UNESCO × Lee Kum Kee Launch a Global Food Memory Archive — Public Submissions Now Open

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English Version | 中文版本


UNESCO and Lee Kum Kee have launched the Forever Flavors Project, a global initiative inviting the public to submit personal food memories and family recipes for cultural documentation.

The project focuses on everyday cooking experiences, encouraging participants to share stories connected to home dishes, food traditions, and personal memories, rather than professional cuisine. Selected submissions will be officially recorded as part of the project archive and will receive an archival certificate acknowledging their inclusion.

The first submission period runs from January 20 to March 15, 2026. Entries can be submitted via the official campaign website at foreverflavorsproject.lkk.com 
or by email at foreverflavorsproject@lkk.com.

The initiative is open worldwide, with no professional cooking background required.

The Forever Flavors Project is positioned as a public archive rather than a cookbook or recipe-ranking exercise. Its focus is not on culinary technique, presentation, or authority, but on how food is remembered, adapted, and passed through everyday life.

This is not a professional food project.
What the archive collects are lived experiences — meals cooked at home, recipes passed through families, and flavors tied to personal or cultural moments.

Submissions may include:

  • Family recipes
  • Personal food memories
  • Stories connected to home cooking, traditions, or specific dishes

Professional cooking experience is not required.
The project prioritizes memory and meaning over skill or refinement.

UNESCO’s involvement places the initiative within the framework of safeguarding intangible cultural heritage. Lee Kum Kee acts as the organizing brand partner, providing platform support and campaign infrastructure for the project.

The brand is not positioned as the story.
The archive is built from public contributions, with food memory as the central subject.

The Forever Flavors Project is open globally, with no restriction on cuisine, region, or format. Submissions for the first phase close on March 15, 2026.

English Version | 中文版本

Reference: Lee Kum Kee Group

Location: Hong Kong

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