Kanin Club, Anzani, and Nurture Wellness Village join #TheSustainableDiner Movement
April 2018
The Sustainable Diner team of World Wide Fund for Nature (WWF) Philippines has ended the first quarter of 2018 with three more restaurant partnerships across Quezon City, Tagaytay City, and Cebu City, all for the promotion of Sustainable Consumption and Production in the local food service industry.
Alexa Jeanne Lasch, The Sustainable Diner’s Food Service Specialist, presenting the project to Tony Cancio of Kanin Club and Cafe Breton. © Pamela Luber / WWF-Philippines
Touted by netizens as one of the best Filipino restaurants in the metro, Kanin Club has consistently been included in every Pinoy balikbayan’s list of must-eat places, and every visit would require a sampling of their Crispy Dinuguan, Seafood Kare-Kare, Crispy Binagoongan, and Sinigang Rice. It was founded in 2005 by two couples, Anthony and Emely Mendoza, and Tony Cancio and Mariela Luna, who also own Cafe Breton, a French-inspired restaurant specializing in crepes and galettes. According to an anecdote, what gave rise to the need for rice was the owners’ craving for heavy, hearty meals after tiring cycling sessions in Laguna. With interiors that give off an Old Manila vibe and a menu that embodies the comfort and ingenuity Filipinos are known for, Kanin Club is a great example of a food service establishment that celebrates the richness of local flavors without limiting dishes to its most traditional state.
The dining destination brainchild of Kate and Marco, Anzani was built to showcase the best that Cebu has to offer, translated into both local and global dishes mostly using what’s sustainably-grown in the area. Anzani offers both a la carte service as well as a private dining service, both without set menus. Dishes are created based on the ingredients that are available, further defined by the chef’s creativity and imagination, which makes every dining experience special and unique. With 8 years under their belt, Anzani has been awarded “Restaurant of the Year 2016” by the Sun Star, has consistently been included in the “Must Eat Places in Cebu” by BusinessWorld magazine, and has been nominated and awarded by The International Award for Tourist, Hotel, and Restaurant Industry as one of the “Most Outstanding Dining Destinations in South East Asia.” Since 2009, Anzani has transformed the panoramic view of Nivel Hills as a venue where gourmet food, entertainment, comfort, and style merge.
Kate Dychangco-Anzani and Mr. Marco Anzani proudly presenting their signed commitments of partnership together with Lorayne Roque, The Sustainable Diner’s Sustainable Dining Specialist. © Lorayne Roque / WWF-Philippines
Members of The Sustainable Diner project team with representatives from Nurture Wellness Village in Tagaytay City. © Melody Melo-Rijk / WWF-Philippines
With the tagline “Healthier. Happier. Better”, Nurture Wellness Village has been a consistent recipient of Trip Advisor’s Certificate of Excellence as one of the Best Hotel and Attraction in Tagaytay City. A pioneer in the Philippine spa and wellness industry, they offer what they call as “Ecotherapy,” or healing by nature, integrated with their promotion of traditional Filipino culture, from their native Ifugao huts to the Filipino fusion cuisine they serve in their in-house restaurant. Their restaurant in particular is quite interesting as they are a part of the Locavore movement, meaning they source most of their ingredients from either their own gardens or from farms within the vicinity, making a significant contribution in the local economy of Tagaytay City. The establishment also practices “bokashi” composting, a method of composting kitchen waste through fermentation, including meat and dairy, for future use as a natural soil builder and enhancer for plants.
WWF-Philippines is proud to have these three establishments as part of our fourth set of partners for The Sustainable Diner project, a pioneer project tackling sustainable consumption and production in the country. Indeed, when we all work together, it is possible for us to create change in the local food service industry.
The Sustainable Diner project, under WWF-Philippines’ Sustainable Consumption and Production, is part of the International Climate Initiative (IKI). The Federal Ministry for the Environment, Nature Conservation, Building and Nuclear Safety (BMUB) supports this initiative on the basis of a decision adopted by the German Bundestag.
