A heart for sustainable food sourcing
Homegrown hospitality group, The Discovery Leisure Company, always considers sustainability at the heart of the way it does business. It only sources ingredients from sustainable producers — from introducing heirloom rice in its 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 two years ago. The much-awaited event aims to serve as an open and dynamic platform in discussing the challenges facing the local seafood industry towards a more sustainable future.
The Discovery Leisure Company made its presence felt during the opening of the Sustainable Seafood Week event held at the Marriott Grand Ballroom. During the event, the company served a traditional Filipino boodle fight laden with fresh sustainable seafood, featuring Selva Shrimp from the mangroves of Vietnam and line-caught yellow fin tuna.
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 a productive afternoon session. Discovery corporate director of F&B chef Anthony
Raymond said, “We are proud to be one of the first homegrown hospitality groups that support sustainable seafood. By 2020, my vision is to ensure that 100 percent of all our menus across all our hotels will only serve seafood sourced from sustainable fishing. Our goal is to add close to 10 more species in our repertoire of sustainable seafood. 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 their diverse marine life.”