If you could save the planet one meal at a time, would you?
Sustainability is one of the hottest buzzwords in the country today. If you’re one of those who want to take action to save the planet but don’t know where to begin, you need not go far. Start right at the dinner table — whether at home or in your favorite hotel or resto.
“It’s possible to eat in a way that’s healthier for you and healthier for the environment,” says City of Dreams (COD) Manila executive chef Markus Tauwald, as he shows us the freshly harvested herbs and spices from the luxury resort’s hydroponics garden that the culinary team uses in the resort-operated restaurants. “Just always look beyond the plate.”
And yes, it’s all about making sustainable choices.
“Growing your own herbs and veggies or buying locally vastly reduces the greenhouse gas emissions that are emitted by shipping conventional food items,” notes the amiable chef at the launch of City of Dreams Manila’s sustainability initiatives held at Haliya Modern Filipino Cuisine.
Committed to making environmentally and socially responsible dining experiences, Haliya offers Filipino staples using sustainably grown produce and responsibly sourced seafood items.
One delicious example is the Lobster Laing. This Bicolano dish made of dried taro leaves, fresh coconut milk and aromatics gets the five-star treatment as it is topped with pan-seared lobster tail, tinapang isda, and crispy shredded dried pusit.
There’s also the Lumpiang Dinagat, a gourmet version of lumpia with lobster and crabmeat with kalamansi aioli, aligue dip, and red chili floss topped with malunggay chips on a bed of fresh lettuce.
Most of the seafood used in all restaurants of the integrated resort are from sustainable seafood companies such as Meliomar and SeaTraceability Inc., “whose business practices align with the property’s vision to contribute in the preservation of marine ecosystems and livelihoods of communities that depend on them.”
COD Manila takes sustainable sourcing to heart. In fact, 85 percent of its procurement consists of local products in support of social, ethical and environmentally responsible local small and medium enterprises (SMEs) in the country.
Recently, it switched to 100-percent use of cage-free eggs across all restaurants. Cage-free eggs are known to be more food-safe, of higher quality, and more humane to animals. The commitment was made possible through partnering with Lever Foundation, an international animal welfare nonprofit organization.
The coffee served at all the hotel’s outlets is sourced locally. The coffee beans are roasted in-house, thus ensuring minimal wastage.
The integrated resort also procures rice that is 100-percent chemical-free and 100-percent traceable — from grain sourcing to planting and processing — from the fertile farmlands of Alangalang, Leyte.
In terms of drinking water, the property has a separate onsite water filtration and bottling system that is projected to eliminate 11,000 single-use plastic bottles from restaurants and guestrooms per day.
The way your food is made has a much greater impact than you could imagine. To you, it may be just a meal, but when you look into it, there’s definitely more to it.
Going ‘above and beyond’
Dubbed “Above and Beyond,” the sustainability strategy — spearheaded by Melco chair and CEO Lawrence Ho — outlines the property’s ambitious goals that include “carbon-neutral resorts and zero-waste resorts by 2030.”
In adherence, COD Manila’s sustainability endeavors and Ho’s motivations are linked to seeing beyond today, beyond the shortsightedness that causes industries to pillage the planet and deny the next generation access to a healthy, thriving environment.
“At COD Manila, we are committed to seamlessly integrating sustainability in our guests’ experience, whether it’s at our restaurants, hotel rooms or gaming and entertainment facilities,” COD Manila property president Geoff Andres said in a statement. “Inspired by the ‘Above and Beyond’ ethos, we will continue to progress further with our green initiatives to contribute more to a more sustainable future.”
