The shift toward prioritizing quality over quantity in food choices at modern events is a notable trend. Rather than featuring elaborate buffets, there are showcase kitchens with a spread of carefully curated menus that emphasize freshness, visual appeal, and appetizing meals. To combat food waste, guests are encouraged to take only what they can consume, which is an efficient and environmentally conscious approach.
During the “Plate for the Planet” lunch, held at the SMX Convention Center Aura, Tisha De Belen, operations manager for Food and Beverage at SM Hotels and Conventions Corp. (SMHCC), introduced the Sustainable Diner initiative developed in partnership with the German government.
De Belen said that The program seeks to introduce a food waste management policy in the Philippines and conduct pilot studies in select hotels, such as Pico de Loro and Taal Vista Hotel. The Sustainable Diner initiative aims to reduce food waste while promoting sustainable practices within the hospitality industry.
De Belen emphasized the importance of selecting ingredients for the meal served at the event. The culinary experts from Taal Vista Hotel, led by executive chef Jayme Natividad, carefully sourced and selected ingredients that were both locally and sustainably produced.
For beverages, Natividad’s team selected Tsaa Laya, a brand that empowers women and mothers from disaster-stricken areas in Calauan Tea Village, as a sustainable partner. The tea is made from locally grown ingredients, and the packaging is eco-friendly.
De Belen also highlighted the creative and sustainable ways in which materials are repurposed and waste is reduced. For example, the leaf-made grasshoppers were the creations of the housekeeping team at Pico de Loro. Additionally, the birdhouse was crafted from scrap wood from an engineering project, and the driftwood pieces were washed ashore. The coconut husks used in the napkin rings were sourced from coconuts grown by the housekeeping team at Pico de Loro. She said that these efforts underscore the hotel’s commitment to stewardship of nature.
The Sustainable Diner initiative encourages the support of local farmers, the adoption of healthier eating habits, and the reduction of meat consumption, she shared. “The program promotes local and sustainable sourcing, efficient resource utilization, waste reduction, minimizing single-use plastics, and emphasizes the consumption of plant-based meals,” De Belen noted.
The menu items served at the event were a testament to the Sustainable Diner initiative’s objectives. For the Amuse, Natividad’s team crafted Arancini, crispy rice balls filled with a trio of Tagaytay mushrooms and kesong puti from Laguna, served with malunggay pesto. The Salad course featured Pansit Buco, a blend of coconut meat, cabbage, lettuce, carrots, and jicama served in a coconut shell. The highlight of the Main course was Maliputo, a poached freshwater trevally fillet with haricot verts, carrots, and leeks on a bed of roasted squash and potato puree, accompanied by Normandy sauce. The dessert was Pavlova, featuring a meringue with calamansi custard, chantilly cream, and pineapple calamansi compote. The Blue Pandan Tea Mocktail, made with Tsaa Laya’s vibrant blends, was crafted from the finest Philippine ingredients.
The “Plate for the Planet” is part of SMHCC’s Sustainable Diner program, which demonstrates the company’s commitment to the circular economy in its operations. This includes repurposing food waste into compost for gardening and farming, as well as producing vegetables, herbs, and fruits used by the hotel.
The program is aimed at expanding healthy and environmentally friendly dining options while reducing dining waste and mitigating greenhouse gas emissions in the food service industry.
