Sheraton Manila Hotel launches sustainable menu
EATING healthy food either to follow a personal diet regimen or to support environmental causes is not as boring or difficult as it may seem.
Take it from Sheraton Manila Hotel, which launched a wide plant-based menu with ingredients from its own organic farm, thereby proving how sustainability benefits everyone.
Back when the sustainability plans were launched in August at the Marriott Manila, the Sheraton team highlighted the establishment’s advocacy of mindful eating, beginning September, in celebration of the first Philippine Sustainability Month.
With the new Sheraton Farm in Tagaytay — which is in partnership with the Nurture Farmacy of the Nurture Wellness Village — the farm-to-table concept goes beyond dining as it also creates a positive impact on health, environment and the community.
“Our goal is to integrate all leading environmental and social practices into the supply chain and partner with suppliers that actually have the same advocacies,” Sheraton Manila Hotel general manager Anna Vergara said at the launch.
“Our aim is to take away the negative impact of the businesses and the activities that we do that affects the environment. Our objective is to have a more holistic approach to sustainability,” she added.
This in mind, the 300-square-meter farm will be the source of all herbs, vegetables and other organic produce used by the five-star hotel for its menu. In turn, taking the simple ingredients would allow the chefs to turn these into delicious dishes as well as support the farmers of Amadeo, Tagaytay.
As appetizing as meat
Headed by executive chef Kiko Santiago, the culinary team took well-loved dishes and gave these a plant-based twist — proving that meatless food does not have to be less appetizing.
Firstly, an appetizer of Crispy Fried Kale [a type of cabbage touted as the most nutrient-filled vegetable] is served with a tomato salsa mixed with plant-based longganisa.
The chefs also turn classic Filipino dishes into meat-free versions such as sinigang, pork embutido, and pancit bihon without sacrificing the signature flavors and added comfort. An Indonesian dish of beef rendang is also turned into a plant-based variant.
Vegetables from the Tagaytay farm are crunchier and last longer compared to those sold in supermarkets. Moreover, the meat alternatives are soy-based protein without cholesterol and contain low amount of fat, proven to be high in nutrients to support the immune system and energy-builder.
For a guilt-free yet fulfilling dessert, Sheraton’s classic cheesecake uses stevia, a plant-based sweetener with no calorie content.