DAWA ZANGMO
Thimphu
he 6th Bhutan Hospitality and Food Fair 2025 opened at Changlimithang, Thimphu, with an inauguration led by the Tashi Wangmo Secretary of the Ministry of Industry, Commerce and Employment (MoICE).
The five-day event, organized by the Hotel and Restaurant Association of Bhutan (HRAB) in collaboration with the Bhutan Chamber of Commerce & Industry (BCCI), is being held from 20–24 August and is set to showcase Bhutan’s culinary excellence, hospitality services, and business innovations.
The highlight of the opening ceremony was the signing of Memoranda of Understanding (MoUs) between HRAB and five key industry stakeholders: Abit Pvt. Ltd., Bhutan Livestock Development Corporation Limited (BLDCL), Green Kitchen and Bakery Equipment, Khazhi Menor Private Limited, and Samling Hotel Essentials.
Officials said the agreements are aimed at strengthening supply chains, encouraging innovation, and supporting sustainable growth across Bhutan’s food and hospitality sectors.
Speaking at the inauguration, the Secretary of MoICE emphasized that the collaborations would build a more resilient and interconnected ecosystem, ensuring that Bhutan’s hospitality industry keeps pace with both national and international standards.
The agreements are expected to enhance cooperation between producers, suppliers, and service providers while supporting the country’s vision of sustainable economic progress.
The fair features culinary showcases, live cooking demonstrations, product exhibitions, and networking opportunities, offering a blend of traditional Bhutanese flavors and contemporary international trends.
It also provides a business platform for hoteliers, restaurateurs, food producers, equipment suppliers, and entrepreneurs, while engaging the wider public with food tastings and live events.
Among the prominent partners at the fair is the BLDCL, a state-owned enterprise established in 2017 under the Ministry of Finance.
BLDCL plays a central role in strengthening Bhutan’s livestock sector by aggregating, processing, and marketing livestock products to reduce reliance on imports and enhance food security.
Tshering Choden, Quality Control Officer at BLDCL said, “At BLDCL, our primary mandate is to manage consistent and quality meat supply to the market while balancing environmental and food security goals. As a state-owned enterprise, we are heavily reliant on farmers.”
According to her, a persistent challenge is the “erratic nature of meat production,” where farmers respond to fluctuating market prices, causing cycles of oversupply and shortage.
“To counter this, we are moving beyond a transactional relationship with committed farmers to establish long-term supply terms. These understandings provide a guaranteed market and stable income, encouraging consistent production and responsible resource management, ensuring reliable supply to hotels and restaurants,” she added.
Tshering Choden also highlighted the issue of limited processing and storage facilities. She said BLDCL is currently investing in the expansion of cold storage infrastructure.
“The investment will allow us to aggregate and store larger volumes of meat, helping to mitigate supply chain shocks and meet the consistent requirement of the hospitality sector,” she added.
By participating in the fair, BLDCL aims to connect producers directly with hotels and restaurants, fostering a stronger domestic market for Bhutanese meat and value-added products.
The international dimension of the event was underscored by the participation of regional traders. Mohammed Ayaz from Tarique Carpet Industries, India, who has attended Bhutanese trade fairs for two decades, described the fair as an important platform for cross-border collaboration.
“In collaboration with BCCI, we came here by 2005 for trade fair. We have partnered with more than five trade fairs, which has benefited both traders and customers of Bhutan,” he said.
Ayaz added that sustained cooperation has allowed Indian businesses to build long term partnerships with Bhutanese buyers while giving consumers in Bhutan greater access to diverse goods.
The HRAB, as the event organizer, emphasized that the fair is not only a showcase but a serious trade forum. It has become a prominent fixture in Bhutan’s economic calendar, serving as a convergence point for stakeholders across the hospitality value chain.
HRAB officials noted that the collaboration with BCCI has ensured continuity and expansion of the fair, positioning it as both a business platform and a cultural celebration.
The fair also aligns with Bhutan’s broader economic and tourism strategies. With national initiatives such as the Gelephu Mindfulness City project under development, the government is seeking to build a tourism model that emphasizes wellness, sustainability, and mindful experiences.
Officials stressed that sustainability remains a priority. The hospitality industry in Bhutan has increasingly focused on sourcing local ingredients, reducing reliance on imported food items, and adopting environmentally conscious practices.
The fair provides an opportunity for businesses to engage in discussions on climate-responsive approaches, food security, and innovation in service delivery.
Industry stakeholders view the event as a valuable opportunity for professional growth. For hoteliers, the exhibitions showcase new kitchen and hotel equipment designed to improve service standards.
For chefs and restaurateurs, live cooking demonstrations offer both inspiration and a stage to display Bhutanese culinary talent.
For small and medium enterprises, the fair provides access to a larger market, facilitating connections with investors and potential partners.
Visitors to the fair include not only industry representatives but also members of the public. Families and food enthusiasts are able to experience Bhutan’s diverse culinary traditions through interactive activities, tastings, and demonstrations.
Exhibitors also use the platform to share stories behind their products from farmers producing organic vegetables to chefs re-imagining traditional recipes and entrepreneurs introducing innovative hospitality technologies.
Since its inception, the Bhutan Hospitality and Food Fair has grown into a premier event for the sector. Each edition has expanded in scope, and the sixth installment reflects the increasing integration of the industry with both regional and international markets.
By the close of its five-day program, the fair is expected to draw significant participation and business deals that will extend well beyond the event itself.
For organizers, exhibitors, and visitors alike, the fair offers both immediate benefits in trade, networking, and cultural exchange and longer-term impacts through strengthened partnerships and industry development.
The 6th Bhutan Hospitality and Food Fair 2025 is a platform where tradition meets innovation, local producers meet international traders, and business objectives intersect with national development goals.
