Okada Manila becomes the first integrated resort in the Philippines to adopt a comprehensive plant-based food policy. With support from international NGO Lever Foundation, the five-star destination has pledged to make 30% of its menus plant-based across all dining outlets by 2028.
Okada Manila | Kiapo’s Sizzling Tofu and La Piazza’s Crema di Funghi
Andreas Balla, Vice President for Food & Beverage at Okada Manila, stated that setting a 30% plant-based menu comes from a place of genuine love and care for their guests.
“We care about our guests, our team, and the kind of future we’re helping shape. This isn’t just a menu change—it’s a step toward something better, and something we believe in. We want to continue offering the same level of care and quality our guests expect from Okada Manila, while also doing what is duly right,” said Balla.
This bold pledge covers the resort’s extensive culinary operations, which serve nearly 20,000 guests daily across its 30-hectare property and support close to 10,000 employees. With more than 20 diverse and must-visit dining destinations—including Kappou Yoshi, which already features over 30% plant-based dishes—Okada Manila is leading the way in redefining what sustainability in luxury hospitality looks like.
This realistic, time-bound goal enables Okada Manila to integrate plant-based dining across its restaurants while upholding its world-class culinary standards. At the same time, it aligns with the growing demand among Filipino consumers who are actively seeking more sustainable dining options.
Sustainable world-class dining
Supported by Lever Foundation, this shift to plant-based dining highlights that sustainability goes beyond serving delicious, healthy meals—it’s also about making them accessible and mainstream. Building on this vision, the partnership demonstrates how sustainability and luxury can go hand in hand, shaping the future of dining with purpose through practical and meaningful plant-based initiatives.
Okada Manila’s Lobby Lounge – Corn & Leek Chowder
“This commitment is more than a policy; it’s people choosing to do better when given the chance. In a place as iconic as Okada Manila, that’s a hopeful sign of where we’re headed,” said Marielle Lagulay, Sustainability Program Manager at Lever Foundation.
The transition will start with the employee cafeteria, which serves thousands of team members daily, before gradually expanding to all dining outlets. This initiative will also complement existing sustainability efforts under Okada Green Heart, such as eliminating single-use plastics, rescuing and redistributing surplus food, sourcing ingredients locally and ethically, implementing energy-saving innovations, and supporting community gardens and biodiversity restoration.
Through these efforts, sustainable dining is positioned as a shared responsibility, not just an individual choice.
“The way we eat impacts the world more than we often realize,” said Chef Josef Teuschler, Culinary Director at Okada Manila. “This 30% plant-based goal by 2028 means a lot to me personally. By creating more plant-based options, we’re reducing our environmental footprint—but we’re also giving our guests and team members something truly meaningful: choice, nourishment, and a shared sense of responsibility. It’s not just a number; it’s a reflection of who we are and the future we want to help create.”
