Through the property-wide I Love Earth (ILE) sustainability initiative, Newport World Resorts, along with the hotel properties within the entire complex, is organizing efforts to maximize its impact for the greatest good of the planet. ILE Chair and Marriott International Multi-property Vice President, Bruce Winton opened the festivities and welcomed all the participants and media guests.

Marriott upholds its commitment to provide wonderful hospitality, acknowledging the pivotal role that culinary arts plays in achieving a holistic experience hence creating wonderful memories that surpass a lifetime. Marriott Hotel Manila, being part of the country's pioneering integrated resort, is taking a bolder step into repurposing its now newer and bigger world into a sustainable haven for all.

Christian Schmidradner, Managing Partner and COO of SeaTrace International and the Initiator and Co-Founder of the Sustainable Seafood movement, discussed how important it is that all sectors and parties cooperate to achieve and promote this sustainability movement.

Of course, we were all excited to see what these five-star hotels and establishments had prepared for tonight’s Philippine Sustainability Movement Event 2023.

Apart from respective groups' successful projects in the implementation of their ESG/CS programs, the highlight of the event was the wide spread of sustainable seafood creations prepared by the chefs from the different hotel groups. ILE Sustainable Culinary Champion and Marriott Hotel Manila's Executive Chef Meik Brammer led the opening of the buffet tables and the entrance of a very special item.

This huge tuna made its grand entrance as it was lowered down from Marriott Grand Ballroom’s ceiling. Okura Manila Japanese Executive Chef Keiichiro Fujino brought out his samurai-looking sword and led the ceremonial cutting of the tuna for all the guests to enjoy.

These were honestly some of the best and freshest Tuna Sashimi I have ever had! I really loved them so much that I had around five servings of this sashimi.

But that wasn’t all because all the hotels and establishments prepared their own sustainable dishes for all of the guests.

Hilton Manila featured their Maya Maya Springrolls and Spanner Crab Hakao which both used sustainable seafood ingredients.

One of the main attractions at the event was the Solaire Resort and Casino booth with its lobster items. The Crispy Yam comes with lobster claw, black pepper, wasabi, and szechuan chili sauce. This uses claws from big American Lobsters while the meat and lobster tails were also used in their other pasta dish.

From City of Dreams Manila comes the Lumpia Dinagat with its prawn and crab meat. This is made using meat from Mangrove Crabs or locally known as mud crabs or alimango which support year-round local fishing in coastal mangrove areas. It also uses meat from Vannamei Shrimp which are harvested from protected mangrove forests in Vietnam. All seafood products featured are sponsored by SeaTrace International, Inc.

Sheraton Hotel Manila showcased its Sustainable Emperor Fish which had ginataang isda, coconut cream sauce, spinach oil, squash, petchay and okra.

Okada Manila also made its presence felt by promoting sustainable practices with their Marinated Prawns Gunkan, a beautiful dish made with sustainable prawns, smoked scallop, and yoghurt dill oil dressing.

They also featured their Kasuba Gnocchetti Sardi with prawn head reduction, stracciatella cheese, thymes, and lemon oil.

SeaTrace International also had their own booth offering live oysters from the United States and Ireland.

The Irish Gallagher Oysters are handpicked at 30 months for their premium quality. The brackish water combination of sea water and fresh water rich in minerals in a bay off the pristine west coast of Ireland gives it its unique taste. These were all freshly shucked and placed on ice for the freshest oyster experience.

Novotal Manila brought out its Risotto Kamias Pollock Gremolata. This comes with Risotto all’onda, pickled kamias, lemon powder, onion gel, poached pollock marinated in herbs.

There were many other dishes on display at the different booths. Atlantic Salmon is one of the most consumed fish around the world and are usually harvested in certified farms complying with environmental regulations.

Okoy de Hake is their version of the famous Filipino street food using broiled hake garlic butter vegetable fritters. Hake is a soft, white, flaky fish with a texture more delicate than haddock and cod.

PYC Foods Corporation is a local food importer that also carries some of the best seafood items you can find here. Their salmon sashimi and aburi were some of the more popular items that evening. They also featured imported beef which is part of their artisanal lineup.

Even the chefs at CCA Manila presented their own creations using sustainable ingredients. Everyone had a great time at the event with the chefs also trying out their compatriot’s offerings and exchanging their own ideas to promote these sustainable practices.