As part of the event, different sustainable merchants sold a diverse range of locally-produced and crafted products, which included BukidFresh, Good Food Community, Hineleban Manila, EcoNest Ph, Greener Genes, The Bamboo Company, Quanta Paper, and Green Space. The event was hosted by Jessica Haley Ordoñez, WWF-Philippines’ Brand and Innovative Partnerships Assistant.

The summit presented the action research studies developed by The Sustainable Diner Project team in collaboration with its consultants through intensive research, analysis, and learning experience from the project since its inception in 2017. It focused on establishing a low carbon food service industry in the Philippines, namely: 

• Food Waste Management Case Study presented by Ms. Melody Melo-Rijk and Ms. Leah Magallanes of SMHCC. What SMHCC has done shows that addressing food waste really requires leadership and commitment, but the fruits of that labor are truly rewarding for the triple bottom-line of profit, people, and the planet. 
• Feasibility Study on Food Donation Program by GECC Environmental Services presented by Ms. Annabelle Vitti Valenzuela.  It is amazing how we can help cut down on emissions and feed the food-poor whenever we share food that is safe for consumption. Clearly, sharing food has social and environmental benefits.
• Cost-Benefit Analysis of Sustainable Business Approaches by Mr. Bing Icamina, Chief Economist, Vice President and part-owner; and Ms. Melvie Espejo, General Manager and Head of Research, both from The Wallace Business Forum. It’s interesting to see how sustainability is an endeavor that is not only good for our society and the planet, but for our pockets as well. After all, if we think about it, practicing sustainability is about trying to lessen our use of resources, so it would really entail less expenses. 
• Food Service Life Cycle Assessment by Dr. Alvin Culaba, Chairperson of the Technical Committee of the National Ecolabelling Program of the Philippines and a Trustee of the Philippine Center for Environmental Protection and Sustainable Development, Inc. (PCEPSDI). In order for the industries to measure their environmental impacts, there is now a tool we call the Life Cycle Analysis or LCA. It is also an information tool used to inform consumer decisions using product declarations and environmental performance indicators. 
• Ecolabelling Criteria for Food Service by Ms. Maureen Grace Lebria, Programme Manager of the National Ecolabelling Programme-Green Choice Philippines and the Programmes and Project Director of the Philippine Center for Environmental Protection and Sustainable Development, Inc. As emphasized by the Life Cycle Analysis, sustainability is a process. Some products are more preferable than others because of its minimized effects to the environment. This is why it is crucial that we guide the consumers to these products and services that are proven to be good for the environment. As we face the worsening climate crisis, it is important for the consumers and businesses to actively take part in carrying out solutions to help save our planet. With this, the green seal could help us achieve these goals.

Environmental Teaching Manuals for Primary and Secondary School Teachers by Mr. Alfred Johann Lee, a former teacher, and a freelance writer, editor, and graphic artist. To address environmental issues, knowing and understanding the concepts and issues is the first step. In the Philippines, there are still knowledge gaps when it comes to these things. It’s this hurdle that led the team to realize that in order to have a long-term impact, there is a need to educate young minds on what sustainability is in general, and how it connects to food. From this line of thinking, the idea for the environmental teaching manual was born.