Manila, Philippines – Ascott Limited Philippines is spearheading a significant shift toward sustainability in the local hospitality sector. The leading hospitality group has pledged to transition 30% of its menu offerings to plant-based options by 2027, setting a new industry standard for eco-conscious dining. The initiative kicks off this year with a 20% transformation across its 17 properties nationwide, reinforcing its commitment to responsible hospitality.
“Expanding our plant-based menu aligns with our dedication to sustainable practices and evolving guest preferences,” said Caleb Han, Food and Beverage Director of The Ascott Limited Philippines. “Recognizing the environmental benefits of plant-based foods, we are proud to take this step in redefining the hospitality experience.”
Ascott Limited Philippines has long been at the forefront of sustainability initiatives, particularly through its Slow Food Community Linkages program at Citadines Bacolod City. Since 2024, the property has fostered meaningful partnerships with local coffee farmers, Criollo cacao growers, and indigenous fruit cultivators, transforming rare local ingredients into signature culinary experiences. This expansion of plant-based offerings further strengthens Ascott’s commitment to environmental responsibility and cultural preservation.
“The Ascott Limited Philippines’ initiative marks a pivotal moment for sustainable dining in the country’s hospitality industry,” said Marielle Lagulay, Sustainability Program Manager at Lever Foundation. “By integrating plant-based options into its extensive property portfolio, Ascott is demonstrating how businesses can create meaningful environmental change while enhancing guest experiences.”
Research highlights the environmental advantages of plant-based diets, showing that plant-based proteins significantly reduce greenhouse gas emissions, require less land and water, and generate less food waste. Ascott Limited Philippines’ commitment reinforces its Ascott CARES sustainability framework and paves the way for a more responsible approach to dining in hospitality.
