bridged gaps between different disciplines, gaining insights that prepared them to contribute to the evolving green economy. This approach enabled them to better understand the complexities of food systems while developing innovative responses to current challenges. The workshop also brought attention to systemic inequities present in existing supply chains. By exploring these issues, participants gained a clearer perspective on the importance of building food systems that are not only resilient but also inclusive and sustainable.

During the workshop, participants explored several key areas together, including smart city innovation, sustainable diets, hands-on learning, youth-led solutions, and local action. They examined food security and sustainable production while understanding the links between urban and rural areas. They learned how to manage food waste and adopt innovative consumption strategies. A Carbon Footprint Activity allowed them to measure the environmental impact of their food choices. In breakout sessions, students brainstormed and pitched bold ideas to address local food challenges. The forum also showcased Baguio City’s initiatives through the Baguio CVAO – Urban Agriculture Division.

The workshop successfully demonstrated that when youth are empowered with knowledge, creativity, and collaboration, they can actively shape resilient, inclusive, and sustainable food systems—paving the way for a future where both people and nature thrive.