The Filipinos' Christmas culture is different and unique. Besides being known as the longest celebration, we are known for keeping our families close and tight-knit during this season, especially on Christmas Eve when people do their best to be home, getting out of work earlier than usual to be on time to share the Noche Buena, or Christmas meal, with their loved ones at one table.

At this time of high prices, people are finding ways to have a delightful Noche Buena that is within their budget. With this, some families have been embracing eco-friendly practices and sourcing local ingredients, thus benefiting their wallets while at the same time benefiting the environment and our local farmers.

Sally Torrazo of Parañaque City shared how having her plants has made cooking more convenient and cheaper for her. She gave us a tour of her home, showing the plants she has on her balcony, which include alugbati, bell peppers, and pandan, which she uses when she cooks daily.

With these plants, she no longer needs to go to the wet market since they are already within her reach.

In their Noche Buena, she said she's planning to have a simple feast that would be enough for her husband, two children, and the neighbors who will visit them. She said to prepare the food that would be enough for her and the visitors, she would go to local markets to buy cheap but quality products.

"For that, I go to the markets. I think of where to go where I can get cheap but quality goods that are easy on the pocket," Sally told Daily Tribune in Filipino.

She said she chooses to go to the market instead of grocery stores to support local farmers and their products.

"Of course, being in the Philippines, it's natural to support our farmers so they could make some money," she said.

Sally also highlighted responsible consumption, saying people should only cook enough to avoid food waste. In her case, when there's excess food, she uses it as fertilizer for her plants.

The same goes for the Santiago household in Sta. Maria, Bulacan. According to Lilia, mother to eight children and a food caterer by profession, to have a sustainable Noche Buena, they make sure the dishes they prepare use ingredients in season during December.