CAMBODIA FOOD SERVICE INDUSTRY TACKLES CHALLENGES AND OPPORTUNITIES AMID COVID-19

Agricultural Development and Commercialization

Forty-five health and tourism officials and business representatives identified coping strategies to strengthen the resilience and competitiveness of the food service industry at the Food Safety Forum on “Challenges and Opportunities of Cambodia Food Service Industry Amid COVID-19” in Phnom Penh, Cambodia on November 24, 2020.  

Organized by Mekong Institute (MI), in collaboration with the Department of Drugs and Food (DDF) of the Ministry of Health (MOH) and the Cambodia Restaurant Association (CRA), the activity opened a multi-sectoral exchange of information that will broaden the country’s food safety network and enhance the services and safety of food service stakeholders.

“This is a platform for action for us to collectively identify and jointly implement cohesive approaches that will help the food service industry keep pace with the demands of a new market,” Ms. Maria Theresa Medialdia, MI Director of Agricultural Development and Commercialization, said during her opening statement.

In Cambodia, thousands of people are affected by foodborne illnesses because of improper practices in food preparation such as the use of unsafe water or raw materials and cross-contamination. With the food service industry’s shift towards takeout and delivery services to meet rising consumer needs in the new normal, Ms. Medialdia underscored the need for deeper public-private collaboration to help the food service industry secure and maintain consumer trust, while it diversifies its business strategies.

Mr. Arnaud Darc, President of CRA and Chief Executive Office and Chairman of Thalias Hospitality Group, supported this statement, adding that the forum allowed for proactive partnerships to scale up support to safeguard the health, livelihood, and employment of food industry workers.

“The food service industry has shown great adaptability during this pandemic. Our next step now is to help our food, tourism, and hospitality services remain competitive and dynamic. One way is to ensure that we apply and comply with food safety and health standards, with help from organizations such as MI, for the steady recovery of our industries,” he said.

In addition, Dr. Heng Bunkiet, Director of DDF of MOH extended his appreciation to MI and New Zealand Aid Programme for their longstanding commitment in working with government to strengthen food safety systems in Cambodia under the PROSAFE project. He also explained that open discussions such as the forum was an effective avenue for government to share investments and progress it has made in stabilizing food supply chains, which can be built on by the business and private sectors for more holistic and long-term transformation.

“I am confident that after today, we will come up with a unified plan and strategies to better respond to this pandemic and help revive our national economy,” he said.

This was the fourth blended online and onsite forum of MI under the PROSAFE project, with Cambodian participants present at the Phnom Penh Hotel, while others attended via Zoom conference.

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Mrs. Guohua Liu

Director, Sustainable Energy & Environment (SEE) Department

Mrs. Liu Guohua is the Director of the Sustainable Energy and Environment Department at the Mekong Institute. Prior to this role, she worked in the Department of International Economic Affairs at the Ministry of Foreign Affairs of China, where she played a key role in shaping and implementing China’s cooperation strategies with UN development agencies. During this time, Mrs. Liu was actively involved in advancing initiatives related to the Sustainable Development Goals (SDGs), with a focus on climate change and green development. Additionally, she contributed to the evaluation of projects funded by various Chinese initiatives, such as the Global Development and South-South Cooperation Fund, Lancang-Mekong Cooperation Special Fund, etc.

In addition to her work in the Department of International Economic Affairs, Mrs. Liu has an extensive diplomatic background. She spent 7 years in the Department of African Affairs, followed by a 4-year tenure at the Chinese Embassy in Lao PDR, where she gained deep expertise in both Southeast Asian and African affairs. These diverse experiences have played a crucial role in shaping her approach to sustainable development and international collaboration, particularly in building regional partnerships and tackling global challenges like climate change.

She holds a Master’s degree in Economics, with a specialization in Finance, from the Central University of Finance and Economics, and a Bachelor’s degree in Economics, specializing in International Economics and Trade, from the Shanghai University of International Business and Economics.