Eco Hotels Philippines is taking a bold step toward greener hospitality, earning praise from international NGO Lever Foundation for its pledge to make 30% of all menu offerings plant-based across all properties by 2025. The move positions Eco Hotels as the first homegrown Filipino hospitality brand to formalize a plant-forward initiative of this scale.
This groundbreaking expansion builds on the brand’s already strong sustainability framework and responds to the growing demand for healthier, eco-friendly dining options. By weaving in inventive plant-based dishes, Eco Hotels is raising the bar for responsible tourism in the country.
“Expanding our plant-based offerings reflects Eco Hotels’ core values of environmental preservation and community care,” said Don Ramon Bagatsing, Chairman and Chief Vibe Officer of Eco Hotels Philippines. “With this commitment, we reinforce our triple bottom line approach of People, Planet, and Profit while strengthening our leadership in sustainable hospitality.”
“As a homegrown hospitality brand, we aim to lead by example,” added Alessandra Atienza, President and CEO. “More sustainable food choices not only cater to evolving guest preferences—they underscore our long-standing dedication to responsible tourism and mindful living.”
Founded by Bagatsing and Atienza with a vision rooted in environmental consciousness and cultural respect, Eco Hotels has long embraced sustainable operations—from inclusive local hiring and eco-conscious design to green supply chain partnerships.
🌱 Plant-Based with Purpose
The plant-based commitment is more than a trend—it’s a practical solution to pressing global concerns. According to the UN Food and Agriculture Organization, plant-based foods produce around 50% less food waste and significantly lower environmental impact compared to animal-based products. In fact, plant-based proteins can result in up to 90% fewer greenhouse gas emissions, and consume 90% less land and water.
“Eco Hotels’ plant-forward commitment sets a new benchmark in Philippine hospitality,” said Marielle Lagulay, Sustainability Program Manager at Lever Foundation, which worked closely with Eco Hotels in shaping the program. “This is a powerful example of how local hospitality brands can lead meaningful environmental action while enhancing guest experiences.”
This initiative also supports Eco Hotels’ broader sustainability goals—reducing food waste, cutting carbon emissions, and lowering water use—all while delivering fresh, flavorful, and planet-positive meals.
With this visionary shift, Eco Hotels Philippines not only meets the moment—it defines the future of Filipino hospitality.
