ECO Hotels Philippines won praise today from international NGO Lever Foundation for its commitment to increasing plant-based menu offerings to 30 percent across all its properties by 2025, making it the first homegrown Filipino hospitality brand to formalize such a comprehensive plant-forward initiative. The expansion builds on the company’s existing sustainability framework, which has positioned it as a leader in eco-conscious hospitality. It incorporates innovative plant-based dishes while responding to growing consumer demand for environmentally responsible dining options.
SUSTAINABLE TOURISM Eco Hotels Philippines, a homegrown hospitality brand, is raising the bar for sustainable tourism. PHOTO FROM ECO HOTELS PHILIPPINES
The plant-based menu expansion represents a natural evolution of Eco Hotels’ established sustainable practices, which include inclusive hiring from local communities, green supply chain partnerships, and eco-conscious design principles. Founded by Don Ramon Bagatsing and Alessandra Atienza with a vision rooted in environmental preservation and cultural respect, the company operates on a triple bottom line approach of People, Planet, and Profit.
“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. “By committing to make at least 30 percent of our menu plant-based, we strengthen our mission to prioritize People, Planet, and Profit, while reinforcing our role as a sustainability leader in Filipino hospitality.”
NATURAL EVOLUTION The plant-based menu expansion represents a natural evolution of Eco Hotels’ established sustainable practices. Try their farm-fresh seasonal vegetable spring roll (left) and mashed backyard taro. PHOTOS FROM ECO HOTELS PHILIPPINES
“As a homegrown hospitality brand, we believe in leading by example,” added Alessandra Atienza, president and chief executive officer of Eco Hotels Philippines. “By committing to more sustainable food choices, we’re not only meeting the growing demand for healthier and eco-friendly options, but also reinforcing our long-standing dedication to responsible tourism.”
“Eco Hotels Philippines’ commitment marks a strong advancement in sustainable food service within the Philippine hospitality landscape,” said Marielle Lagulay, sustainability program manager at Lever Foundation, which worked with Eco Hotels on developing this initiative. “As the first homegrown Filipino brand to embrace this level of plant-forward commitment, Eco Hotels demonstrates how locally-rooted hospitality companies can lead meaningful environmental action while establishing new industry benchmarks.”
The expansion of plant-based offerings supports Eco Hotels’ broader sustainability framework, which includes goals for reducing food waste, carbon emissions, and water usage. Research shows that plant-based proteins generate up to 90 percent lower greenhouse gas emissions and require up to 90 percent less land and water use than animal proteins, and the United Nations Food and Agriculture Organization (FAO) has found that plant-based foods generate approximately 50 percent less food waste than meat and dairy foods, highlighting the significant environmental benefits of Hilton Asia Pacific’s new initiative.
