Energy · Water · Waste01 · Operations
Smarter use of every resource.
We continue to strengthen how properties measure and manage energy, water and material use, turning better information into practical action.
Hospitality with tomorrow in mind
Explore the approach↓The vegetable garden at Taal Vista HotelA warmer welcome. A lighter footprint.
Across every stay, plate and gathering.
SM Hotels and Conventions turns resource efficiency, circular design and community partnership into practical action across its Philippine portfolio.
Our approach
Sustainability works when it becomes the way a property operates.
SMHCC’s Seven Green Goals translate global priorities into daily hotel and venue decisions. Property Sustainability Champions help teams measure progress, change habits and share practical ideas across the portfolio.
Better stays. Stronger communities. A more resilient future.Responsible choices across resources, sourcing and local partnerships help every property contribute to lasting progress.
- 7
- Green GoalsA portfolio-wide operating framework
- 198 t
- Food waste divertedReported from 2019 to 2023
- 10,000+ yd
- Linen kept in useReported through Tela Tales
- 2025
- Global recognitionCircular economy programme award
Three loops that move hospitality forward.
Measure what matters, keep materials in use and return biological resources to the systems that can use them again.
Energy · Water · Waste
10,000+ yards diverted02 · Local value
Hospitality that creates local value.
Local talent, suppliers and destination partnerships help hospitality create opportunity in the communities guests come to experience.
Kitchen to garden03 · Better events
Events designed with tomorrow in mind.
Thoughtful menu planning, responsible materials and better waste practices can help every organiser make a more considered choice.
Kitchen · Garden · TablePlate for the Planet
A better plate begins long before it reaches the table.
SMHCC’s circular food programme connects local sourcing, hotel-grown ingredients, careful menu design and food waste recovery. The aim is simple: create better guest experiences while keeping more value in the food system.
- 01Source closerPrioritise local suppliers and hotel-harvested ingredients where practical.
- 02Plan with careUse kitchen audits, plant-forward choices and thoughtful menu design to prevent avoidable waste.
- 03Recover the restProcess food waste through biodigesters and composting instead of treating it as a final output.
- 04Grow againReturn compost to hotel gardens and partner farms, closing a practical local loop.
Waste is where the next use begins.
From guestrooms to exhibition halls, SMHCC is replacing disposable habits with systems that keep materials useful for longer.
Tela Tales
Retired linens become thoughtfully designed products and a source of community livelihood.
Refill, not replace
Large-format amenity dispensers and hallway refill stations reduce single-use packaging across hotel operations.
Lower-waste events
SMX has used bamboo cutlery and compostable event materials since 2019 while improving waste segregation and recovery.
Reported May 2026Innovation from Bacolod
Used cooking oil. Useful fuel. Shared local value.
Park Inn by Radisson Bacolod converts used cooking oil into biodiesel for partner fishing communities. Its Bokashi programme also turns food waste into soil inputs that support local farmers.
- 2,600 L
- Biodiesel donatedSince the initiative began
- 100,000+ kg
- Food waste processedThrough Bokashi fermentation
- 55
- Farmers supportedWith soil inputs from recovered food waste
Practical actions, property by property.
The strongest sustainability system is one guests, organisers and teams can see in the choices made every day.
Measure the essentials
Track energy, water, waste and greenhouse gas data consistently so decisions begin with evidence.
Reduce single-use
Choose refillable, reusable and large-format alternatives wherever the guest experience allows.
Keep organics in circulation
Prevent food waste first, then recover unavoidable waste through biodigestion, composting or fermentation.
Source with purpose
Strengthen local procurement, responsible materials and menus that create value closer to each property.
Build community value
Design programmes that connect environmental outcomes with livelihoods, skills and stronger local partnerships.
Evidence and accountability
Read the work behind the words.
Figures on this page are dated and linked to SM’s own reporting. Property-level performance varies, and the evidence will continue to be updated as new reporting is published.
Make the next choice count
Plan a stay or event with clearer choices from the start.
Explore the portfolio, speak with an events specialist or ask a property team about the sustainability actions available for your visit.