With their GenSea initiative, Cold Storage has partnered with Save Philippine Seas and put sustainability as one of the cornerstones of their corporate DNA. It may have all begun with the dream of making quality frozen seafood accessible and affordable to Filipinos, but fast forward several decades, and the success of Cold Storage has led to this juncture where responsible retail becomes part of the business agenda.
Let’s be frank, when it comes to the food industry—whether we’re talking about restaurants, food suppliers, or the retail end and what we purchase in supermarkets—the general impression is still that sustainable equates to more expensive and costly. Free-range chicken, fresh pesticide-free vegetables and fruits—there’s a long list that justifies this impression and how it sticks to this day.
At the launch of GenSea, Cold Storage’s Marco and Morris Qua brought a heady collection of chefs and restaurateurs together, and some voiced how sustainable practices could actually mean saving money. But whether that savings trickles down to the price on the menu items of these restaurants is another thing. And the admission was made that while the move to go sustainable is more a matter of choice and intent on the part of the restaurant owner, they have to make the staff buy into the philosophy, then hope the clientele will appreciate the intent.
Here in the Philippines, the appreciation and support for going sustainable isn’t something the general public demonstrate or clamor for. So let’s salute the companies and individuals who insist on traversing this sustainability road, and help them spread the news.
To accompany this launch and the engaging conversation that ensued from the mini-forum, a special lunch was prepared for the guests, using the Cold Storage SKUs we all love and shop for.
First up, was the Seared Scallops with Ikura and Spicy Mayo. It was the Spicy Mayo that gave this dish a new dimension; and one I hope I get to taste again very soon. The Soup was Grilled Halibut in a Mushroom au Jus. It was a clear soup that spoke of delicacy and subtlety, allowing the Halibut to be the main player.
A Pomelo and Shrimp Salad followed, the first of a recurring theme of Thai influences. The Pan Seared Salmon with Miso Butter was a big hit, the firmness of the Salmon really soaking in the flavorful miso butter. The Grilled Pampano in Thai Red Curry Sauce was the last main course, and was strong on taste. Dessert was an imaginative Yema Palitaw and Mango Sticky Rice.
Sustainability is still about communication and spreading the word. What’s encouraging is finding companies like Cold Storage, and the restaurants represented by their chefs that day, committing to sustainability, even if it’s an uphill climb.