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3 Ways To Eat And Cook Sustainably According To Experts

Seafood company Cold Storage launches their partnership with Save Philippine Seas entitled ‘GenSea: Dive Into Sustainability’

These days, “sustainability” is more than just a buzz word; it has become a global movement. Even here in the Philippines, more and more people and businesses are joining the call for a more sustainable lifestyle.

On June 20th, frozen seafood company Cold Storage — a pioneer in the industry — officially launched their partnership with non-profit organization Save Philippine Seas (SPS). Together, they welcomed chefs and industry leaders at ‘GenSea: Dive Into Sustainability’, their first-ever collaboration to help raise awareness and funds for marine conservation. 

Experts from the F&B industry converge at GenSea | Cold Storage

“Since 2019, Cold Storage has been taking steps towards more sustainable operations. It wasn’t easy, we were learning as we went, but we are committed to doing our part in protecting our seas. We have always been open and eager to learn how to be better in this area of our business,” Cold Storage President Marco Qua shared. “As I always shared with our team, ‘If we’re benefitting from it, we must do our best to protect it’.”

"GenSea is a fitting title for this campaign because SPS is focused on developing a generation of 'seatizens,' or people who appreciate and care for our seas,” said Anna Oposa, Executive Director of SPS. “This partnership will support our environmental education programs and help us develop communication materials on sustainable seafood.”

Cold Storage President Marco Qua | Cold Storage

The event was hosted by award-winning author, restaurateur, and Metro Channel host Angelo Comsti. Seasoned restaurateurs and chefs joined the panel discussion, sharing their first-hand experience on sustainability — Jayjay & Rhea Sycip, The Fatted Calf and Discovery Hospitality; Patrick Go, Your Local and Gochugang; Nicco Santos & Quenee Vilar, Restaurant Aurora; and Stephan Duhesme, Metiz and newly opened Automat

Qua adds, “This partnership emphasizes our commitment to protecting marine ecosystems while delivering high-quality and sustainable products to our customers.”

Here are some key takeaways from the panel discussion that can help individuals and businesses lead a more sustainable life. 


Minimize Waste & Expenses by Maximizing Ingredients

Everyone in the panel agreed that maximizing ingredients is one of the best ways to live more sustainably. It doesn’t just reduce waste in your home or business, it’s also cost efficient.

The chefs gave practical examples like using bones and vegetable scraps to make a flavorful stock instead of buying stock cubes, and dehydrating onion and garlic peels to create your own onion and garlic powder. 

These added steps may be more time consuming, but it’s worth the trouble when you end up with natural flavor enhancers to make your dish even better. 

“At home, I like breaking it down to small units: don’t hoard, buy only what you need, and get creative with your seafood,” Marco Qua suggests. “Also fried rice works really well with leftovers.”

Hàin Boracay Is Angelo Comsti’s Advocacy on A Plate


Hàin Boracay Is Angelo Comsti’s Advocacy on A Plate

Surround Yourself with People who Share the Same Goals

Sustainability is best achieved through group effort. According to the panelists, making sure your entire team is on board will make the transition to sustainability much easier.

While it may be a challenge to get all employees to “buy in” to your sustainability efforts, helping them see the rewards of their hard work — especially for the greater good — will pay off eventually.

“Working closely with chefs and businesses allows us to utilize byproducts and minimize waste. This cooperation helps us achieve our goals of being more sustainable,” Marco Qua adds.

From left: Stephane Duhesme, Jayjay Sycip, Rhea Sycip, and Nicco Santos | Cold Storage

Be Curious about What You Consume

The panelists shared that they started interacting on a deeper level with their suppliers, making sure to champion local small- to medium-scale producers and growers. While having consistent supply from small farms and fisheries is still a challenge, the panelists agreed that there is a sense of fulfillment that comes with supporting local businesses. 

As for Cold Storage, who also imports seafood from overseas partners, they require sustainability certifications from partners in order to keep their commitments to ocean conservation.

“By making sure we work with the right partners, we also ensure that the methods used are sustainable, which means long term supply will not be disrupted,” Marco shared.


For more information, visit Cold Storage and.Save Philippine Seas