Savoy Hotel Manila’s inspiring journey towards sustainability and changing lives

Towering skyscrapers, bustling streets, and the hum of progress — that’s the vibrant atmosphere of the Newport City integrated township in Pasay City, Philippines. Amidst this urban landscape stands Savoy Hotel Manila, a unique haven that offers respite to weary travelers. But this hotel offers much more than just a place to rest. What sets it apart is its commitment to sustainability and preserving the country’s rich cultural heritage.

Infusing national pride: Sampaguita-inspired hospitality at Savoy Hotel Manila

As I walked into the lobby, I felt instantly wrapped in the warm embrace of Filipino hospitality. This isn’t your typical hotel; it is part of the Filipino homegrown hospitality brand Megaworld Hotels and Resorts, where the elegant scent and beauty of the Philippine national flower, sampaguita, are beautifully integrated into its services and amenities.

Greeted by staff proudly wearing sampaguita pins with an elegant gold design, with one petal carrying the vibrant colors of the Philippine flag, I immediately felt a sense of pride and welcome that was genuinely heartwarming.

“It’s a reminder for all MHR associates to embrace our culture, uphold our values, educate our guests, and most importantly, celebrate what makes us Filipinos unique,” Savoy Hotel Manila stated in a Facebook post.

The air was filled with a specially concocted scent of sampaguita, a blend of fresh herbs, eucalyptus, and peppermint, which washed away the fatigue caused by Manila traffic.

I felt the hotel’s dedication to showcasing local culture when I heard the nostalgic tunes of instrumental Filipino music in the lobby. Whether you are a local rediscovering memories or an international guest immersing yourself in the richness of Filipino culture, the enchanting music adds the perfect touch to your experience.

During lunch with the hotel’s amiable executives, my dining experience was enhanced with a unique twist. The signature dishes were infused with sampaguita, adding a fresh flavor to the meal. The delicate aroma of this national flower surprised and delighted my senses.

The Sampaguita Boursin and Salmon Tartlets, an appetizer featuring triple-whipped sampaguita-infused cream cheese and sustainably sourced smoked salmon, was a feast for both the eyes and the palate.

Executive Chef Kit Carpio, the sustainability champion for Megaworld’s F&B Council, explained: “We’ve created a dish that marries traditional ingredients with innovative techniques. We marinate fresh salmon in a mix of citruses, sugar, salt, and fresh sampaguita flowers. After two days, we smoke it using dehydrated sampaguita flowers.”

He added that the salad that accompanies the dish is 90% from their garden — a testament to their commitment to sustainability and fresh produce.

For the main course, we savored the Sampaguita Rubbed Pork Belly, thoughtfully rubbed with dried sampaguita flowers, fragrant herbs, and the hotel’s homemade barbecue sauce.

As I enjoyed each bite, General Manager Den Navarro shared the underlying mission behind incorporating sampaguita in its branding — to revive an industry on the verge of extinction.

We are supporting communities in San Pedro, Laguna, once known as the sampaguita capital of the Philippines. We are taking baby steps to help revive the sampaguita industry and educate the younger generation about our national flower.

Den Navarro, Savoy Hotel Manila’s General Manager

For dessert, we enjoyed a no-bake Mango Sampaguita Cheesecake. It’s a delicate blend of sampaguita-infused cream cheese, condensed milk, and mango jelly.

We also indulged in the delightful Sampaguita Polvoron, a sweet treat crafted from jasmine rice flour, powdered milk, and dried sampaguita buds. The Polvoron is also a popular takeaway for Filipinos vacationing from overseas.

As I enjoyed my meal, I sipped on a soothing cup of SaMaRRa tea, a unique blend that combined the flavors of sampaguita, mango, and organic tarragon leaves, with a hint of organic peppermint leaves and vanilla extract — a perfect end to a memorable dining experience.

Contrasts and commitment: The Savoy Hotel Manila’s impact in Pasay City

As you gaze out the window of your room at the Savoy Hotel Manila, you can see the bustling city sprawled out before you — a complex, multifaceted metropolis.

The towering skyscrapers and modern residential buildings all bear witness to the city’s development, while the nearby airport terminals attest to the city’s connectivity with the rest of the world.

However, amidst all the progress and glittering cityscape, you can also see close-knit communities living in the shadows of polluted rivers, a poignant reminder of the challenges that often accompany progress. The stark contrast between the glittering cityscape and the struggling communities below is a sobering experience, yet it holds a powerful message.

And where others see challenges, Savoy Hotel Manila sees opportunities.

The hotel rises above traditional business operations to become part of the solution to Pasay City’s environmental issues and the Philippines’ ongoing battle against food scarcity.

Cultivating consciousness: The WeSave sustainability program

Savoy Hotel Manila’s commitment to sustainability is deeply rooted and far-reaching. Their innovative WeSave program embodies this commitment.

The program was launched in response to two pressing issues: the first was the management of waste produced by the hotel’s operations, and the second was the local community’s increasing issue of food scarcity.

The WeSave program has become a transformative initiative that instills a recycling consciousness among the hotel’s staff, changing the way people perceive waste. The program has been successful in promoting environmental stewardship among the hotel’s staff, one recyclable at a time.

Thanks to this program, recyclable materials are given a new lease on life and transformed into fresh creations by a third party. The impact of this initiative extends beyond the hotel’s boundaries as the proceeds from these creative efforts are utilized to brighten up classrooms in Barangay Villamor with vibrant colors.

Growing sustainability: The vertical garden initiative

Savoy Hotel Manila is doing its bit to fight food scarcity with its vertical garden initiative, a thriving project which takes the hotel’s commitment to sustainable agriculture to new heights. By growing its own vegetables and herbs, Savoy Hotel Manila is reducing its dependence on external food sources and providing its guests with fresh, locally-grown produce.

What sets this garden apart is its use of repurposed containers from the hotel’s Housekeeping Department, which not only provide an ideal environment for plant growth but also reduce waste.

According to Karlo Evangalista, the hotel’s compliance manager and sustainability champion, they have made over 500 pots by reusing laundry chemical containers that would have been thrown away.

“At first, we just planted whatever looked good, but then we realized we should plant something consumable,” he added.

The Engineering Department has also joined the initiative by constructing plant boxes from scrap materials.

The involvement of the hotel’s associates in this project is crucial, said Den, as it is an integral part of the hotel’s sustainability plan.

The short distance between the garden and the plate is another added advantage, reducing carbon footprints and reinforcing the hotel’s commitment to environmental stewardship.

The fight against food waste

Savoy Hotel Manila’s commitment to sustainability doesn’t end at the garden’s edge. It is evident in every aspect of the hotel’s operations. They take a comprehensive approach in their efforts to conserve energy and manage waste.

When it comes to food waste, they leave no stone unturned. The hotel has set up a meticulous food waste management system that scrutinizes every aspect of the food handling process, from preparation to plate.

The primary aim of this rigorous system is not just to measure waste but to identify patterns of spoilage. This insight is then used to design future menus, aligning servings with actual consumption. This strategy helps the hotel to minimize waste and maximize efficiency, which is a win-win situation for both guests and the environment.

Savoy Hotel Manila’s dedication to reducing food waste has won them the “Guardians of the Grub Badge,” which is awarded by the Waste and Resource Action Programme (WRAP). This UK-based organization is known globally for its work in addressing food waste, making this recognition a significant testament to the hotel’s commitment to sustainability.

Culture over program

Savoy Hotel Manila has taken various measures to instill a culture of sustainability in the workplace. They provide their employees with numerous sustainability training sessions, equipping them with the knowledge and skills required to contribute to the hotel’s sustainability efforts.

Karlo fondly recalled the early days. “When we started our sustainability programs, we focused on the people. It’s easy to think of what projects to implement and spend money on, but if people don’t embrace these initiatives, then they won’t be sustainable. So it’s about culture, not just the program,” he shares.

Samantha Manuel, Group Director of Digital Marketing and Reputation Management of Megaworld Hotels & Resorts, echoed Karlo’s sentiments.

“I think one good step that Karlo took when he started our sustainability program was training and development. During the pandemic, they began with webinars and then tapped into partners who shared their resources, learnings, and experiences. Sustainability is a continuous learning process, and even passionate individuals can always learn more.”

It’s easy to think of what projects to implement and spend money on, but if people don’t embrace these initiatives, then they won’t be sustainable. So it’s about culture, not just the program.

Karlo Evangalista, Savoy Hotel Manila’s compliance manager and sustainability champion

Community engagement and partnership

Engagement and involvement with the local community are crucial components of Savoy Hotel Manila’s sustainability efforts. Through outreach programs and clean-up drives, the hotel seeks to understand the community’s needs and challenges, working alongside residents to create a cleaner, greener Pasay City.

In addition, the hotel partners with reputable third-party organizations to strengthen its sustainability initiatives. One such partner is BEST Trash to Cashback, a program that incentivizes recycling and waste reduction.

Through these strategies and partnerships, Savoy Hotel Manila is not only tackling sustainability issues but also inspiring its employees and the wider community to actively participate in the journey towards a more sustainable future.

Recognition: A testament to commitment

The world has taken notice of Savoy Hotel Manila’s commitment to sustainability.

It is also the proud recipient of the “Guardians of Grub Badge” from the UK-based organization Waste and Resource Action Programme (WRAP), which is committed to reducing global food waste.

And most recently, Savoy Hotel Manila has been named as one of the top 6 finalists in the Business & Marketing category for the Green Destinations Story Awards 2024 at the ITB Berlin 2024 tourism conference.

Their Good Travel Story, “WeSave – Empowering Sustainability, Transforming Lives in Pasay City,” has also been nominated for the 2024 “People’s Choice Award”. This award allows the general public to show their support for their favorite destination and Good Practice Story of the 2023 Green Destinations Top 100 competition by voting.

To vote, visit the Green Destinations Story Awards 2024 page, select “Special Awards,” then “The People’s Choice Award,” and finally, click “Vote here” to access the online voting form.

Voting is open until January 29, 2024.

All images by Savoy Hotel Manila