SM Hotels and Conventions Corp. (SMHCC), the hospitality arm of SM Prime Holdings Inc., has announced a major sustainability milestone, having diverted 323 tons of food waste through its signature “Plate for the Planet” program since its launch in 2019. This significant diversion is equivalent to the annual food waste produced by over 500 Filipino households.
The Plate for the Planet initiative, SMHCC’s Sustainable Diner program, embodies circular economy principles by tracking and managing the journey of food from sourcing to serving across its properties. The comprehensive approach includes:
Green Procurement: Supporting MSMEs and local farmers and highlighting heritage and regional cuisine.
Waste Minimization: Employing accurate forecasting, mindful production, and cooking techniques to reduce waste at the source.
Effective Waste Management: Composting food waste to create nutrient-rich soil used to grow vegetables, herbs, and fruits for the hotels’ kitchens, completing a farm-to-table-to-farm loop.
“Plate for the Planet is now active across ten of our hotel properties and three convention centers,” said Peggy Angeles, Head and Executive Vice President of SMHCC. “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.”
SMHCC’s commitment is yielding tangible results that outperform industry standards. A WWF Philippines pilot study highlighted that hospitality properties typically generate an average of 300g of food waste per cover.
In contrast, SMHCC properties participating in the program have consistently maintained food waste levels significantly lower, averaging just 150–200g per cover. This success demonstrates the effectiveness of structured systems and engaged staff in delivering measurable environmental improvements.
The program currently includes properties such as Taal Vista Hotel, Conrad Manila, Radisson Blu Cebu, Lanson Place Mall of Asia, various Park Inn by Radisson branches, and SMX Convention Center. SMHCC is focused on expanding this initiative and deepening its sustainability practices.
Aligned with its long-term roadmap, SMHCC is targeting composting 80 percent of its food waste by 2040. The strategy also involves expanding partnerships with local producers to promote inclusive sourcing and further integrating local produce into its menus.
By successfully reducing landfill contributions and mitigating methane emissions from decomposing organic waste, Plate for the Planet actively supports the Department of Environment and Natural Resources’ environmental goals. It stands as a powerful demonstration of how targeted interventions can reduce environmental impact while cementing SMHCC’s leadership in sustainable and resilient hospitality.
