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The strategy recently gained global validation after SMHCC was named “2025 World’s Leading Sustainable Circular Economy” at the World Sustainable Travel & Hospitality Awards in Dubai for its “Plate for the Planet” program.
Why it matters
Hospitality groups face mounting pressure to curb food waste and reduce greenhouse gas emissions, particularly as regulators and investors tighten environmental standards. SMHCC’s approach integrates sourcing, preparation and waste management into a single loop—positioning sustainability as an operating model rather than a side initiative.
‘Plate for the Planet’ expands healthy, environment-friendly dining options while targeting waste reduction at both production and consumer levels.
“Through the program, SMHCC endeavors to halve per capita global food waste at both the consumer and production levels, while greening supply chains and maintaining the food waste per cover, below industry levels as part of our decarbonization plans,” Leah Magallanes, SMHCC vice president for quality and sustainability, said in a press statement on Feb. 20, 2026.
How it works
The program sits under SMHCC’s broader Sustainable Diner Program, where menu items are curated around locally sourced and hotel-harvested ingredients. Food waste is processed through traditional composting methods layered with bacteria and through biodigesters installed across properties.
“Compost is then used as fertilizer in our gardens and partner farms, while the harvested herbs, vegetables, and fruits are used by our chefs to prepare a delicious dish—a ‘Plate for the Planet’. As such, we have partnered up with SM Foundation farmers through their Kabalikat sa Kabuhayan (KSK) program for our composting and gardening efforts,” Magallanes added.
By the numbers
SMHCC operates 10 hotel properties with more than 2,600 rooms and over 42,000 square meters of convention space, giving the initiative scale across business and leisure segments.
The big picture
The awards program—whose submissions were screened by Sustainable Business students at Nova Business School and reviewed by an advisory board—spotlights game-changing sustainability efforts in global tourism. For SMHCC, the recognition reinforces its alignment with the United Nations Sustainable Development Goals on Responsible Consumption and Production.
As sustainability becomes central to guest expectations and corporate accountability, SMHCC is betting that every stay—and every plate—can serve both profitability and the planet. —Vanessa Hidalgo | Ed: Corrie S. Narisma
