Four major Philippine hospitality groups announced new plant-based dining commitments in recent months, collectively positioning the country’s hotel industry as a regional leader in sustainable food operations.
Shangri-La Hotels and Resorts has committed to 30% plant-based offerings across its Philippine properties by 2028, while Bellevue Hotels and Resorts targeted 25% plant-based options by the end of 2026. Dusit Hotels and Resorts set 30% plant-based targets across five major properties by 2028, and Megaworld Hotels and Resorts committed to 20% plant-based menu offerings across all establishments by 2028.
The announcements build on earlier commitments from Robinsons Hotels and Resorts, Eco Hotels Philippines, Winford Resort and Casino, The Ascott Limited Philippines, IHG Hotels and Resorts, and Okada Manila, collectively demonstrating sector-wide recognition that plant-based dining represents a core hospitality strategy rather than a niche offering.
“The pace at which Philippine hotel groups are making these commitments is a strong signal that plant-based dining is becoming a baseline expectation in hospitality, not an optional add-on,” said Marielle Lagulay, Sustainability Program Manager at Lever Foundation. “From international brands to homegrown hospitality groups, we are seeing a genuine shift in how the industry thinks about food, and the Philippines is emerging as a real leader in this space across the region.”
Multiple Hotel Groups and Operational Scale
Shangri-La Hotels and Resorts stated that Philippine properties are advancing their plant-based journey with a joint commitment to ensure at least 30% of food and beverage offerings are plant-based by 2028, expanding guest choice while supporting sustainable futures.
“As part of Bellevue Hotels and Resorts’ broader sustainability and wellness initiatives, we are proud to commit to offering at least 25% plant-based menu options across all Bellevue properties by the end of 2026,” noted Jojo Lizarondo, Assistant Director of Food and Beverage at Bellevue Hotels and Resorts. “We recognize the growing importance of providing more sustainable and health-conscious dining experiences to our guests, while continuing to innovate within Philippine hospitality.”
Dusit Hotels and Resorts committed to expanding plant-based offerings to 20% by 2028 across its diverse properties. “As we expand our presence in the Philippines, we recognize the responsibility we carry to grow sustainably. Our commitment to serving 30% plant-based food across all properties is a meaningful step in reducing our environmental footprint while continuing to offer exceptional culinary experiences,” said Shubham Chandra, General Manager of Dusit Thani Manila and Area General Manager of Dusit Thani Philippines Inc.
Megaworld Hotels and Resorts, the Philippines’ largest homegrown hospitality chain, committed to 20% plant-based menu offerings across all dining establishments by 2028. “Our commitment to expand plant-based offerings to 20% by 2028 across our diverse properties celebrates both sustainability and the rich plant-based traditions in Filipino cuisine,” said Franco Martin “Panky” Lopez, Corporate Culinary Head of Megaworld Hotels & Resorts. “As the largest homegrown hospitality chain in the Philippines, we recognize our responsibility to lead meaningful change in how our industry approaches food sustainability while continuing to deliver exceptional dining experiences that reflect our cultural heritage.”
The concentration of Philippine hospitality commitments positions the country as Southeast Asia’s leader in sustainable hotel dining, with eight major hospitality groups now holding plant-based targets ranging from 20-30%. The timeline concentration (primarily 2026-2028) demonstrates coordinated sector movement rather than isolated initiatives.
“For many hotels, the menu is where a sustainability strategy becomes something guests can actually see, taste, and choose,” according to the Lever Foundation announcement. “Plant-based dishes are lower in cholesterol and higher in fiber, giving guests a genuinely healthier option. They also have a much smaller environmental footprint, with plant proteins producing far fewer greenhouse gas emissions than animal proteins and requiring significantly less land and water.”
