Insider Spotlight
Shangri-La Hotels and Resorts committed to making at least 30 percent of food and beverage offerings across its Philippine properties plant-based by 2028.
Bellevue Hotels and Resorts is pursuing a similar target, while Dusit Hotels and Resorts plans to serve 30 percent plant-based food across five major properties.
Megaworld Hotels and Resorts is targeting 20 percent across its dining establishments by 2028.
Together, the commitments signal that plant-forward dining is moving beyond a niche category and becoming part of mainstream hospitality operations.
By the numbers
Bellevue is aiming to reach its target by the end of 2026. "As part of Bellevue Hotels and Resorts' broader sustainability and wellness initiatives, we are proud to commit to offering at least 25 percent plant-based menu options across all Bellevue properties by the end of 2026," Bellevue Hotels and Resorts assistant director of food and beverage Jojo Lizarondo said in a press statement.
Megaworld, meanwhile, is positioning plant-based Filipino cuisine as part of its sustainability push, while Dusit said expanding such options can help reduce its environmental footprint without sacrificing guest experience.
The big picture
The four groups join Robinsons Hotels and Resorts, Eco Hotels Philippines, Winford Resort and Casino, The Ascott Limited Philippines, IHG Hotels and Resorts, and Okada Manila, which have announced plant-based menu targets over the previous 18 months.
Lever Foundation, which worked with the hospitality groups on their policies, said the growing number of commitments is making the Philippines a regional leader.
"The pace at which Philippine hotel groups are making these commitments is a strong signal that plant-based dining is becoming a baseline expectation in hospitality, not an optional add-on," Lever Foundation sustainability program manager Marielle Lagulay said.
Why it matters
Hotels are increasingly linking menu changes to health and sustainability. Plant-based dishes can offer more fiber and lower cholesterol, while plant proteins generally require less land and water and produce fewer greenhouse gas emissions than animal proteins, according to the release.
For Philippine hospitality groups, the shift also creates an opportunity to combine sustainability goals with local culinary traditions as competition increasingly extends from rooms and service to what guests find on the plate. —Vanessa Hidalgo | Ed: Corrie S. Narisma
