Making hospitality more inclusive and sustainable

Modern hospitality is increasingly defined by empathy and intention, whether through welcoming diverse talent into the kitchen or building greener ways to travel. Putting those values front and center has earned SM Hotels and Conventions Corp. double honors at the Asia CEO Awards 2026, where it received Circle of Excellence recognition as both Sustainability Company of the Year and Diversity Company of the Year.

The awards highlight the hospitality company’s efforts to foster workplace inclusion and adopt environmentally responsible practices across its portfolio.

Its diversity initiatives include the SM Equal Opportunity Policy, the Women’s Empowerment Alliance, and programs supporting people with disabilities and other underserved groups. These efforts include the Pride Games, skills training for people deprived of liberty, and participation in the Angels Walk for Autism.

“Diversity and inclusion must be reflected in how people are treated, the opportunities available to them, and the way they can participate and grow,” said Charmagne Adonis, SMHCC vice president for human resources and organizational development. “Through our policies, employee initiatives and community partnerships, we aim to foster an environment where differences are respected and everyone is empowered to contribute and thrive.”

On sustainability, the company runs Plate for the Planet, a program designed to reduce food waste and support surplus food recovery and donations. Other measures include improving energy efficiency, transitioning to renewable energy, sourcing products responsibly, and upcycling used hotel linens through the Tela Tales project.

Meanwhile, its Gateway to Gastronomy campaign highlights Filipino culinary traditions through locally inspired menus across eight hotel properties, focusing on regional ingredients and cultural heritage.

“Sustainability is most effective when it is built into everyday decisions and operating practices,” said Leah Magallanes, SMHCC vice president for food and beverage, quality and sustainability. “From reducing food waste and recovering surplus food to improving resource use and repurposing materials, we continue to pursue practical initiatives that support environmental responsibility across our hotels.”