Gender Equality
SMHCC paves the way in providing equal opportunities to females in male-dominated departments such as: Engineering, IT, and Culinary, as well as in the company’s senior leadership teams.
Gender Equality
To date, there are 16 women serving in male-dominated roles across SMHCC’s properties. Moreover, the ratio of female to male executives in the corporate office is 21:24. Some of SMHCC’s top women leaders in male-dominated roles include: Engr. Mhel Francisco, Senior AVP for Project Development – SMHCC; Engineer Fiolette Marave, Chief Engineer – Park Inn by Radisson Bacolod; Engineer Cecil Lacson, Chief Engineer – Park Inn by Radisson Iloilo; and Chef Billy Jo Andaca, Executive Sous Chef – Park Inn by Radisson Bacolod.
Energy and Water
The company aims to lower its carbon impact by:
- Using Building Management Systems (BMS) that help reduce lighting and air-conditioning costs by optimally adjusting portions of the cooling cycle to generate cold air in the most cost-efficient means possible;
- Implementing in-room automation to keep guests comfortable without needing to search for key cards upon entering the room, with high-sensitivity motion sensors that detect movements as small as breathing to keep the room cool and illuminated when guest presence is detected;
- Converting to LED lights and inverter aircons;
- Upgrading of Sewage Treatment Plant (STP) to convert effluent water for landscaping, gardening, and flushing of water closet
Energy and Water
SMHCC’s objective to reduce energy consumption by 3% against baseline scores of 2018 has translated to an efficiency of Kwh reduction. Particularly, it has already achieved as much as 6% reduction in electricity consumption in 2019 after LED lights and Inverter type ACUs were installed. Moreover, in its thrust to use 100% effluent water in gardening and not just in landscaping, the company achieved a 54% reduction in water usage in 2019. The total percentage of water reused by the following properties in 2020 are: Taal Vista Hotel = 38%; Pico Sands Hotel = 52%; and Pico De Loro Beach & Country Club = 41%.
Sustainable Tourism
In support of the United Nations’ SDG centered around creating jobs and promoting local culture and products, 80% of the total manning of SMHCC properties are locally employed.
Sustainable Tourism
Across all SMHCC properties, the company has managed to develop mutually beneficial relationships with local suppliers or local MSMEs where the properties are present, in order to help promote local culture and products. Moreover, SMHCC ensures that its properties celebrate the colorful culture and flavorful local cuisine where they are present.
Consumption and Diversion
Driven by the principles of the new adage Refuse, Reuse, and Recycle, SMHCC’s operations has inevitably changed to redefine its customer’s experience.
In partnership with WWF, the Sustainable Diner program paved the way for the management of food waste to significantly change. Instead of elaborate buffet set ups, quality vs. quantity is favored with well curated menu choices prepared in showcase kitchens in lieu of displayed pre-cooked chafing dishes. Guests are encouraged to partake only what they can finish, which they gladly abide with. Trainings on Waste Management with staff and management were conducted and institution of standardized best practices materialized. As part of the program, composting of food waste to divert it form landfill was also emphasized. Particularly, caterers of SMX were oriented on this composting practice, which resulted to diverting 1.2 tons of food waste from the landfill. For the Hotel group, Taal Vista Hotel and Pico Sands Hotel have both been very successful in creating a circular economy wherein their composting efforts of creating their own compost pits have successfully produced more than 1,000 kilos of vegetables in the past year, which they have used back to their F&B operations.
Consumption and Diversion
In October 2021, Pico Restaurant and Sun Coral Café were awarded the NELP (National Ecolabelling Programme – Green Choice Philippines Awards) Certification giving them the license to use the Green Choice Philippines Seal of Approval, which indicates the establishments’ strict compliance to reducing environmental impact.
Moreover, SMHCC properties fully support the United Nations Environment Program’s (UNEP) project to phase out problematic Single-Use Plastics (SUPs), in the tourism sector, in partnership with the Philippine Center for Environmental Protection and Sustainable Development, Inc. (PCEPSDI).
Resulting from the aforementioned pledge, Taal Vista Hotel was able to divert 20,000 pieces of plastic straws to paper straws and 10,400 pieces of plastic bags to paper. Similarly, Pico Sands Hotel was able to divert 130,000 pieces of plastic straws to paper straws and 46,000 pieces of plastic bags to brown bags (small and big sizes combined).
Consumption and Diversion
Pico Sands Hotel and Taal Vista Hotel replaced their single use amenities (shampoo and body wash) with refillable 30mL bottles and have likewise shifted to using biodegradable take-out packaging instead of microwavable plastic containers. In fact, Taal Vista Hotel eliminated a total of 23,283 bottles (November 2019 to December 2019), while Pico de Loro Beach & Country Club and Pico Sands Hotel eliminated 145,693 bottles (May 2019 to December 2019). Radisson Blu Cebu advocates using paper straws, which are being served only upon request. Collectively, all Park Inn by Radisson properties in Clark, North Edsa, Iloilo, and Davao match the aforementioned efforts with their ‘Refuse the Straw’ or ‘Skip the Straw’ campaigns. Conrad Manila employs eco bags for guests’ laundry and slipper bags, coupled with the use of rice straws and wooden stirrers in their restaurants.
Consumption and Diversion
Lastly, in order to ensure that the properties practice responsible procurement and apply the concept of sustainability from source to cradle, SMHCC spearheaded an awareness program on greening our supply chain through regular green procurement webinars that bring together suppliers, procurement staff, and operations aimed to educate and share current new technology and products that will further green the supply chain.
Other efforts include:
- Through Conrad Manila’s Soap For Hope in partnership with ‘Rise Against Hunger’ and Diversey, the property was able to donate used soap (38 kg.) from guestrooms to a partner community in Taguig, which resulted to the provision of livelihood for the women in the community and helped raise awareness on sanitation and hygiene.
- SMHCC properties recycled a total of 1,730 pieces of linen and towels. In the same manner, SMHCC supported the Philippine Red Cross (PRC) in its efforts of setting up isolation facilities in the National Capital Region to help mitigate the spread of COVID-19. Various properties under SM Hotels donated over 5,000 various linens, which PRC utilized in the said facilities.
Greenhouse Gas (GHG)
Guided by the expertise of PCEPSDI, SMHCC has learned to convert data of monthly energy, water, and waste consumption into a meaningful and relevant scientific number called the GHG emission, commonly known Carbon Footprint. GHG scores are calculated to determine the efficiency of operations in using available resources and how these are balanced out by diversion efforts through recycling, upcycling, and repurposing.
Greenhouse Gas (GHG)
Engineering Forums are conducted regularly to ensure that the company is updated on the latest technology to efficiently use resources such as electricity, water, and gas, as well as handling solid waste responsibly. This new knowledge will further help the properties to bring down their carbon footprint.
SM Hotels and Conventions Corp. (SMHCC)
COVID-19 UPDATE:
We have been closely monitoring the evolving situation brought about by COVID-19 and the health and safety guidelines set by the World Health Organization (WHO) and the Philippine government. We would like to assure you that the health and safety of our guests and our colleagues have always been of paramount importance to us. Given the current situation we are all in, we fully understand your heightened concern on hygiene as this is likewise foremost in all our initiatives. In response to this unprecedented situation, measures are underway at our Hotel to ensure your safety and comfort on your next visit.
Health and Safety Guidelines
Guided by the health care expertise of WHO and the Philippine Department of Health, our new health and safety program, SustainablySafe, provides clear procedures that guide our employees to take care of the guests and each other. On top of the best practices we have continuously performed, additional proactive and precautionary actions crucial to the safety and security of each guest and staff have been implemented. These points, along with prospective innovations and applications in operations, encompass and comprise the goals of the SustainablySafe initiative, the ultimate goal of which is to provide guests with the utmost safety and quality of experience.
As we welcome you back to our hotel, we have taken a series of precautionary measures including:
- All guests are required to wear face masks prior to entry into the hotel or car service. If the guest does not have one, it will be provided for him / her;
- Cars are disinfected before and after each use;
Disinfectant floor mats are located at the entrance of the hotel to sanitize footwear; - Guests are subjected to temperature reading and hand sanitation at the entrance;
- Reception desk are disinfected before attending to each guest;
- Guests are to fill-in a health and travel history form upon check-in;
- Room keys and credit cards are sanitized prior to handing them to the guests.
All guestrooms will include a basic safety kit consisting of facial mask, hand sanitizers and wipes; - All public areas will have hand sanitizing stations at strategic locations for guests to use;
- Guestrooms are thoroughly disinfected and sanitized before each guest occupancy using clinical grade disinfectant and UV sterilizing equipment;
- Regular disinfection and deep cleaning of high traffic areas (like lobbies, facilities, function rooms, toilets and food outlets) and frequently touched areas (like handles and handrails, elevator panes, remote controls, light switches, and toilet fixtures);
- Laundry is cleaned by DOH-accredited providers, where linen is processed at 83°C to kill microbial life that causes disease or the fermentation of bacteria;
- Conducting 24-hour continuous fresh air intake in all guest rooms and corridors to ensure the best possible air ventilation to deter contamination and transmission;
- Guestroom flatware and glassware are sanitized through dishwashing machines as opposed to the typical practice using sinks to avoid contact and ensure complete cleanliness;
- Social distancing will be strictly enforced in all restaurants and public areas;
- Firm execution of social distancing amongst staff, who will also assist, enable, and ensure that guests are able to practice social distancing in all areas of the property;
- Staff wears masks, gloves, face shields, and other PPEs at all times when on-duty;
These activities and efforts have so far just been the beginning. We will incessantly pursue the highest standards of excellence and adhere to the stringent protocols that meet international standards and implement them whenever possible.
For any further updates, please check our website from time to time as we will constantly update our information.
We look forward to welcoming you back to our hotels and convention centers.
COVID-19 Safety Protocols
