IHG Moves Toward Plant-Based Menus in the Philippines

June 2025 — Manila, Philippines As the hospitality industry continues to redefine luxury through sustainability, InterContinental Hotels Group (IHG) is putting the spotlight on plant-based cuisine—this time with a distinctly Filipino flair.

At a recent sustainability showcase held in Holiday Inn & Suites Makati, IHG announced a significant shift in its culinary direction: more plant-forward offerings across its Philippine properties, aligning with the global push for sustainable dining and conscious travel.

Why It Matters: Food as Climate Action

The move isn’t just a trend—it’s part of IHG’s wider Journey to Tomorrow initiative, which aims to reduce environmental impact, champion responsible consumption, and support local communities. According to IHG, reducing animal-based ingredients in hotel kitchens directly contributes to carbon footprint reduction and healthier operations.

“Our menus are evolving to meet the expectations of today’s conscious travelers,” shared a spokesperson from IHG Philippines. “We’re celebrating local produce while embracing global sustainability standards.”

What’s Cooking? A Taste of Filipino Plant-Based Innovation

During the showcase, IHG chefs presented a reimagined menu that marries Filipino comfort food with modern wellness:

• Laing Arancini – Crispy rice balls filled with spicy taro leaves and coconut cream

• Tofu Inasal – A vegan twist on Bacolod’s famous grilled chicken

• Adlai & Vegetable Kare-Kare – Nutty, hearty, and entirely plant-powered

• Ube Chia Pudding – A guilt-free dessert infused with a local icon

The dishes reflect not only the country’s culinary identity but also its biodiversity, highlighting local vegetables, grains, and native flavors in a modern format.

From Buffet Lines to Boardrooms

IHG’s plant-forward commitment isn’t just on the plate. It’s also part of their broader effort to reduce food waste, source locally, and promote healthier options in corporate meetings, room service menus, and even minibars.

This move aligns with the growing trend of sustainable MICE (Meetings, Incentives, Conferences, and Exhibitions) tourism in the Philippines, where event organizers now prefer hotels that offer ethical, planet-friendly catering.

Plant-Based with a Filipino Soul

Unlike generic vegetarian menus, IHG’s approach is rooted in Filipino identity. “We’re not just serving salads,” joked one chef. “We’re serving soul food—without the guilt.”

This isn’t IHG’s first foray into sustainability in the country. In recent years, they’ve also invested in energy-efficient kitchens, reduced single-use plastics, and increased partnerships with local organic farms.

What This Means for Philippine Hospitality

• More hotels will follow – Expect other chains to adapt similar sustainable menus.

• Local farmers win – The demand for indigenous vegetables, legumes, and alternative proteins could rise.

• Guests get healthier choices – Travelers can now enjoy familiar flavors, minus the environmental impact.

As travelers become more mindful of their food choices, IHG’s plant-forward pivot shows that Filipino hospitality can evolve with purpose—one delicious bite at a time.