The 9th annual “Philippine Sustainability Movement Event,” spearheaded by Seatrace International and Marriott Manila, emphasized the importance of eco-friendly sourcing and sustainable supply chains, focusing on transforming food systems toward more sustainable practices.
Seatrace International Inc. Managing Partner and COO Christian Schmidradner highlighted the event’s theme, “the spotlight was on projects to transform food systems toward sustainability and on responsible sourcing within domestic and global food supply chains. We had more international organizations participating on our platform this time. The exchange of ideas between the participants and the creation of new collaboration projects was the goal, especially between the private sector, NGOs, and the government.”
For nearly a decade, this multi-stakeholder event has been pivotal in mobilizing the hotel industry and its supply chains to advocate for and implement environmental initiatives in the Philippines. Held at Marriott Manila on October 23, 2024, the Worldwide Fund’s (WWF) call to transform the country’s food system, according to the Great Food Puzzle – Philippine Report 2024, set the tone for this year’s event.
In her presentation, Melody Melo-Rijk, project manager for sustainable consumption and production at WWF Philippines, revealed that “the current food system we have now is really a threat, not only to our environment but also to the people, to our health. It uses a lot of our natural resources and leads to a lot of biodiversity loss, and food insecurity toward an unhealthy planet.” The newly released Great Food Puzzle series by WWF is aimed “to reduce the complexity of food system transformation by offering place-based solutions to help scale national action.”
Based on the report, the Philippines falls under Food System Type 2 along with countries from Southeast Asia and South America. Under this category, countries are identified as agriculturally diverse with concentrations of irrecoverable carbon footprint coupled with weak environmental performance--putting natural resources at high risk for conversion. Food production driven by smallholders exists side by side with artisanal production and industrialized agriculture. Furthermore, these countries do not have enough land resources to produce food to meet domestic demands for a plant-based diet, fresh water risk is moderately high, and food security is very low.
To address these conditions, the Great Food Puzzle identified strategic action areas with transformation levers or solutions involving natural resource management, governance and institutions, education and knowledge, technology, trade, and finance.
For the Philippines, “the top transformation lever that will help us really transform our food system would be mostly centered on natural resource management. We have to restore biodiversity, support smallholders, strengthen science and research development, increase public awareness, promote healthy, sustainable, and traditional foods, optimize land use, increase food and agri-diversity, develop supply-chain infrastructure, redirect subsidies and increase de-risking investments to improve production,” said Melo-Rijk.
To address the prevalence of illegal, unreported, and unregulated (IUU) fishing practices, which continue to threaten the Philippines' fisheries, key topics were discussed such as improving fishery management, promoting sustainable seafood supply chains, and protecting marine ecosystems and endangered species. Leading organizations such as Better Seafood Philippines, WWF, Seafood Watch Monterey Bay, and Oceana facilitated the exchange on the importance of market links and certifications like MSC (Marine Stewardship Council).
The issue of plastic waste reduction was a major topic, as the Philippines continues to generate approximately 2.7 million tons of plastic annually, with 20 percent ending up in the ocean, posing a significant threat to marine ecosystems and the country’s fisheries industry. The Philippines ranks among the world’s largest contributors to ocean plastic waste with daily waste generation of 63 million sachets, 48 million shopping bags, and 3 million diapers – and no sufficient recycling process in place.
Marian Ledesma, zero waste campaigner at Greenpeace Philippines and leading the Champions for Change campaign, underscored the urgency of addressing the plastic waste crisis: “Cutting down plastic production and use is no longer optional – it’s an urgent action businesses must take. Plastic pollution is choking our oceans, endangering wildlife, threatening human health, and accelerating the climate crisis. The Philippine Sustainability Movement is leading by example with its plastic reduction measures, and it's time for other companies to follow suit.”
The event also highlighted advancements in organic farming, animal welfare certifications, and ESG practices. Global leaders like Naturland from Germany and Control Union shared their expertise on organic food production, and sustainability certifications, while World Animal Protection advocated for animal welfare and ethical sourcing in food supply chains. Aside from animal welfare, World Animal Protection also addressed the topic of lost plastic fishing gear that kills over a hundred thousand seals, sea lions, and large whales every year worldwide.
Marriott Manila, a pioneer in the movement, continues to lead initiatives in sustainable sourcing and ESG implementation. “As a chef, it has always been my passion to create experiences that not only delight the palate but also respect and preserve the environment,” reflected Chef Meik Brammer, executive chef at Manila Marriott Hotel. “Being a part of Manila Marriott’s journey toward achieving our ESG and sustainability goals, and contributing to the Philippine Sustainability Movement for a decade, has been a profound honor. In the last years, Manila Marriott Hotel increased substantially its certified sustainable seafood ratio, is part of the Better Seafood Philippines sourcing program, focused on free range eggs, phased out plastic bottles from the rooms, and installed an inhouse urban farm, amongst other sustainability initiatives. Together, we are not only shaping the future of hospitality but also nurturing a more sustainable future for the next generation.”