As part of its ongoing commitment to sustainability, Taal Vista Hotel continues to enhance its eco-friendly initiatives with thoughtful programs designed to reduce its environmental footprint while maintaining exceptional guest experiences.
This year, the hotel proudly introduces its latest “Plate for the Planet” dish, Malunggay Pancit Verde—a flavorful and nutrient-rich take on a Filipino classic merienda, made with locally sourced ingredients that support both the environment and the community.
With sustainability at its core, Taal Vista Hotel has embraced garden-to-table principles, sourcing local and seasonal ingredients to minimize food miles and support nearby farmers.
“Our approach to sustainability is not just about making changes—it’s about making a difference,” said Ramon Makilan, General Manager of Taal Vista Hotel.
“By gradually upgrading our equipment and operations, we are able to introduce impactful programs while keeping the warmth and hospitality our guests love.”
The latest addition to its ‘Plate for the Planet’ initiative, the Malunggay Pancit Verde, embodies this vision. Infused with the goodness of malunggay—a powerhouse of nutrients—the dish not only provides a wholesome and delicious meal but also highlights the hotel’s dedication to sustainable food choices.
This eco-friendly menu addition is part of a broader initiative that includes locally sourced Ingredients, waste reduction and eco-conscious operations:
Taal Vista Hotel’s commitment to sustainability extends beyond the kitchen. The hotel has implemented energy-saving measures, including transitioning to inverter air-conditioning units and LED lighting, reducing energy consumption across all 262 guest rooms. Additionally, it actively conserves water through rainwater harvesting and the use of water-efficient fixtures.
