Discovery
Leisure Company Supports Food Sustainability
At leading homegrown hospitality group The Discovery Leisure Company, sustainability has always been at the heart of the way they do business. This is made apparent through their sourcing of ingredients from only sustainable producers; from introducing heirloom rice in their menus, a way to show support to Cordillera farmers, to partnering with Swiss-led sustainable seafood supplier Meliomar, which launched the Sustainable Seafood Week, a yearly event that started in 2016.
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(L-R) executive chef Gerwin Bailon of Discovery
Suites, executive sous chef Jay Jay SyCip of Discovery Country Suites, sr. sous
chef Ghel Bagwan of Discovery Shores Boracay, and executive chef Luis Chikiamco
of Discovery Primea
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It’s
no wonder then that the Discovery Leisure Company made its presence felt during
the opening of the week-long sustainable seafood event, held at the Marriot
Manila Grand Ballroom. With the theme “Inspiring Solutions for Change,” the
Sustainable Seafood Week aims to serve as an open and dynamic platform in
discussing the challenges facing the local seafood industry, towards a more
sustainable future. Throughout the evening, The Discovery Leisure Company wowed
guests with a traditional Filipino boodle fight laden with fresh sustainable
seafood, featuring the stars of the night Selva Shrimp from the mangroves of Vietnam,
and line-caught yellow fin tuna.
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Meliomar, Inc. CEO Christian Schmidradner
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To
show further support for the advocacy, Discovery Suites Ortigas also served as
venue sponsor for a Sustainable Seafood Workshop that brought together
Discovery staff and representatives from leading Hong Kong-based NGO CSR Asia
for an engaging and productive afternoon session.
The talented
chefs of The Discovery Leisure Company also took part in an exciting cooking
challenge that pitted their culinary skills with chefs from other hotels, again
with the intent of highlighting the importance of sustainability.
“We
are proud to be one of the first homegrown hospitality groups that support
sustainable seafood,” said Discovery’s Corporate Director of Food and Beverage
Chef Anthony Raymond. “By 2020, my vision is to ensure that 100% of all our
menus across all our hotels will only serve seafood sourced from sustainable
fishing.”
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TDLCI corporate director of food & beverage
Anthony Raymond and corporate associate director of food & beverage Ross
McGregor
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When
asked what’s store for 2018, Chef Anthony revealed, “Our goal is to add close
to 10 more species in our repertoire of sustainable seafood.” He added: “Not only do we
want to give our guests the best quality seafood there is, but we also strive
to take responsibility for the health of our oceans and its diverse marine
life.”
Visit www.discoveryhotels-resorts.com
to learn more about the advocacy.
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