BADUNG, DEWATA.NEWS – The 14th edition of the Food, Hotel & Tourism Bali (FHTB) 2026 officially opened on Tuesday (April 28) at the Bali Nusa Dua Convention Center (BNDCC), bringing together global and local industry players in the food, beverage, hospitality, and tourism sectors.
The three-day international trade exhibition, running until April 30, is positioned as a strategic platform to support sustainable growth in Bali’s tourism ecosystem, particularly in eastern Indonesia. This year’s event carries the theme “A Sustainable Feast for the Future of Hospitality, Tourism and Food & Beverage.”
The opening ceremony was attended by Bali Provincial Parliament Commission II Chair Agung Bagus Pratiksa Linggih, representatives from the Bali Provincial Government, Head of Bali Tourism Office I Wayan Sumarajaya, FHTB Portfolio Director Meysia Stephanie, and Bali Culinary Professionals (BCP) President Bayu Retno Timur.
Thousands of visitors attended on the first day, reflecting strong interest from industry stakeholders and international participants.
Agung Bagus Pratiksa Linggih emphasized that Bali’s tourism growth remains deeply rooted in local culture and traditions, highlighting the need for inclusive economic participation.
“Ten years ago, I started an F&B business and joined FHTB. This event brought significant benefits to my business development. We hope FHTB continues to create broad and positive impact for the people of Bali,” he said.
The Bali Provincial Government echoed this view, stressing the importance of strengthening local communities within the tourism value chain.
“Balinese cuisine has a unique identity and strong global potential. FHTB supports the improvement of tourism quality in Bali and aligns with our goal of developing tourism that is culturally rooted, high-quality, and dignified,” said I Wayan Sumarajaya.
FHTB 2026 features more than 200 exhibitors from 14 countries, showcasing a wide range of products and services across the hospitality and F&B supply chain. Global brands such as UNOX, Robot Coupe, Spring Air, and Sango Ceramics are among the participants, reflecting continued confidence in Indonesia’s growing market.
Data from Statistics Indonesia (BPS) Bali Province shows that the number of restaurants grew by 28.16% in 2025. Meanwhile, Bank Indonesia reports that approximately 65% of tourist spending in Bali is allocated to the food and beverage sector, underlining its critical role in the island’s economy.
Meysia Stephanie described FHTB as a gateway for international businesses entering the Indonesian market.
“FHTB 2026 presents a complete ecosystem for industry players, from hospitality and restaurants to distributors and retailers, to expand into global markets,” she said.
Beyond exhibitions, the event also features competitions and educational programs. One of the highlights is the 13th Salon Culinaire Bali, organized by BCP, which marks the return of the Dewata Gastronomy Challenge after an eight-year hiatus.
“This year’s edition carries the Bali Biennial Prestigious Cooking Competition theme. It aims to develop young chef talent through strict evaluation by 30 World Chef-certified judges. Gathering more than 600 chefs over three days is a major challenge, and FHTB provides the right stage for them to showcase their skills globally,” said Bayu Retno Timur.
Additional programs include the Barista Female Creation competition by Last.Brew, Wine Masterclass sessions, and Blind Tasting Challenges hosted by the Indonesian Sommelier Association (ISA) Bali Chapter.
FHTB 2026 also highlights sustainability initiatives as a core focus. Organizers introduced waste management systems, eco-friendly materials, and renewable energy usage throughout the event.
“We integrate sustainable practices, from eco-friendly materials to collaboration with Z Bio for food waste management. All food waste collected during the event will be processed into fertilizer and animal feed, creating positive environmental and social impact,” said Marketing Communication Manager Leonarita Hutama.
Other sustainability features include used cooking oil collection stations in partnership with Noovoleum, water refill stations to support the #BringYourOwnTumbler campaign, and modular booth systems designed to reduce waste.
Industry seminars on sustainable practices are also part of the program, including sessions on food management and future-proofing hospitality operations.
FHTB 2026 remains open to visitors until April 30, with on-site registration available via QR code at BNDCC.