With 31 hotels operating in 20 cities and serving millions of guests each year, the initiative marks the largest sustainable menu transformation undertaken so far in the Philippine hospitality sector.
Why it matters
As Filipino consumers become more health- and climate-conscious, hotels and restaurants are under growing pressure to offer food options that align with evolving preferences.
RHR’s commitment positions the group to capture rising demand for sustainable dining while setting a new benchmark for the industry.
The big picture
The shift will apply across RHR’s portfolio of 10 distinct brands, ranging from luxury and upscale hotels to budget accommodations.
These include flagship properties such as Fili Hotel and NUSTAR Hotel Cebu, upscale brands like Summit Hotels and Resorts, international partnerships including The Westin Manila, Dusit Thani Mactan Cebu, and Crowne Plaza Manila Galleria, as well as Go Hotels, the country’s largest budget hotel chain with 17 locations nationwide.
The move aligns with RHR’s long-term sustainability strategy and its “Hospitality by Heart” service ethos.
What they’re saying
“Across all our brands, we see how guests are becoming more mindful of what they eat and how it impacts their health and the environment,” said Cecilia Jao-Padilla, corporate director of food and beverage at RHR.
“By committing to achieve 30 percent plant-based offerings across all RHR properties by 2029, we are taking a deliberate step toward modernizing Filipino hospitality through food,” she added.
Industry support
The policy was developed in collaboration with Lever Foundation, a sustainability nonprofit working with food service providers.
“RHR’s leadership demonstrates how the country’s largest Filipino hospitality group can drive meaningful sector-wide change,” said Marielle Lagulay, sustainability program manager at Lever Foundation.
Consumer demand
The announcement comes as consumer sentiment increasingly favors plant-based options.
A national survey by APAC research firm GMO Research found that 85 percent of Filipinos believe restaurants, hotels, and retailers should serve more plant-based foods, while 80 percent said they are more likely to patronize businesses with clear targets to expand such offerings.
Economic ripple effects
Beyond guest dining, RHR’s commitment is expected to generate economic benefits across the supply chain.
By creating sustained demand for plant-based ingredients at scale across 20 cities, the initiative could support local suppliers and open new market opportunities for Filipino farmers and food producers.
Environmental and health impact
Plant-based foods are generally lower in cholesterol and higher in fiber and essential nutrients, supporting healthier dietary outcomes for guests.
Environmentally, studies show that plant proteins produce significantly fewer greenhouse gas emissions and require less land and water than animal-based proteins. The Food and Agriculture Organization of the United Nations has also found that plant-based foods generate less food waste than meat and dairy products.
What’s next
By 2029, RHR expects to serve thousands of plant-based meals annually across its nationwide network, reducing its environmental footprint while strengthening its competitive position in the Philippine hospitality market. —Ed: Corrie S. Narisma
