Connecting food safety with tourism, culture, and cuisine

On February 4, the National Authority for Agro-Forestry-Fisheries Quality, Processing, and Market Development (NAFIQPM), in coordination with the SAFEGRO Project and the Son Tay Ward People’s Committee, held a ceremony to hand over the results of the model “Food Safety Linked with Tourism, Culture, and Cuisine in Duong Lam Ancient Village.”

Mr. Do Thanh Lam, Director of the SAFEGRO Project, said that after more than 20 months of implementation, the project has directly supported a number of exemplary establishments in Duong Lam Ancient Village, including Mia Market, Bep Lang Restaurant, traditional confectionery producers, roasted pork producers, and 15 traditional soy sauce producers across five hamlets. Through in-depth training activities, the project has not only delivered tangible benefits to participating entities but has also generated positive spillover effects for many other production and business establishments in the Son Tay area.

In addition, the project has invested in equipment for the Duong Lam model. As of November 2025, the total value of support reached approximately USD 27,500, accounting for nearly 85% of the model’s total budget, with a focus on key components aimed at improving production and business conditions and reducing food safety risks.

According to Deputy Director General Pham Van Duy, the model has not only brought about improvements in physical conditions but has also driven changes in awareness, mindset, and approaches to food safety assurance. This has gradually helped forge a close linkage between food safety, traditional products, tourism development, and the preservation of local cultural values.

Drawing from practical implementation, Deputy Director General Duy called on food production and business establishments to continue strictly adhering to food safety practices, while improving product quality and building credibility and brands aligned with the tourism market. At the same time, the Son Tay Ward People’s Committee should develop annual plans to sustain and expand the model, integrate it with OCOP, tourism, and ancient village conservation programs, and strengthen supervision and support for production facilities.

“I propose that the Hanoi Department of Agriculture and Environment conduct a review and evaluation of the Duong Lam model to explore the potential for replication. Communication, promotion, and market development will be key pillars in the post-project phase to ensure sustainability,” emphasized the leadership of the NAFIQPM. “As the standing agency of the SAFEGRO Project, the Authority will continue to work closely with relevant units to advise the Ministry on improving mechanisms, policies, technical guidelines, and resource mobilization. We will accompany localities in enhancing food safety effectiveness and developing OCOP products linked to the market.”

Ms. Stephanie Cyr, First Secretary of the Development Cooperation Section (Embassy of Canada in Viet Nam), affirmed that food safety has always been a top priority for Canada, not only domestically but also in its international cooperation efforts. She noted that specialized Canadian institutions, such as the Ministry of Health and universities, have made significant technical contributions to achieving the current successes.

Building on these orientations, Canada prioritizes support for strengthening food safety systems, enhancing compliance with international standards, and promoting risk-based management approaches. These efforts help Viet Nam improve its integration into international markets while reinforcing the credibility of its products through safer and more transparent practices.

“We are very pleased that more than 70% of the businesses participating in the project are women-led. With a proactive spirit of learning, women have increasingly affirmed their role in production and food safety assurance. I hope the Duong Lam model will become a good example to be replicated across other production and business models,” First Secretary Stephanie shared.

Mr. Ta Van Tuong, Deputy Director of the Hanoi Department of Agriculture and Environment, assessed the Duong Lam model as a well-structured approach that is well suited to local conditions and effectively links production with ancient village culture and tourism development. “The model not only raises awareness and changes practices in food production and business among local people, but also lays an important foundation for building safe and sustainable traditional product brands,” he noted.