Food tastes better with organic egg. Photo by Kenneth M. del Rosario using OPPO Reno7.

A group of several big name hotels in Metro Manila has recently committed to promote more sustainable operations, starting with a switch to using only cage-free eggs.

Launched at the Marriot Hotel Manila last week, the campaign is called “I Love Earth,” which aims to promote not just sustainable operations throughout the property of participating hotels, but also to advocate a more sustainable lifestyle among its staff and stakeholders.

With thousands of eggs used in the hotels every single day, the impact of the endeavor is big and far-reaching. More importantly, the switch to cage-free eggs is just the start.

Executives from different hotels in a show of cooperation. Photo by Kenneth M. del Rosario using OPPO Reno7.

“Purposely and sincerely, we embrace what this program stands for, and that is putting Earth to Heart, the same dictum that we in Marriott International also champion, all aimed at serving our valuable guests, communities and fellow associates brilliantly, while taking great care to respect and preserve our environment,” said Bruce Winton, multi-property vice president of Marriott International for the Philippines and overall chairman of the ‘I Love Earth’ sustainability program.

Among participating hotels include Resorts World Manila, Marriott Hotel Manila, Sheraton Manila Hotel, Hilton Manila, and Hotel Okura Manila.

“Egg is a symbol of new life or a start of something bright and sunny. Our pledge to use cage-free eggs is just one of the many things we are doing and we want to do in terms of Sustainable Culinary,” said Marriott Hotel Manila Executive Chef Meik Brammer, who chairs the Sustainable Culinary Committee of I Love Earth.

A representative from the Batangas Free Range Chicken (BFRC), one of the partners which the group of hotels tapped to supply sustainable products to them, explained the benefits of using cage-free eggs (“healthier, more flavorful”).

Leading animal protection and food safety organizations around the world encourage a switch to cage-free eggs, which are more humane to animals and safer for consumers. On caged egg farms, each egg-laying hen is confined for nearly her entire life. Research by the European Food Safety Authority and others has found that cage-free egg farms are up to 25 times less likely to be contaminated with key strains of salmonella compared to hens raised in cages.

Photo by Kenneth M. del Rosario using OPPO Reno7.

To celebrate the launch of I Love Earth, the hotels’ executive chefs served guests with their version of dishes using cage-free eggs, including a gourmet-style tapsilog, with Batangas cage-free egg custard, beef tapa flakes, puffed rice, labuyo pearls, and calamansi by Executive Chef Meik Brammer and Senior Executive Sous Chef Rej Casanova of Marriot Manila.

They also served onsen tomago, a Japanese soft cooked egg served with Dashi sauce Aonori by Hotel Okura Manila; Cloud 9, a dish composed of pandesal bagel, house-made corned beef, fresh lettuce, cage-free egg foam, poached egg yolk finish with hollandaise sauce by Hilton Hotel Manila.

The egg-citing event also saw guests enjoy the vegetarian cage-free egg rendang, a Malaysian-style wok fried cage-free egg sautéed vegetables and brown rice by Resorts World Manila; as well as the eggs two ways, a Bohol asin tibuok, pulled pork barbecue dish with adlai rice by Sheraton Hotel Manila. 

In recent years an increasing number of restaurant, hospitality, retail and packaged food brands have pledged to use only cage-free eggs in the Philippines. Resorts World Manila is the first Integrated Resort in the Philippines and in the APAC region to make a commitment to cage-free egg sourcing.