Fourteen leading hotels in Cebu, Philippines have received A-grade sustainability ratings from international NGO Lever Foundation in its Cebu Hospitality Plant-Based Food Scorecard 2025 for committing to expand plant-based food offerings to between 30% and 50% of their menus starting as early as the end of 2025. The collective commitment positions the province as a national leader in sustainable tourism.
The scorecard highlights hotels that have either adopted group-wide corporate plant-based food policies or individually set ambitious property-level targets, with timelines extending through 2030. The commitment represents the most ambitious hospitality sustainability pledge by any Philippine province.
Ten hotel properties demonstrated local leadership through sustainability commitments to make at least 30% of their menus plant-based. These include bai Hotel Cebu City, Radisson Blu Cebu, Shangri-La Mactan Cebu, Quest Hotel and Conference Center Cebu, Crimson Resort and Spa Mactan, Savoy Hotel Mactan Newtown, Belmont Hotel Mactan, NUSTAR Resort and Casino, and Fili Hotel NUSTAR.
Five additional hotels earned recognition for their parent group’s sustainable plant-based foods policies. Citadines Cebu City, Lyf Cebu, and Somerset Cebu operate under The Ascott Limited Philippines, the first hotel group in the country to announce a nationwide 30% plant-based foods commitment. Holiday Inn Cebu City is implementing IHG Philippines’ 30% plant-based foods initiative, while Mövenpick Hotel Mactan Island Cebu will meet parent company Accor’s global policy to make at least 50% of hotel menus plant-based or meat-free.
“Cebu’s hospitality has always been about caring for people and our community, and this commitment extends that care to the environment,” said Mia Singson-León, General Manager of Quest Hotel Cebu and President of the Hotel, Resort & Restaurant Association of Cebu, Inc. “That’s why this collective shift is more than just a tick in the box for all of us. We are serious about expanding sustainable choices that care for both our guests and the planet.”
Environmental impact and regional leadership
Plant-based foods offer low cholesterol, high fiber, and nutrient-rich properties that improve guest health outcomes and reduce environmental impact. Studies by the United Nations, the World Health Organization, leading universities, and other institutions show that plant-based foods generate substantially fewer greenhouse gas emissions, reduce food waste, and require significantly less land and water resources than animal proteins.
“The hospitality leaders in Cebu have shown remarkable vision in embracing plant-based initiatives,” said Marielle Lagulay, Sustainability Program Manager at Lever Foundation, an NGO that worked with each of these hotels in helping them establish the new policies. “What inspires me most is their willingness to adapt in response to the ever-pressing challenges we face. They clearly see why this shift is important and why action must be taken now. Cebu is setting a powerful example that will inspire not only the Philippines but the entire Southeast Asian hospitality industry.”
The scorecard system evaluates hotels based on their commitments to expand plant-based menu offerings, with A-grade ratings representing the highest level of achievement. The ratings reflect both the ambition of the targets set and the timelines established for implementation.
Lever Foundation operates as an international NGO dedicated to advancing food sustainability across Asia. The organization recognizes that meaningful environmental progress requires collaboration between organizations committed to transformative change. Lever Foundation partners with leading companies to upgrade their food sourcing toward more humane, safe, and sustainable supply chains, with a focus on expanded plant-based food offerings and improved animal protein standards.
The Cebu commitments span resort properties, business hotels, and casino resorts across the province, demonstrating broad adoption across different hospitality segments. The timeline for implementation varies by property, with some hotels targeting completion as early as the end of 2025 and others extending their goals through 2030 to allow for comprehensive menu development and staff training.
