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.
PLANT-BASED HEALTH Eco Hotels Philippines incorporates innovative plant-based dishes while responding to growing consumer demand for environmentally responsible dining options. PHOTO FROM ECO HOTELS PH The expansion builds on the company’s existing sustainability framework, which has positioned it as a leader in eco-conscious hospitality.
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.
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.
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The United Nations Food and Agriculture Organization has found that plant-based foods generate approximately 50 percent less food waste than meat and dairy foods, highlighting its significant environmental benefits.
