Since launching its “Plate for the Planet” program in 2019, the company has diverted over 323 tons of food waste, equivalent to what 500 Filipino households produce in a year.
The initiative, first rolled out at Taal Vista Hotel and Pico Sands Hotel, now runs across ten hotels and three convention centers, integrating green procurement, waste tracking, and composting into daily operations.
"Plate for the Planet is now active across ten of our hotel properties and three convention centers,” said Peggy Angeles, head and executive vice president of SMHCC.
“This reflects our commitment to closing the loop on food waste, reducing our carbon footprint, and bringing guests closer to the farm-to-table experience,” she added.
Participating properties include Conrad Manila, Radisson Blu Cebu, Pico de Loro Beach and Country Club, Taal Vista Hotel, Pico Sands Hotel, Lanson Place Mall of Asia, and Park Inn by Radisson hotels in North EDSA, Clark, Davao, Iloilo, and Bacolod, along with SMX Convention Center Manila, Aura, and Megatrade Hall.
Across these sites, SMHCC kitchens rely on accurate forecasting, mindful production, and efficient cooking techniques to cut waste and keep food fresh.
The result: waste levels well below industry benchmarks, averaging only 150–200 grams per cover. Beyond reducing landfill contributions and methane emissions, the program also strengthens partnerships with local farmers and small businesses.
—Edited by Miguel R. Camus
