The Bank of the Philippines (BPI) is pleased to announce a collaboration with Korean fried chicken restaurant BonChon and VYBE, its e-wallet and rewards app, to improve how you eat your favorite foods while adopting a more sustainable lifestyle.
Customers are encouraged to look into the advantages of digital transactions by this partnership, which offers a profitable and easy payment experience. Customers can use VYBE’s Scan to Pay capacity at a few BonChon branches starting on September 15, 2024, which will make payments faster and simpler than before. Customers can add a wonderful touch to their eating experience by receiving a complimentary KoYo (Korean yogurt) with every purchase of Php 300 or more.
In an era where sustainability is paramount, digital payments play a crucial role. By opting for VYBE, customers not only enjoy the efficiency of cashless transactions but also contribute to minimizing the time and effort versus when doing traditional payment methods.
“We’re excited to provide our customers with a seamless payment option and further help Filipinos transition into a more digital and sustainable lifestyle,” said Frederick Faustino, BPI’s Head of Digital Partnerships and Ecosystem.
Every visit is hassle-free using VYBE’s easy-to-use interface, which allows consumers to instantly scan any QR code at the counter to validate their payment. In addition to saving time, this method introduces a fresh perspective on dining out.
Customers are urged to download the VYBE app and register in order to benefit from this time-limited promotion and enjoy the ease of cashless purchases at BonChon. Download VYBE from the Google Play Store or Apple App Store to take advantage of the ease of cashless transactions.
The Jollibee Group, through its Farmer Entrepreneurship Program (FEP) in partnership with the Jollibee Group Foundation (JGF), is reinforcing sustainable business practices and contributes to the improvement of the economy by empowering smallholder farmers. Joseph Tanbuntiong, CEO of Jollibee Group Philippines highlighted during his speech at the inaugural Agriculture and Food Security Summit that sourcing directly from farmer cooperatives has become a key procurement growth strategy of the company.
The Jollibee Group is promoting sustainable business practices and enabling smallholder farmers to boost the economy through its Farmer Entrepreneurship Program (FEP), which it runs in collaboration with the Jollibee Group Foundation, Inc. (JGF).
By giving these farmers access to direct markets, resources, and training, FEP establishes long-term partnerships with them in the supply chain of the Jollibee Group. This program helps Filipino farmers make a better living while simultaneously bolstering the company’s procurement strategy.
“In our pursuit of a sustainable supply chain and our commitment to inclusive business practices, we had to take a close look at how our company can be part of the solution in improving the plight of the farmers. This is why our social development arm, the Jollibee Group Foundation, created the Farmer Entrepreneurship Program,” said Joseph Tanbuntiong, CEO of Jollibee Group Philippines. Tanbuntiong made the remarks during his speech at the Makati Business Club’s Agriculture and Food Security Summit last September 16.
With the theme, “Food is Everyone’s Business,” the summit brought together key figures to address pressing food security issues and to empower the farming sector through collaboration. Department of Agriculture (DA) Secretary Francisco Tiu Laurel delivered a keynote on the Nine-Point Plan of the government.
Sustainable Procurement in Action
JGF signed a Memorandum of Understanding to join forces with MBC and other companies to work together in empowering farmer cooperatives to achieve a sustainable supply chain.
Jollibee Group brands, including Jollibee, Chowking, Greenwich, and Mang Inasal, source various vegetables—such as onions, tomatoes, and bell peppers—directly from FEP farmers. In 2023, 24% of Jollibee Group’s onion supply came from FEP farmers, with plans to increase this to 33% by end of 2024. This sustainable approach ensures a reliable supply while supporting environmental and economic sustainability.
“Intending to strengthen our partnership with them, our procurement team has committed to prioritizing sourcing produce from the FEP farmers to ensure cost leadership, and supply resiliency, and contribute to the development of the local economy,” added Tanbuntiong.
Empowering Farmers Through FEP
Since its launch in 2008, FEP has organized over 1,000 farmers into 30 groups across 16 localities. These farmers have supplied more than 11 million kilograms of vegetables to the Jollibee Group, generating PHP 500 million in sales. Beyond procurement, FEP trains farmers in agro-entrepreneurship, helping them operate as business partners. The program ensures that farmers meet stringent quality standards, such as Philippine Good Agricultural Practices (PhilGAP) certification. Kalasag Multipurpose Cooperative, a key FEP farmer group, became the first onion cooperative in the Philippines to achieve a PhilGAP certification in 2017.
Strengthening Partnerships for Sustainability
FEP’s success is built on strong partnerships with local government units, microfinance institutions and cooperatives, the Department of Agriculture (DA) and academic institutions. Recently, JGF signed a three-year agreement with the DA to train more farmers nationwide in value chain development, further scaling the program.
“Our work with farmers has not been just about procurement. It was a collaborative effort in promoting innovation, process improvement, and benchmarking best practices or new technology in agricultural value chain management. This collaboration across cross-functional teams within Jollibee Group and other like-minded groups has fostered shared responsibility,” said Tanbuntiong.
During the inaugural Makati Business Club’s Agriculture and Food Security Summit, Jollibee Group Foundation President Gisela Tiongson highlighted the need for farmers to earn profitably to make agriculture an appealing long-term career including the youth.
At the summit, Gisela Tiongson, President of JGF, emphasized the importance of building strong farmer cooperatives that go beyond financial services to include consolidation, marketing, and other value-adding activities. “Most farmers are not formally trained as entrepreneurs, so they need support to put in place the needed financial, human resource, and enterprise system,” she said.
Tiongson highlighted the need for farmers to earn profitably to make agriculture an appealing long-term career. “The goal is for farmers’ children to say, ‘I will stay in this industry because I can earn well for my family.’”
Transformative Impact
FEP has changed farmers’ lives by giving them access to financial services, steady incomes, and better living conditions. The program has also given farmers access to cold storage and warehousing facilities with the assistance of partners, allowing them to expand their businesses sustainably.
“Reflecting on the past 16 years of Jollibee Group and Jollibee Group Foundation working with cooperatives and farmers, I am reminded of the incredible power of participation and inclusion —what can be achieved when we come together, united by a shared purpose. Our experience with FEP and the farmer cooperatives demonstrate that meaningful change is not only possible but sustainable.” concluded Tanbuntiong.
Jollibee Group employees from various functions planted 1,500 mangrove propagules during a reforestation activity in Brgy. Guinsay, Danao City, Cebu, on August 10, 2024. The activity was held in celebration of the International Day for Conservation of the Mangrove Ecosystem.
Through its social development arm, the Jollibee Group Foundation (JGF), the Jollibee Group maintains its commitment to help mitigate the effects of climate change through ongoing mangrove reforestation projects led by committed employees from across the nation, with nearly 7,000 mangrove propagules planted to date.
Mangroves are essential for protecting coastal areas, halting erosion, and mitigating the effects of hurricane storm surges. Their extensive root systems serve as nurseries for a wide variety of species, such as fish, prawns, and crabs, in addition to stabilizing and constructing soils. Additionally, the restoration of mangroves improves marine life and local ecosystems, which contributes to the preservation of food security and the livelihoods of local fishermen.
Rehabilitating mangrove ecosystems supports sustainable aquaculture practices by creating breeding grounds for fish and crustaceans. This can lead to improved yields in coastal fisheries, providing food and income.
The ongoing project forms part of the Jollibee Group’s global sustainability agenda dubbed “Joy for Tomorrow.” Under its Planet pillar, the company has set goals and initiatives aligned with the UN Sustainable Development Goals (SDGs) particularly SDG 2 Zero Hunger.
Mangroves protect coastal areas by reducing erosion and absorbing storm surges during hurricanes.
The Jollibee Group has supported the planting of close to 4,000 mangrove propagules in 2023, with the support of partners, such as the Department of Environment and Natural Resources (DENR) and local government units (LGUs). It remains committed to sustaining the project this year, planting 3,000 mangrove propagules thus far.
Employee engagement
Jollibee Group employees from different functions and business units together with JGF held a series of planting activities along the coastlines of Alaminos, Pangasinan, Carmen, Cebu, and Lemery, Batangas this year.
JGF’s mangrove reforestation project aims to help restore the country’s mangrove ecosystem and build a resilient future for Filipinos living in coastal communities.
In celebration of the International Day for Conservation of the Mangrove Ecosystem, 30 employee-volunteers from Jollibee Group’s commissary Zenith Foods have also planted 1,500 mangrove propagules during the reforestation activity held in Brgy. Guinsay, Danao City, Cebu last August 2024.
“Our employees have always played a big role in our environmental efforts, and it’s amazing to see them leading the charge in our mangrove reforestation project. Their leadership and participation reflect our vision of reaching out to communities and giving back to the environment,” said JGF President Gisela Tiongson. “We’re also grateful for the guidance from the DENR and the support of our LGU partners, which are key to ensuring the mangroves thrive. Moving forward, we’ll keep tapping into the power of employee volunteerism and working closely with our partners to inspire more people to be responsible stewards of the planet.”
JGF is committed to making this project a national success. The Foundation has already made plans to spearhead other mangrove tree planting events in Cavite and Bulacan during the last quarter of the year, thereby amplifying its influence on environmental preservation and community adaptability.
Here are some creative food prep ideas from Ajinomoto to make for your kids
Once again, it’s that time of year when children have completed all the summertime activities they have been anticipating. Now that the new school year has begun, it’s time for them to return to the books and add more learning experiences at school. During their vacation, they already experimented with new interests and even tried activities that might soon become regular!
One of the challenges most parents face when classes resume would be having to think about what meals to prepare for their kids. Lunch is also one single meal kids shouldn’t miss, but sometimes, students who’ve had a long morning couldn’t help but look for something different other than their usual packed meals from the house. They may end up exploring different food choices in the canteen. Although flavorful, these meals may not include options that will contribute to the needed energy and nutrients these kids need to get through the day. Good thing, that with the resources we have including the vast information online, the usual questions of “what do I now prepare for my kids?” no longer have to be left unanswered!
It’s time to make your kitchen the happiest and busiest part of your home as you can now recreate these amazing dishes and make them more special with Ajinomoto products. These are sure to turn packed lunches into packed excitement in a box!
Draw inspiration from the adventurous spirit of your children! These are just suggestions; feel free to add your own flair or follow them closely! Adapting these Ajinomoto recipes to your own tastes not only makes cooking more enjoyable, but it also improves dining experiences!
Now that school is back in session, comment on our postings on the Ajinomoto Cookmunity pages on Facebook and TikTok to share your thoughts! You can also find more recipes to add to your weekly meal prep for your kids on www.cookmunitybyajinomoto.com!
Residents of Brgy. Molobolo, together with representatives of the Alternative Indigenous Development Foundation, Inc. (AIDFI) and The Coca-Cola Foundation (TCCF), stand in front of the Agos Water Tank
In Brgy, Molobolo in Negros Occidental’s Municipality of Cauayan collecting water was a shared community duty as well as a household issue. In their area, there was a water source that required parents and kids to walk for thirty minutes and wait for at least two hours to fill their containers. However, this source did not always supply all of their daily needs.
Residents were required to conserve water wherever possible due to the water crisis, but even that wasn’t always enough. They struggled to locate water on a regular basis, and every night they went to bed hoping to find enough for the next day.
This was the reality for Brgy. Molobolo residents until 2021, when the Alternative Indigenous Development Foundation, Inc. (AIDFI) implemented a clean water access project with a financial grant from The Coca-Cola Foundation (TCCF).
How water started flowing in Brgy. Molobolo
For Brgy. Molobolo, AIDFI used a gravity-fed water system to bring water closer to residents. The project connected a pipeline from the elevated water source, allowing the water to flow down to shared tapstands within the community and helping eliminate the need for a half-hour walk and two-hour wait at the stream. Additionally, water filters are provided to households to block debris and prevent bacteria from passing through.
Access to water has brought comfort to the residents. No longer burdened by the physically demanding task of water collection, they can enjoy the safety and security of having water at their doorstep.
The availability of safe water has also positively impacted community programs, including feeding programs that improve residents’ health and nutrition. Convenient access to safe water reduces the health risks associated with collecting and consuming water from distant and potentially contaminated sources. This improvement in water accessibility has enhanced their quality of life and fostered a sense of community well-being and progress.
“Ngayon, sa bahay na lang kami naghihintay. May schedule pero sufficient talaga yung tubig. Hindi na kami mahirapan na [pumila] at pumunta sa malayo para mag-igib [ng tubig],” Myren Edoria, a resident of Brgy. Molobolo, said. (Now, we only wait in our home. There is a schedule, but this time the supply of water is sufficient. We don’t need to fall in line and go to faraway places just to collect water.)
From project beneficiaries to water stewards
The barangay captain of Brgy. Molobolo has advocated for their community to gain access to safe water. His dedication to securing water access and security for the community led him to apply for the Agos Project with TCCF and AIDFI in the first place. This initiative, aligning with the community’s urgent need for clean water, garnered immediate and enthusiastic support from the residents.
Inspired by their barangay captain’s leadership, the residents have transformed that passion into proactive stewardship, taking responsibility for protecting and managing their water resources to ensure the sustainability of the project’s benefits for future generations.
Brgy. Molobolo residents with representatives of the AIDFI and TCCF at the successful handover of the Agos Project
They formed an association and created a schedule system for everyone in the barangay to access clean water. They also coordinate with local partners to test and ensure the water’s safety. To secure their water source, they implement policies protecting it from potential threats.
Clean and safe water for future generations
The Coca-Cola Foundation, The Coca-Cola Company’s main philanthropic arm, invests in innovative concepts and organizations that tackle some of the most important global issues in an effort to support local and international changemakers making a quantifiable and long-lasting difference in communities all over the world.
Visit The Coca-Cola Foundation’s website and social media pages for additional details about its programs.
Universal Robina Corporation’s (URC) Flour Division is excited to announce the launch of the “First Pan de Bicol” Bread Contest, a special event to commemorate the 100th year of the Penafrancia Festival. As the country’s leading provider of high-quality flour products, URC has invited creative and talented bakers, Bicol-wide, to showcase their skills and creativity in creating the ultimate Pan de Bicol recipe.
“We are thrilled to launch the ‘First Pan de Bicol’ Bread Contest as part of our celebration of the 100th year of the Penafrancia Festival,” said Naida Ebora, URC Flour’s Sales, Marketing and Distribution. “We believe that this contest will not only showcase the talent and creativity of our local bakers but also highlight the versatility and deliciousness of the finished product which is Pan de Bicol. Not only that, our support goes beyond the baking contest because the idea is to make the winning Pan de Bicol an official delicacy of the whole province of Bicol. Penafrancia’s 100th year festival will also be the birth of the region’s first ever Pan de Bicol. We encourage all baking enthusiasts to participate and share their unique creations” added Ebora.
The Penafrancia Festival, a grand religious and cultural event honoring the patron saint of Camarines Sur, has been a beloved tradition for centuries. The “First Pan de Bicol” Bread Contest aims to celebrate this iconic Filipino delicacy and highlight the versatility and quality of URC flour. URC’s sponsorship will involve various activities and initiatives aimed at enriching the experience of both devotees and visitors.
“We are very thankful for URC Flour’s support in this year’s Penafrancia Festival celebration. In behalf of the city of Naga, I am extending my GRATEFUL APPRECIATION to Univeral Robina Corporation Flour Division for partering with us, specifically giving an opportunity for our Bicol bakers to showcase their creativity and talent in making the first ever Pan de Bicol said Naga Mayor Nelson Legacion.
The First Pan de Bicol, “Sama Sama at Nagkakaisa sa Panlasa” is open to all amateur and professional bakers located in the Bicol area. Bakers and bakerioes who will join will be given URC flour as the primary ingredient in their Pan de Bicol recipe. As for the other items, the bakeries can explore their creativeness and gastronomical juices for them to impress the panel of judges.
Pan de Bicol breads will be judged based on taste, appearance and texture. Winning bakeries will receive P 30,000.00 in cash and the distinct honor to represent and produce PAN DE BICOL.
The “First Pan de Bicol” Bread Contest is a unique opportunity for bakers to showcase their skills and contribute to the celebration of this beloved Filipino tradition. By using URC flour, participants can be assured of using a high-quality product that will help them create exceptional Pan de Bicol.
URC Flour Division’s sponsorship of the Penafrancia Festival is a reflection of its commitment to supporting local initiatives and promoting Filipino culture. By participating in this historic event, URC is not only showcasing its brand but also demonstrating its dedication to providing quality flour products and enriching the lives of Filipinos.
Jollibee Group Foundation held a three-day Journey to Growth forum, wherein 17 farmer groups and some partner Local Government Units (LGUs), and organizations from various parts of Luzon and Visayas participated to exchange best practices and learn about agri-innovations and fundamentals of business planning.
Agro-entrepreneurs make many decisions and conduct business in large part by embracing new technology and methods and adjusting to the constantly shifting market conditions. Through the recently convened Journey to Growth Forum, the Jollibee Group Foundation (JGF), the social development arm of the Jollibee Group, facilitates the continued growth of these agro-entrepreneurs. The Forum seeks to improve smallholder farmers’ strategic thinking so they may keep developing their abilities and broaden their scope, paving the way for a secure future for agro-entrepreneurs.
Farmers, cooperatives, associations, local government entities, and partner groups came together in a spirited manner at the Forum. It included lively agri-innovation learning sessions, the most recent business news, focus groups, and seminars on strategic company planning. All of these activities were intended to provide attendees the skills and information they required to succeed in the modern agricultural environment.
Through its Farmer Entrepreneurship Program (FEP), JGF continues to empower smallholder farmers to thrive as agro-entrepreneurs and become economically self-sufficient by providing leadership and agro-entrepreneurship training that enhances their knowledge and skills.
JGF President Gisela Tiongson led the team in facilitating learning sessions, focus group discussions, and strategic business planning.
“The Journey to Growth Forum not only strengthened our relationship with partner farmers but also provided an ideal avenue for them to learn best practices and discover solutions to existing farming challenges,” said JGF President Gisela Tiongson. “We hope to aid our farmers in achieving sustainable growth by continuously providing workshops and training on leading edge and innovative approaches.”
Leadership and expertise
Experts from Jollibee Group’s global divisions—including Procurement, Insurance and Risk Management, Finance, Sustainability and Public Affairs, and the Data Office—spearheaded engaging discussions on key topics like customer service, supply assurance, operational efficiency, financial strength, sustainability, and leadership.
To deepen the impact, the Foundation brought in industry experts to share cutting-edge insights on agri-innovations. Miguel Garcia, Junior Operations Center Supervisor of the Philippine Disaster Resilience Foundation (PDRF), spoke about preparing for the possible upcoming La Nina.
Adding to the wealth of knowledge, Dr. Dionisio Bucao of Mariano Marcos State University emphasized the critical role of soil health in sustainable farming, while Arjay Aquino of Central Luzon State University shared actionable strategies for soil health restoration, ensuring that farmers are equipped with the latest sustainable practices.
Through breakout sessions, participants discussed challenges and devised viable solutions for better produce and sustainable farming practices.
Onion business planning
To keep farmers motivated and responsive to evolving challenges, JGF conducts an annual Onion Business Planning (OBP) session with FEP farmer groups already supplying the Jollibee Group. These dynamic and hands-on sessions encourage farmers to engage in lively discussions to update their onion business plans, monitor and evaluate progress, while collaborating to refine their production strategies. By making this a regular practice, farmers are not only staying on top of their game but are also building a community that supports innovation and resilience in the onion business.
The OBP prompts and drives collaborative actions necessary to tackle challenges head-on and elevate farming practices. In 2023 alone, FEP supplied 24% of Jollibee Group’s onion requirement. This year, FEP’s share is projected to grow to 33%.
Jollibee Group’s Global Chief Business Support Officer William Tan Untiong has shared that the FEP farmers have already fulfilled 90% of the company’s onion requirement as early as the second quarter of 2024
“We’re targeting 2,000 tons of onions for 2024. We’re only halfway through the year, but we have already reached 90% of our goal. We remain focused and determined to increase FEP’s total onion share and empower our smallholder farmers by helping them succeed in their agro-entrepreneurship journey,” William Tan Untiong, Jollibee Group Global Chief Business Support Officer said.
FEP farmer groups have delivered 1,367,000 kilos of vegetables to Jollibee Group in 2023, marking a significant recovery of their agro-enterprises and exceeding targets post pandemic. Since 2009, a total of 30 farmer groups, or 1,400 smallholder farmers, have collectively delivered 11 million kilos of quality vegetables with more than PHP500 million worth of sales to Jollibee Group.
This outstanding accomplishment emphasizes how crucial it is for farmers to constantly innovate and adapt. It’s more important than ever for farmers to keep ahead of the curve in an era defined by accelerating farming technology breakthroughs, escalating consumer expectations, and regulatory pressures.
In light of the evolving agricultural landscape, JGF is unwavering in its commitment to supporting agro-entrepreneurs in achieving a sustainable means of subsistence. JGF guarantees that farmers can confidently overcome obstacles and exploit opportunities by providing them with the necessary equipment and information, promoting efficiency and sustainability in every harvest.
Located in the bustling Poblacion sector of Makati, Bizarre Bar has once again enhanced its reputation by offering a cocktail degustation experience that goes beyond simple cocktails and instead pays homage to Filipino culture. The “Ampaw” cocktail, the evening’s centerpiece, mesmerized guests with its inventive mixology and blend of traditional Filipino ingredients.
Ian Libang, Beverage Director of Bizarre Bar, finds great personal meaning in this commitment. The “Ampaw” drink, which bears his mother’s name, is a tribute to Libang’s mother and the bar’s goal of showcasing the diverse cuisine of the Philippines. Libang paid tribute to his ancestry and reaffirmed the bar’s commitment to maintaining regional flavors by adding his mother’s treasured recipe into the evening’s last cocktail.
Libang shared a touching childhood memory that inspired the ‘Ampaw’ cocktail. He reminisced about how his mother would make toasted rice treats from the burnt rice at the bottom of the rice cooker. “Every summer, when rice would spoil quicker, my mom would collect the burnt rice at the bottom to preserve it. She deep-fried it, sprinkled it with sugar, and served it on a newspaper cone. This practice was actually passed down from her father, as she grew up on a farm, ” Libang explained.
This nostalgic recipe became the inspiration for the final cocktail of the night, blending a clarified wild turkey bourbon with toasted rice sorbet for a distinctive tasting experience. A swig of ‘Ampaw’ reveals the familiar smoothness of a classic bourbon, followed by the unexpected yet delightful punch of burnt rice and tangy flavors from the cold sorbet, contrasting beautifully with the warm, clarified spirit.
The ‘Ampaw’ cocktail emerged as a standout conclusion to the evening, rounding off a night of expertly crafted cocktails and thoughtfully paired bar bites. It left a lasting impression on guests and solidified Bizarre Bar’s reputation for delivering culturally rich and unforgettable dining experiences.
Libang noted that the ‘Ampaw’ delivered effectively as a celebratory toast like he intended. He added that the well-balanced cocktail was meant to surprise guests and cement a special experience with Bizarre, saying, “People come in expecting that the dessert is the final course of the night. With the unexpected Ampaw, the perfect balance of sweetness and acidity, along with textures and temperatures cleanses the palate and etches Filipino heritage flavors in the memory of guests even after they leave Bizarre.”
Presidential Communications Office (PCO) Assistant Secretary Dale De Vera, a guest and advocate of Filipino culture, praised the ‘Ampaw’ cocktail. “We are always grateful for businesses that spotlight Filipino culture and traditions. Bizarre Bar’s cocktail degustation, with its unique offerings and compelling storytelling, truly elevates the Filipino brand. The ‘Ampaw’ toast was a remarkable end to an unforgettable evening,” De Vera noted.
The dedication of Bizarre Bar to honoring Filipino ancestry via creative concoctions like “Ampaw” is indicative of a larger movement in the neighborhood’s food scene. This method adds a contemporary touch while highlighting classic flavors. Diners enjoy great cuisine and drinks combined with stories that connect them to Filipino culture as more places adopt this trend.
Discover Filipino narratives via mixed drinks at Bizarre Bar located in Poblacion, Makati. Go to http://www.thebizarrebar.com to make a reservation.
APF Cebu organizes Mangrove Planting: Sustaining the Environment, Marching on to 2030
Eat Well, Live Well Towards a Better Tomorrow: Over 100 Ajinomoto employees in Cebu planted 1,200 mangrove trees in Barangay Day-as, Cordova, Cebu, in celebration of its 20th anniversary.
Flavor Food Inc. Ajinomoto Philippines Inc. Cebu, also known as APF Cebu, commemorates its 20 years!
APF Cebu held a mangrove tree planting event with the theme “Mangrove Planting: Sustaining the Environment, Marching on to 2030” to commemorate the company’s expansion and changes since its founding in 2004. This project, which honors 20 years of excellence in the food business, is a tribute to APF Cebu’s dedication to sustainability and community engagement.
1,200 mangrove saplings were planted by more than a hundred APF Cebu workers who joined the Fisher Folk Organization of Barangay Day-as in Cordova, Cebu. This is to recognize the significant role these trees play in preventing erosion along our shorelines. By offering homes for aquatic creatures, they also improve the biodiversity of the regions.
Led by APC Group President Mr. Koichi Ozaki, Vice President Mr. Makoto Tanabe, APF Bulacan Factory Director Mr. Juanito Ramos Jr. and APF Cebu Factory Manager Mr. Teodoro Wong Jr., a total of 1,200 pieces of mangroves were planted. This is a significant number to help strengthen the coastal ecosystem restoration of Barangay Day-as.
WIN-WIN partnership: APF Cebu employees joined the Fisher Folk Organization of Barangay Day-as in Cordova, Cebu to strengthen the coastal ecosystem restoration of the area.
Last year, APF Cebu also conducted a similar planting activity in another strategic location in Cebu. This was done in Barangay Calawisan in Lapu-Lapu City, where the saplings have now shown significant growth as they have established strong roots in the coastal soil. This year’s mangrove planting is another promising activity that will be sustained through continuous monitoring to add to the number of the existing mangroves in these areas.
TEAMWORK: APF Cebu employees are all smiles while they plant together to fulfill the company’s commitment to sustainability and community engagement as they march on to Roadmap 2030.
Following the outdoor event, the APF Cebu headquarters hosted a mass of appreciation to show the company’s gratitude for 20 years of consistent and successful operations. Following mass, there was a formal program that featured remarks of inspiration and congratulations from Ajinomoto Philippines’ top management. This occasion was made even more joyous by the participation of talented employees and the sharing of anecdotes from long-tenured Ka-Aji’s (a name affectionately used by Ajinomoto Philippines employees to refer to their colleagues).
In order to achieve Roadmap 2030, APF Cebu will keep pursuing expansion, stable operations, participation in environmental initiatives, and community outreach while consistently delivering high-quality goods that uphold Ajinomoto’s motto of Eat Well, Live Well!
In an effort to provide more magical experiences for everyone during the latter’s soft opening at the EK Portico, City of Santa Rosa, Enchanted Kingdom (EK), the first and only top-tier theme park in the Philippines, has partnered with another legendary Filipino brand, Cafe Mary Grace.
The EK Portico, which sits next to the park’s entrance, is a part of the theme park’s 28th anniversary pledge to provide better dining and shopping options even on days when the park is closed.
“As a proud Filipino company, Enchanted Kingdom has always been committed to partnering with fellow local brands. This partnership with Cafe Mary Grace is a testament of this, as we are also steadfast in providing wholesome family leisure and magical experiences to all of our guests,” said Anna Mamon-Aban, EK Head of Business Development and Digital Transformation.
From its roots as a home-based baking business when it was first established in 1983, Cafe Mary Grace has grown into becoming a well-loved bakeshop and cafe in the country. More than its signature homemade baked goods and homegrown dishes, it also offers the goodness and warmth of home in each of their physical branches for families and customers to enjoy.
“Cafe Mary Grace offers a welcoming space where families can unwind and savor comforting pastries and delicious meals. Through this partnership, we aim to extend the Warmth of Home not just to park visitors but also to local communities. It’s truly gratifying to join forces with another esteemed Filipino company that values the importance of family,” shared by Jessa Arellano, Brand Marketing Officer.
From August 16 to September 16, 2024, Cafe Mary Grace will be giving the Welcome Home Treat, which is a complimentary glass of Sangria with every purchase of any All-Day Breakfast or any Flavorful Pasta. Additionally, visitors can take advantage of a Merienda Pairing that is only available at the park. For a special cost, a variety of the cafe’s baked goods are coupled with Mary Grace Hot Chocolate or coffee (americano or latte). Also available from August 16 to September 16, 2024, is this Merienda Pairing.
Cafe Mary Grace at EK will be open Monday through Tuesday from 11 a.m. to 8 p.m., Wednesday through Thursday from 10 a.m. to 8 p.m., and Friday through Sunday from 8 a.m. to 10 p.m. during the month of August.
Visit EK’s official Facebook page @enchantedkingdom.ph for updates and more information about this and other forthcoming events and deals from the company.
