The World Wide Fund for Nature Philippines (WWF-Philippines) organised The Sustainable Diner Summit together with different partners (as PCEPSDI is one of the partner organisation) through The Sustainable Diner: A Key Ingredient for Sustainable Tourism last March 03, 2020 at Seda Vertis North, Quezon City. The theme of the event is Beyond Research: Sustainability in the Food Service Sector. Present from the event were from national agencies and local government units; the food and beverage industry; hospitality industry; the academe, etc.
Photo by: WWF-Philippines
During the Sustainable Diner Summit, PCEPSDI’s Programme Director of the National Ecolabelling Programme-Green Choice Philippines, Engr. Maureen Grace Lebria, presented and emphasised that sustainability is a process. She stated that some products are more preferable than others because of its minimised effects to the environment. She also stated that it is also crucial that the consumers guide to these products and services should proven to be good for the environment and Green Choice Seal can help achieve these goals.
Photo by: WWF-Philippines
On the other hand, PCEPSDI’s Board of Trustee, Dr. Alvin Culaba, also participated at the said event. He discussed the tool that are helpful for the industries to measure the environmental impacts, which is the Life Cycle Analysis or LCA. It is an information tool for guiding the consumers’ decision using environmental performance indicators and product declarations. He also stated during his presentation that “Casual restaurants are encouraged to shift to serving vegetable dishes and create awareness campaigns to encourage diners to consume higher portions of vegetables than meat.”
Read more of the details here:
https://www.bworldonline.com/saving-the-planet-one-dish-at-a-time/?fbclid=IwAR0_CuFl3LQ4cfjWPt4gsYCG5dJWH6lElLoHAdclTnGsv179wpr8iM_Gsgc
