I recently joined the finale of Worldwide Life Fund's The Sustainable Diner Summit and I enjoyed thoroughly the work they have done in the last four years in promoting sustainable dining where policy work, private sector cooperation and consumer/public awareness were the three key pillars of their endeavor. The last 18 months have obviously been tough in the dining scene especially for retail. Nevertheless, slowly but surely establishments are opening up once again. A number of these establishments participated in the Sustainable Diner Summit representing private sector cooperation to ensure consumers can now have options when dining out. WWF's project is also supported by German Ambassador to the Philippines Anke Reiffenstuel to highlight backing for international efforts such as this. In addition, WWF Executive Director Katherine Custodio shared that almost 2 tons of food is thrown away everyday just in Metro Manila. This is a major concern that needs to be addressed in the long-term. What we know too is that solutions can be creative, collaborative and even delicious. DTI's partnership with WWF in this regard share similar goals as many of these solutions also affect business and tourism and that is why conscious behavior in lifestyle also contribute to these efforts. In fact, Secretary Bernadette Romulo Puyat in her message emphasized strongly the same shared goal of developing an ecologically sustainable tourism industry – focusing on heirloom ingredients, slow food movement to support farm tourism and rural dining. I thought it was very timely, appropriate and relevant to do this kind of initiative, as sustainability is something I strongly advocate for, especially in food. My key takeaway here is the concept of planet-based diet. Yes, not plant-based, but planet-based. It is essentially a lifestyle decision where changing your diet could actually change environmental impact – a direct bearing in our environment and in the planet we live in. It was interesting for me because dietary preferences/lifestyles/decisions usually reflect a very personal, inward, internal decision, something that you decide on because of the benefits you will get, for example. Planet-based diet widens your perspective to cover everything that is external and outside of yourself and what could be the positive (or negative) impact based on that decision. Some factors that get affected include biodiversity loss (overall health of the plant), GHG emissions (greenhouse gases vented because of humans), cropland use (land used to grow and harvest crops), grazing land use (used mainly to support animal production), water use, and eutrophication (problems in marine habitat). Of course, going plant-based gives the least impact to our environment and in WWF's planet-based website it further reiterates that going plant-based could help reduce mortality rate versus the current diet by as much as 21.33 percent.The summit also shared upcoming compliance metrics for food establishments to be certified with so that diners can be assured that major steps are being done to address sustainability. With the rise of home-based chefs and businesses as driven by the current pandemic situation, it is also worth checking this segment too. How can we help in being a sustainable diner both outside and in the comfort of our homes? In many ways, actually. Many of these are very basic but awareness is key and information dissemination is of utmost importance:1. Buy local. Also consider buying what is in season. Give ugly produce a chance, too.2. Cook and eat plant-based dishes, plant indigenous vegetables.3. Use water and electricity efficiently.4. Know your serving sizes. Avoid food waste. Share your excess food. 5. Say no to single-use plastics.6. Start your home garden. Make a compost.Here's a planet-based friendly dish that you may want to give a go on your next meal. Credits to The Farm at San Benito for this recipe.Bulanglang SoupIngredients:5 cups vegetable stock (you can also make your own)1/2 cup squash, cubed1/2 cup string beans, chopped1/2 cup eggplants, cubed1/2 cup corn kernels1/2 cup tomatoes, chopped1/2 cup papaya, cubed2 tbsp miso1 inch ginger, sliced1/2 cup malunggay, for garnishSalt and pepper to tasteProcedure:1. Boil the vegetable stock for 15 minutes.2. Add all the ingredients and cook until everything is tender, approximately 10 minutes.3. Season to taste, then scatter a few malunggay leaves on top4. Serve hot.Yield: Serves 4 to 5 as a sideThe author may be reached at kaycalpolugtu@gmail.com or follow her at Instagram @kaycalpolugtu and @aplateofbahaykubo.
