UNESCO and Lee Kum Kee Launch Global Archive of Flavor Memories

By Matthew Richardson

BEIJING, CN – January 21, 2026 – What does a family recipe taste like? Can the flavor of a single dish contain generations of history, identity, and love? A landmark partnership between global sauce leader Lee Kum Kee and the United Nations Educational, Scientific and Cultural Organization (UNESCO) aims to answer these questions by creating a global archive of our most personal culinary stories.

At a formal ceremony in Beijing, the two organizations officially launched the “Forever Flavors Project,” an ambitious initiative designed to collect and preserve food-related memories from across the globe. The project seeks to use the universal language of flavor as a bridge for cross-cultural dialogue, safeguarding the intangible heritage woven into the meals we share.

A New Chapter in Cultural Preservation

The collaboration marks a significant step in the global effort to protect intangible cultural heritage. While UNESCO has famously protected physical wonders, its work increasingly focuses on living traditions, and foodways are a critical component. The organization's Intangible Cultural Heritage lists already recognize the cultural practices surrounding everything from the French baguette and Peruvian ceviche to the preparation of Korean kimchi and Ukrainian borscht. The “Forever Flavors Project” builds on this foundation, shifting the focus from specific national dishes to the personal, familial, and community narratives that give food its profound meaning.

At the launch, Professor Shahbaz Khan, Director and Representative of the UNESCO Regional Office for East Asia, articulated the project's cultural significance. "Food is a living heritage that carries memory, identity, and emotion," he commented. "It serves as a key link between generations and is crucial for promoting cultural identity and sustainable development. This collaboration demonstrates how public-private partnerships can contribute meaningfully to cultural safeguarding when grounded in shared values, respect for heritage, and long-term commitment."

The partnership is built on four key priorities: safeguarding culinary heritage, nurturing young culinary talent, building platforms for cross-cultural dialogue, and encouraging broad public participation. The ultimate goal is to create a timeless and borderless collection of the food memories that define and connect us.

From Condiment to Cultural Custodian

For Lee Kum Kee, a company with a 138-year history that began with the invention of oyster sauce, this initiative represents a strategic evolution from a provider of flavors to a custodian of the memories those flavors invoke. The move aligns with the company's long-standing mission to promote Asian culinary culture and its core value of “Si Li Ji Ren” (Considering Others' Interests). It also reflects a sophisticated understanding of modern brand building, where corporate social responsibility and cultural stewardship are integral to long-term value.

This project is not an isolated act of philanthropy but an extension of the company’s established commitment to sustainability and community. Lee Kum Kee's production facilities have earned top-tier environmental certifications, and its “from Farm to Fork” quality control is a central tenet of its operations. The group has also invested in nurturing culinary talent through scholarships and educational programs, demonstrating a holistic approach to its role in the global food ecosystem.

"Since 1888, Lee Kum Kee has been at the heart of kitchens, dining tables and the everyday family life," remarked Daniel Shih, Chief Corporate Affairs Officer and General Counsel of Lee Kum Kee Group. "We have maintained not only a consistent flavour but also a sense of familiarity and reassurance – preserving a 'memory of flavour'. This shared commitment to values has led to a meaningful collaboration between Lee Kum Kee and UNESCO."

Your Plate, Your Story: A Global Call for Memories

The “Forever Flavors Project” is fundamentally a democratic and participatory archive. It invites individuals from all walks of life to become cultural historians of their own kitchens. Submissions of stories—in text, photo, or video format—are being accepted through a dedicated website, foreverflavorsproject.lkk.com, and across social media platforms like Instagram and Xiaohongshu (RedNote) using the hashtag #ForeverFlavorsProject.

To recognize their contribution to this global collection, each person whose story is selected will receive a digital certificate bearing a unique archival number. This gesture transforms a personal memory into a formally acknowledged piece of shared human heritage.

The power of such stories was on full display at the launch event, where guest speakers shared their own flavor memories. Narratives from award-winning chef Vicky Cheng, food blogger Yang Guang, and others touched on multi-generational family recipes, the solace of familiar foods in alleviating homesickness, and the role of cuisine in personal healing and cultural identity. These examples illustrated the project's core idea: that flavor is an anchor for our most vital emotions and connections.

By creating a platform for these narratives, the project taps into the deep psychological link between taste, smell, and memory. For diaspora communities, a recipe can be a tangible link to a distant homeland. For families, a shared meal can be a ritual that transmits values and history across generations. The project aims to capture this rich, emotional landscape, ensuring that these invaluable stories are not lost to time.

The call for submissions is now open, inviting the world to contribute to this unprecedented culinary library. As stories from kitchens and dining tables around the globe begin to populate the archive, they will weave a diverse and intricate tapestry of human experience, proving that the most profound connections are often forged over a shared plate.