SM Hotels and Conventions Corp. (SMHCC), the hospitality arm of SM Prime Holdings Inc. (SM Prime), has diverted 323 tons of food waste through its “Plate for the Planet” program since its 2019 launch in Pico Sands Hotel and Taal Vista Hotel. This is equivalent to the amount of waste produced by more than 500 Filipino households in an entire year.
A buffet spread at Taal Vista Hotel reminds diners to ‘Take only what you can eat,’ part of SMHCC’s Plate for the Planet initiative that reduces food waste and promotes sustainable dining practices.
Plate for the Planet, SMHCC’s Sustainable Diner program, integrates circular economy principles into daily hotel operations. The initiative tracks the journey of food from sourcing to serving, starting with green procurement and support for MSMEs and local farmers, showcasing heritage and regional cuisine, encouraging responsible consumption, reducing plastic use, and managing food waste effectively.
SMHCC kitchens are equipped to minimize waste through accurate forecasting, mindful production and cooking techniques that optimize inventory and preserve freshness. Composting plays a central role in the program, with food waste converted into soil-enriching material used to grow vegetables, herbs and fruits that return to the table for guests to enjoy—completing the loop from plate to farm and back again.
“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, Head and Executive Vice President of SMHCC.
These SMHCC 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 and Lanson Place Mall of Asia, SMX Convention Center Manila, Aura and Megatrade Hall.
Industry benchmarks highlight SMHCC’s progress. According to a WWF Philippines pilot study on food waste management in SMHCC hotels, hospitality properties typically generate an average of 300g waste per cover, with plate waste often accounting for the largest share.
SMHCC properties have consistently maintained food waste levels below this benchmark, averaging 150–200g, demonstrating how structured systems and staff engagement can deliver measurable results.
Aligned with its sustainability roadmap, SMHCC targets composting 80 percent of its food waste by 2040. Its strategy also includes expanding partnerships with local producers and MSMEs to promote inclusive sourcing and integrating more local produce into menus.
This initiative supports the Department of Environment and Natural Resources’ efforts to reduce food waste and landfill contributions, helping mitigate methane emissions from decomposing organic waste.
As the hospitality sector faces climate and waste challenges, Plate for the Planet demonstrates how targeted interventions can reduce environmental impact while reinforcing SMHCC’s leadership in sustainable and resilient hospitality practices.
