Sep 14, 2026 · 25 min · 8 segments
Food is more than nourishment. It reflects culture, drives tourism, supports livelihoods and connects communities. But behind every memorable dining experience is a wider ecosystem—from farmers and…
Franco Panky LopezGuestAnne Ruth Dela CruzHostSo one of the key items of TIMPLA is food security, right? So why should the tourism and hospitality industry be actively involved in an issue that's often associated with agriculture or the government?
Well, mainly because the entirety of our business depends on the resiliency.
It depends on the stable supply of all the things that we need for our business, especially the ingredients.
We can't really push through with our business, with the hospitality, the experience that we want to give to our guests.
So hotels, as you mentioned, purchase enormous amounts of food every day.
So how can these purchasing decisions help support local farmers, fishermen, and food producers?
By being intentional, by making sure that... right on from menu development to the choice of ingredients.
I think we really have to really go out there and meet with the producers and I think that's the first thing to do and making sure the effects and the impact on the community it's really felt and seen.
So in recent years, we've also seen supply chain disruptions and the effects of climate change.
I think for some may know it that the Chinese character for opportunity and crisis are the same.
So we look at it as an opportunity tapping on more local ingredients as an alternative and eventually, it won't just come as an alternative.
Whatever it is that nature would give us, depending our menu on seasonal ingredients, I think that's a good approach also.
So one of the key items of TIMPLA is food security, right? So why should the tourism and hospitality industry be actively involved in an issue that's often associated with agriculture or the government?
Well, mainly because the entirety of our business depends on the resiliency.
It depends on the stable supply of all the things that we need for our business, especially the ingredients.
We can't really push through with our business, with the hospitality, the experience that we want to give to our guests.
So hotels, as you mentioned, purchase enormous amounts of food every day.
So how can these purchasing decisions help support local farmers, fishermen, and food producers?
By being intentional, by making sure that... right on from menu development to the choice of ingredients.
I think we really have to really go out there and meet with the producers and I think that's the first thing to do and making sure the effects and the impact on the community it's really felt and seen.
So in recent years, we've also seen supply chain disruptions and the effects of climate change.
I think for some may know it that the Chinese character for opportunity and crisis are the same.
So we look at it as an opportunity tapping on more local ingredients as an alternative and eventually, it won't just come as an alternative.
Whatever it is that nature would give us, depending our menu on seasonal ingredients, I think that's a good approach also.
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