Once again, it’s that time of year when we honor the
superwomen in our lives on a special day. Mother’s Day is coming up quickly, so
it’s wise to start planning for it now. Give her a day of pampering and
relaxation if you still don’t have a present in mind for her.
Mothers deserve nothing less than the best in appreciation
for all of their efforts and labors, so this Mother’s Day, surprise her with a
well-earned staycation in the center of Manila. The Rizal Park Hotel offers an
overnight stay in a deluxe room with breakfast in bed for (2) two for just
P6,000 net per night. The best part is that mom can indulge in an hour-long
massage at the hotel spa. The booking window for this Mother’s Day lodging
promotion is from April 27 to May 13, 2023, and the stay window is from May 12
to May 15, 2023.
To spend this important day with your loved ones is always
an option. Mom deserves a special lunch or dinner at Café Rizal or Imperial
Court, so gather the family and indulge her. The hotel’s restaurants are ideal
for a special family get-together because of their welcoming ambience.
One of the Sustainable Development Goals of the United
Nations is access to adequate water and sanitation, which is a fundamental
human need for health and well-being.
Here on Banwa Private Island, a remote but not totally cut
off sanctuary, we are all too familiar with this problem.
Our initial search for a reliable source of clean drinking
water proved difficult.
We could not, and would not, import water in plastic bottles
from the mainland because of the Aquos Foundation’s core goal of preserving the
island’s biodiversity.
The history is given by Dionisio Lora, Jr., Head of
Engineering and Facilities:
“In the early days, we hired geologists to locate where water deposits (aquifers) would most likely be found. They did a great job. The first aquifer was above water level; relatively shallow and consequently brackish. Ideally suited to irrigate the salt-loving grasses of the (future) short-game golf course.
When we discovered the second and third aquifers, the geologist was so confident, he drank the water straight from the well. He knew the water would be safe because the aquifers are extremely deep.
At 200 metres, by the time rainwater reaches the underground caves, it has passed through many layers of earth. The soil, sediment rock and silicon sand filter out pollutants while adding trace minerals and the sweet taste of spring water.”
According to research, the typical bottle of mineral water
travels 1,000 miles before it arrives at your table. There is enough
zero-kilometre clean mineral Banwater on Banwa Private Island, thanks to our
ancient aquifers and cutting-edge micro-filtration process, to satiate our
thirsty visitors and the hard-working team now and in the years to come.
At the Latitude Restaurant & Terrace Bar, we also offer
“VitaJuwel” decanters for those who would like a little crystal
healing along with their Banwater. Gem-infused water is said to promote health
and well-being by infusing the energy of a particular crystal.
Contact the
reservations team via WhatsApp at +639178882864, send an email to
[email protected], or visit the website at www.banwaprivateisland.com to learn more about the Banwa
Private Island’s commitment to providing pure water.
Dubbed Joy for Tomorrow, Jollibee Group launched its Global Sustainability Agenda with 10 focus areas, namely Food Safety, Food Quality, Nutrition & Transparency, Employee Welfare, Farmers Livelihood, Community Support, Good Governance, Packaging & Recycling, Waste Reduction, and Energy & Water Efficiency. Each focus area will showcase initiatives and goals that are aligned with the United Nations Sustainable Development Goals (UN SDGs).
The Jollibee Group unveiled its Joy for Tomorrow Global Sustainability
Agenda on March 16 of last year with the intention of reaffirming the
organization’s dedication to ethical business practices.
Despite having made significant progress over the course of its 45-year
history in a number of social and environmental projects, Jollibee Group is now
deliberately integrating all of its sustainability initiatives into a more
cohesive framework that unites the Jollibee Group community, including its
employees, business partners, suppliers, vendors, and other stakeholders,
toward a set of common sustainability goals.
With Joy for Tomorrow, Jollibee Group continues to uphold its commitment
to its objective of giving the joy of eating to everyone, while also
understanding that this mission extends beyond the current generation of
customers and stakeholders. The business is aware that in order to contribute
to a more sustainable future for people and the environment, it must make use
of its worldwide scope, resources, and experience.
“Our challenge in
Jollibee Group is how to sustain our success while creating positive impact to
our society and planet. As one of the fastest growing restaurant companies in
the world, and with our vision to become one of top companies in our industry,
we recognize that we have a significant role and responsibility in impacting
positive change,” said Jollibee Group President and CEO Ernesto Tanmantiong.
The Joy
for Tomorrow Sustainability Agenda centers on three pillars namely Food,
People, and Planet. These pillars consist of 10 focus areas: Food Safety, Food
Quality, Nutrition & Transparency, Employee Welfare, Farmers Livelihood,
Community Support, Good Governance, Packaging & Recycling, Waste Reduction,
and Energy & Water Efficiency. Each focus area sets goals and initiatives
that contribute and align to the United Nations Sustainable Development Goals
(UN SDGs).
According
to Jollibee Group Chief Sustainability and Public Affairs Officer Pepot
Miñana, Joy for Tomorrow serves as the company’s roadmap for
achieving the triple bottom line of people, planet, and profit.
“It’s a call to action
for everyone in Jollibee Group, amid the pursuit of our sustainability pillars
of Food, People, and Planet. It is our commitment to future generations to
preserve and improve natural resources from which they can benefit,”
Miñana said.
Serving food that people trust
Jollibee
Group prioritizes food safety and quality to maintain the trust of its
customers worldwide.
In
2022, the company conducted over 15,000 Food, Service, and Cleanliness (FSC)
Audits across its stores worldwide, while over 125,600 online training hours
were devoted to Food, Service, Cleanliness & Condition. Moreover, 100% of
its stores, commissaries, and logistics facilities have undergone rigorous
Quality Management audits. The group also achieved a global Net Promoter Score
of 82, exceeding industry benchmark of 50, showcasing customer satisfaction and
loyalty for the various brands.
Helping make people’s lives better
Jollibee Group also released its first-ever global sustainability report which details the progress it has made toward the pursuit of its sustainability pillars of Food, People, and Planet.
Jollibee
Group recognizes the invaluable role in fostering an inclusive work environment
for its employees, partners, farmers, and communities.
In
2022, women made up 59% of management positions and 51% of the total workforce.
Through training courses on Unconscious Bias, Inclusive Leadership, and
Anti-Discrimination, the company educates its employees on the value and
benefits of a diverse and inclusive workplace. As a measure of high employee
engagement, the group achieved the 70thpercentile of Gallup’s Q12 percentile
ranking.
Outside
of the organization, Jollibee Group Foundation’s Farmer Entrepreneurship
Program (FEP) has enabled over 700 smallholder farmers across the Philippines
to deliver their produce directly to Jollibee Group. Today, the white onions,
green bell peppers, tomatoes, calamansi, ginger, and other vegetables that the
company uses in Jollibee, Chowking, Greenwich, and Mang Inasal products come
from FEP farmers.
Treating the planet responsibly
In
terms of environmental sustainability, Jollibee Group focuses on the key areas
of packaging and recycling, energy, water, and waste.
By
the end of 2022, Jollibee Group manufacturing sites in the Philippines achieved
21% reduction in energy use ratio, 23% reduction in water use ratio, and 38%
reduction of waste, with almost 50% of waste now being recycled versus the
company’s 2020 benchmarks. On the store level, each solar panel installed
reduces about 3-7% of consumption form the grid.
Progress over perfection
“We understand that
assessing our impact is a continuous process of ambition and refinement. We
will track the success of our strategies over the coming years, and
periodically review our material topics and stakeholder engagement process. We
will set agile goals and targets to help us significantly impact society and
the environment in more meaningful ways,” Tanmantiong said.
To make sure that its business operations are in line with the
sustainability goals, the Jollibee Group established an Environmental, Social,
and Governance (ESG) Council in addition to creating a unit devoted to
sustainability and adding a Chief Sustainability Officer to its Executive Team.
“Our Global
Sustainability Agenda represents our belief system in conducting business more
ethically. As a global food company, we are responsible and deliberate with our
actions and their impact, and we are making our sustainability measures the way
of the future,” added Miñana.
Bernadeth Carandang is a farmer leader and teacher from Magallanes, Cavite who advocates for agro-entrepreneurship so that farmers become more successful..
At the Cavite-based Magallanes-Samahang Magsasaka ng
Kay-apas at Medina Agriculture Cooperative (MAG-SAMAKAME), Bernadeth Carandang
is the farmer leader. She was familiar with the challenges experienced by
farmers because she was raised in a farming household.
“Utang, benta, at bayad
kami noon. Uutang para sa kapital, magbebenta ng ani, at ipambabayad sa utang
yung kita. Tapos uulit lang. Halos wala nang naiiwan sa amin (Borrow money,
sell, and pay off debts was our practice. We would loan our capital, sell our
harvest, and pay off debts with our earnings. It was a cycle. We almost had
nothing left),” she said.
Since farming was the only profession they were familiar
with, Bernadeth and her fellow farmers pondered how they could enhance their
income.
Becoming
agro-entrepreneurs
The Magallanes-Samahang Magsasaka ng Kay-apas at Medina Agriculture Cooperative (MAG-SAMAKAME) farmers have been delivering tomatoes to Jollibee Group since 2022 through the Farmer Entrepreneurship Program of Jollibee Group Foundation.
The Jollibee Group Foundation’s (JGF) Farmer
Entrepreneurship Program (FEP), which assists farmers in boosting their revenue
by directly serving institutional markets, welcomed the local government unit
(LGU) of Magallanes in 2018.
Through their involvement in the cooperation, MAG-SAMAKAME
received training on the eight-step Agro-Enterprise Clustering Approach, which
results in their delivery to the Jollibee Group as a recognized supplier. In
addition, Bernadeth took part in the course “Agro-entrepreneurship for
Inclusive Value Chains,” where she improved both her managerial and
business abilities. Jollibee Group Foundation and Xavier University-Ateneo de
Cagayan together designed the course.
“Ang sarap sa
pakiramdam!’ yung isa sa kanila napapikit talaga at sabi!'(One of them closed
his eyes and exclaimed, ‘This feels so good!’,” Bernadeth related.
Since then, they have provided Jollibee’s Champ burgers with
an average of 2,500 kg of fresh tomatoes per month.
A woman farmer leader
Bernadeth is a leader who empowers farmers, especially
women, in her capacity as cooperative secretary. In 2003, MAG-SAMAKAME was
founded by 16 avant-garde individuals. Since then, it has multiplied by five
and now numbers 84, 48 of which are female.
“Dapat lalaki, sir, kapag magsasaka,” Bernadeth
remarked, “They said that farmers should be men, but now we’re seeing that
more women are becoming farmers.
As a woman, Bernadeth finds her greatest strength is
patience, which she uses not only in tending to her crops, but also in
encouraging farmer members to join the cluster that supplies to Jollibee. “Dati ayaw nila sumali, hindi daw nila kaya
magcommit. Sabi ko ‘wag tayong matakot sumubok (Before, the farmers refused to
join, saying they can’t commit. I told them to not be afraid to try),” she
said.
Bernadeth discovered that the farmers had grown more
cooperative as a result of her teaching them how to think and act like
businesspeople. They are currently considering how to expand their company by
growing additional veggies, such as bell peppers, and contacting additional
institutional customers.
By working with the LGU, we want to increase the amount of
vegetables we provide so that we can support additional farmers in Magallanes,
Bernadeth added in Filipino.
Sowing seeds of hope
Bernadeth continued to be dedicated to farming while
pursuing her never-ending love of learning in the field of education. She was
certified as a teacher in 2022 and now instructs secondary pupils in technology
and livelihood education.
“Tinanong ko ang students ko kung anong gusto
nilang maging. Walang may gustong magsaka. Ituturo ko sa kanila na
farming is a business, at ang kaalaman ko sa agriculture at agro-enterprise. (I
asked my students what they want to be in the future. Nobody wants to farm. I
will teach them that farming is a business, as well as my knowledge in
agriculture and agro-enterprise),” she said. “After all, farming is a profession of hope.”
Cynthia Castro (seated on chair, middle) rose being an entry-level accountant to now Vice President and Finance Head for Jollibee Group’s Philippine Business. With her in photo is the Jollibee Philippines Finance Team, which she concurrently heads.
The Jollibee Group continues to honor women by establishing
a supportive workplace that enables its female employees to advance and grow
all over the world.
Only one Philippine-based business, The Jollibee Group, made
Forbes’ initial list of the World’s Top Female-Friendly Companies in 2021,
highlighting the business’ commitment to empowering women and helping them
reach their full potential. Women hold the majority of management roles at
Jollibee Group in the Philippines.
Numerous female employees have climbed through the ranks and
are now in leadership positions within their respective departments, including
Cynthia Castro, as a testament to Jollibee Group’s consistent support for
women.
As an accountant, Castro joined Jollibee in 1987. She
received a promotion to accounting manager for the company’s new ventures after
serving as accounting supervisor for the commissary of the company. Before
being given the opportunity to advance to the post of Vice President and
Finance Head, Castro oversaw the finances for the Jollibee Philippines branch
in Northern Luzon.
“I can sum up my
professional journey in two words: gratitude and pride,”
she said. “Gratitude because they
hired me as a fresh graduate in 1987 and they saw my potential to grow in the
company, and pride because I work for one of the World’s Best Employers and get
to work with the best leaders in the industry. All of this motivated me to do
more, be more, and become more.”
In
2022, Castro was among the finalists for the WeQual Awards, which recognizes
female leaders in business. She was the sole Filipina cited in the Award’s Asia
Pacific-Finance Category.
Thriving in a male-dominated profession
Yoly
Chua thrives as a leader in a traditionally male-dominated field: information
technology. She is the Vice President and Head of Business Technology for the
Jollibee Group’s business in the Philippines and Europe, Middle East and Asia
(EMEAA).
A
group of people sitting on red chairs
Description automatically generated with
low confidence
Yoly Chua (seated in the middle) posted this photo on her LinkedIn account celebrating all the women who work with her in Jollibee Group’s Business Technology (BT) Division, where she is now Vice President and Head for Philippines and EMEAA Regions.
Chua
was hired in 2016 to help stabilize SAP in the company and led the Information
Management Enterprise Business Solutions team. After two years, she was
promoted to Information Technology (IT) Head for the Philippine Region. In
2021, Chua was given the task of overseeing and governing EMEAA’s Business
Technology function.
“I appreciate the
growth opportunities I’ve had in my more than 6 years stay with the company.
The values of the people I work with–their unwavering malasakitfor the company, the trust
of the management and our teams, and the stewardship of doing what is best for
the company inspire me to work harder and continue doing better,” she
said.
Chua
strongly believes women can shine in any industry or position given the right
opportunity. “Women are empathetic and
good listeners. Our instinct to protect, care and support our people makes it
easier for us to lead effectively,” she said.
Driving culture and
engagement
As the human resources manager for Jollibee Worldwide
Services, Ruth Angeles started her employment with the Jollibee Group. Later,
she was appointed the company’s Red Ribbon and Jollibee business units’ HR
director.
Angeles, who is currently Vice President and in her 17th
year with the organization, is in charge of the Regional HR Team in the Philippines.
She oversees the Global Organization, Leadership and Culture Team at the same
time.
Ruth Angeles (seated, 3rd from left, front row) is shown with some members of the HR Team in one of their quarterly teaming activities. Ruth is now Vice President and leads the Regional HR Team in the Philippines.
Aside from driving culture and engagement in the company, Ruth has also been instrumental in enabling the successful pivot of the HR function and was key in the organization’s transformation, resulting in a much stronger and more resilient workforce post-pandemic. She has likewise been vital in developing and building leaders in boosting organizational capabilities.
“JFC has been helpful
in my development as a people manager and HR leader. The company’s devotion to
provide career advancement opportunities and inclusive leadership training
allows women leaders and employees to excel in their development,” she
said.
Castro,
Chua, and Angeles are part of a thriving community of female leaders in the
Jollibee Group who are helping drive the company’s mission and its journey
towards its vision of becoming one of the top five restaurant companies in the
world.
Who is to say that you can’t relish the
tender flavor of roast beef every day? You may now enjoy roast beef whenever
you have a desire for it thanks to the Roast
Beef & Cream Cheese Overload® Pizza from Greenwich, the nation’s top
pizza company. With prices starting at P345, Greenwich’s Overload Creations
pizza range includes this creative overloaded offer as a premium taste.
“This is our most
indulgent, premium beef pizza yet. The Roast Beef & Cream Cheese Overload®
Pizza is full of flavor and savory goodness! As always, we want to give you a
deliciously awesome food trip with the barkada, with an overload pizza creation
that is incredibly filling,” said Ali de Torres,
Greenwich’s Head of Marketing.
Fresh from the oven, the Roast Beef &
Cream Cheese Overload® Pizza from Greenwich features a cream cheese crust, a
layer of flavorful, succulent roast beef, and sauteed onions and mushrooms.
There will be two sizes available: Double (P345) and Barkada (P585).
Greenwich will also provide a special
Mother’s Day Bundle that includes one Double Size 9-inch Roast Beef & Cream
Cheese Overload® Pizza and three Lasagna Supreme® Chicken Combo for only P699
because moms deserve to be honored!
Beginning on May 8, 2023, the Mother’s Day
Bundle will be offered at all Greenwich locations across the country for
dine-in and take-out exclusively. Additionally, you can order Roast Beef &
Cream Cheese Overload® Pizza online at www.greenwichdelivery.com, through GrabFood, or through
food delivery services like foodpanda.com. You can reach them by calling their
hotline at #5-55-55.
Visit
Greenwich’s official Facebook page, Greenwich Barkada, for further details, or
send the page a Facebook Messenger message.
Celebrations, processions, and festivals. Many
of us have fond recollections of bright costumes, pounding drums, echoing
chanting, and fiesta events brimming with authentic Filipino cuisine that were
primarily held during the sweltering summer months. I’m so glad that I had the
chance to experience the taste of these delectable flavors of gulaman. This is
so perfect for the summertime as it compliments the meryenda session, and will
surely aid your thirst. As I tried these dessert dishes with my own version it
will surely be a must try for everyone, you can make your own dishes too.
Make your dessert buffet stand out while maintaining
the tradition, as almost every home serves their specialties during the summer
fiesta season. Serve Filipino fiesta meryenda made with Mr. Hat Gulaman’s
recipes to experience the distinctive and wonderful tropical flavors of the
country.
After dancing to the pulse of summertime
celebrations, cool off by indulging in some sweet and creamy panna cotta, cool
buko pandan sago gulaman, mango-flavored halo-halo, or vibrant jelly cake or
fruity jelly. The fiesta dessert spreads, which are all produced using Mr. Hat
Gulaman’s jelly powders come in a variety of tastes that are sure to please
visitors and make celebrations more special. Hala, Bira Meryenda!
Serve the tropical fruit jelly cake using Mr.
Hat Gulaman’s orange and white jelly powders with your mix of favorite fruits,
coconut milk and sugar.
Make the mango jelly and vanilla panna cotta
using ripe mangoes, mango nectar and puree, yellow and white unflavored Mr. Hat
Gulaman, milk, sugar, cream, vanilla extract, and salt. You can swap the mango
flavor with buko pandan, coffee jelly, or your preferred flavor. Swap the color
of the unflavored jelly powder as well to match.
Give the traditional sapin-sapin a twist by making a jelly version using white, yellow
and red Mr. Hat Gulaman unflavored jelly powder. For this dessert creation, you
will also need ube flavoring, coconut milk, condensed milk, glutinous rice
flour and water.
For uniquely Filipino recipes such as crema de
fruta, coconut gulaman cooler, ube taho or strawberry taho jelly, champurrado
jelly pudding, among others, check out Mr. Hat Gulaman’s recipes here – https://seanlucinc.com/recipes/?category=mr-hat-gulaman.
With its unique blend of carrageenan, sugar,
and other flavorings, Mr. Hat Gulaman’s jelly powders can be used to make a
variety of traditional fiesta desserts. Mr. Hat Gulaman’s jelly powders are
versatile, easy to use, and perfect for all your meryenda needs. Whether you’re celebrating a local fiesta or simply
looking for a refreshing summer treat, Mr. Hat Gulaman has got you covered.
Make your own traditional and memorable fiesta
drinks and dessert menu using tropical gulaman
flavors such as buko pandan, mango, orange, lychee, strawberry, grape and even
coffee.
Match the colorful fiesta colors and create
your own distinct flavor using Mr. Hat Gulaman’s unflavored gulaman which comes in black, orange,
yellow, white, red and green colors.
Distinctly
Pinoy
Mr. Hat Gulaman is a popular dessert ingredient
in the Philippines that can be used to make a variety of sweet treats, such as
jelly, flan, pudding and other types of desserts.
Seanluc, Inc., a food and beverage
manufacturer with its headquarters in the Philippines and a number of goods,
makes Mr. Hat Gulaman. The best natural seaweed extract is used to make its
jelly powder. Carrageenan, sugar, flavorings, and colorings are all used in its
production. A frequent ingredient used in food items as a gelling agent is
carrageenan, a sort of seaweed-derived substance.
Money is not an issue with Mr. Hat Gulaman.
For your fiesta and regular meryenda meals, get all Mr. Hat Gulaman flavors! Lazada, Shopee,
and other national retailers all sell Mr. Hat Gulaman.
Visit the Mr. Hat Gulaman Website for additional information. On TikTok
and Facebook,
follow Mr. Hat Gulaman.
How to
cook: (my own version of Mr. Gulaman)
Prepare six (6) cups or 1.5 liters of water (not warm or hot) in a casserole.
Gradually sprinkle one sachet of Mr. Hat Gulaman in water and stir until dissolved.
Heat. Stir constantly until it boils, “add sugar or milk to sweeten, I also add pineapple to add flavor on the gulaman.
