SM Hotels and Conventions Corp. (SMHCC) celebrates World Recycling Day with the launch of Tela Tales during a sustainability briefing and exhibit entitled ‘SMHCC Road to Zero.’
Leah Magallanes, SM Hotels and Conventions Corp. The Vice President for Quality and Sustainability shared SMHCC’s sustainability efforts that center around various ESG (environmental, social, and governance) practices and metrics.
Such initiatives are all directed towards achieving Zero Waste, Zero Green Washing, and Zero Biases. Complementing Chef Leah’s briefing was a showcase of completed projects and actual outputs in partnership with key stakeholders (Hope Water, Diversey Philippines, Greenspace PH, and Green Trident Services):
- Contribution of over Php300,000 to help build classrooms while also enabling the clean up of over 7,100 kg of plastic wastes since 2022, diverting them away from nature;
- Diversion of over 253 kg of used bar soaps and conversion of the said soaps into new ones;
- Diversion of a total of 198,640 kg of food using the bokashi composting technique;
- Diversion of over 10,000 kg of paper waste and 2,000 kg of plastic wastes, which were then used to produce sustainable products, such as Papel ni Juan recycled bond paper and Poly al Eco Boards. In addition, by using Dunbrae Philippines’ Orca Biodigester, Taal Vista Hotel has diverted a total of 11,672 kg of food wastes since the installation of the biodigester in July 2023.
The official introduction of Tela Tales with social entrepreneur Zarah Juan was the event’s main attraction, to be sure. The recycling initiative Tela Tales promotes environmental responsibility and seeks to establish a circular market for used linens. This transformative program, which draws inspiration from its motto, “Transforming lives, one textile at a time,” aims to enhance the socioeconomic situations of the communities surrounding SM hotel facilities by providing people with new skills. Used textiles will be repurposed in partnership with Ms. Juan to create stylish, eco-friendly bags that can be sold for a fair price and provide women with a means of support.
Tela Tales – Sample Bags
Following the event proper was a delectable lunch dubbed “Plate for the Planet.” Every item on the menu was carefully curated by a team of culinary experts from Taal Vista Hotel, featuring locally sourced and hotel harvested ingredients.
Aracini: Crispy rice ball with a trio of Tagaytay mushrooms, and kesong puti from Laguna. Served with malunggay pesto.
Pancit Buco (salad): a melange of coconut meat, cabbage, lettuce, carrots, and jicama in coconut shell.
Maliputo – Poached fresh water trevally fillet with haricot verts, carrots, and leeks on roasted squash and potato puree, served with Normandy Sauce.
Pavlova – Meringue with calamansi custard, Chantilly, and pineapple calamansi compote.
“Plate for the Planet” is part of SMHCC’s Sustainable Diner program, which is another testament to SMHCC’s commitment to circular economy in its operations (i.e., from food wastes to compost for gardening and farming; to producing vegetables, herbs, and fruits used back by the hotel).
Azurea Garden, Pico Sands Hotel
Ultimately, the said program is aimed at expanding healthy and environment-friendly dining options, reducing dining waste, and mitigating GHG emissions in the food service industry.
Ms. Magallanes shares that “the launch of Tela Tales, complemented by Sustainable Diner, marks a significant milestone in SMHCC’s sustainability journey. It is a testament to the company’s relentless commitment to move the needle, one linen and one plate at a time.”
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