An old saying goes, “Waste not, want not.” Unfortunately, this sustainable mindset is not always applied to daily consumption and food waste. One third of all food produced in the world – approximately 1.3 billion tons – is lost or wasted every year. Globally, if food waste were represented as its own country, it would be the third largest greenhouse gas emitter, as estimated by the United Nations Environment Programme. To take a step in the right direction, Shangri-La at the Fort, Manila has implemented zero food waste efforts with Bake House, a sustainable cake shop and bakery.
Opened on July 23 and located at the hotel’s lobby, the Bake House commits to reducing waste and its carbon footprint by working with suppliers and purveyors that produce quality and eco-friendly products and packaging, and utilizing all ingredients in the kitchen. The outlet offers sweet and savory treats that are all-natural, trans-fat free and refrains from using artificial dyes and flavors.
“Bake House’s restaurant philosophy is grounded on the commitment to reduce waste and its carbon footprint, and focuses its efforts specifically on reducing food waste and single-use plastic packaging,” said John Rice, area vice president, operations (Philippines), and general manager of Shangri-La at the Fort, Manila. “This can be seen in the shop’s packaging, which are made out of biodegradable, compostable and recyclable materials such as Kraft paper and boxes.”
Visitors can enjoy delicious treats including lemon pound cake, beef pie, Nutella croissants, quiches, honey cake apple turnovers and more. One of Bake House’s best-selling items, the Conscious Cookie, utilizes various ingredients that are left over from other dishes’ creations, including ingredients such as potato chips, bacon, cookie crumbs and more.
A beverage line complements the menu with consciously-made drinks like Hey, Brew!, Bake House’s homemade kombucha that is available in three flavors and served in reusable glass bottles.
Bake House supports regional businesses and products by serving locally-sourced items such as Tsaa Laya, a local and sustainable specialty tea line that sources its herbs from the nearby Laguna province in the Philippines, and Pure Nectar cold-pressed juices that are locally-sourced, all-natural and unpasteurized. Guests can also enjoy the taste of the Philippines through a unique take on native tsokolate, a Filipino hot chocolate available in milk and dark chocolate made from local cocoa beans from the Malagos cocoa farm in Davao.
To carry on sustainability practices outside the hotel walls, guests are encouraged to purchase the shop’s reusable canvas bag, kawayan (bamboo) tumbler and the Bake House’s KeepCupTM. Guests who reuse the Bake House’s KeepCupTM and tumblers at the Bake Shop will enjoy special discounts on orders.
Thank you to Shangri-La at the Fort, Manila for its zero-waste initiative to contribute to a greener, healthier environment!