Leading hospitality group The Ascott Limited Philippines has committed to transforming 30% of its menu offerings to plant-based options by 2027, becoming the first in the country’s hospitality sector to formalize such a comprehensive dining initiative. This sustainability commitment begins with a 20% transformation this year across Ascott’s entire portfolio of over 17 properties nationwide. The strategic initiative positions the group as a pioneer in sustainable hospitality practices within the Philippines, demonstrating meaningful progress toward environmental responsibility while establishing new benchmarks for the industry through innovative menu development.
“This commitment to expand our plant-based offerings to 30% of our menus by 2027 reflects our dedication to sustainable hospitality and meeting evolving guest preferences,” said Caleb Han, Food and Beverage Director of The Ascott Limited Philippines. “As part of our Ascott CARES framework, we recognize the significant environmental benefits of plant-based foods and are proud to lead this transition in the Philippine market. This initiative complements our broader sustainability goals and reinforces our position as an industry leader in responsible hospitality practices.”
This commitment builds upon The Ascott Limited Philippines’ substantial portfolio of sustainability initiatives, particularly through its Slow Food Community Linkages program at Citadines Bacolod City. Since October 2024, the property has forged meaningful partnerships with local producers, from coffee farmers and Criollo cacao growers to indigenous fruit cultivators. These collaborations have not only spotlighted local ingredients like rare Bugnay wild berries and naturally grown coconuts but have also transformed them into signature culinary experiences—from specialty coffee offerings featuring local beans to creative plant-focused dishes using regionally sourced produce. Through these initiatives, Ascott has consistently demonstrated its commitment to environmental stewardship, cultural preservation, and local economic development, making its plant-based menu transition a natural progression in its sustainability journey.
“The Ascott Limited Philippines’ commitment represents a significant advancement for sustainable dining in the Philippines’ hospitality industry,” said Marielle Lagulay, Sustainability Program Manager at Lever Foundation, which collaborated with the company on its new policy. “By establishing concrete targets to expand plant-based offerings across its extensive property portfolio, Ascott is demonstrating how hospitality companies can simultaneously enhance guest experiences and implement meaningful environmental initiatives that address climate impacts.”
The expansion of plant-based menu options supports Ascott’s comprehensive Ascott CARES sustainability program, which focuses on five key pillars: Community, Alliance, Respect, Environment, and Supply Chain. Research shows that plant-based proteins generate up to 90% lower greenhouse gas emissions and require up to 90% 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% less food waste than meat and dairy foods, highlighting the significant environmental benefits of The Ascott Limited Philippines’ new initiative.
