DINE PHILIPPINES CEBU July 22-23, 2016 Robinsons Galleria

3. IN THE BEGINNING…
 Pre-historic Era: people were hunter-gatherers
 10,000 BC - 19th Century: domestication of crops and livestock,
and numerous developments in farming
 For centuries, ALL food was farm to table.
 People grew their own food or bought it from nearby farmers.
 In the early part of the 20th Century, commercialization lead
people away from that.
 Improved transportation and refrigeration made it possible for
food to be transported hundreds or even thousands of
kilometers and still ensured their freshness.

4. BUT TODAY…
 Virtually any one can have any food any time and any where
 People have become so busy that the fast-food industry emerged
“It’s a fallen world. We eat and we sacrifice in the process.”
-Dan Barbers

5. • Hazda people in Tanzania, one of the few remaining population of hunter-gathers
• Women search for berries and other wild plant food, while men hunt for game.
• Research from WHO shows, they burn as much calories as walking westerners
do.
• Obesity and heart disease are unheard of.

6. SUSTAINABLE
INGREDIENTS

7. Buy fresh, seasonal and local
 If you were to tour a farm to table kitchen, you would see
that most of the produce is in its original state
 The chef will be able to say where the source was for the
ingredients
 Because local food doesn’t have to travel long distances,
it is grown in order to taste better and be healthier rather
than to be resilient to long travel.
 Use seasonal products as a marketing strategy- the
flavors are unbeatable too.

8. Buy fresh, seasonal and local

9. Focus on whole, minimally
processed foods.
 Avoid processed food; instead, incorporate items
that are whole, minimally processed in-house.
 Nut butter, Mayonnaise, Spice mixtures, pickles,
ketchup, Sriracha

10. Think produce first
 Feature green leafy vegetables and a mix of colorful
fruits and vegetables
 It contains fiber, which can mitigate negative blood
sugar response
 New Diet: Protein and Veggies OR Carbs and
veggies
 Old diet: Protein and Carbs

11. Think produce first

12. Make whole, intact grains
the new norm
 Highlight slow-metabolizing, whole and intact grains
 Limit anything white (potato, bread, rice, pasta,
sugar)
 Can be creatively in salads, soups, side dishes,
breakfast dishes

13. Make whole, intact grains
the new norm

14. Go “good fat” not “low fat”
 Change the mistaken belief to limit ALL fat
 There’s no such thing as a low-fat diet
 Choose healthier oils- Use plant oils that contain
unsaturated fats
 Your body can process animal fat better than
hydrogenated oil
 Olive oil, nuts, nut butters, avocados, and fish

15. Go “good fat” not “low fat”

16. Heriloom and Heritage
 Heirloom vegetables and heritage meats
 When a farmer produces heirloom foods he is
investing in the future by keeping the item from
becoming extinct

17. Innovate replacements for
sugary beverages
 Sugary beverages are a prime source of extra
calories
 Naturally fermented alcohol

18. Innovate replacements for
sugary beverages

19. Serve less red meat
• Red meats can be enjoyed in small portions.
• Feature it in plant-based recipes

20. Serve less red meat

21. Serve less red meat

22. MENU INNOVATION

23. Be transparent about
sourcing and preparation
 Providing customers with abundant information
about food production methods, sourcing strategies,
calorie and nutrient values, labor practices, animal
welfare, and environmental impacts
 Build trust with your consumer by being open about
your practices
 Know the story behind every ingredient
 On our menu, we specify the farm it originated from
and which products are organic.

24. Be transparent about
sourcing and preparation

25. Support better agricultural
practices
 No use of pesticides, multi-cropping, use of organic
fertilizer
 Livestock- Pasture fed, free range, no hormones

26. ILOCOS OCEANA –
VANNAMEI SHIRMP

27. Lead with menu
messaging around flavor
 Don’t just actively market the health attributes
 Use salt as a seasoning rather than artificial flavor
enhancers
 Healer salt VS killer salt
 Stay away from high in sodium chloride salt: use salt
with high mineral content

28. Lead with menu
messaging around flavor
 A natural way to enhance flavor
 Food science of Salt
 Draws out moisture to concentrate flavor
 Allows for layering of flavor
 Used for brining lean meats to prevent moisture loss
 Makes us salivate so we’re able to dissolve the flavor
molecules more

29. SALT
 Yamanko Salt- Bamboo smoked sea salt from
Zambales

30. Grow everyday options
 Expansion of everyday food and menu choices that
embrace current nutrition and environmental
science.
 With the current food industry, the secret of a
successful restaurant- offering everyday food
options
 Offer something where customers get to customize
their meal

31. Grow everyday options

32. Reduce portions:
emphasize calorie quality
over quantity
 Change the perception that bigger portions are of
greater value
 Focus on flavor, nutrient quality, culinary adventure
and dining experience
 Encourage sharing rather than traditional American
sized “Godzilla” meals

33. Reduce portions:
emphasize calorie quality
over quantity

34. Celebrate cultural
discovery and diversity
 Respect and preserve family traditions and
centuries-old food cultures
 Offer a myriad of flavor strategies to support
innovation around healthy, delicious, even craveable
cooking
 Find a way to merge cuisines together; balance
between familiar and exciting

35. Celebrate cultural
discovery and diversity
 Singaporean cuisine is Nonya
 In NY, the best seller in a Filipino restaurant is duck
confit adobo, salmon head sinigang sa miso, lamb
kaldereta
 Kinilaw and ceviche during the Acapulco trade

36. Celebrate cultural
discovery and diversity

37. Celebrate cultural
discovery and diversity

38. Leverage globally inspired,
plant-based strategies
 Shift to meat alternatives
 It has less negative impact on the environment
rather than raising livestock

39. Leverage globally inspired,
plant-based strategies

40. Design sustainability into
operations and dining spaces
 You can advance sustainability in these aspects.
 Everyone needs to support sustainability in preparation,
energy consumption, etc.
 Commissaries sacrificing quality for microwavable food;
food is cooked by production line workers, not chefs
 35-65 kitchen to dining ratio vs 80-20 now
 Using old frying oil as lamp oil

41. “Conventional agriculture has never succeeded in
feeding the world, and it’s never produced anything
good to eat. For the future, we need to look toward
alternatives.”
- Dan Barber

42. “We eat every day, and if we do it in a way that doesn’t
recognize value, it’s contributing to the destruction of
our culture and of agriculture. But if it’ done with
focus and care, it can be a wonderful thing. It
changes the quality of your life.”
- Alice Waters