Photo credit: SM Prime

SM Hotels and Conventions Corp. (SMHCC), the hospitality arm of SM Prime Holdings Inc., is proving that sustainability can be both practical and powerful. Through its “Plate for the Planet” program, the company has diverted over 323 tons of food waste since launching in 2019 at Pico Sands Hotel and Taal Vista Hotel — roughly equivalent to the waste produced by more than 500 Filipino households in a year.

The program, part of SMHCC’s Sustainable Diner initiative, takes a full-circle approach to food — from sourcing ingredients to serving meals and managing leftovers. It promotes green procurement, supports local farmers and MSMEs, features regional and heritage dishes, and champions responsible consumption by reducing both plastic use and food waste.

Behind the scenes, SMHCC kitchens practice accurate forecasting, mindful cooking techniques, and strict inventory management to keep waste low. What’s left doesn’t go to waste — it’s composted into nutrient-rich soil, used to grow vegetables, herbs, and fruits that eventually return to guests’ plates.

“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, Executive Vice President of SMHCC.

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, along with Lanson Place Mall of Asia, SMX Convention Center Manila, SMX Aura, and Megatrade Hall.

A WWF Philippines pilot study found that hotels typically generate around 300 grams of food waste per guest, but SMHCC properties have cut this nearly in half, averaging 150–200 grams — showing that structured systems and engaged staff can make a real difference.

Looking ahead, SMHCC aims to compost 80% of its food waste by 2040 and expand its partnerships with local producers and MSMEs to further promote inclusive sourcing and farm-to-table dining.

This initiative supports the Department of Environment and Natural Resources (DENR) in its goal to reduce food waste and landfill emissions, highlighting how the hospitality sector can play a key role in fighting climate change.

Through Plate for the Planet, SMHCC continues to lead by example — turning yesterday’s scraps into tomorrow’s sustainability success stories.