“From Field to Wok”: forging lasting links between producers and restaurateurs

Every year in Cambodia, the Green Farmers association, supported by Agrisud, organizes the “From field to wok” event to promote local and agroecological products among Siem Reap's chefs. 

The 2025 edition was attended by over 80 people, including IADA project partners* Archeology and Development Foundation (ADF), Siem Reap Province, the Hauts-de-Seine Department and representatives from the Provincial Departments of Rural Development and Commerce.

Alternative sourcing: Green Farmers meet Cambodian chefs

One of the highlights of the day was a visit to farms where farmers and chefs were able to talk directly about their practices, constraints and requirements.

By discovering plots of land and agro-ecological practices, the chefs were able to gain a better understanding of the production conditions - particularly in terms of adapting to climate change - that enable Green Farmers to offer healthy, diversified and environmentally-friendly products. During these exchanges, the chefs appreciated the taste quality of the produce grown, which is superior to the products they buy on the market.

The participants then attended a demonstration of the distillation of pepper-flavored rice alcohol, whose production process guarantees methanol-free alcohol. This local know-how illustrates the ability of local producers to innovate while making the most of the region's resources, and opens up interesting prospects for the development of quality products with a distinctive identity, in line with the expectations of the hotel and catering industry.

Towards sustainable family farming on a provincial scale

The meeting was attended by two representatives of the provincial authorities: Ms LONH Sokvouch, from the Department of Rural Development, and Mr PHOEUN Kimly, from the Department of Commerce.

They were able to see that family farming and agro-ecology could meet the needs of the tourism sector - which is strategic in Siem Reap - and, more broadly, the food needs of the local population. It is also remunerative for families and creates a virtuous economic dynamic. 
In their speeches, they paid tribute to the work accomplished by the Green Farmers association and the IADA project, which contributes to the development of sustainable, local agriculture, and expressed their wish to see this initiative deployed on a provincial scale, in order to amplify its positive impact throughout the region.

To round off the day, the Cambodian Chefs' Association offered a culinary demonstration, followed by a tasting session featuring products from the farms.

Every year, “From field to wok” brings together members of the Green Farmers, who represent over 400 family farms, with chefs working for Siem Reap's hotel-restaurants. This enables them to build lasting commercial relationships and secure outlets for their produce.

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