IHG Hotels in the Philippines Lead Sustainable Dining Revolution with Plant-Based Menu Commitment

IHG Hotels & Resorts Across Manila, Cebu, Batangas, and Makati Set Bold Goal of 30% Plant-Based Menus by 2027

IHG Hotels & Resorts are taking a major step toward sustainability in the Philippines by committing to offer 30% plant-based menu options across multiple hotel properties by 2027. This groundbreaking initiative is being implemented at prominent IHG locations 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 announcement has received strong praise from Lever Foundation, an international non-profit focused on sustainable food systems. The policy represents one of the most comprehensive plant-forward commitments made by a global hotel group operating in the country.

A Nationwide Move Toward Plant-Based Dining

IHG's new policy ensures that 30% of all menu offerings covering restaurants, in-room dining, and banquet services, will be plant-based. This aligns with IHG’s global sustainability platform, “Journey to Tomorrow,” aimed at reducing environmental impact while delivering high-quality hospitality.

Statements from IHG Leaders Across the Philippines

Patria Puyat, Cluster General Manager for Crowne Plaza and Holiday Inn & Suites Manila Galleria, emphasized the group's environmental priorities:

“Our commitment to increasing plant-based options to 30% across our menus by 2025 reflects our dedication to sustainable hospitality and responsible dining. It’s about meeting today’s guest expectations while protecting tomorrow’s resources.”

At Holiday Inn Cebu City, General Manager Gibeth Gloria highlighted the city's role in the initiative:

“We're fully committed to achieving the 30% plant-based menu target by 2025. This is part of our sustainability roadmap, allowing us to cut emissions and offer healthier, eco-friendly dining experiences to our guests.”

Andy Belmonte, General Manager of Holiday Inn & Suites Makati, reflected on how food choices reflect the values of the community:

“By aiming for 30% plant-based dishes by 2027, we’re supporting our guests’ well-being and contributing to a healthier planet. Makati is a hub for modern, conscious living, and our menus are evolving to reflect that.”

Meanwhile, Mariesol Saballa, Hotel Manager of Holiday Inn & Suites Batangas Lima Park, noted the hotel’s long-standing advocacy for plant-based options:

“Led by our Executive Chef Mike Santiago, we’ve championed plant-forward cuisine for years. Now we’re formalizing this approach to help drive positive change in the dining landscape.”

Endorsement from Lever Foundation

Marielle Lagulay, Sustainability Program Manager at Lever Foundation, applauded the move:

“IHG Philippines is showing real leadership by recognizing that plant-based dining isn’t just a trend, it’s a powerful step toward a better guest experience and a healthier planet. We hope other hospitality brands follow their lead.”

Why Plant-Based Menus Matter

Research consistently shows the environmental and health benefits of plant-based foods:

• Up to 90% lower greenhouse gas emissions than animal-based proteins
• Up to 90% less land and water usage
• 50% less food waste compared to meat and dairy, according to the United Nations FAO

By adopting this strategy, IHG Hotels in the Philippines are not only enhancing their culinary offerings, but also making a meaningful impact on climate and sustainability goals.

A Win for Guests and the Planet

IHG Hotels & Resorts’ move to increase plant-based dishes across their Philippine properties is more than just a dining update, it’s a strategic sustainability initiative that aligns with global climate goals, growing guest preferences, and responsible hospitality.

As eco-conscious travel gains momentum, IHG’s commitment sets a new standard in the hotel industry, showing that luxury and sustainability can go hand in hand.