Jamie Oliver and more than 1,000 Food Revolution Day Ambassadors across the world celebrate the third annual Food Revolution Day on May 16.

Food Revolution Day is an annual day of awareness, launched by chef and campaigner Jamie Oliver in 2012. The aim of the day is to raise the profile of food education as the key to transforming the lives of millions of people across the world. This year, the main focus is to get as many children as possible excited about food and cooking on the day itself, which in turn will inspire others to do the same.

More than 90 countries across the world have Food Revolution ambassadors who are currently planning events, both big and small, in support of better food education.

In Jakarta, Dian Anggraini, Ambassador of Food Revolution Java organized collaboration between The Omar Niode Foundation and The Cook Shop for an event themed “Food Revolution Day – Local Culinary Delicacy. “ The event, held on Sunday, May 18, featured Food from Gorontalo, a new province in Indonesia which food is not widely known yet throughout the country and the world. Foodies, however, know that Gorontalo has its delicacies that are unique, spicy and nutritious, ranging from appetizer, to main course and dessert. Omar Niode Foundation is working with The World Food Travel Association to explore this area’s potentials as a culinary tourism destination.

The highlight of Food Revolution Day- Local Culinary Delicacy was the Kids Corner with activities such as coloring and writing on Food Revolution Day post cards. Commemorative postage stamps with traditional food complemented the educational cards that children will send to their loved ones.

Herbs & spices games led by teacher Dara Katili stimulated children to show and tell daily ingredients for cooking. In addition to school-age children, culinary enthusiasts, and representatives of Indonesia Philatelists Association, food bloggers, print and electronic media joined the lively occasion.

The event, led by Chichi Bernardus, food writer and editor-in chief of Women’s Health Indonesia, was supported and attended by stakeholders who encourage food awareness activities for children.

Also present and spoke during the event was the Director General of Tourism Destination, Ministry of Tourism & Creative Economy; and the Director of Agricultural Products Processing, Ministry of Agriculture.

This year Jamie Oliver and Food Revolution Day focused on kids and getting them into cooking from an early age. Learning how to cook from scratch is one of the most valuable skills a child can learn. By educating children about food in a fun and engaging way, we’re equipping them and the generations to come, with the skills they need to live healthier lives.

“Over the years, we have organized fun food education for children such as getting to know the local greengrocer and traditional market munchies, bee dancing & forest honey taste game, fruits guessing game and cooking classes,” says Terzi Niode, the Secretary of Omar Niode Foundation.

Megasari Dhali, Manager of The Cook Shop, the brand image of Japfa Group, states: “The Cook Shop supports the call by Jamie Oliver to get kids excited about food, helping them get food smart, and setting them up for a long, healthy life. We have worked with Omar Niode Foundation on several occasions, providing Japfa healthy quality products.”

Contributing to the event were Dilmah Tea and Coffesso, Japfa Group and The Cook Shop, Unilever Indonesia, and Young Chefs Academy - Indonesia.

Biko Mointi Boekoesoe owner of Talaga Cookery prepared Gorontalo delicacies while Cynthia Lamusu of Dapur Mama Thia presented her Nasi Tumpeng. Participants had a pleasant surprise when culinary connoisseur Bondan Winarno stopped by and gave his insights on traditional food and commented on Binthe Biluhuta (traditional corn soup from Gorontalo) during a cooking demo.

Food Revolution Day and the Ambassador Program aim to engage leaders throughout the year and to reach communities worldwide, bringing together an international community of foodies, chefs, parents, educators, companies and activists, while arming people with the knowledge and tools to make healthier food choices.

by  Mrs. Biko Mointi Boekoesoe Talaga Cookery

SOUP

Binthe Biluhuta - Traditional corn soup with basil leaves, grated coconuts and prawns

MAIN COURSE

Sate Balanga - Marinated satay cooked in a frying pan

Ayam Panggang Iloni - Grilled chicken Iloni style, seasoned with coconut milk

Bilenthango - Fish split topped with red chili, tomato and basil leaves

Ihutilinanga - Fried eggplant and spicy sauce

Nasi Tumpeng Dapur Mama Thia - Cone-shaped turmeric rice with side dishes sambal roa, shredded fish, white bait & peanut, salted fish, egg, stewed chicken, sauced shrimp, shredded beef, urab, and vermicelli with tuna 

DESSERT

Tobu’u - Steamed rice flour with coconut milk & palm sugar in pandan leaves

SNACKS & BEVERAGES

Kopi Pinogu - Organic coffee grown in remote green fields of Pinogu Regency, Gorontalo

Dilmah Tea & Coffesso - Celebes long black/ espresso and Bagea, Tea with cinnamon and cloves,  Iced green tea with lemon grass, Cappucino cinnamon with almond biscuits.

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Images: 

Jamie Oliver and children: FRD2_©Jamie Oliver Enterprise Ltd, taken by David Loftus; Post cards: Amril Taufik Gobel; Kopi Pinogu: Omar Niode Foundation; All others: Ivan Natadjaja, Monchichi Photography