Plate for the planet

ARANCINI, crispy rice ball with trio of Tagaytay mushrooms, and kesong puti from Laguna. Served with malunggay pesto.

In an effort to be stewards of nature, SM Hotels and Conventions Center launched “Plate for Planet,” a healthy and environment-friendly lunch as part of “Sustainable Diner,” a program that aims to engage food service businesses and consumers in promoting sustainable dining practices.

The food selection, curated by a team of culinary experts from Taal Vista Hotel, features locally sourced and hotel harvested ingredients. These also breathes new life hotel food waste by converting it into nutrient-rich bokashi fertilizers. This eco-evolution not only minimizes waste but also nurtures the very produce that graces our tables.

PANSIT Buco, a melange of coconut meat, cabbage, lettuce, carrots and jicama in coconut shell.

“Sustainable Diner” is also part of SMHCC’s commitment to maintaining a circular economy in its operations (i.e. from food wastes to compost for gardening and farming; to producing vegetables, herbs, and fruits used back by the hotel).

Ultimately, the said program is directed towards reducing dining wastes and mitigating greenhouse gas emissions in the food service industry. “Plate for Planet” further encourages guests to buy local, support farmers, eat healthier, and eat less of meat.

MALIPUTO, poached fresh water trevally fillet with haricot verts, carrots and leeks on roasted squash and potato puree. Served with Normandy sauce.

To further carry out “Sustainable Diner” across all its hotels and conventions properties, SMHCC is rolling out the following goals: Maintain food waste below the average industry standard of 300g/cover; compost a minimum of  percent of food waste YOY; compost 80 percent of food waste by 2040; plastic recycling average of 44 percent; 198 tons of food waste diverted with a 48 percent ratio; 10 percent of total F&B suppliers should be in support of an MSME; 30 percent of ala carte menu and two banquet menus should be designated to supporting local ingredients, products, or culture.

PAVLOVA, meringue with calamansi custard, chantilly and pineapple calamansi compote. | PHOTOGRAPHS BY PAULINE SONGCO FOR THE DAILY TRIBUNE

“Sustainable Diner” is complemented by Tela Tales, a recycling program that advocates environmental stewardship aimed to create a circular economy for condemned linens.

SMHCC currently operates nine world-class properties situated in key areas across the archipelago: Taal Vista Hotel in Tagaytay City, Pico de Loro Beach and Country Club and Pico Sands Hotel in Batangas, Radisson Blu Hotel in Cebu, Conrad Manila in Pasay City, and Park Inn by Park Inn by Radisson hotels in North Edsa, Clark, Davao, Iloilo and Bacolod.