IHG Hotels & Resorts properties across the Philippines have committed to increasing plant-based food offerings to 30 percent of all menu items by 2027, a move recognized by international NGO Lever Foundation as a significant step toward more sustainable hospitality practices.
The pledge spans multiple IHG locations in the country, including Crowne Plaza Manila Galleria, Holiday Inn & Suites Manila Galleria, Holiday Inn Cebu City, Holiday Inn & Suites Makati, and Holiday Inn & Suites Batangas Lima Park. The initiative applies to restaurants, room service, and banquet menus.
Implementation timelines vary across properties, with some targeting full rollout as early as 2025. Crowne Plaza and Holiday Inn & Suites Manila Galleria are set to meet the goal by 2025, aligning with IHG’s global “Journey to Tomorrow” sustainability program.
“This reflects our commitment to responsible dining and meeting the preferences of today’s conscious travelers,” said Patria Puyat, cluster general manager for the two Ortigas-based hotels.
In Cebu, Holiday Inn general manager Gibeth Gloria said the shift to plant-based menus is part of the hotel’s accelerated sustainability roadmap.
“This allows us to reduce our ecological footprint while enhancing culinary offerings,” she said.
At Holiday Inn & Suites Makati, general manager Andy Belmonte said the 2027 target supports guest well-being and environmental responsibility.
“Great hospitality is about caring for people through the choices we offer,” he said.
Holiday Inn & Suites Batangas Lima Park is also advancing the initiative under the leadership of executive chef Mike Santiago. Hotel manager Mariesol Saballa said the move formalizes long-standing efforts to promote healthier food choices.
Lever Foundation praised the hotel group’s move as one of the most comprehensive plant-based policies by a major hospitality brand in the Philippines.
“This is meaningful progress toward a thoughtful, forward-looking guest experience,” said Marielle Lagulay, the group’s sustainability program manager.
Studies cited by the group show plant-based proteins produce up to 90 percent fewer greenhouse gas emissions and require significantly less land and water than animal proteins. They also contribute to lower food waste, according to data from the United Nations Food and Agriculture Organization.
