Wine, Dine and Save the Planet at WWF’s Sustainable Food Sustainable Future Dinner

THE changing climate and the uncontrolled and wasteful consumption have resulted to concerns on how to continue feeding the planet today and in the future.

This is why WWF-Philippines, with the mission of Transforming Lives, is calling all food connoisseurs and environmental advocates to support Sustainable Food Sustainable Future, a benefit dinner created to educate Filipinos on the importance of sustainable consumption and supporting our local farmers and fishermen by eating local.

Proceeds of the Sustainable food, Sustainable Future dinner will go to WWF-Philippines’ campaigns and efforts to secure food sources of the future, aid the livelihood of local farmers and fishermen, and promote eco-friendly means of food production and consumption.

Sustainable food consumption and production involves looking at how resources are used in growing food and taking into account their impact on the environment and the community. This not only results in environmental benefits but also social and economic support such as increased competitiveness of local products, increased employment, and consequently reduced poverty. For consumers, it can mean fresher food with less chemicals and improved health.

WWF’s Hand Line Yellowfin Tuna initiatives in Occidental Mindoro, Camarines Sur and Albay are examples of WWF’s work in this area. Hand line fishing initiatives provide an avenue to supply selectively-caught yellow fin tuna to market actors, environmentally conscious consumers and give local fisher folk a source of livelihood.

WWF President and CEO Joel Palma shared about how food consumption affects not only the environment but the welfare and livelihood of the people and communities who work on food production, like farmers and fisher folk.

“We would like to emphasize that the footprint of the produce not only contributes to climate change and threaten our planet's future but can also negatively affect the future of those who grow or produce our food. We want to make sure resources are protected and sustained so that they can continue to be the source of livelihood for generations to come.”

Meanwhile, Chef Nicco Santos of Hey, Handsome restaurant talked about how he partnered up with local fishermen and farmers who inspired his restaurant’s menu. “One of the biggest reasons why I shifted my cooking style is because of sustainability. For me, personally, I find it more meaningful and more fulfilling if I know who’s growing the ingredients. Aside from it tasting better because it’s direct from the source, it’s fresher,” Santos shared.

“Aside from us feeling better about ourselves, it’s more fulfilling that it’s not about us. It’s always about someone else’s lives that we’re helping out. It’s fulfilling when you find that your truest purpose is to really help someone else to make a difference.”

As Chefs are the primary influencers of food cultures and diets, their participation in developing sustainable food habits and produce consumption is a huge help on promoting food security.

“I think apart from just cooking for people as a profession, chefs of today really need to advocate the science of sustainability and using ingredients that help keep the planet sustainable and the environment clean because in the end, whatever we do is dependent on the produce,” said Chef Gaita Fores emphasizing on the role of chefs and restaurateurs in the campaign to help the environment.

(from left to right: Angelo Comsti, Quenee Vilar, WWF President and CEO Joel Palma, Chef Nicco Santos, Chef Gaita Fores, Chef Patrick Go, Chef Josh Boutwood, WWF Board Chairman Gigi Montinola, and Chef Miko Aspiras)

Happening at the Rizal Ballroom C at Makati Shangri La, 6pm on September 6, 2017, the benefit dinner will feature delicious dishes from eight of the country’s top chefs. Chef Eric Weidmann (Sage), Chef Nicco Santos (Hey, Handsome), Chef Chele Gonzalez (Vask), Chef Patrick Go (Black Sheep), Chef Sunshine Puey (Gourmandise), Chef Miko Aspiras (The Workshop), Chef Josh Boutwood (The Test Kitchen) and, Asia’s Best Female Chef of 2016 Gaita Fores (Grace Park), are all coming together to show diners how local produce can result in flavorful creations that can help communities and the environment.

Support WWF and their campaigns for food sustainability and security. Enjoy a mouth-watering dinner prepared with organically produced ingredients and cooked by seasoned chefs at Sustainable Food, Sustainable Future. For more information contact Jasmine Lim at +639178265161 or

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