SM Hotels and Conventions Corp. (SMHCC), the hospitality arm of SM Prime Holdings Inc., is stepping up its waste management efforts as it targets composting 80 percent of its food waste by 2040.
SMHCC said that it has diverted 323 tons of food waste through its ‘Plate for the Planet’ program since its 2019 launch in Pico Sands Hotel and Taal Vista Hotel.
The company said this is equivalent to the amount of waste produced by more than 500 Filipino households in an entire year.
‘Plate for the Planet is now active across 10 of our hotel properties and three convention centers. This reflects our commitment to closing the loop on food waste, reducing our carbon footprint and bringing guests closer to the farm-to-table experience,’ SMHCC executive vice president Peggy Angeles said.
The program tracks the journey of food from sourcing to serving, starting with green procurement and support for micro, small and medium enterprises (MSMEs) and local farmers, encouraging responsible consumption, reducing plastic use and managing food waste effectively.
SMHCC said that its kitchens are equipped to minimize waste through accurate forecasting, mindful production and cooking techniques that optimize inventory and preserve freshness.
Composting likewise plays a central role in the program, with food waste converted into soil-enriching material used to grow vegetables, herbs and fruits that return to the table for guests to enjoy.
SMHCC said the initiative supports the Department of Environment and Natural Resources’ efforts to reduce food waste and landfill contributions, helping mitigate methane emissions from decomposing organic waste.
‘As the hospitality sector faces climate and waste challenges, Plate for the Planet demonstrates how targeted interventions can reduce environmental impact while reinforcing SMHCC’s leadership in sustainable and resilient hospitality practices,’ the company said.
Moving forward, SMHCC’s strategy includes expanding partnerships with local producers and MSMEs to promote inclusive sourcing and integrating more local produce into menus.