PROJECT NAME: ESTABLISH LOW CARBON CONSUMPTION AND PRODUCTION IN THAILAND, INDONESIA AND THE PHILIPPINES (“SCP TIP”)
Brief Project Description (Philippines)
Locally dubbed as Sustainable Diner: A Key Ingredient for Sustainable Tourism, the 3-year project is being spearheaded by the World Wide Fund for Nature- Philippines (WWF-PH) in partnership with the Philippine Center for Environmental Protection and Sustainable Development Inc. It is being funded by the German Federal Ministry for the Environment, Nature Conservation, Building and Nuclear Safety through its International Climate Initiative (IKI).
The Sustainable Diner project aims to: 1) create a multi sectoral awareness on the environmental impacts of food industry and the underlying practices for sustainable approaches; 2) expand healthy and environment-friendly dining options; 3) create schemes for potential food and dining waste reduction; and 4) mitigate GHG emissions on food service industry. In order to achieve the milestones of the project, the collaboration with the national and local government agencies, food services and the dining public is necessary.
The collaboration and coordination activities for the Sustainable Diner project include:
- Roundtable Discussions
- Policy Dialogues
- Carbon Footprinting
- Life Cycle Assessment
- National Eco-Labelling Program Criteria Review
- Cost Benefit Analysis
- Focus Group Discussions
- Capacity building activities
- Information education campaigns
As the project partner, the milestones for PCEPSDI’s technical requirements comprise of: 1) the development of policy recommendations and action guidelines with a focus on food service in the tourism sector, and 2) support the development of policy instruments, medium-term sectoral development plans, and guidelines.
Ms. Liezl R. Stuart del Rosario, SCP Policy Specialist
Ms. Melody Melo-Rijk, SCP Project Manager
Ms. Maureen Grace Lebria, Program Director
Ms. Diana Rose Sadili, Project Officer
In Partnership with: