News

His Excellency the President of King Khalid University, Prof. Faleh bin Raja Allah Al-Solamy, attended yesterday, Wednesday, the closing ceremony of the "Food Gifts 2026" Competition, organized by the College of Tourism and Hospitality in partnership with the Culinary Arts Commission and in cooperation with the Asir Development Authority. The event was held at the University City in Al-Fara'a as part of initiatives aimed at promoting innovation in the culinary sector, highlighting the cultural identity of the Asir Region, and developing education and training outcomes in tourism and hospitality by encouraging creativity in food products and transforming them into tourism gifts that reflect the authenticity of the region.

The project evaluation process began during the morning with specialized judging panels for each track. Entries were assessed according to professional criteria that included innovation, quality of execution, feasibility, and cultural and tourism dimensions, as well as sustainability standards, including the use of local resources, waste reduction, and the adoption of environmentally friendly practices.

The closing ceremony featured a presentation of the competition outcomes and the announcement of the winning projects across the three tracks: Food Gifts, Foodware Gifts, and Food Films. The competition attracted distinguished participation, with 32 innovative products submitted after 60 male and female trainees completed a specialized training program that contributed to improving the quality of the outcomes and enhancing competitiveness. Nine winners were honored, with three winners in each track.

The ceremony also featured a selection of innovative dishes inspired by Asiri heritage, reflecting an advanced level of creativity in using local ingredients in contemporary ways. These included Haneeth, Royal Dates with Mabthouthah, Asiri Areekah, Asiri French Toast, Aseedah Balls, Sawiqah, Radifah Ice Cream, as well as a local basil lemonade beverage.

Dr. Reham Mashat, Dean of the College of Tourism and Hospitality, emphasized that the competition represents a pioneering initiative aimed at supporting innovation in the tourism and hospitality sector. She noted that its outcomes reflected an outstanding level of creativity among the participants and their ability to incorporate local culture into food products that offer an authentic cultural experience, in line with the objectives of tourism sector development. She expressed her appreciation to the organizing and supporting entities and the judging panels and congratulated the winning projects.

Dr. Mohammed Hamoud, Senior Consultant at the Culinary Arts Commission of the Ministry of Culture, explained that the competition demonstrated an effective model of integration between academic and government entities in supporting innovation and promoting the development of food products with a distinctive local identity. He emphasized the role of such initiatives in showcasing Saudi culinary heritage through modern approaches and enhancing the quality and competitiveness of products.

At the conclusion of the ceremony, the University's and the Culinary Arts Commission's strategic partners were honored, including the Asir Development Authority, The Chefz, the Heritage Commission, and Work Corner Company. Trainers, judges, and the organizing team were also honored in recognition of their efforts in ensuring the success of the competition.