Shangri-La highlights local produce, ingredients, promotes sustainability

Even international hotel chains are going farm-to-table.

Gorgeous fish from Meliomar

( April 22 is Earth Day and it's the day Shangri-La Hotels and Resorts officially launches Rooted in Nature, a program promoting culinary sustainability. The project brings together chefs and suppliers who put emphasis on using locally and ethically produced ingredients and pushing their potential for higher quality dishes.


The campaign, though initiated within the entire Shangri-La brand, is only in the beginning stages. Makati Shangri-La's Executive Chef, Paul Lenz, even admits that the hotel can't go completely local—yet—but they're working towards having a deeper relationship directly with the food sources. Some of those sources include Malagos Farms for their cheese, Green Produce Farms in Bukidnon for fresh greens, Old Kanos Dill for marinated salmon, Meliomar for tuna, among many others. Theo and Philo, which uses cacao beans from Davao to make chocolates, as well as The Fruit Garden, which makes artisan jams in small batches, also help supply Shangri-La kitchens.


The goal is to serve 75% sustainably sourced food by 2020.


Cheese from Malagos


The ingredients may be seen throughout Shangri-La menus, but the Makati hotel is jumpstarting the campaign locally with special set menus and dishes in their signature restaurants, Inagiku, Sage Bespoke Grill, Shang Palace, and Circles. The set menus will be available this entire April. 

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