SM Hotels and Conventions Corp. (SMHCC), the hospitality arm of SM Prime Holdings Inc., has diverted 323 tons of food waste since launching its “Plate for the Planet” program in 2019, an amount equivalent to the annual waste output of more than 500 Filipino households.
The program, first introduced at Pico Sands Hotel and Taal Vista Hotel, integrates circular economy principles into hotel operations by tracking the journey of food from sourcing to serving. It promotes green procurement, supports local farmers and micro, small, and medium enterprises (MSMEs), showcases regional cuisine, and manages food waste through responsible consumption and reduced plastic use.
SMHCC kitchens use accurate forecasting and mindful cooking techniques to minimize waste, while composting remains central to the initiative. Food waste is converted into nutrient-rich compost used to grow vegetables, herbs, and fruits that return to hotel menus—completing the “plate-to-farm” cycle.
“Plate for the Planet is now active across ten 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,” said Peggy Angeles, SMHCC executive vice president.
Participating properties include Taal Vista Hotel, Pico de Loro Beach and Country Club, Pico Sands Hotel, Radisson Blu Cebu, Conrad Manila, and Park Inn by Radisson branches in North EDSA, Clark, Davao, Iloilo, and Bacolod, as well as Lanson Place Mall of Asia and SMX Convention Centers in Manila and Aura, and Megatrade Hall.
A WWF Philippines study on SMHCC’s food waste management found that hospitality establishments typically produce 300 grams of waste per meal cover, with plate waste accounting for the largest portion. SMHCC hotels have kept their levels below the benchmark, averaging 150 to 200 grams per cover.
Under its sustainability roadmap, SMHCC aims to compost 80 percent of its food waste by 2040 while expanding partnerships with local producers and MSMEs to boost inclusive sourcing and integrate more local ingredients into menus.
The initiative aligns with the Department of Environment and Natural Resources’ efforts to cut food waste and landfill use, helping reduce methane emissions from decomposing organic waste.
As the hospitality sector faces mounting climate and waste challenges, SMHCC’s Plate for the Planet program underscores how targeted interventions can reduce environmental impact and advance sustainable hospitality practices.
