For some of us, eating out is a pleasurable exercise spent with family and friends, especially during weekends. However, dining in a restaurant can and does produce considerable waste.
As we strive to move towards sustainability, residents, tourists, and businesses in the city need to adopt practices that minimize waste and reduce our environmental impact.
Restaurants and dining establishments, in particular, have a significant role to play in promoting sustainable dining, while consumers can make choices that align with the city’s environmental goals.
For diners—making sustainable choices when eating out
Baguio restaurants like Bistro Lokal, GypsyBaguio by Chef Waya, and Calajo (also in neighboring La Trinidad) emphasize farm-to-table concepts, which promote the use of locally sourced and/or organic ingredients. By supporting establishments that use fresh produce from local farmers, diners can help reduce the carbon footprint associated with transporting goods from far-off locations. This also supports the Cordillera’s agricultural economy and ensures fresher, healthier meals.
Seek out restaurants that prioritize sustainability, whether by using renewable energy, offering vegetarian or vegan options, or practicing waste reduction. Some eco-conscious restaurants in Baguio to try include Heaven on Earth Vegetarian Center, H100 Ecolodge and sister resto Health102 Restoreant (a play on words: restore-ant), and Oh My Gulay.
By supporting businesses like these, you can help encourage more dining establishments to adopt environmentally friendly practices.
Another simple way to reduce waste is by bringing your own reusable containers when taking out food or storing leftovers. You can also carry a set of reusable utensils to avoid using single-use plastic cutlery provided by many establishments. While more and more restaurants are moving toward biodegradable packaging, every bit of plastic saved still counts.
When ordering drinks, politely decline plastic straws and packaging. Many restaurants in Baguio have already made the switch to paper or metal straws, but for those that haven’t, a gentle nudge from customers can help push them in the right direction.
It’s no secret that a major contributor to food waste is ordering more than you can eat. Be mindful of portions when dining out. If you’re unsure of the resto’s serving sizes, ask the staff for recommendations. In case there are leftovers, always take them home in a reusable container. Reducing food waste minimizes the environmental toll that comes with producing, transporting, and disposing of food.
For restaurants—steps toward providing sustainable dining experiences
Restaurants in Baguio are in a unique position to source fresh ingredients directly from nearby farms. By adopting a farm-to-table approach, restaurants reduce the carbon emissions associated with food transportation and support local farmers. Establishing partnerships with local suppliers also ensures a fresh, seasonal menu that appeals to eco-conscious diners.
Reducing food waste starts with portion control. Offering half portions or smaller servings can help diners avoid food waste. Restaurants can also offer to-go boxes made from biodegradable materials, so leftovers are stored sustainably. Unsold food at the end of the day can be donated to local shelters or composted.
Switching from plastic packaging to biodegradable or reusable alternatives can significantly reduce a restaurant’s environmental footprint. Compostable containers, bamboo or wooden utensils, and paper straws are now readily available and are more eco-friendly alternatives to plastic. Encouraging customers to bring their own containers and utensils can also reduce reliance on disposables.
The environmental impact of meat production is also well-documented. Restaurants can contribute to sustainability by offering plant-based options on their menu. Dishes made from locally sourced vegetables, legumes, and grains appeal to health-conscious diners while reducing a restaurant’s carbon footprint. Offering vegetarian and vegan meals also opens the door to a wider customer base, as doing so makes a restaurant both eco-friendly and inclusive.
Restaurants can reduce their energy consumption by using energy-efficient appliances, LED lighting, and solar panels. Minimizing water waste is also crucial, so installing low-flow faucets and water-saving dishwashers can go a long way in cutting down water usage. Eco-friendly cleaning products should be used to prevent harmful chemicals from entering the environment.
Composting programs for food scraps and kitchen waste can turn organic waste into valuable compost for local farmers. Composting reduces the amount of waste sent to landfills, where it would otherwise release methane, a potent greenhouse gas. Restaurants can collaborate with community gardens or local farms to ensure that food scraps are reused in a productive way.
Collaboration between diners and restaurants and the government
Creating a sustainable dining culture requires a close collaboration between restaurants and customers.
Diners must be conscious of their consumption habits, while restaurants need to provide the infrastructure to support environmentally friendly practices. Together, these efforts can reduce waste, promote local agriculture, and minimize the environmental impact of dining in Baguio City.
The Baguio local government can support these moves by implementing policies that encourage sustainability in the restaurant industry. This could include:
- Incentives for Restaurants: Offering tax breaks or subsidies to establishments that adopt sustainable practices, such as using renewable energy or sourcing local ingredients.
- Waste Management Systems: Supporting the development of composting facilities and recycling programs to ensure that waste from restaurants is handled properly.
- Public Awareness Campaigns: Partnering with restaurants to educate residents and tourists about the importance of sustainable dining and how they can contribute to reducing waste.
Sustainability requires a necessary shift in the way we live and consume.
In Baguio City, where environmental challenges continue to mount, making dining more sustainable is a step toward a greener future.
It’s time to make eating out not just a pleasure, but also an eco-conscious exercise.
