Today, I was very pleased to learn about Cebu City’s efforts in sustainable dining and sustainable tourism.

Let’s flashback to 2018 when I attended WWF-Philippines’ The Sustainable Diner Workshop “Savour Planet: Cooking with a Purpose” at the Nurture Wellness Village in Tagaytay City, Cavite, Philippines (which I blogged about here and here). During that workshop, I learned that Cebu City, Quezon City and Tagaytay City were the project sites for The Sustainable Diner project. Since then, Cebu City has made strides in achieving their sustainable dining goals. Check out this video below!

Keep up the good work, Queen! (In case you didn’t know, Cebu City’s nickname is Queen City of the South.)

Here’s a little refresher about the Sustainable Diner Project.

What’s Sustainable Dining?

WWF-Philippines defines Sustainable Dining or eco-friendly dining as “a set of consumer practices that promote environmental sensitivity when dining” (WWF PH, 2017). What sort of practices, you may ask?

The Sustainable Diner came up with a 9-Step Restaurant Guide, which I’m sharing below.

  1. Dine in sustainable restaurants often.
  2. Choose dishes made of ingredients that are in season.
  3. Be adventurous! Try plant-based dishes.
  4. Order only what you can finish.
  5. Ask about the dish and its ingredients.
  6. Don’t be afraid to request for modifications.
  7. Bring your own reusable utensils.
  8. Segregate your waste properly.
  9. Educate your friends about sustainable dining.
What’s The Sustainable Diner?

It’s a three-year project by WWF-Philippines with project sites in Quezon City, Cebu City and Tagaytay City. Its main donor is the German Federal Ministry for the Environment, Nature Conservation and Nuclear Safety through its International Climate Initiative (IKI).

The Sustainable Diner project of WWF-Philippines aims to contribute to improving the implementation of sustainable consumption and production (SCP) and lessening food wastage in the country. WWF-Philippines wants to engage the government, food service businesses, and consumers so they will support sustainable dining practices and help make the Philippines’ food service industry more environmentally friendly.

As someone who grew up in Quezon City, I’m now looking forward to hearing Quezon City’s efforts in achieving sustainable dining.

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