Dusit Thani Manila

DUSIT THANI MANILA CONTINOUSLY THRIVES TO SAVE MOTHER EARTH THROUGH ITS GREEN INITATIVES Makati, Philippines – In its commitment to help save Mother Earth, Dusit Thani Manila has gone full blast in its comprehensive waste reduction program to conserve natural resources, protect the environment and help livelihood programs of our neighboring communities. RECYLE, REUSE, REDUCE Dusit Thani Manila collects used soda aluminum cans and plastic bottles which are gathered weekly and donated to Little Sisters of ISLA – a livelihood centre in Pasay City that produces jeepneys, key chains, fashion accessories and souvenir items made from the said recyclable materials. Old newspapers, magazines and used cartons are also collected every week and are brought to Mother Teresa's and Mango Tree House who in return transform these items into beautiful bags and décorations. The funds that both foundations raise support small communities which include a school, clinic and library. Aside from these, Dusit Thani Manila has started using paper bags as a support to Makati City's Solid Waste Management Code which bans the use of plastics in Makati. THE GREEN ALTERNATIVE The hotel also promotes the Eco Meetings packages which uses eco-friendly amenities like conference pads and pencils made of recycled materials, locally grown coffee and locally sourced dried fruits in lieu of mints, to name a few. DUSIT GREEN HOUR Dusit Thani Manila conducted the 'Dusit Green Hour', which was a monthly version of the Earth Hour done every last Saturday of the month. It is 60-minute hotel-wide lights-off campaign that started June 2009 from 8:30pm to 9:30pm, an initiative in its continuous fight against global warming. As this campaign endeavors to save Mother Earth that eventually saves energy cost for the hotel, all its dining guests were also being shared the saving benefits of this thrust by entitling them 30% discount on any food and beverage orders for dinner. CONSERVING NATURAL RESOURCES Each restaurant also showcases its respective contribution to make a greener and better world all year round. Basix, the all day dining restaurant suggests conservation of resources through its Surf and Turf Station where the grilling items are cooked on guest's demand only and promotes no wastage of food. Basix has also stopped patronizing endangered species such as blue fin tuna and sharks fin. Tosca, on the other hand makes use of unplugged entertainment to conserve energy. Benjarong, the Royal Thai Restaurant takes pride in its naturally brewed Thai Pandan and Lemongrass Juices, the use of unrefined herbs and spices and its use of banana leaves, squash, pomelo and melon skin as serving bowls to prevent wastage of water and chemicals of dishwashing soaps. The freshest ingredients take center stage at Umu with its sushi bar and robata counter offerings prepared ala minute to promote no food wastage. Lobby Lounge features locally produced Lambanog Cocktails using 100% natural sources that include sugar cane, coconut and rice, thus preventing the usage of imported ingredients that will help reduce carbon footprint. DUSIT GREENER PASTURES Dusit Thani Manila is proud of its vertical garden, an enhancement that has never been done before in the history of hospitality in the country. The Patrick Blanc-inspired vertical garden does not only bring an aesthetic beauty to the surroundings of the hotel but most importantly, has a significant impact on environment and atmosphere. “This vertical garden design specifically lowers the temperature at the driveway of Dusit Thani Manila especially when the afternoon sun rays hit the entrance. At the same, the water feature helps cook the air that passes through the open spaces between walls. I have also taken into great consideration the healing capabilities of plants, the ones that emit more oxygen, take away pollution and reduce carbon monoxide in the air', shares designer Gr