Belmont Hotel Manila Reimagines Batangas Flavors Through PAMANA: Taal, Reimagined

“Through PAMANA, we want to share the richness of Filipino cuisine with our guests and introduce them to the stories and traditions behind every dish. Working with Filipino chefs also allows us to celebrate their creativity and show how familiar flavors can be presented in new ways while remaining connected to their roots.” ~Mayann Malapote, Hotel Manager of Belmont Hotel Manila

Belmont Hotel Manila brings the flavors and culinary heritage of Batangas to the table through PAMANA: Taal, Reimagined, a special culinary collaboration featuring Chefs Grant Zuniga and Aaron Valeroso.

Launched as part of the hotel's 11th anniversary celebration, the dining experience puts a contemporary spin on Filipino flavors, combining regional ingredients with modern cooking techniques while keeping the character of Batangueño cuisine at its heart.

Available at Café Belmont until December 31, 2026, the featured creations include:
🍽️ Sinigang Risotto with Grilled Maliputo — PHP 1,200
🍗 Adobo sa Dilaw Chicken Confit — PHP 1,200

PAMANA: Taal, Reimagined, a culinary collaboration celebrating the flavors and heritage of Batangas through contemporary Filipino cuisine.

The dishes showcase ingredients and flavors associated with Batangas, transforming familiar Filipino dishes into contemporary plates while highlighting the culinary traditions that inspired them.

The name PAMANA, which means heritage or inheritance, reflects Belmont Hotel Manila's legacy program dedicated to celebrating Filipino cuisine and the people who continue to carry its traditions forward. Through collaborations with local culinary talents, PAMANA creates a platform for regional flavors and stories to reach a wider audience.

With Taal and Batangas serving as the inspiration, PAMANA: Taal, Reimagined offers diners an opportunity to experience Filipino heritage through a modern culinary lens—one plate at a time.

From an Online Kitchen to a Culinary Collaboration

From left: Chef Rey Nalzaro, Executive Chef of Belmont Hotel Manila; Chef Aaron Valeroso; and Chef Grant Zuniga, featured chefs for PAMANA: Taal, Reimagined and restaurateurs based in Lipa, Batangas.

Chefs Grant Zuniga and Aaron Valeroso began their entrepreneurial journey during the pandemic, starting with an online kitchen that eventually grew into a multi-awarded restaurant venture in Lipa, Batangas.

Their culinary paths have also taken them beyond the Philippines. Both chefs studied in Italy, gaining international culinary knowledge that they have since brought back into their work. Chef Grant further honed his craft through experience in hotels and award-winning restaurants in the United States, while Chef Aaron built his experience working in five-star hotels in the Philippines.

For PAMANA: Taal, Reimagined, the chefs return to the flavors and traditions of their home region, drawing inspiration from Batangas' culinary heritage and giving familiar Filipino dishes a contemporary interpretation.

The result reflects both their individual experiences and their shared passion for Filipino cuisine—bringing together international techniques, local ingredients, and the flavors that connect them to Batangas.

Batangueño Flavors on the Plate

The Sinigang Risotto with Grilled Maliputo brings together two culinary traditions in one plate, pairing the tangy character of Filipino sinigang with the creamy texture of Italian risotto. Topping the dish is grilled maliputo, a prized fish associated with Taal Lake, whose smoky and savory notes add depth while keeping the dish closely connected to Batangas' food culture.

The Adobo sa Dilaw Chicken Confit draws inspiration from a Batangueño specialty traditionally prepared with luyang dilaw, or turmeric. The addition of gata, or coconut milk, gives the dish an earthy, aromatic character and a richer finish. The chicken is prepared using the confit technique, a slow-cooking method that results in tender, flavorful meat.

Together, the two creations offer a contemporary perspective on regional Filipino cooking, showing how familiar flavors and local ingredients can be reinterpreted without losing their connection to tradition.

For diners looking to experience the collaboration, Belmont Hotel Manila is located in Newport City beside Ninoy Aquino International Airport Terminal 3 and is accessible through Runway Manila. Its location makes Café Belmont a convenient dining option for hotel guests, travelers between flights, business professionals, and local diners.

Café Belmont, Belmont Hotel Manila’s all-day dining restaurant, offering Filipino and international cuisine in Newport City, Pasay City.

PAMANA: Taal, Reimagined is available at Café Belmont until December 31, 2026, with both dishes priced at PHP 1,200 each. For inquiries and orders, visit www.belmonthotelmanila.com, call (02) 5318 8888 or +63 927 007 9952, or email dine@belmontmanila.com.

Studies Reveal How Sharing Meals Can Shape a Child’s Life

Between school drop-offs, deadlines, errands, and screen time, finding a moment when the whole family can simply sit down together can feel increasingly rare. Yet sometimes, one of the most meaningful things parents can do for their children happens around something as ordinary as the dining table.

This is the spirit behind Kainang Pamilya Mahalaga Day, a national observance held every last Monday of September that highlights the importance of families sharing meals together. It reinforces the Filipino tradition of mealtime as an opportunity for connection and communication—a reminder that eating together goes beyond physical nourishment. It creates space for families to reconnect, talk about their day, listen to one another, and share everyday moments of learning.

A 2023 systematic review of 14 articles found that more frequent family meals were associated with better diet quality and positive outcomes in children's health, well-being, behavior, and academic life. The review also found that regular family meals may help protect children and adolescents from poorer diets, obesity, risk behaviors, poorer mental health and well-being, and poorer academic outcomes.

While shared meals are only one part of a child's overall environment, these findings highlight how meaningful a seemingly simple family routine can be.

And family dinner doesn't have to be perfectly prepared or happen every single day. Sometimes, it's not about what's on the table but who is sitting around it—and the conversations that happen when everyone finally has a moment to pause.

The Family Table as a Learning Space

Mealtimes can be a place to share stories about the day, listen to one another, and learn how to take part in conversations. These seemingly small interactions can help nurture communication and social skills while giving children a reassuring sense of routine, connection, and belonging.

The dining table can also become a child's first classroom for learning about food.

Parents can turn everyday questions into opportunities for discovery—talking about where vegetables come from, what ingredients go into their favorite dishes, and how the food they eat makes its way from farm to table.

Encouraging children to be curious about what they eat can help them develop a more mindful relationship with food and nutrition. It also gives parents an opportunity to model the habits, attitudes, and choices they hope their children will carry into adulthood.

Even something as familiar as a glass of milk can become part of that conversation.

Children can begin to understand that the food and drinks they enjoy have a story of their own—from where ingredients are sourced and how they are produced to the many steps involved before they reach the family table.

These simple conversations may seem small, but over time, they can help children become more aware of what they eat, where it comes from, and the people and processes behind the food they enjoy.

Making More Informed Choices

Understanding the ingredients in the food we eat and where products come from can help families make more informed choices. This is where traceability becomes meaningful—not simply as a technical process, but as a way of giving parents greater visibility into the journey behind the products they bring home.

For FEIHE, that journey begins with its approach to dairy production and traceability, from milk sourcing through production. Its Fresh Milk Formula starts with fresh milk as its first ingredient, giving parents another point of reference when considering what goes into the milk formula they choose for their children.

Ultimately, the value of a family meal is not measured by how elaborate the food is or how perfectly everyone behaves around the table.

It is found in the everyday moments: a child sharing a story about their day, a parent asking a question, siblings laughing together, or a family simply talking about where their food comes from.

Because sometimes, the most meaningful lessons—and the memories that stay with children—begin with something as simple as sitting down together for a meal.

Beyond the Kitchen: Meet the Chefs Behind Grand Westside Manila Bay

“Some of the best meals are the ones that remind us of home. I enjoy working with familiar Filipino flavours and finding ways to present them differently, without losing what makes them special.” ~Executive Chef Christopher “Chris” Lugtu

This International Chefs Day, Grand Westside Manila Bay celebrates the culinary talents shaping its dining experiences through Filipino flavours, memorable celebrations, creative indulgences and thoughtful kitchen practices.

Long before Grand Westside Manila Bay opened its doors to guests, its kitchens were already buzzing with activity. Menus were carefully developed, recipes went through countless tests, and a culinary team was assembled to prepare for the opening of one of the Philippines' largest hotels.

Leading these preparations was Executive Chef Christopher “Chris” Lugtu, whose years of culinary experience and leadership were instrumental in building the hotel's kitchen operations from the ground up. Today, he continues that work alongside Executive Sous Chef Mary Ann “Meann” Senas and Pastry Chef Erwin Manes, helping shape the dining experiences that guests enjoy every day.

This International Chefs Day, Grand Westside Manila Bay pays tribute to the three chefs whose passion, creativity, and commitment showcase the teamwork and dedication that go into every dish served across the hotel.

Chef Chris Lugtu: Leading with Passion and Purpose

For Executive Chef Christopher “Chris” Lugtu, a successful kitchen starts with the people behind it.

With a culinary career that spans international hospitality brands as well as some of the Philippines' leading hotels and resorts, Chef Chris brings extensive experience, technical expertise, and leadership to Grand Westside Manila Bay.

He became part of the hotel's journey during its pre-opening preparations in 2023, taking on the challenge of building its culinary operations from the ground up. His role went beyond creating menus. He helped establish kitchen standards, build the culinary team, and mentor its members, laying the foundation for the hotel's food and beverage program.

At the heart of his culinary philosophy is a strong appreciation for Filipino flavors and regional cooking traditions. Chef Chris takes familiar dishes and ingredients and gives them a contemporary interpretation suited to a modern hotel dining experience.

Dishes such as Bukidnon Wagyu Adobo Ribs, Pork Belly Humba, and Beef Sinigang Skewers reflect his approach—honoring the flavors Filipinos know and love while presenting them in creative new ways.

For Chef Chris, the kitchen is not simply about what goes on the plate. It's also about the people, stories, and Filipino culinary traditions that make every dish meaningful.

For Chef Chris, his role extends beyond creating dishes and managing kitchen operations. He also places strong emphasis on developing younger chefs, sharing knowledge, encouraging collaboration, and creating an environment where members of the culinary team can continue to grow.

He believes that a strong kitchen is built on teamwork and an openness to new ideas. By nurturing creativity while promoting responsible kitchen practices, Chef Chris helps create a culture where culinary talent can thrive while maintaining the standards expected of a professional hotel kitchen.

Making Every Ingredient Count

For Chef Chris and his culinary team, responsible cooking starts long before a dish reaches the table. It begins with thoughtful planning, careful production, and finding ways to make the most of every ingredient.

With the support of Winnow, a food waste monitoring system, the team tracks and analyzes food waste to refine kitchen production, improve ingredient utilization, and plan portions more effectively—all while maintaining the quality and variety guests expect from Grand Westside Manila Bay.

By August 2026, the hotel had recorded approximately 15% less food waste per guest cover compared with its January–August average, reflecting continued improvements in kitchen efficiency and resource management.

These efforts form part of Megaworld Hotels & Resorts' MEGreen sustainability program, reinforcing the hotel's approach to responsible hospitality and showing how thoughtful practices behind the scenes can make a meaningful difference.

“Great dining experiences begin with the care and attention our people bring to their work. I'm proud of Chef Chris and our Culinary team for their creativity, dedication and thoughtful approach to making the most of our resources. It's a wonderful example of how good hospitality and responsible practices can go hand in hand.” ~Joe Xavier Fijardo, General Manager of Grand Westside Manila Bay

Chef Meann Senas: The Heart Behind Celebrations

For Executive Sous Chef Mary Ann “Meann” Senas, every banquet tells a story.

With a background in luxury hospitality and extensive experience in banquet operations, Chef Meann understands how food can become an important part of life's most meaningful occasions—from weddings and family milestones to corporate gatherings and special celebrations.

She joined Grand Westside Manila Bay in 2024 as Sous Chef and has since risen to the position of Executive Sous Chef. In her current role, she takes on greater responsibilities in menu development, banquet operations, and the execution of special events.

Her dedication and leadership were recognized when she was named the hotel's 2025 Leader of the Year. For Chef Meann, however, the achievement is not hers alone. She credits the colleagues and team members who work alongside her, recognizing that every successful event is the result of people working together behind the scenes.

“Behind every successful event are so many people working together. We have our challenging days, but we look after one another. That's what makes our team special.” ~Sous Chef Mary Ann “Meann” Senas

For her, the greatest reward is seeing guests enjoy the celebrations that her team has worked so hard to prepare.

Chef Erwin Manes: The Joy of Little Indulgences

Not every memorable food experience needs a special occasion.

Sometimes, it can be as simple as a freshly baked pastry enjoyed with morning coffee, a favorite cake shared with colleagues, or a sweet treat brought home for the family.

At Quick To Go, Pastry Chef Erwin Manes brings his creativity and craftsmanship to Grand Westside Manila Bay's selection of cakes, pastries, and freshly prepared treats. Behind every creation is a process that requires patience, consistency, and careful attention to detail.

For Chef Erwin, it's these little details that help turn everyday treats into something worth remembering—from the texture of a pastry to the finishing touches on a cake.

His work is a reminder that great pastry doesn't always have to mark a milestone. Sometimes, it simply makes an ordinary day a little sweeter.

“I like knowing that something we've prepared can brighten someone's day. It may be a simple pastry or a slice of cake, but when guests come back for their favourites, that's a wonderful feeling.” ~Chef Erwin Manes, Quick To Go, Pastry 

For him, those everyday moments of enjoyment are among the most satisfying parts of his work.

The People Behind Every Plate

From the international selections served at Café by Westside and freshly made pastries at Quick To Go to thoughtfully prepared menus for weddings, corporate gatherings, and special celebrations, every dining experience at Grand Westside Manila Bay is made possible by a dedicated culinary team.

This International Chefs Day, the hotel celebrates not only the talent and creativity of its chefs, but also the leadership, teamwork, and commitment that happen behind the scenes. From planning and preparation to the final plate, every detail matters—and every ingredient counts.

Because behind every memorable meal are people who take pride in making each dining experience special.

Guests are invited to discover the culinary offerings of Grand Westside Manila Bay, whether it's an all-day meal at Café by Westside, a freshly prepared treat from Quick To Go, or a customized menu for weddings, celebrations, and corporate events.

For dining reservations and banquet inquiries, guests may contact Grand Westside Manila Bay through its official reservations channels.

About Grand Westside Manila Bay

Grand Westside Manila Bay is the largest hotel in the Philippines, offering 1,528 rooms and suites in the heart of Westside City, Parañaque. Designed for business and leisure travellers, the hotel features contemporary accommodation, versatile meeting and event spaces, wellness facilities and a collection of dining experiences.

Conveniently located near Entertainment City, SM Mall of Asia and Ninoy Aquino International Airport, the hotel combines warm Filipino hospitality with an easy, contemporary stay experience.

2nd Philippine Coffee Sustainability Congress: Cultivating a Better Future for Philippine Coffee

I have to admit I really love coffee. 

For me, coffee has always been more than just something I drink to start my day. There’s something comforting about holding a warm cup, taking that first sip, and especially smelling that beautiful aroma of freshly brewed coffee. Somehow, that aroma alone can make me feel calm, relaxed, and ready to slow down for a while. And I think I got this love for coffee from my mother. I grew up seeing her enjoy her coffee, and I guess that love was passed on to me. So whenever I smell freshly brewed coffee, it somehow feels familiar and comforting.

That’s why attending the 2nd Philippine Coffee Sustainability Congress was such a meaningful experience for me. With the theme “Cultivating Tomorrow’s Cup: Working Towards a Sustainable Future for Philippine Coffee,” the congress opened my eyes to something I don't always think about when I'm simply enjoying my favorite cup of coffee—the people and stories behind every bean.

One of the featured international speakers was Adam Esham, Co-Owner of House of Kendal in Malaysia, who shared his family's journey in coffee and the development of their business. His presentation provided a regional perspective on how coffee heritage, entrepreneurship, quality, and perseverance can help build a successful and sustainable coffee enterprise.

The IP Coffee Community panel brought together Gilbert Baltazar of DA-4K, Benjamin David Abadiano of the PAMULAAN Center for Indigenous Peoples Education, and Danilo D. Crobalde of LANDBANK. The panel explored opportunities for Indigenous coffee communities, particularly in the areas of education, financing, enterprise development, and market access.

Meanwhile, Gio Paolo Espital of the Philippine Rural Reconstruction Movement and Nicolo Aberasturi of Banhaw Agriculture discussed alternatives to commercial fertilizers. Their session highlighted organic and regenerative farming approaches that can help improve soil health while potentially reducing costs for farmers.

The Success Stories in Production panel featured coffee growers who shared their personal experiences, challenges, and achievements in developing coffee farms and enterprises.

Their stories demonstrated how perseverance, innovation, and community collaboration can help transform coffee farming into a sustainable livelihood and create new opportunities for local communities.

Celebrating Coffee Success Stories

The Success Stories in Production panel featured coffee growers who shared their experiences, challenges, and achievements in developing productive farms and coffee enterprises.

The panel included Democrito “Aljun” Diamante, former Mayor of Tuburan, Cebu and developer of Tuburan Coffee; Leovino “Oben” Anacay, a coffee farmer from Amadeo, Cavite; Ylaine Giangan of Kuvi Integrated Farm; and Mayor Sitti Djalia Turabin-Hataman of Isabela City, Basilan.

Their stories showed how perseverance, innovation, and community collaboration can help transform coffee farming into a sustainable livelihood and create opportunities for local communities.

The Women in Coffee panel likewise featured inspiring stories from women working across different areas of the industry.

Young coffee professionals Angelic Gail Perez and Angelin Gaby Perez, both 18, discussed their achievements in coffee quality assessment, roasting, competitions, and mentoring.

Maria Teofanie Tutanes, a nurse and entrepreneur behind Mnemo Coffee, shared her experience across farming, processing, manufacturing, and marketing. Noemi Dado of Agnep Heritage Farms in Benguet also shared her family's efforts to revive a heritage coffee farm while producing high-quality and traceable coffee.

Their experiences highlighted the significant role women play in coffee production, entrepreneurship, education, quality evaluation, and industry leadership, helping support the growth and regeneration of local coffee communities.

Expanding Opportunities Through Coffee Education

Education and skills development were among the key topics discussed during the congress, emphasizing their importance in strengthening the Philippine coffee industry.

Robert Francisco, PCBI Technical Director and Lead Instructor of UCC Coffee Academy, discussed career opportunities within the coffee sector and explained how professional training and specialized skills can create career paths beyond traditional coffee farming.

Brendan Rosen, Head Trainer of Naturland Philippines, introduced the Naturland Academy, highlighting its role in developing skills for organic coffee production and promoting sustainable agricultural practices through farmer education.

Meanwhile, Dave Lim, Technical Director of the ASEAN Coffee Institute, shared the institute's approach to coffee education and emphasized the importance of structured learning and professional development throughout the coffee industry.

The congress also honored Emmanuel “Manny” Torrejon, PCBI Director and Business Development Director of UCC Ueshima Coffee Philippines Inc., as the recipient of the 3rd Coffee Cup of Distinction Award in recognition of his longstanding contributions to Philippine coffee.

Experiencing Coffee Beyond the Conference

On October 16, participants experienced hands-on activities designed to bring the lessons and discussions from the first day into practical settings.

At Commune Cafe + Bar in Makati City, Robert Francisco facilitated a brewing workshop focused on the science behind hand-pour coffee preparation. Participants learned how physics and chemistry influence coffee extraction, flavor, and brewing techniques while exploring ways to develop their preferred brewing style.

The guided Legazpi Village coffee crawl featured five specialty coffee establishments, including Primal Brew Coffee + Roastery, Yardstick, Mechanika Coffee, A Cup, and The Curator Coffee & Cocktails. The activity gave participants the opportunity to discover different coffee offerings while experiencing Makati's vibrant specialty coffee scene.

Meanwhile, participants in the coffee farm tour visited the PCBI Coffee Technology Center in Amadeo, Cavite. The tour provided insights into coffee cultivation, farm management, and sustainable agricultural practices and included a special demonstration on coffee briquettes.

Working Towards a Sustainable Coffee Future

From farmers and Indigenous communities to entrepreneurs, government agencies, researchers, educators, and coffee professionals, every part of the industry has a role to play in creating a more resilient, inclusive, and sustainable Philippine coffee sector.

The event was made possible through the support of GCash as Platinum Sponsor; Alaska Professional and LANDBANK as Silver Sponsors; UCC Philippines, Allegro Beverage Corporation, Peace and Equity Foundation, Enviro Scope, Mayora, and BPI as Bronze Sponsors; and Curve Coffee Collaborators as Patron Sponsor.

What really stayed with me were the stories of resilience and hope. The speakers reminded us that sustainability is not just about coffee production. It’s also about the farmers, their families, their communities, and the future generations who will continue this beautiful industry.

We cannot build the future of Philippine coffee alone. Collaboration is key. When farmers, businesses, government, organizations, and consumers work together, we create opportunities that can benefit the entire coffee community.

I was also inspired by the conversations about innovation how new ideas, better farming practices, technology, knowledge-sharing, and stronger partnerships can help our coffee farmers adapt to challenges and continue producing quality Philippine coffee.

It made me realize that every cup we enjoy has so much more behind it than what we see. As someone who simply loves coffee, I left the congress with a deeper appreciation for what’s in my cup.

My mother may have passed on to me her love for coffee, but this experience reminded me that loving coffee can also mean appreciating and supporting the people who make every cup possible.

So the next time I enjoy my coffee, I know I'll be looking at it a little differently—not just as my favorite drink, but as a product of passion, perseverance, innovation, and collaboration.

Every cup starts with a farmer. Every bean carries a story. And every sip can be a reminder of the hard work, passion, and dreams of the people behind Philippine coffee.

Here’s to our Filipino coffee farmers, to the people working behind the scenes, and to everyone who continues to believe in the future of Philippine coffee.

Because the coffee we enjoy today is part of the future we are cultivating for tomorrow. 

The 2nd Philippine Coffee Sustainability Congress ultimately underscored one important message: the future of Philippine coffee depends on collaboration.

The event's media partners were Malaya Business Insight, BusinessMirror, and Manila Standard.

For more information about the Philippine Coffee Board, Inc., visit www.philcoffeeboard.com.

Coco Mama Expands Save Our Coconuts Program to 1 Million Coconut Seedlings

“Tumatanda at hindi na namumunga ang mga puno ng niyog kaya nakakaapekto ito sa kita ng ating mga magsasaka. Importante at mahalaga na may gawin tayo dito.” ~Bryan Lingan, AVP and General Manager for Coco Mama at Century Pacific Food Inc.

Two years after launching Save Our Coconuts, Coco Mama scales up its support for Filipino coconut farmers in partnership with HOPE and Vita Coco.

Coco Mama is significantly expanding its Save Our Coconuts initiative, increasing its commitment from 100,000 to 1 million quality coconut seedlings over the next five years.

The expanded program is being implemented in partnership with HOPE and Vita Coco, with the goal of helping replace aging coconut trees while supporting Filipino coconut farmers and improving the long-term productivity of coconut farms.

Since the launch of Save Our Coconuts in 2024, Coco Mama has already provided 40,000 quality coconut seedlings to farming communities.

The next phase of the program will build on these efforts by going beyond seedling distribution. It will also include farmer training, proper planting techniques, and support for establishing and maintaining newly planted coconut trees.

Through the expanded initiative, Coco Mama aims to contribute to more productive coconut farms while helping strengthen the communities and farmers whose livelihoods depend on the country's coconut industry.

Scaling up support for coconut farmers

Around 20% of coconut trees in the Philippines are considered senile, meaning their productivity has declined significantly over time. For farmers whose livelihoods rely on coconut production, aging trees and reduced yields can directly affect their income.

While replanting can help restore farm productivity, it can be challenging for smallholder farmers with limited resources. They need to invest in new trees today while waiting several years before the seedlings mature enough to produce crops.

The Save Our Coconuts program seeks to help ease this burden by improving farmers' access to quality coconut seedlings while providing the training, knowledge, and support needed to properly plant, establish, and care for new trees.

“Every coconut tree that we plant is also planting opportunity, resilience and dignity. and planting hope for a farmer, for a family, and for the next generation of Filipinos.” ~Nadine Dorego, Marketing Manager at HOPE: Business for Good

Marking World Coconut Day in General Santos City

Coco Mama unveiled its expanded Save Our Coconuts commitment during World Coconut Day in General Santos City. Brand ambassador Judy Ann Santos-Agoncillo joined local coconut farmers and representatives from HOPE, Vita Coco, Century Pacific Agricultural Ventures, Inc. (CPAVI), and the Philippine Coconut Authority (PCA) for a ceremonial tree-planting activity.

The event also gave members of the local farming community an opportunity to share their personal experiences, including the challenges they face and the factors affecting the productivity of their farms and the livelihoods that depend on them.

When asked how she chooses the products and causes she supports, Judy Ann Santos-Agoncillo shared that she values initiatives that give back to fellow Filipinos and help create opportunities for a better way of life.

For Coco Mama, the expanded Save Our Coconuts commitment represents a long-term investment in the farms, farmers, and communities that form part of the Philippine coconut industry.

The initiative's impact will go beyond the number of seedlings distributed. Its success will ultimately be reflected in what these seedlings grow into—productive coconut trees, stronger and more resilient farms, and a more sustainable future for Filipino coconut farmers.

About Coco Mama

Coco Mama is the coconut milk brand of Century Pacific Food, Inc. and the Philippines’ leading gata brand. Through Save Our Coconuts, Coco Mama supports the long-term sustainability of the Philippine coconut industry by helping smallholder farmers access quality seedlings, training and farm support.

Ber-Month Fashion Guide: Holiday Outfit and Beauty Finds at SM Center Sangandaan

The arrival of the “Ber” months signals the start of the Christmas countdown in the Philippines, complete with cool evening breezes, familiar holiday songs, and the excitement of planning festive outfits. For students juggling school requirements, Christmas parties, and reunions with friends, finding stylish looks and beauty essentials without overspending is part of the holiday fun.

At SM Center Sangandaan, Gen Z shoppers can explore a variety of trendy fashion and lifestyle stores, local streetwear brands, and popular beauty finds. Whether you're putting together a standout Christmas party outfit, refreshing your seasonal wardrobe, or looking for affordable beauty essentials and Secret Santa gifts, the mall offers plenty of options to help you celebrate the holidays in style.

1. PENSHOPPE: Preppy Fits & Varsity Chill


Refresh your holiday wardrobe with PENSHOPPE’s polished yet comfortable casual pieces. Inspired by Gen Z’s love for preppy fashion, the collection features cozy cable-knit polos, boxy button-down shirts, relaxed cargo pants, and embroidered varsity caps. These versatile staples are perfect for school Christmas presentations, festive gatherings, or laid-back coffee dates with friends. With easy layering options suited to the Philippine climate, creating a stylish everyday look becomes effortless.

2. 
BENCH: Effortless Streetwear & Signature Scents


For a dose of contemporary Filipino street style, BENCH offers wardrobe essentials that work for both everyday wear and holiday occasions. Switch up your usual outfits with baggy wide-leg jeans, oversized graphic shirts, and lightweight outerwear that are ideal for breezy campus evenings. To complete your look, explore BENCH’s signature body sprays—affordable gift options that help you stay fresh throughout a busy schedule of Christmas parties and reunions.

3. MINISO: Affordable Holiday Cosmetics & Beauty Glam


Looking for affordable makeup and beauty accessories? MINISO offers trendy options for Gen Z shoppers building their holiday beauty kits without overspending. From glossy lip tints and multi-shade blush compacts to compact eyeshadow palettes, its selection includes everyday makeup essentials for quick campus touch-ups and festive party looks. Aesthetic makeup brushes, plush powder puffs, and travel-friendly cosmetic organizers are also practical choices for budget-conscious Secret Santa exchanges.

4.UNISILVER: Main-Character Sparkle & Layering

The right accessories can transform even the simplest outfit. UNISILVER offers minimalist jewelry pieces that add a polished touch to everyday and holiday looks. Consider sterling silver chains, geometric pendant necklaces, stackable rings, and matching friendship or couple sets for a coordinated style. These accessories bring a refined finish to your outfit while offering options for shoppers working with a student-friendly budget.


5. KKV: The Viral Aesthetic


With its vibrant yellow interiors and photogenic displays, KKV at SM Center Sangandaan is a fun stop for shoppers looking for playful accessories. As the season moves from Halloween celebrations to Christmas parties, its accessory selection offers plenty of inspiration for themed outfits and group photos. Look for Halloween-inspired spiderweb designs and witchy mini-hats, then switch to Christmas favorites such as reindeer antlers and ribbon-bow headpieces, including the Christmas Ribbon Bow Cute Headband. These statement accessories are ideal for barkada photoshoots, themed gatherings, and festive TikTok videos.

Where Style & Beauty Meet Convenience

SM Center Sangandaan makes it easier for young shoppers to discover fashion, beauty, and gift ideas in one convenient destination. For even more choices, BENCH, PENSHOPPE, and MINISO also have branches at SM City Grand Central. Gather your friends, plan your holiday outfits, explore new beauty looks, and finish your gift list as you welcome the most festive time of the year.

Basta Baon, Bounty Fresh: Melai Cantiveros Shows Why Baon Can Be an All Day, Every Day Thing

“Baon has always been part of Filipino life, but today, it goes beyond the traditional packed lunch. With Basta Baon, Bounty Fresh!, we want to show families that delicious and nutritious food can be convenient and accessible throughout the day—whether it's for breakfast, lunch, merienda, dinner, or any moment in between.” ~Stephanie Balois Guerrero, Vice President - Head of Marketing of Bounty Plus Inc.

For Filipinos, baon has always meant more than simply bringing food from home. It can be a lovingly prepared meal packed by a parent, a quick bite tucked into a bag for a busy day, or an extra serving meant to be shared with friends. At its heart, baon brings together practicality, comfort, and the unmistakable warmth of Filipino love.

Now, Bounty Fresh is giving this familiar tradition a fresh take with the return of its “Basta Baon, Bounty Fresh!” campaign. This time, the brand highlights how baon can go beyond the usual lunchbox, making its way into breakfast, merienda, dinner, and even those in-between moments when hunger strikes.

Built around the campaign idea “All Day, Every Day,” Bounty Fresh is redefining baon to suit the realities of today's busy Filipino families. The idea is simple: food that is delicious and nutritious, convenient to prepare, and versatile enough to fuel everyday moments from morning until night.

Melai makes the “impossible” possible

Bringing the “Basta Baon, Bounty Fresh!” campaign back to life is beloved actress and host Melai Cantiveros, who once again serves as the face of the campaign.

Beyond her work in front of the camera, the “Prinsesa ng Masa” is also a busy mom juggling hosting duties, shoots, personal appearances, and family responsibilities. Despite her packed schedule, making sure her husband and two daughters enjoy delicious and nutritious meals remains one of her priorities.

In the campaign's latest digital video, Melai takes the challenge of preparing baon to an amusing extreme—finding herself cooking an entire meal inside a van. The hilarious setup may seem impossible, but it delivers a relatable message for today's busy Filipino families: preparing delicious and nutritious baon doesn't have to be complicated.

With Bounty Fresh's wide range of easy-to-prepare food options, families can create satisfying meals for practically any part of the day—from hectic mornings and school or office lunch breaks to afternoon merienda and family dinners.

Melai's natural humor, authenticity, and real-life experience as a working mom make her a fitting personality to bring the campaign's message to life, adding a playful and relatable touch to the everyday Filipino baon experience.

“My schedule is talagang over-over busy. That’s why I need to stock up on meals that are easy to prepare, fresh and filling, taste delicious, and nakaka-energize the whole day. I’m always looking for food na hindi boring—yung mae-excite yung family ko sa breakfast, lunch, or dinner, whether they enjoy it at home or as a packed meal. Of course, dapat healthy and nutritious din.” ~Melai Cantiveros, Prinsesa ng Masa

Melai previously starred in Bounty Fresh's “Laman ng Isip” video ad and now returns to help take the baon conversation beyond the traditional lunchbox.

A Bounty Fresh choice for every baon moment

At the center of the “Basta Baon, Bounty Fresh!” campaign is a diverse selection of food choices created to fit different meals, cravings, and occasions throughout the day.

For Easy Everyday Faves, families can turn to convenient choices such as the new Bounty Fresh Marinado Chicken Tapa and Marinado Chicken Tocino, as well as Chicken Cut-ups, Chicken Popcorn, Chicken Nuggets, Pork Adobo Cut, Ground Beef, and more. These options make it easier to prepare satisfying meals even on the busiest days.

For families looking for Better-For-You Faves, Bounty Fresh offers Cage-Free Specialty Eggs, No Antibiotics Ever Chicken varieties including Family Feast and Young & Tender, and Free Range Cut-ups—providing more wholesome choices for everyday dining.

And when it's time to gather around the table, Shareable Faves such as Bounty Fresh Gourmet Chicken, K-Fried Chikin, Saucy Torikaraage, Pork Sisig, and Beef Samgyeopsal bring more exciting flavors to meals made for sharing.

Whether it's breakfast before rushing out the door, baon for school or work, an afternoon merienda, or dinner with the family, the campaign brings home one simple message: there's a Bounty Fresh choice for every baon moment.

For Filipinos, food has always been a meaningful way to show love and care. And with delicious, nutritious, and convenient choices available throughout the day, baon can now be more than a lunchtime tradition.

From breakfast to dinner and every craving in between, Bounty Fresh makes baon possible—all day, every day!

Bounty Fresh products are available at leading supermarkets nationwide and online at bountyfreshmarket.ph.

For more Basta Baon, Bounty Fresh ideas, recipes, product updates, and more, follow on Facebook, Instagram, YouTube, and TikTok.