Philippines

Our Work

In the Philippines, Future Food Together focused on:

• Developing toolkits, frameworks and training programmes for the food service sector (restaurants, hotels) to provide a greater offering of sustainable dining options, both by cutting waste as well as by procuring products with better sustainability performance (local and sustainable food sourcing, food waste reduction, water and energy efficiency, avoidance of single-use plastics, plant-based dining options). For private sector engagements, the Hotel and Restaurant Association (HRAP) is the primary business platform. The project also engages individual food service establishments towards sustainable operations.
• Increasing awareness among the dining public regarding the impact of their dietary choices (e.g. meat vs. plant-based options, preference of local food options), while being mindful of their cultural and socio-economic backgrounds (traditional food).
• Engaging with both local governments of key tourist destinations and with the national government on integrating sustainability considerations into their policies, sectoral action plans, and providing support for implementation. The project works across different government agencies to foster cross-sector collaborations and more integrated approaches that complement mitigation initiatives. 

Our Results

Consumer Engagement

In the Philippines, we ran a campaign called “The Sustainable Diner”, specifically targeted at the dining public. In addition to organising online webinars and events with star chefs and influencers, we also created communication materials for buffets (eg. signs reminding diners to take only what they can eat). An interactive game was also developed to demonstrate in a playful manner the responsibilities that each consumer has in his/her consumption choices.

We also worked with experts and the Department of Education Schools Division in partner cities to develop and pilot a teaching manual for Primary and Secondary School Teachers. The manual equips teachers with the right knowledge and tools to introduce and integrate sustainability concepts early on in a child’s education, leading to better knowledge retention and habit formation.

Cooperation with Businesses

Future Food Together has played a significant role in promoting or advising several bills, policies, and guidelines on food waste and food service sector sustainability. This includes the signing of a collaboration agreement with the Department of Tourism (DOT) that focuses on implementing sustainable food practices in the local tourism and hospitality industry, and the establishment of a new criteria for food service establishments through the National Eco-Labeling Program-Green Choice Philippines (NELP-GCP). 

We piloted the project with a total of 24 restaurant partners, as well as agreement signatures with industry platforms such as the Hotel and Restaurant Association of the Philippines (HRAP) and the Cebu Chamber of Commerce and Industry (CCCI). A tool for measuring and reducing food waste was implemented, for the cooperation with restaurants, Cost-Benefit Analyses and Life-cycle analyses were developed to demonstrate the economic reasonability of adopting sustainable business operations (including reducing food waste) and will serve as a tool for businesses to reduce their environmental impacts. 

We also developed a capacity development programme for private businesses to begin their own food waste tracking system.