Guests at Okada Manila’s Kappou Yoshi Restaurant study menus featuring plant-based sushi rolls, miso-glazed eggplant, and seasonal vegetable tempura. This sustainable dining scene will soon extend across the entire integrated resort and its neighbor down the bay. Two Manila-based hospitality destinations are committing to plant-based dining at a scale that positions the Philippines at the forefront of sustainable luxury hospitality innovation.

Winford Resort & Casino Manila has become the first gaming complex in the Philippines to commit to 30% plant-based menu options by 2026. Meanwhile, Okada Manila sets the benchmark as the first integrated resort to achieve 30% plant-based dining by 2028. Together, these commitments will reshape tens of thousands of daily dining experiences, shifting hundreds of thousands of meals annually from conventional to plant-based options.

Gaming Complex Sets Aggressive Timeline

Winford’s commitment transforms dining experiences across its restaurants, bars, and event facilities. The 2026 timeline demonstrates both operational feasibility and strategic market positioning. This sustainable dining shift requires menu restructuring, supplier network expansion, and kitchen staff training on plant-based preparation techniques.

“Winford Resort & Casino Manila is proud to be the first gaming complex in the Philippines to publicly commit to making 30% of its food offerings plant-based, a shift we will carry out by next year,” said Justine Anne Vergara, Director of Hotel Operations at Winford Resort & Casino Manila. “Consumer demand for healthy and sustainable food is rising across all segments, including gaming, leisure, and luxury hospitality. Winford’s early action positions us ahead of the curve, proving that sustainability can also be smart business while enhancing the overall guest experience.”

Forbes Five-Star Resort Extends Commitment Across 20 Venues

Okada Manila, recipient of the Forbes Travel Guide Five-Star rating, extends its commitment across over 20 dining establishments. The resort serves nearly 20,000 daily guests and 10,000 employees. Specifically, Kappou Yoshi restaurant already demonstrates successful implementation with over 30% plant-based menu options, proving the model works.

“When we started talking about setting a 30% plant-based goal by 2028, it came from a simple place—care,” said Andrea Ballas, Vice President for Food & Beverage at Okada Manila. “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, while also doing what feels right.”

Both properties are implementing employee-centered rollout strategies. Consequently, they recognize that strong internal adoption drives external success. Developed in partnership with Lever Foundation, these commitments mark a notable step for the Philippines in sustainable hospitality.

“The way we eat impacts the world more than we often realize,” said Chef Josef Teuschler, Culinary Director at Okada Manila. “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.”

“These pledges by Winford and Okada show how sustainability can be woven into the everyday guest and employee experience,” said Marielle Lagulay, Sustainability Program Manager at Lever Foundation. “By expanding plant-based dining, these properties are not only offering more choice and nourishment, but also opening space for the wider industry to imagine what responsible hospitality can look like.”

Over the next years, their kitchens will become laboratories. Chefs will experiment with jackfruit adobo and coconut-based kare-kare. Meanwhile, guests will discover flavors they didn’t expect to love. Additionally, procurement teams build relationships with local farmers supplying ingredients that didn’t exist in their networks before. Manila’s sustainable dining scene will continue to evolve through menus that prove plant-based options belong in luxury hospitality.