Toyo Eatery

Manila

The Philippines-focused restaurant that puts people and the planet first

While many associate sustainability solely with the environment, Toyo Eatery in Manila prioritises the sustainability of people, cultural heritage and terroir, all of which are central to preserving the planet. The team’s work with local producers and artisans is complemented by a rigorous approach to sourcing, a focus on Filipino ingredients and a commitment to a low carbon footprint, making them worthy winners of the Flor de Caña Sustainable Restaurant Award 2023.

Chef Jordy Navarra and his team have built a business around forming and maintaining relationships with those who have a positive impact on the Philippines, be they indigenous craftspeople or heritage suppliers. While sourcing local, organic and traceable ingredients, Toyo Eatery aims to strengthen communities and in 2022 it helped raise vital funds for Good Food Co., a female farmers’ cooperative, to build crop rain shelters and pay for research. The restaurant also works with local community organisations to educate young people in hospitality careers, and supports its own young employees while they continue their education.

Aiming to ensure that 90% of its ingredients are sourced locally and two-thirds are organic and traceable in 2023, with these targets rising in 2025, Toyo Eatery has a clear plan of action. Beef was removed in 2022 and the tasting menu is now half-vegetarian or vegan, with heritage and native ingredients including gamet seaweed and Mountain Violet heirloom rice, both of which support sustainable farming practices. Navarra and team ask a core set of questions when it comes to sourcing: does the producer pay fair wages, and are their practices ethical? It’s as simple as that. 

As for the environment, Toyo Eatery is constantly implementing new measures to minimise its carbon footprint, working with pandan farmers and weavers to create woven boxes for packaging, and partnering with local communities to dispose of waste as responsibly as possible. By the end of 2024, the restaurant aims to have zero food waste, and is working on cutting energy and water consumption by 25% in 2025.

All of these initiatives are perfectly in sync with the running of the restaurant and its commitment to providing the most delicious food and service – one of Toyo Eatery’s signature dishes is the Bahay Kubo, made up of 18 different vegetables each reflecting the valuable relationships with local farmers, and servers seek to communicate the restaurant’s ethos to its customers. With a sharp focus on people and heritage and a clear commitment to becoming even more planet-friendly, it’s clear that the Flor de Caña Sustainable Restaurant Award winner for 2023 is on a firm trajectory towards a stronger future for all.

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