Malta hosted the internationally recognised Food on the Edge symposium on 19 and 20 October, marking a significant milestone in the event’s history as it was held outside Ireland for the first time.
Brought to Malta by the Malta Tourism Authority (MTA), in collaboration with the Malta Food Agency and Heritage Malta, the two-day symposium brought together internationally renowned chefs, food producers and leading industry professionals to explore the evolving role of gastronomy, sustainability and innovation in shaping the future of food.
Founded in Galway, Ireland, in 2015 by chef JP McMahon, Food on the Edge has established itself as an influential international platform for dialogue, collaboration and the exchange of ideas within the global gastronomic community. Its arrival in Malta reflects the island’s growing profile as a destination for distinctive culinary experiences and its commitment to strengthening gastronomy as an integral component of its tourism offering.
Throughout the two-day symposium, delegates participated in a varied programme of main-stage presentations by individual speakers, panel discussions and mid-morning networking coffee breaks. Smaller, interactive group sessions provided opportunities for more in-depth discussions, encouraging meaningful engagement and the exchange of professional perspectives on the challenges and opportunities facing the global food industry.
Speakers outlined the significance of bringing the symposium to the Maltese Islands and the opportunities it presents to showcase the country’s culinary heritage, local produce and emerging gastronomic talent to an international audience. The gathering highlighted the value of bringing together international expertise and local talent through food, creating opportunities for cultural exchange and collaboration.
A dedicated showcase of local producers, coordinated by the Malta Food Agency, ran throughout the programme, presenting a diverse selection of Maltese products, including traditional cheeses, cured meats, wines and other locally sourced specialities. These presentations offered delegates the opportunity to discover and sample the island’s produce, while engaging directly with the people and businesses behind it. The showcase provided an important platform for local producers to establish connections with international chefs and industry professionals, highlighting the quality, diversity and distinctiveness of Malta’s food culture.
Minister for Tourism Hon Jo Etienne Abela said:
“Hosting an internationally respected symposium such as Food on the Edge in Malta is an important opportunity to present our islands to an audience of leading chefs, food experts and industry professionals who influence the direction of gastronomy internationally. Events of this calibre allow our local producers, chefs and culinary entrepreneurs to showcase not only the quality of their products, but also the stories, traditions and creativity that define who we are as a people. By connecting local talent with international expertise, we can strengthen professional networks, create new opportunities for our communities and ensure that the benefits of tourism are shared more widely across the Maltese Islands.”
Commenting on the significance of the event, Malta Tourism Authority Chief Executive Officer Carlo Micallef said:
“Gastronomy is an increasingly important dimension of the visitor experience, offering a meaningful way for destinations to express their identity, heritage and sense of place. For Malta, investing in culinary tourism means recognising the value of our local produce, our food traditions and the talent of the people who bring them to life. Hosting Food on the Edge reinforces our ambition to position the Maltese Islands as a destination for high-quality, authentic and distinctive gastronomic experiences, while creating opportunities for greater collaboration between our tourism and food sectors.”
The successful hosting of Food on the Edge represents a further step in Malta’s efforts to develop a more diverse and experience-led tourism offering, in which gastronomy plays a central role. By celebrating local producers, championing culinary talent and engaging with international industry leaders, Malta continues to strengthen its position as a destination where food, culture, heritage and innovation come together to create memorable visitor experiences.
