At SM Hotels and Conventions Corp. (SMHCC), sustainability doesn’t stop at the kitchen—it begins there. Since 2019, its groundbreaking initiative Plate for the Planet has diverted more than 323 tons of food waste—the equivalent of what over 500 Filipino households generate in a year—proving that conscious dining can be both flavorful and environmentally responsible.

What started at Pico Sands Hotel and Taal Vista Hotel has now spread across ten hotels and three convention centers, including Conrad Manila, Radisson Blu Cebu, Lanson Place Mall of Asia, and several Park Inn by Radisson properties nationwide. The goal? To bring diners closer to the farm-to-table-to-farm journey—where every meal tells a story of mindful preparation, responsible sourcing, and circular sustainability.

From Kitchen to Compost and Back to Table

Behind every beautifully plated dish lies a system of precision and purpose. SMHCC’s chefs are trained to forecast demand accurately, source locally, and use cooking methods that preserve freshness while minimizing waste. Leftover food materials aren’t thrown away—they’re composted into nutrient-rich soil that helps grow herbs, fruits, and vegetables used in the hotels’ kitchens. It’s a complete cycle of nourishment, where yesterday’s waste becomes tomorrow’s flavor.

Savoring the Local and the Sustainable

Plate for the Planet also champions Filipino producers, sourcing ingredients directly from MSMEs and local farmers. Guests can expect menus that celebrate regional and heritage cuisine, highlighting local ingredients while supporting communities. Each dish is a culinary bridge between sustainability and culture—a reminder that great taste doesn’t have to come at the planet’s expense.

Setting the Standard for Responsible Dining

According to a WWF Philippines study, the average hospitality property produces around 300 grams of food waste per diner. SMHCC has successfully cut that number nearly in half—maintaining levels between 150 to 200 grams—thanks to structured systems and staff engagement. This remarkable performance places SMHCC among the country’s sustainability front-runners in the hospitality industry.

A Greener Future on the Menu

Looking ahead, SMHCC aims to compost 80% of its food waste by 2040—a bold target aligned with the SM Green Movement’s pillars of waste management, energy efficiency, and water stewardship. The company also plans to deepen partnerships with local producers, integrate more homegrown produce into its menus, and inspire diners to make conscious culinary choices.

As climate and waste challenges rise globally, Plate for the Planet stands as a delicious reminder that sustainability can be savored—one mindful meal at a time.