Good and Green

Filipino food is deeply rooted in family, tradition, and everyday life. In this episode of Good and Green, Chit Juan sits down with food advocate and author Nancy Reyes-Lumen, also known as the “Adobo Queen,” to explore why adobo continues to be one of the most powerful symbols of Filipino identity. As part of a multigenerational food family, Nancy shares how recipes are passed down, adapted, and preserved over time. From sourcing ingredients directly from local producers to practicing zero-waste habits long before they became trends, this conversation highlights how our food traditions are shaped by history, culture, and survival. Nancy also reminds us that there is no single “correct” version of adobo and that the beauty of Filipino food lies in its diversity and personal stories.GUEST BIO:Nancy Reyes-Lumen is a Filipino food advocate, researcher, writer, and culinary ambassador best known as the author of the best-selling The Adobo Book. A passionate champion of Filipino cuisine, she is widely recognized as the self-proclaimed “Adobo Queen” for her mission to elevate adobo as a signature Filipino dish for global audiences. She has also written several other cookbooks, co-hosts the Adobo Connections segment of Our Awesome Planet, and teaches Filipino and Asian cooking classes as a chef instructor for Cozymeal USA. Based in Houston, Texas, Nancy continues to promote Filipino food heritage both in the Philippines and abroad.WHAT YOU’LL LEARN:Why adobo is considered a strong symbol of Filipino identity and culture.The role of family traditions in shaping and preserving Filipino recipes.Why there is no single “correct” version of adobo.How sourcing from local producers and artisans was practiced even in earlier generations.Traditional Filipino practices such as fermentation and zero-waste cooking.QUOTES:I'm just a good collector of adobo recipes and stories. —Nancy Reyes LumenThe 4th and 5th generations are bringing in new taste, new ways, new techniques, but we still want to instill some of our Lola's ways. —Nancy Reyes LumenOne of the healthy ways of having food is fermentation. —Nancy Reyes LumenYou can standardize adobo for a global recipe, only if you use branded. Branded vinegar, branded soy sauce, branded everything. —Nancy Reyes LumenAlisin na natin ang "lang". —Nancy Reyes LumenLINKS or RESOURCES MENTIONED:Connect with Nancy Reyes Lumen:Nancy Reyes Lumen on InstagramNancy Reyes Lumen on FacebookThe Adobo Book by Nancy Reyes Lumen and Reynaldo Gamboa AlejandroListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

As Good and Green continues its celebration of Filipino Food Month, this second special episode goes deeper into the stories behind what we eat. Chit Juan sits down with independent food scholar and book designer Ige Ramos to explore how decades of fieldwork, writing, and cultural research shaped his understanding of Filipino foodways. Their conversation touches on ethical food writing, the value of traveling and listening deeply, how data can help shape better food policies, and why Filipino food should never be boxed into one “correct” definition. This episode is a thoughtful reminder that preserving our food heritage starts with curiosity, respect, and a willingness to look beyond the plate. GUEST BIO:Ige Ramos is an independent food scholar and book designer. For more than three decades, he dedicated his life to studying Filipino foodways, founding a practical knowledge laboratory and a platform for publishing and conducting independent research on edible design, food studies, and comparative gastronomy. His books examine how geography, technology, ingredients, and demographic shifts influence Filipino cuisine, taste, and flavor. He created gastronomy and cultural diplomacy training modules for the Departments of Foreign Affairs and Tourism, as well as reviewed food-related laws and public policies. He also created the framework for the Iloilo UNESCO Creative City for Gastronomy.WHAT YOU’LL LEARN:How Ige’s journey from museum work and book design led him into Filipino food scholarshipWhy Filipino food must be studied through culture, history, anthropology, and fieldworkThe ethics of food writing, from asking permission to protecting communities and sourcesHow food research can go beyond storytelling and help shape policy and systems changeWhy Filipino food cannot be reduced to one “authentic” versionQUOTES:We always look at things in a broader perspective, in a broader sense that the Philippines did not exist in a vacuum. —Ige RamosInfluences are not one way. It's two-way or multiple ways. What you bring in, it goes out. —Ige RamosThere's a fine line between promotions and review criticism. —Ige RamosHunger is real. There are certain food preferences available because of convenience, of need, of hunger. —Ige RamosData is data is data. —Ige RamosEat Filipino food not for the history because we don't know what is authentic. Eat Filipino food not for the culture because we're not exotic enough. Eat Filipino food because what you know about it is wrong. —Ige RamosLINKS or RESOURCES MENTIONED:Connect with Ige Ramos:Ige Ramos on Instagram Ige Ramos on FacebookBook: Lasa ng Republika 2: Bukambibig by Ige Ramos Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

Filipino food tells the story of who we are, and there’s no better time to reflect on that than during Filipino Food Month. In this episode of Good and Green, Chit Juan sits down with cultural heritage worker and food historian Felice Prudente Sta. Maria to explore the roots of Filipino cuisine, from pre-colonial ingredients and food traditions to the ways colonial influences were transformed into something distinctly our own. Their conversation delves into what authenticity truly means in Filipino cuisine, why our culinary identity has long been shaped by adaptation, and how supporting local and artisanal food today can help preserve the richness of our food heritage for generations to come.GUEST BIO:Felice Prudente Sta. Maria has been a cultural heritage worker for over 50 years and is a pioneering food historian known for studying the Philippine colonial era through written historical records. Her latest books, When Mangoes and Olives Met at the Philippine Table (National Historical Commission of the Philippines, 2025) and What Recipes Don’t Tell (Ateneo Press, 2025), offer rich insights into the evolution of Filipino food and culinary identity.WHAT YOU’LL LEARN:Felice’s journey into food historyThe roots of pre-colonial Filipino foodThe truth about “authentic” Filipino cuisineHow Filipino food evolved through adaptationSimple ways to sustain Filipino food heritageQUOTES:If you see the list of pre-colonial foods, there's quite a lot we are still eating. That is important. —Felice Sta. MariaThe precolonial element of Filipino cuisine is still alive. —Felice Sta. MariaPresent day food culture is what is contemporary, and that contemporary food is a combination. —Felice Sta. MariaContemporary Filipino food is an extremely fine example of our innovation. —Felice Sta. MariaWe're at a very critical point in our food heritage sustainability. —Felice Sta. MariaWe must keep eating Filipino and support each other in our research and in our branding of what is the best of Filipino food. —Felice Sta. MariaLINKS or RESOURCES MENTIONED:Connect with Felice Sta. MariaBook: When Mangoes and Olives Met at the Philippine Table by Felice Prudente Sta. Maria - https://nhcp-bookstore.beesuite.ph/product/when-mangoes-olives-met-at-the-philippine-table/Book: What Recipes Don’t Tell by Felice Prudente Sta. Maria - https://unipress.ateneo.edu/product/what-recipes-don’t-tell-philippine-food-history-fifty-wordsFelice Sta. Maria on Instagram - https://instagram.com/felicepstamariaFelice Sta. Maria on Facebook - https://www.facebook.com/felice.p.maria/Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

Sustainability becomes more powerful when it is passed down through generations. Chit Juan sits down with Badjie and Bea Trinidad, daughter and granddaughter of zero-waste pioneer Annie Guerrero, to talk about how one woman’s practical, disciplined way of living became a lasting family legacy. From the founding of CCA Manila to embedding green practices into culinary education and everyday life, this conversation explores how sustainability can be taught, lived, and shared across generations. It’s a moving reminder that when values are rooted in family, they can shape schools, communities, and the next generation of changemakers.GUEST BIO:Badjie Trinidad is a hospitality leader, educator, and CEO behind one of the Philippines’ pioneering homegrown food, hospitality, and education enterprises. For over 35 years, she has helped build the well-loved Cravings brand and, together with her mother, Susana “Annie” P. Guerrero, co-founded CCA Manila, the country’s first formal culinary school, as well as the Asian School for Hospitality Arts (ASHA). A Certified Public Accountant and entrepreneur, Badjie continues a strong legacy of purposeful food, sustainability, and people-centered hospitality, carrying forward the values that helped shape both the family business and culinary education in the Philippines. Joining her in this episode is Bea Trinidad, who represents the next generation of this family legacy and its commitment to good and green living.WHAT YOU’LL LEARN:Annie Guerrero’s zero-waste legacySustainability as a system, not a trendHow CCA Manila teaches zero-waste practicesPassing on sustainable values across generationsAnnie’s zero-waste programs for schools and communitiesSimple ways families can start living good and greenQUOTES:Sustainability is a system. It's not a personality. —Bea TrinidadHer philosophy was: it has to be local, practical, and use common sense. —Badjie TrinidadMy grandmother has always said that it's not a trend. It's really a way of life. —Bea TrinidadShe operated our kitchen like a commissary, even if it was just for the house. —Badjie TrinidadIt doesn't have to be perfect as long as you know you have that intention. —Badjie TrinidadLINKS or RESOURCES MENTIONED:Connect with Badjie and Bea TrinidadCenter for Culinary Arts Manila (CCA Manila) - https://cca-manila.edu.ph/The Cravings Group - https://www.cravingsgroup.comBea Trinidad on Instagram - https://www.instagram.com/beatrinidad_/Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

As part of our Women’s Month series highlighting impactful women in sustainability, Chit Juan sits down with Pastry Chef Gel Salonga-Datu of Ted’s Hospitality Group and the Slow Food Community Laguna. Chef Gel shares how reviving heirloom recipes, supporting local farmers and artisans, and organizing the Sa Pantalan Food and Heritage Festival helped build a thriving community around Laguna’s food culture. Her journey from finance professional to pastry chef and community organizer shows how collaboration, patience, and trust can strengthen local food systems and create new opportunities for producers while preserving culinary heritage.GUEST BIO:Chef Gel Salonga-Datu is a pastry chef and restaurateur from Santa Cruz, Laguna, and the founder of Ted’s Hospitality Group, which includes Ted’s Kitchen, Aurora Filipino Cuisine, Ted’s Bed and Breakfast, and Ted’s Warehouse Events Space. A former financial trader turned baker, she has earned recognition for desserts that celebrate local ingredients, including her Santa Cruz Bibingka Cheesecake, which won the People’s Choice Award at the Ultimate Taste Test Pro Edition. Several of her creations have also been named among the country’s best desserts by the Philippine Daily Inquirer. Through her work and advocacy, Chef Gel promotes Laguna’s seasonal produce and culinary heritage, including through the food and heritage festival Sa Pantalan Biyaheng Pangkatagalugan and her involvement in Slow Food Community Laguna.WHAT YOU’LL LEARN:From finance to pastry and returning home to LagunaReviving heirloom dishes through Aurora Filipino CuisineHow the Sa Pantalan Food and Heritage Festival beganDiscovering and supporting Laguna’s artisans, farmers, and home cooksUsing local and seasonal ingredients such as lipote and sampinitBuilding Slow Food Community Laguna through relationships and trustQUOTES:I like being unique. —Gel Salonga-DatuThey [the artisans] saw an opportunity for their products, that they can sell it at a higher value because of the festival. —Gel Salonga-DatuWe are promoting our town as a food and gastronomy destination. —Gel Salonga-DatuWe are like brothers and sisters. We treat each other as family. —Gel Salonga-DatuWe try to know each other's products. We don't compete with each other. We promote each other's products. —Gel Salonga-DatuLINKS or RESOURCES MENTIONED:Connect with Gel Salonga-DatuTed's Laguna on Instagram - https://www.instagram.com/tedslaguna/Gel Salonga-Datu on Instagram - https://www.instagram.com/baker_gel_salonga/Slow Food Community Laguna - https://www.facebook.com/profile.php?id=61573981354398Sa Pantalan Laguna Food and Heritage Festival - https://www.facebook.com/p/Sa-Pantalan-Laguna-Food-and-Heritage-Festival-61565711154294/Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

Luxury means nothing without nature. In this episode, Chit Juan speaks with Janet Oquendo, General Manager of Banwa Private Island, about returning home to Palawan after decades of opening world-class resorts across Morocco, Venice, Turkey, Bhutan, and beyond. From protecting thriving reefs to building a culture of environmental care within her team, Janet shares how true luxury eco-tourism is not about excess, but about preservation, partnership with local communities, and honoring the land that makes it all possible.GUEST BIO:A native Palaweña, Janet Oquendo’s career is a testament to Filipino hospitality on a global scale. Having spent more than 20 years with the Aman group - starting at Amanpulo in the 1990s, she was assigned by the founder to manage, support and lead hotel openings in Morocco, Venice, Turkey, Montenegro, Bhutan and around Asia.Over a decade ago, a shared vision began to take shape when she met with the island’s owner, a true Aman aficionado, regarding the opening of a Banwa Private Island in Palawan. Today, Janet has come full circle, bringing her years of experiences back home to Philippine soil. As General Manager of Banwa Private Island, she is uplifting the local landscape of luxury eco-tourism, blending service with a heartfelt commitment to sustainability and developing the local talents.WHAT YOU’LL LEARN:Growing up in Palawan and entering tourismWhy luxury and eco-tourism can coexistMarine conservation and the power of simply protecting what is already thereWorking with local communities and government to safeguard marine protected areasBuilding a culture of environmental care within the teamReducing plastic use and rethinking daily operationsWhy luxury is nothing without natureQUOTES:I wish that we would have more luxury tourism or luxury places because we have the natural environment for that. —Janet OquendoWe make sure that whatever conservation plans or programs we have, it starts with us first knowing what is there. —Janet OquendoWe're  very blessed with a team that is all Kababayan. We are a 100% Filipino team here on the island. —Janet OquendoUnderstand what you have so you'll know how to protect it. —Janet OquendoWe have to build a culture of care for the environment and our team, because we will do it all together. —Janet OquendoLuxury is nothing without nature. —Janet OquendoLINKS or RESOURCES MENTIONED:Follow Banwa Private IslandBanwa Private Island - https://www.banwaprivateisland.com/Banwa Private Island on Instagram - https://www.instagram.com/banwaprivateisland/Banwa Private Island on Facebook - https://www.facebook.com/BanwaPrivateIslandPH/Banwa Private Island on LinkedIn -  https://www.linkedin.com/company/banwa-private-island/Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

What does it really take to build a business that lasts for decades? In this episode of Good and Green, Chit Juan sits down with franchising pioneer Armando “Butz” Bartolome to unpack how entrepreneurship has evolved and why values, credibility, and responsibility matter more than ever. Drawing from over 35 years of mentoring Filipino entrepreneurs, Butz shares insights on balancing speed with caution, using technology wisely, and building businesses that serve both people and communities. This conversation is a grounded reminder that growth means little without purpose.GUEST BIO:Armando Bartolome is an entrepreneur, franchise consultant, and mentor with over 35 years of experience helping Filipino MSMEs grow through responsible franchising. As President of GMB Franchise Developers Inc., he has guided over 800 entrepreneurs across food, retail, and service industries. He is a founding member of the Philippine Franchise Association and the Association of Filipino Franchisers, and a Go Negosyo mentor for over 20 years. His co-authored book Is Franchising for You? was named Book of the Year in 2012, and he was granted a special E11 visa by the U.S. Citizenship and Immigration Services in recognition of his expertise in franchising and business development.WHAT YOU’LL LEARN:How today’s entrepreneurs differ from those of previous generations.Why speed and opportunity need to be balanced with discipline and numbers.The role of credibility and sincerity in long-term business success.How franchising and business models have evolved with technology.Why values, sustainability, and community impact are shaping modern entrepreneurship.What it means to build a legacy through mentoring and shared responsibility.QUOTES:There is wisdom in the old way, and there is also wisdom in grabbing opportunities quickly because of the fast pace of business today. —Chit JuanYou cannot say one platform will suit everyone. —Butz BartolomeI always input my legacy in our clients. We don't want them to be dependent on us. —Butz BartolomeThere's no secret in this business. It's a matter of mindset. —Butz BartolomeThe award will only come when people remember you. —Butz BartolomeLINKS or RESOURCES MENTIONED:Connect with Butz Bartolome:Butz Bartolome's Website - http://www.butzbartolome.comGMB Franchise Developers - http://www.gmb.ph/Butz Bartolome on LinkedIn - https://www.linkedin.com/in/franguru/Butz Bartolome on Facebook - https://www.facebook.com/butzbartolomeBusiness Mentor Talks Podcast - https://bit.ly/3ZeEAn0Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

What started as a simple search for a healthier chocolate drink for her children became something much bigger. In this episode, Chit Juan sits down with chemist and entrepreneur Melanie “Mel” Medrano, founder of Cacaomistry, to talk about how science, motherhood, and sustainability came together to create a Filipino origin based cacao brand rooted in clean ingredients, local sourcing, and social impact.GUEST BIO:Melanie Medrano is a chemist, entrepreneur, and chocolate maker, and the founder of Gramworth Enterprises Inc., a family-owned social enterprise behind PhOligo and Cacaomistry — the Philippines' first origin-based instant cacao mix. Rooted in science, heritage, and sustainability, Melanie creates clean, thoughtfully made products using local ingredients, while working closely with farmers, artisans, and communities. Her work bridges food innovation and social impact, proving that businesses can grow profitably while caring for people and planet.WHAT YOU’LL LEARN:Why reading ingredient labels is a powerful act of conscious consumption.How motherhood and science shaped the creation of Cacao Mystery.The difference between chocolate flavored products and real chocolate.Building a plant based food business rooted in local ingredients and Filipino cacao.Staying calm and creative during supply chain and pricing challenges.QUOTES:Your kids are your best critics. —Chit JuanIt can be healthy but it's useless when your child doesn't like it, so it has to be both. —Mel MedranoMy greatest challenge was when the cacao price tripled. —Mel MedranoEntrepreneurship is a little like chemistry. —Chit JuanMake it a habit to read ingredients. —Mel MedranoLINKS or RESOURCES MENTIONED:Connect with Mel Medrano:Cacaomistry Website - https://www.gramworthph.comCacaomistry on Facebook - https://www.facebook.com/Cacaomistry/Cacaomistry on Instagram - https://www.instagram.com/cacaomistry/Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

Chit Juan sits down with the co-founders of ARTFARM Sustainable Solutions to explore how a small family-run farm in Bay, Laguna evolved into a certified organic and Slow Food-recognized enterprise. From surviving a natural disaster to building a regenerative, technology-enabled, and community-driven farming model, this conversation offers insight into resilience, innovation, and how sustainable farming can create both livelihood and impact.GUEST BIO:ARTFARM was co-founded in 2011 by Turo Tolentino and Andrea Alforte as a small-scale farming venture that evolved from hydroponics into a certified organic, regenerative agriculture enterprise specializing in high-value salad crops. Turo is an agriculture professional trained in horticulture and regenerative composting, with extensive experience supporting farmers through agribusiness entrepreneurship and organic certification work. Andrea brings a background in human ecology, social enterprise, and sustainability education, leading ARTFARM’s value-added processing, community engagement, and training programs. Together, they run ARTFARM Sustainable Solutions, a circular, zero-waste farm model recognized as a Slow Food Farm and a Top 10 Social Enterprise in the BPI Sinag Challenge.WHAT YOU’LL LEARN:How ARTFARM transitioned from hydroponics to soil-based organic and regenerative farming.Why small-scale farms can be productive, resilient, and financially viable.The role of family, diversification, and technology in sustaining a farm business.How composting, soil health, and minimal tillage support long-term productivity.Sharing knowledge through training, consultancy, and community-based farming models.QUOTES:We have always been looking for solutions that will be more sustainable over the longer term. —Andrea AlforteThe key is to diversify your production, the products that you are offering. —Andrea AlforteSince our land is limited, our consulting service is our way of expanding our production area. —Turo TolentinoJust make the first step. Take a small plot. Plant something. —Turo TolentinoAnything good and anything green that you can do, you can do it at home. You teach it to your kids. —Andrea AlforteLINKS or RESOURCES MENTIONED:Connect with ARTFARM:ARTFARM Sustainable Solutions on Facebook - https://www.facebook.com/artfarmphARTFARM  on Instagram - https://www.instagram.com/artfarm.ph/Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

In this New Year episode, Chit Juan shares a gentle reflection on welcoming 2026 with intention and purpose. She talks about simple ways we can shift our habits, broaden our experiences, and make the coming year more meaningful for ourselves and others. This short conversation is an invitation to start the year with clarity, curiosity, and a renewed sense of what it means to live good and green.WHAT YOU’LL LEARN:Welcoming the new year with intention and mindful habits.Exploring meaningful ways to care for our health and well-being.Finding inspiration through movement, reflection, and personal growth.Considering spiritual practices or acts of service as part of the new year.Embracing a fresh start by choosing purposeful and fulfilling actions.QUOTES:This coming year, let's make it different. —Chit JuanA new habit is something you can carry out throughout the year. —Chit JuanDo something out of the ordinary. —Chit JuanLINKS or RESOURCES MENTIONED:Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.

In this Christmas episode, Chit Juan reflects on the meaning of giving during the holidays and invites listeners to revisit the idea of presents beyond material gifts. She talks about offering the gift of time, creating a “job jar” of thoughtful favors, sharing causes and advocacies, and finding moments to be truly present with the people who matter. Chit reminds us that time is finite, but choosing how we give it can create deeper connections, greater purpose, and a more meaningful Christmas for ourselves and others.WHAT YOU’LL LEARN:Why time is one of the most meaningful gifts we can give.The “job jar” as a creative and thoughtful Christmas present.How to prioritize time through intentional choices.Sharing a cause or advocacy as a powerful non-material gift.Finding fulfillment in giving presence, not just presents.QUOTES:The gift of time is something that is very important, very precious, and something so nice to receive. —Chit JuanTime is also a present and it's the present. —Chit JuanThe gift of time is something that everyone can give. —Chit JuanThe best feeling is what you will feel after you spend time with that person. —Chit JuanThis Christmas, let's think of something that is intangible. —Chit JuanLINKS or RESOURCES MENTIONED:Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.

Organic farming is gaining new momentum in Southeast Asia, and the Philippines is beginning to feel that shift. Chit Juan talks with Marco Schlüter, Director for Strategy and International Affairs at Naturland, about how organic markets emerge, what helps farmers transition successfully, and why restaurants and retailers play a crucial role in expanding access to organic products. Marco draws from decades of global experience, including his work with IFOAM, to explain the systems, training, and verification models that support sustainable agriculture. He also offers practical starting points for Filipinos who want to make organic part of their daily lives.GUEST BIO:Marco Schlüter is an international executive with more than 20 years of leadership experience in sustainable food systems and global market development. He serves as the Director for Strategy and International Affairs at Naturland, where he leads a €6M international department, developed Naturland’s first global strategy, and built teams across Southeast Asia, Africa, the US, and Europe. He is also Vice President of IFOAM – Organics International, shaping global policy and leadership development for the organic sector. His expertise spans strategic planning, sustainable supply chains, international organizational transformation, and capacity building for organic farming worldwide. WHAT YOU’LL LEARN:Why organic demand is growing in Southeast Asia.How Naturland supports Filipino farmers transitioning to organic.The role of restaurants, hotels, and retailers in building organic markets.Why verification systems like PGS matter for local organic supply.How IFOAM strengthens global leadership and policy for organic farming.Simple ways consumers can begin living an organic lifestyle.QUOTES:Naturland's vision is to shape the ecological transformation worldwide. —Marco SchlüterWe believe in the need for innovation, for new knowledge. —Marco SchlüterWe always enhance our cooperation, always to the benefit of nature and the farmers. —Marco SchlüterOrganic is not input based. It's knowledge based, but not only in production, also on the leadership level. —Marco SchlüterWhat is important is that the government identifies organic as an opportunity. —Marco SchlüterLINKS or RESOURCES MENTIONED:Connect with Marco Schlüter:Naturland Philippines - https://www.naturland.phNaturland Philippines on Facebook - https://www.facebook.com/naturlandphilippinesNaturland Philippines on Instagram - https://www.instagram.com/naturland_philippinesIFOAM Organics International - https://www.ifoam.bioListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

In this episode of Good and Green, host Chit Juan speaks with Ann Dumaliang of the Masungi Georeserve Foundation about the delicate balance between nature conservation and human activity. Ann shares how the Masungi team transformed a once-threatened landscape into a thriving model for geotourism, reforestation, and environmental protection. She and Chit discuss the importance of building systems—not just trails—to protect over 3,000 hectares of critical land in Rizal. From dealing with encroachers to designing nature-based experiences, Ann reminds us that true sustainability is not just about planting trees—it’s about stewardship, collaboration, and protecting ecosystems for generations to come.GUEST BIO:Ann Dumaliang is the Managing Trustee of the Masungi Georeserve Foundation, a conservation project based in Baras, Rizal known for its work in geotourism, environmental protection, and sustainable development. Since founding the foundation in 2015, Ann has led efforts that earned Masungi global recognition—including awards from the UNWTO, the Global Water Partnership, and the UN SDG Action Awards. A National Geographic Explorer and Ashoka Fellow, she advocates for systems-based conservation approaches and has represented the Philippines at international climate and biodiversity forums.WHAT YOU’LL LEARN:How Masungi Georeserve blends conservation, tourism, and education to protect critical ecosystems.Why sustainable development must be rooted in science, not just aesthetics.The challenges of protecting public land and dealing with encroachers and corruption.How storytelling and design help build emotional connections to nature.Why real climate action starts with system change, not just symbolic gestures.QUOTES:If you wanna be Wakanda, we need to start learning about what we have for ourselves, building on that. —Ann DumaliangThere's nothing compared to boots on the ground. That's the most important  thing to have as far as human resources are concerned. —Ann DumaliangThere's no point in building something if it's not going to last. —Ann DumaliangWhen you're true to the science, it forces you to be creative. —Ann DumaliangWithout experiences in nature, we lose that connection with nature, and in the process we lose touch on how to protect it. —Ann DumaliangLINKS or RESOURCES MENTIONED:Connect with Ann Dumaliang:Masungi Georeserve Foundation: https://www.masungigeoreserve.com/Masungi Georeserve on Instagram: https://www.instagram.com/masungigeoreserveMasungi Georeserve on Facebook: https://www.facebook.com/masungigeoreserveListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

Chit Juan talks with sustainability and supply chain leader Christian Schmidradner about ten years of the Philippine Sustainability Movement and how it all started with Sustainable Seafood Week. Christian shares how his work in traceable seafood supply chains led to a nationwide campaign for responsible sourcing and collaboration among government, business, and communities. He explains the importance of certifications, the impact of bycatch, and why sustainability is a continuous journey that begins with awareness. The conversation also highlights the movement’s growth beyond seafood — now including organic farming, plastic reduction, animal welfare, and food waste solutions.GUEST BIO:Christian Schmidradner is a sustainability and supply chain leader with over 20 years of international management and consulting experience. He is the Founding Partner and Managing Consultant of Pristine Solutions, advising organizations like Naturland, USAID, and The Meloy Fund while leading ESG consulting initiatives. He also co-founded SeaTrace International, a sustainable seafood distributor in Manila, and initiated both Sustainable Seafood Week (2015) and the Philippine Sustainability Movement (2018). From 2013 to 2018, he served as General Manager of Meliomar Inc. (Blueyou Group), overseeing tuna exports under the ARTESMAR® Fishery Improvement Project and developing responsible seafood supply chains across Asia and Europe.WHAT YOU’LL LEARN:How the Philippine Sustainability Movement and Sustainable Seafood Week began.The role of traceability and certification in sustainable seafood.Why handline tuna fishing is an ethical, low-impact method.What bycatch means and how it affects marine ecosystems.How hotels and restaurants are adopting responsible sourcing.Expanding sustainability beyond seafood to farming, waste, and plastic reduction.The importance of creating roadmaps for long-term environmental goals.QUOTES:The tuna handline fishery is a very sustainable choice in itself because the capacity of fishing is not overfishing the stock of Yellowfin Tuna. —Christian SchmidradnerRetailers need to take care that they don't take very small, juvenile fish because that has not repopulated its stock yet. —Christian SchmidradnerSustainable seafood has to also be available in a price category that can trickle down to more consumer groups. —Christian SchmidradnerIt matters where our food is coming from. It matters that we can trace it, that it's transparent. —Christian SchmidradnerSustainability is a journey. —Christian SchmidradnerLINKS or RESOURCES MENTIONED:Connect with Christian Schmidradner:Christian Schmidradner on Facebook - https://www.facebook.com/christian.schmidradnerPhilippine Sustainability Movement - https://www.facebook.com/ThePhilippineSustainabilityMovement Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInPurchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

What does it take to leave a stable career abroad and rebuild life from the ground up back home? In this inspiring episode, Chit Juan talks to Anatista Perez, a former OFW and civil engineer who returned to the Philippines to build Don Narciso Café-Restaurant in Claveria, Misamis Oriental. From failed ventures to finding purpose in coffee, Anatista shares how she turned setbacks into stepping stones and built a thriving business rooted in community and sustainability. Her story is a testament to resilience, continuous learning, and the power of going back to one’s roots to grow something meaningful.GUEST BIO:Anatista Perez is a civil engineer turned coffee entrepreneur and the founder of Don Narciso Café-Restaurant in Claveria, Misamis Oriental. A former OFW, she returned to the Philippines to build a community-centered business that uplifts local farmers and empowers women through the Misamis Oriental Women in Coffee movement. Her café is known for its made-from-scratch dishes, real herbs and spices, and growing use of organic farm produce. As a certified coffee professional, Anatista continues to prove that a business rooted in purpose can sustain both people and the planet.WHAT YOU’LL LEARN:How returning from OFW life inspired Anatista to build a purpose-driven business in Claveria.The financial and emotional challenges of investing locally and starting from scratch.Lessons from early business failures that opened the path to coffee entrepreneurship.The value of learning continuously and involving her children in the family’s coffee journey.Her mission to uplift farmers, empower women, and promote sustainable livelihoods through tree planting.QUOTES:Don Narciso is part of our life. — Anatista PerezWhat I like about your resilience, Anna, is that it doesn't get you down. You just move on. — Chit JuanSometimes you plan on things and if it doesn't work, you really just have to look for another thing. — Anatista PerezI just want to bring coffee to the home. — Anatista PerezEvery time I am into something, I really just want to hone myself first. — Anatista PerezThe roasting and the brewing is the sexy part of coffee. — Chit JuanLINKS or RESOURCES MENTIONED:Connect with Anatista Perez on:Don Narciso Cafe Website - https://www.facebook.com/DonnarcisocafeDon Narciso Cafe Instagram - https://www.instagram.com/donnarcisocafe/Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

In celebration of National Coffee Month, this October series of Good and Green episodes features inspiring stories from Filipino coffee advocates and entrepreneurs. In this episode, Chit Juan sits down with Imelda Dagus, founder and CEO of Dennis Coffee Garden, the first heritage coffeehouse brand rooted in the Kahawa Sug tradition of the Sulu Archipelago. Imelda shares how she transformed her family’s 1962 coffee legacy into a thriving business that uplifts farmers, preserves Tausug culture, and empowers communities. From her years as an OFW to becoming a cultural entrepreneur, Imelda reflects on legacy, sustainability, and the power of coming home to build something meaningful.GUEST BIO: Imelda A. Dagus is the Founder and CEO of Dennis Coffee Garden, a heritage coffeehouse from the Sulu Archipelago that celebrates Kahawa Sug. She also serves as President of Suluk Holdings, Inc., and has expanded her brand through multiple branches, bottled coffee products, and a roastery and nursery to support local farmers. A recognized advocate for heritage-based enterprise, she has received national and regional awards for entrepreneurship and cultural preservation and is currently pursuing a Master in Entrepreneurship at the Asian Institute of Management. WHAT YOU’LL LEARN:How a 1962 family café inspired a modern heritage coffee brand.Preserving Tausug culture through Kahawa Sug coffee and traditional pastries.From OFW life abroad to building a legacy-driven enterprise at home.Empowering farmers and youth through sustainable, inclusive business practices.Faith, heritage, and leadership as anchors for lasting community impact.QUOTES:It was more than just opening a cafe for me. It was about continuing my grandmother's legacy. — Imelda DagusDrinking coffee is a way of life for us. — Imelda DagusYou can't stop a good thing. — Chit JuanI see Dennis Coffee Garden as a platform to earn money, preserve culture, empower out of school youth, and help the farmers. — Imelda DagusMy mantra is: if I can do something to help not just my family, but the whole community, why not? — Imelda DagusLINKS or RESOURCES MENTIONED:Connect with Imelda Dagus on:Dennis Coffee Garden Website Dennis Coffee Garden on Instagram  Dennis Coffee Garden on Facebook Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

How do we bring dead soil back to life?In this episode, sustainability advocate Chit Juan sits down with Nicolo Aberasturi, President of Banhaw Agriculture and a longtime champion of regenerative farming in the tropics. Together, they unpack how small farms can thrive by working with nature — not against it — and how compost, ruminants, and indigenous wisdom all play a role in soil health and food security. Whether you’re a landowner, a backyard gardener, or a budding agri-preneur, this episode will show you how regenerative farming can be a powerful, scalable, and deeply Filipino solution.GUEST BIO:Nicolo Aberasturi, President of Banhaw Agriculture, is a farmer with over 20 years of experience in tropical agriculture who now champions tropical regenerative farming. His soil-centric systems combine biodynamic soil building, a closed-loop philosophy that produces inputs on-site and promotes biodiversity, and scalable models tailored for small tropical farms. By blending traditional knowledge with regenerative practices, his approach empowers farmers with low-cost, climate-resilient solutions that enhance ecological health, productivity, and community resilience while minimizing environmental harm.WHAT YOU’LL LEARN:What regenerative agriculture means and why it goes beyond organic.How tilling and heavy rainfall damage soil in tropical regions.Lessons from indigenous farming practices and permaculture design.Why compost, ruminants, and microbes are key to healthy soil.How to build small-scale integrated farms using free on-farm resources.Strategies to help landowners and young farmers shift to regenerative models.Balancing technology and tradition in urban and rural agriculture.QUOTES:Regenerative is farming in a way wherein you utilize nature's abundance in your area. — Nicolo AberasturiWe have to practice ways wherein we try to conserve the soil, and the more we need to be building soil on a regular basis. — Nicolo AberasturiFor these small family farms to thrive, there has to be an integrated system. You have to integrate livestock and crops. — Nicolo AberasturiThe best teacher is experience. Start right away even with a bed of vegetables. That will give you more knowledge than watching a thousand YouTube videos. — Nicolo AberasturiLINKS or RESOURCES MENTIONED:Connect with Nicolo Aberasturi on:Down to Earth Website - https://downtoearth.phDown to Earth Philippines on Facebook - https://www.facebook.com/downtoearthphiippines/Banhaw Agriculture Facebook - https://www.facebook.com/profile.php?id=61554836439999Banhaw Agriculture Instagram - https://www.instagram.com/banhawagricultureListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

What does it take to scale organic farming from a single farm to a million kilos of produce annually? In this episode of the Good and Green Podcast, Chit Juan talks to Mike Melendres, founder of Organic Options, Earthman, and Biotech JP. From a modest farm in 2001 to a vertically integrated business promoting food safety, farmer training, and agricultural innovation, Mike shares how his journey has stayed rooted in his core values of health, sustainability, and impact. Whether it’s helping smallholder farmers shift to organic practices or introducing low-calorie, low-protein rice through Japanese fermentation technology, Mike proves that good food and good business can go hand in hand.GUEST BIO:Michael “Mike” Melendres is a farmer-entrepreneur and visionary behind multiple agri-based enterprises that uplift smallholder farmers and champion food safety. As founder and president of Organic Options, he helped build a supply chain that delivers nearly a million kilos of organic produce annually while ensuring better prices and stable markets for family farms. Through Earthman & Co., he trains and equips farmers to become agri-preneurs using climate-resilient and science-based farming models. Mike also leads Biotech JP, a joint venture bringing low-protein and low-calorie rice innovations to niche markets in the Philippines and abroad. His advocacy centers on making healthy, safe food accessible while proving that sustainability and profitability can go hand in hand. A UPLB Distinguished Alumnus, Mike has been recognized for his work in agro-enterprise development and social entrepreneurship.WHAT YOU’LL LEARN:Why Mike transitioned from chemical to organic farming.How Organic Options grew to distribute nearly a million kilos annually.The creation of Earthman to train and support smallholder farmers.Marrying organic and regenerative agriculture for larger impact.How Biotech JP introduced healthier rice options for niche markets.Why food safety should be at the center of agriculture and consumption.QUOTES:The core today is still organic because that's our belief. Food should be safe. — Michael MelendresWe try to look for ways on how to share the knowledge because the people who are with me enjoy these activities also. — Michael MelendresIf you believe in your product, then you might as well do everything. — Michael MelendresWe're in the business of food safety. We're not in the business of food security. — Michael MelendresTo eat food that is safe is a must. It's a need and it's a must. — Michael MelendresLINKS or RESOURCES MENTIONED:Connect with Michael Melendres on:Organic Options - https://www.organicoptions.storeEarthman & Co. - https://www.earthman.com.ph/BiotechJP - https://biotechjp.com.phListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

Seeds are at the heart of farming and food security. In this episode of the Good and Green Podcast, host Chit Juan talks with Julius Barcelona, Chief Operating Officer of Harbest Agribusiness Corporation and Vice President of the Philippine Seed Industry Association. Julius explains why seeds are the foundation of agriculture, the differences between open-pollinated, hybrid, and transgenic seeds, and why vegetable consumption in the Philippines remains so low. He also shares insights on hydroponics, the challenges and opportunities in the food value chain, and how young people can find both purpose and profit in agriculture.GUEST BIO:Julius Barcelona is the Chief Operating Officer of Harbest Agribusiness Corporation, a pioneer in agricultural solutions for Filipino farmers since 1997. He also serves as Vice President of the Philippine Seed Industry Association, Asia’s oldest seed association, where he leads key initiatives like the annual Seed Pavilion at Agrilink and contributes to projects such as the Vegetable Industry Roadmap 2021–2025. With agricultural training in Asia, North Africa, and Europe, Julius brings global expertise to advancing seed development, farmer empowerment, and climate resilience in the Philippines.WHAT YOU’LL LEARN:Why seeds are the foundation of farming and food systems.The differences between open-pollinated, hybrid, and transgenic seeds.Why vegetable consumption in the Philippines is still very low compared to neighboring countries.The opportunities and limits of hydroponics and vertical farming.How agriculture can be both a business and an advocacy for the next generation.QUOTES:Without the seed, everything else falls apart. — Julius BarcelonaEverything that we grow today is genetically modified because it's all undergone artificial intervention. — Julius BarcelonaWe want the farmers to have dignity. — Julius BarcelonaVegetables make you a lot of money. — Julius BarcelonaFood cannot be expensive as a basic human right. — Julius BarcelonaLINKS or RESOURCES MENTIONED:Connect with Julius Barcelona on:LinkedIn - https://www.linkedin.com/in/juliusbarcelona/Harbest Agribusiness Corporation - https://www.harbest.com.phPhilippine Seed Industry Association - https://www.philseedindustry.org/Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

Chit Juan sits down with Carlomagno “Carlo the Farmer” Aguilar to talk about how growing your own food can change both consumer and farmer mindsets, reduce waste, and make farm-to-table truly work in the Philippines. Carlo shares his mission to localize food production, empower communities, and bring fresh, sustainable food closer to home. From backyard gardens to island-to-island farming solutions, he explains how anyone can start small and make a big impact. This episode is filled with practical tips, inspiring stories, and a vision for a future where every Filipino household can access fresh, healthy food.GUEST BIO:Carlomagno “Carlo the Farmer” Aguilar is a social entrepreneur, farm consultant, and agri-educator passionate about making food-growing a part of daily life. Founder of CoGrow and Fresherb, he helps transform idle lands into sustainable farms, trains the next generation of farmers, and supports businesses in growing their own food. Recognized by the BPI Sinag Foundation for his impactful farm consultancy model, Carlo is on a mission to bring food closer to people while promoting farm-to-table practices across the Philippines. Through his active presence on social media, he continues to inspire Filipinos to grow their own food, proving his belief that “everyone can grow.”WHAT YOU’LL LEARN:How Carlo’s childhood and family inspired his love for farming.Why communication between farmers and chefs is key to reducing waste.Practical tips for households to start backyard or tower gardens.The importance of growing for a ready market to ensure farm profitability.How localization can address food security in the Philippines.Carlo’s passion for teaching and sharing farming knowledge freely.QUOTES:My inner self brought me back to my real and mission—going back to the soil. — Carlo AguilarCommunication is very important for farmers and chefs. — Carlo AguilarI would recommend, if you don't have space, do a tower garden. — Carlo AguilarIf you will it, you can do it. — Chit JuanI just love teaching. I enjoy teaching. — Carlo AguilarMy mission in life is to fix the agri sector of the Philippines. — Carlo Aguilar Grow food where food is needed. — Carlo AguilarI believe that food localization starts at home. — Carlo AguilarLINKS or RESOURCES MENTIONED:Connect with Carlo Aguilar on:YouTube: https://www.youtube.com/@carlomagnoaguilar9376Facebook: https://www.facebook.com/carlomagno.aguilarInstagram: https://www.instagram.com/carlothefarmerTikTok: https://www.tiktok.com/@carlothefarmerListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

Chit Juan speaks with Reena Gamboa about the vibrant and growing Slow Food movement in the Philippines. Reena shares how her community’s deep-rooted pride in Ilonggo food culture laid the foundation for their leadership role in hosting Terra Madre Asia and the Pacific, a biennial event gathering farmers, chefs, food advocates, and producers from across the region and beyond.Reena gives us a preview of what to expect at the event: earth markets, educational exhibits, taste workshops, talks, and international collaboration—all anchored on the Slow Food principles of good, clean, and fair food. She also discusses how food tourism can uplift communities, preserve biodiversity, and build meaningful connections across borders.GUEST BIO:Reena Gamboa is a farmer, entrepreneur, and the president of Slow Food Negros. Based in Silay City, she runs Casa A. Gamboa, her ancestral home turned tourist destination offering private dining, homestays, and cultural events that highlight traditional Ilonggo and Filipino cuisine. A licensed tour guide, she advocates for sustainable food and cultural heritage through partnerships with the Department of Tourism, the National Commission for Culture and the Arts, and the Office of Senator Loren Legarda. Inspired by her aunt, renowned food writer Doreen Gamboa Fernandez, Reena continues to champion Philippine culinary traditions. Her work with the Slow Food Movement includes food mapping initiatives and organizing events that support farmers and promote local ingredients in Western Visayas.WHAT YOU’LL LEARN:Why Terra Madre Asia and the Pacific is a landmark event for the region.How Slow Food Negros became a leading community in the country.The link between pride in local cuisine and food sustainability.What we can expect to find at the Terra Madre FestivalHow Slow Food promotes biodiversity and cultural heritageQUOTES:We believe that people who eat are part of the food system, not just the farmers. — Reena GamboaWe are very particular about our food, just like the Italians. — Reena GamboaBe proud of your  home cooked meals. — Reena GamboaI already foresee the Philippines in the map of gastronomy. — Reena GamboaThe angle that we are pushing—good, clean and fair food—is not just a trend. It's a lifestyle. — Reena GamboaLINKS or RESOURCES MENTIONED:Connect with Slow Food Negros:Slow Food Negros Facebook - https://www.facebook.com/SlowFoodNegrosSlow Food Negros Instagram - https://www.instagram.com/slowfoodnegrosListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

What happens when a photographer trades the ocean for the land? In this episode of the Good and Green Podcast, Chit Juan sits down with Al Linsangan III, environmental photographer turned regenerative farmer, sustainability advocate, and founder of Coron Natural Farms. Al shares how his journey from scuba diving and ecotourism led him to conservation agriculture, farm-based education, and community development. Listeners will learn how his sustainable mindset guides his efforts to promote biodiversity, food security, and climate resilience in Palawan and beyond.GUEST BIO:Al Linsangan III is a social entrepreneur, environmental photographer, and organic farmer dedicated to sustainability and community development. He is the founder of Coron Natural Farms in Palawan and a director at the Society for Sustainable Tourism. Recognized as an Outstanding Palaweño for his contributions to conservation agriculture and tourism, Al also shares his expertise as a consultant and educator in farm tourism, ecotourism, and sustainable development. His background includes work with the Department of Tourism and the DILG’s LGSP-LED program, and he has taught at Palawan State University. Al holds a degree in Environmental Economics from San Beda College and pursued further training in organic agriculture, permaculture, and farm tourism through UP Los Baños, TESDA, and ISST. Through his work, Al continues to promote regenerative practices that restore both people and the planet.WHAT YOU’LL LEARN:How Al founded Coron Natural FarmsThe 15:30 model that encourages households to grow 30 kinds of plants in 15 sqm.Shifting from conventional farming to regenerative farming and its impact on soil health and biodiversity.The connection between food security, native seed conservation, and resilient farming communities.The role of biodiversity in regenerative agriculture and why it matters for Palawan’s future.How farm-based learning is used to teach environmental values and sustainable living.How community-based tourism and agriculture can work together to create sustainable local economies.QUOTES:I'm a person  who's  really  in  love  with  nature. — Al LinsanganOne  of  the  things  that  we proved  is  that  we  can  make  use  of  small  areas [in farming]. — Al LinsanganThe good thing when you're doing regenerative farming or you're working with nature — nature will later work for you. — Al LinsanganOur model is very simple, very practical, and not expensive. — Al LinsanganLINKS or RESOURCES MENTIONED:Connect with Coron Natural Farms:Coron Natural Farms on Facebook - https://www.facebook.com/CoronNaturalFarmsListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

What happens when art, agriculture, and social good come together? In this episode, Chit Juan talks with Bernadette “BidiBidi” delos Santos, artist, entrepreneur, and farmer-leader from Bicol. Through her vibrant upcycled fashion brand, BidiBidi empowers over 150 rural women with embroidery skills while promoting sustainability and Filipino culture. She also shares her work as RAFC Chair, giving voice to farmers and fisherfolk in national policy-making. It’s a powerful story of creativity, community, and change stitched together with purpose.GUEST BIO:BidiBidi is a passionate social entrepreneur, artist, and volunteer farmer leader dedicated to sustainability, community empowerment, and cultural preservation. Through the BidiBidi enterprise, she taught more than 150 rural women and continues teaching the art and skill of hand embroidery. She upcycles fabrics into vibrant patchworks, creating unique handcrafted products that celebrate Filipino artistry. Her work provides livelihood opportunities to local artisans, particularly women, while promoting eco-conscious fashion. As a volunteer farmer leader and RAFC Chair of the Bicol Region, she advocates for sustainable agriculture, rural development, and the welfare of farming communities. Rooted in creativity, social impact, and environmental stewardship, BidiBidi’s work is a testament to the power of art, sustainability, and community in transforming lives.WHAT YOU’LL LEARN:How BidiBidi started her enterprise after returning home to Camarines SurThe role of embroidery as both creative expression and community livelihoodReviving a local embroidery tradition that had nearly disappearedTraining women from 4Ps communities through DSWD partnershipsBuilding a self-sustaining value chain by buying back finished embroidered goodsBalancing art and business to create an impactful, mission-driven brandHer work as a farmer representative through the Regional Agricultural and Fishery CouncilQUOTES:I needed people to also make the products that I had in mind. — BidiBidi delos SantosYou actually found yourself an army of women. — Chit JuanAll they have to have are a pair of hands and good eyesight. — BidiBidi delos SantosI always say that the inspiration actually comes from myself. — BidiBidi delos SantosDo whatever you love doing, and be good at it. — BidiBidi delos SantosCreate things that not only help communities but are also good for our environment. — BidiBidi delos SantosLINKS or RESOURCES MENTIONED:Connect with BidiBidi:BidiBidi on Instagram: https://www.instagram.com/bidibidi101/BidiBidi on Facebook: https://www.facebook.com/bidibidi101Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

Chit Juan speaks with Anya Lim, co-founder of ANTHILL Fabric Gallery, about how she’s preserving Filipino weaving traditions through sustainable fashion and community enterprise. Anya shares how ANTHILL empowers artisans—especially women—by providing market access, entrepreneurial training, and circular design opportunities. She also opens up about the challenges of running a social enterprise, including navigating the pandemic and addressing issues like fabric counterfeiting, while staying rooted in cultural heritage and purpose-driven work.GUEST BIO:Anya Lim is the co-founder of ANTHILL Fabric Gallery, a pioneering social enterprise that champions Filipino weaving traditions and empowers craft communities through sustainable livelihood and community enterprise building. With a Master’s in Communications for Social Change from the University of Queensland, Anya merges contemporary and circular design with grassroots impact. Her work focuses on women’s economic empowerment and market access for artisans, earning her numerous accolades including the 2016 Young Entrepreneur of Cebu, a 2020 GSBI-Miller Center Fellowship, and the 2023 Ramon V. Del Rosario Siklab Award for Impact Entrepreneurship. Anya is a recognized leader in the intersection of fashion, sustainability, and social change.WHAT YOU’LL LEARN:The origin of ANTHILL and its mission to preserve Philippine weaving.How cultural exposure, family legacy, and volunteerism inspired Anya’s path.The challenges and breakthroughs of introducing weaves to the fashion mainstream.Community-based innovations like the Master and Apprentice Program.The impact of technology on indigenous textiles.How ANTHILL survived the pandemic by putting people before profit.Anya’s three wishes for the future of circular fashion and cultural continuity.QUOTES:Our living tradition of weaving is dying, and a lot of those who weave are already in their elder years. — Anya LimAnthill became one of the pioneer brands that really used weaves for contemporary wear that was accessible to everyday wear. — Anya LimWe call them our business partners because we don't just procure fabrics from them. — Anya LimIt's the right time to be doing this because there's a lot of people also who are wanting to wear weaves. — Anya LimThe good thing is people are already accepting native weaves as everyday wear. — Chit JuanWe want to bring our weaves to the world. — Anya LimLINKS or RESOURCES MENTIONED:Connect with Anya Lim:ANTHILL Fabrics Website - https://anthillfabrics.comANTHILL Fabrics on Instagram - https://www.instagram.com/anthillfabricAnya Lim on Instagram - https://www.instagram.com/joyanyalim/ANTHILL Fabrics on Facebook - https://www.facebook.com/AnthillFabricGalleryListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

How can we protect the oceans that feed us and empower the coastal communities that rely on them?In this episode of the Good and Green Podcast, Chit Juan speaks with Attorney Gloria Estenzo Ramos, co-founder of the Philippine Earth Justice Center and former Vice President of Oceana Philippines. Atty. Ramos shares her decades-long mission to protect the Philippines' marine ecosystems and fight for the rights of small-scale fisherfolk. From the importance of the 15-kilometer municipal waters policy to the use of technology in tracking illegal fishing, this conversation reveals how law, science, and community engagement work together to restore our oceans. Listeners will also learn how consumer choices and traceability can support a more sustainable seafood system.GUEST BIO: Atty. Gloria "Golly" Estenzo Ramos is the former Vice President of Oceana Philippines, where she led efforts to advance science-based, sustainable fisheries management and helped implement landmark policies such as vessel monitoring for commercial fishing vessels and the protection of Philippine Rise. A co-founder of the Philippine Earth Justice Center, she played a key role in halting offshore oil drilling in the Tañon Strait through a Supreme Court victory. Recognized as one of the Philippine Daily Inquirer’s 2024 Women of Power and the 2018 Mariang Maya awardee, Ramos has long championed marine conservation and continues to advocate for ocean protection through law, policy, and community engagement. WHAT YOU’LL LEARN:What makes the Philippines the "center of the center" of marine biodiversityWhy the 15-kilometer municipal waters law is essential to fisherfolk livelihoodsHow illegal commercial fishing threatens food security and marine lifeThe role of technology like satellite data and vessel monitoring systemsThe importance of post-harvest facilities and support for fishing communitiesHow local governance and consumer engagement drive sustainable changeThe need for traceability and sustainable seafood labelingQUOTES:The Philippines is the center of the center of marine biodiversity in the world. — Gloria RamosWe rank 12th in the world for fish production. — Gloria RamosThe Philippines has very progressive world class laws to protect our environment, to protect our ocean, but the implementation is very weak. — Gloria RamosWe can use technology to make more sustainable communities. — Chit JuanWe, as consumers, should have that right to know where our food is coming from and if they were sustainably harvested. — Gloria RamosLINKS or RESOURCES MENTIONED:Connect with Oceana Philippines:Website - https://ph.oceana.orgFacebook - https://www.facebook.com/oceana.phX - https://x.com/Oceana_phInstagram - https://www.instagram.com/oceana_phListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInPurchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

How do we protect our oceans while empowering the next generation of advocates? In this inspiring episode, Chit Juan speaks with Anna Oposa, Chief Mermaid and co-founder of Save Philippine Seas, about her 14-year journey in marine conservation. Anna shares how education, storytelling, and community partnerships fuel her advocacy work, and why empowering young leaders is key to long-term impact. From climate education and waste workshops to saving sharks and changing policy, Anna reminds us that everyone has a role to play in protecting our seas.GUEST BIO:Anna R. Oposa is the Executive Director and "Chief Mermaid" of Save Philippine Seas, a movement to conserve coastal and marine resources by empowering "seatizens" towards collective action and behavior change. For over a decade, she has been in the forefront of programs to reduce and manage marine litter, conserve sharks and rays, and address the impacts of climate change on our oceans through experiential education programs and policy advocacy campaigns.Anna graduated with a degree in BA English Studies from the University of the Philippines-Diliman with honors and obtained her MSc in Conservation Science from Imperial College London as a Chevening scholar. Anna has been recognized locally and internationally for her efforts: she was the youngest recipient of the Future for Nature Award in 2012; one of the 2021 awardees for The Outstanding Young Men and Women of the Philippines (TOYM); and one of the 2021 awardees for The Outstanding Women in Nation's Service (TOWNS). She is also passionate about puns, punctuation marks, and red lipsticks.WHAT YOU’LL LEARN:How Save Philippine Seas began and how it evolved.Anna’s turning point in year seven of her advocacy journey.The power of youth engagement and experiential education.Why marine conservation includes solid waste, policies, and culture.Bridging gaps between urban and coastal communities.Anna’s reflections on national identity and our disconnect from the ocean.How companies can support marine conservation through partnerships.QUOTES:Just ride the wave. — Anna OposaWe need to focus more on education. — Anna OposaThe ocean knows no borders. — Anna OposaFilipinos don't have a strong sense of national identity that is related to the sea. — Anna OposaWe have to look at the oceans with a different set of glasses. — Chit JuanReflect on what changes you can make at home. — Anna OposaIt's not always about not buying, but buying better. — Anna OposaLINKS or RESOURCES MENTIONED:Connect with Anna Oposa:Anna's Instagram: https://www.instagram.com/annaoposa/Save Philippine Seas - https://savephilippineseas.orgInstagram - https://www.instagram.com/savephseasFacebook - https://www.facebook.com/savephilippineseasListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedIPurchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

Building a social enterprise isn’t just about having a great product or mission. It’s about creating the right environment for that mission to grow. In this episode, Chit Juan shares why social entrepreneurs need ecosystems made up of nonprofits, local governments, and private sector allies. Drawing from her experience with ECHOstore and the Great Women Project, she explains how collaboration, market access, and aligned values can help build sustainable impact. Whether you’re launching a small startup or growing a grassroots initiative, this episode offers practical insight on how to thrive through partnership and purpose.WHAT YOU’LL LEARN:Why every social enterprise needs an ecosystem to thriveThe story behind ECHOstore and its roots in community supportExamples of ecosystem-building in agriculture and fisheriesThe role of NGOs, government, and market access in social impactHow collaboration can lead to sustainability and replicationQUOTES:I think that what a social entrepreneur needs is actually an ecosystem. - Chit JuanWhen you think of sustainability, you actually have to think of the value chain. - Chit JuanThe secret to sustainability is actually being mindful that the ecosystem is present. - Chit JuanYou don't have to be alone. - Chit JuanLINKS or RESOURCES MENTIONED:Check out the following:ECHOstore - https://echostore.phGreat Women Project - https://www.facebook.com/greatwomenproject2/Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

When entrepreneur Sarah Claudio left behind a thriving retail career to revive her late mother’s unfinished farm project, she didn’t expect it to spark a whole new mission. In this episode she shares with Chit Juan how Verdeli Davao was born as an agritourism destination and learning site that brings sustainable food systems to life through natural farming, community collaboration, and experiential education. She also shares how she integrates her Slow Food training, navigates the challenges of small-scale farming, and inspires others to grow their own food even with just one square meter of space.GUEST BIO:Sarah is an entrepreneur with over 15 years in managing businesses across the retail printing and food industries. Her passion for social entrepreneurship grew when she became the licensee and managing director of Echostore in Davao, a sustainable lifestyle retail concept store. Her dedication to sustainability deepened after completing her Master's Program at the University of Gastronomic Sciences which is also known as the Slow Food University. This experience, along with her growth plans for Echostore, inspired her to launch her latest venture and passion project, VERDELI – a farm garden and cafe focused on sustainable practices.WHAT YOU’LL LEARN:Why Verdeli Davao is a passion project inspired by Sarah’s late mother.How her time at Slow Food University shaped her approach to sustainability.The challenges of shifting from retail entrepreneurship to farm management.What makes Verdeli’s farm-to-table model and learning tours unique.Why teaching people to grow their own food is central to Sarah’s mission.How small-scale farming can be a powerful tool for community resilience.QUOTES:It's for the love of mom. - Sarah ClaudioWe, in Verdeli, want to be a venue, to be a solution for those wanting to learn farming in an approachable set up. - Sarah ClaudioYou're actually teaching people something they can use for their own families. - Chit JuanWhen you say you're managing a farm, it's also like managing nature. - Sarah ClaudioThey have to believe that the natural farming way is the sustainable way. - Sarah ClaudioThat's how you promote sustainability - you start small. - Sarah ClaudioLINKS or RESOURCES MENTIONED:Connect with Sarah Claudio:Instagram: https://www.instagram.com/verdeli.dvo/Facebook: https://www.facebook.com/Verdeli.dvo/Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

What does it really mean to track your carbon footprint, and how can small businesses take meaningful steps toward sustainability? In this episode, Chit Juan speaks with George Wade, co-founder and Chief Commercial Officer of Zevero, a carbon management platform that helps organizations measure, reduce, and report their emissions with confidence. George shares why understanding your environmental impact is like balancing your finances, how even SMEs can take smart steps toward decarbonization, and what inspired him to build a startup that spans the globe. Tune in for a thoughtful conversation on climate action, data, and building partnerships that matter.GUEST BIO:George Wade is the Co-Founder and Chief Commercial Officer of Zevero - a leading carbon management platform that empowers organisations to measure, reduce and report their carbon emissions with precision and efficiency. He’s passionate about building tools and using data to fight climate change. In his previous role as a carbon consultant in waste management, he realised that companies needed more actionable ways to become sustainable and co-founded Zevero.  Since its inception, Zevero has worked with many global challenger brands in the FMCG and consumer-goods industries, including MOTH, DEYA, Gipsy Hill, among others. Zevero operates in the UK, Europe, Japan, U.S., Australia, and Asia-Pacific countries.  George also writes The Grumpy Optimist, a newsletter highlighting positive climate news.WHAT YOU’LL LEARN:What carbon management is and why it matters.The role of Zevero in simplifying emissions tracking and reporting.Why scope 3 emissions are often ignored and why that’s a problem.How small and medium enterprises (SMEs) can start making an impact.The journey from student to founder and global tech entrepreneur.Why Asia plays a major role in decarbonization efforts.How nature helps keep George grounded in his mission.QUOTES:There are so many fantastic things that SME's can do. – George WadeThe biggest problem I want to have an impact on in my life is climate change.  – George Wade50% of emissions are produced in Asia. - George WadeYou can't reduce what you don't measure. – George WadeIt's really about making invisible emissions visible. – George WadeGo outside in nature more often. - George WadeLINKS or RESOURCES MENTIONED:Connect with George WadeWebsite: https://www.zevero.earth LinkedIn: https://www.linkedin.com/in/georgewade-zevero/ The Grumpy Optimist Newsletter: https://www.linkedin.com/company/the-grumpy-optimist/Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

Sustainable fashion is more than just a trend. It’s a movement that creates lasting economic and social impact. Chit Juan sits down with designer and social entrepreneur Zarah Juan to explore how her brand blends traditional craftsmanship with contemporary design while empowering Filipino artisans. From her early days as a flight attendant to becoming a champion of responsible sourcing, Zarah shares how collaboration, upcycling, and cultural appreciation play a key role in her business. She also reveals how sustainability goes beyond materials and design, influencing business decisions that benefit both people and the planet.GUEST BIO:Zarah Juan is a fashion designer and social entrepreneur known for blending modern aesthetics with traditional Filipino craftsmanship. Committed to sustainability, she integrates eco-friendly materials, ethical production, and innovation into her designs while creating livelihood opportunities for artisans. Through capacity-building programs, she ensures their craftsmanship thrives in today’s market. Her impact has earned international recognition, including the Global Ambassadors Program of Vital Voices and APEC’s Best Innovative Business Model Award. By pioneering sustainable business models, Zarah celebrates Filipino identity, empowers communities, and continues to inspire future generations.WHAT YOU’LL LEARN:How Zarah Juan integrates sustainability and ethical craftsmanship in fashionWhy collaboration between artisan communities creates long-term impactThe role of cultural heritage in modern sustainable designHow upcycling and responsible sourcing benefit both business and the environmentWhy profitability and social impact must go hand-in-hand for lasting successTips for entrepreneurs on building a sustainable and purpose-driven brandQUOTES:I always ask, "How can I go back and give back?" – Zarah JuanI realized that for me to be able to satisfy my creativity is for me to put people together, bridge people together. – Zarah JuanYou would not see any product of mine that is made by just one community. - Zarah JuanWe cannot do things on our own. We need help, and if we recognize our own power and allow people to help us out in the process, it would be more impactful. - Zarah JuanImagine the number of hands that work together to create one masterpiece. – Zarah JuanPrioritize sustainable sourcing because every material tells a story. – Zarah JuanLINKS or RESOURCES MENTIONED:Connect with Zarah Juan:Website Instagram Facebook Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

How can a social enterprise stay resilient for nearly two decades? In this episode, Chit Juan speaks with Reese Fernandez-Ruiz, co-founder of R2R (Rags2Riches), about her journey in sustainable fashion and ethical entrepreneurship. Reese shares how R2R started by supporting artisans in Payatas and evolved into a fully integrated fashion brand. She discusses the pivots, challenges, and lessons learned in building a business that uplifts Filipino artisans while staying profitable and impactful.GUEST BIO:Reese Fernandez-Ruiz is the co-founder and president of R2R (Rags2Riches), a sustainable fashion brand that empowers Filipino artisans through ethical craftsmanship and livelihood opportunities. Under her leadership, R2R has become a model for social entrepreneurship, blending sustainability with inclusive business practices. She has received global recognition for her work, including the Agora Awards for Social Enterprise in 2025 and representing Philippine MSMEs at the World Economic Forum in Davos. She was also named an Italian Design Day Awardee in 2023 and featured in Tatler’s Asia’s Most Influential list in 2022. Through R2R, Reese continues to drive innovation in sustainable fashion while uplifting artisan communities.WHAT YOU’LL LEARN:How R2R empowers Filipino artisans through sustainable fashionThe importance of pivoting in business for long-term successWhy profit and impact must go hand in hand for social enterprisesThe role of in-house design and vertical integration in sustainabilityHow international expansion presents both opportunities and challengesTips for social entrepreneurs on resilience and financial sustainabilityQUOTES:Our mission was to lift Filipino artisans out of poverty, and I'm so proud that up to today, that is exactly what we're doing. – Reese Fernandez-RuizI learned a lot from good mentors, but what I had to learn the hard way was what to listen to and what to ignore. – Reese Fernandez-RuizI think of problem solving in a more societal way. I really like seeing the artisans being able to take care of their own families. – Reese Fernandez-RuizI don't like solutions that are one time big time. I like solutions that can be used over and over again. – Reese Fernandez-RuizStart with one positive impact and then go from there. – Reese Fernandez-RuizThe more we avoid saying the word profit, the more it avoids us. – Reese Fernandez-RuizStart with using what you already have, repairing what you already have. – Reese Fernandez-RuizLINKS or RESOURCES MENTIONED:Connect with Reese Fernandez - Ruiz:R2R WebsiteR2R InstagramR2R FacebookInstagramListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EPurchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

How can digital technology revolutionize farm-to-market systems? Chit Juan sits down with Henry James Sison, founder of AgroDigital PH, to discuss how his agritech startup is transforming small-scale farming into a scalable and sustainable business. With over 38,000 farmers and fishers in their network, AgroDigital is helping producers achieve price stability, improve market access, and adopt better agricultural practices. Henry shares his journey from IT professional to farmer and explains why technology is key to the future of Philippine agriculture.GUEST BIO:Henry James Sison is an IT professional turned agripreneur, leveraging his three decades of experience in technology to transform Philippine agriculture. A former Managing Director at Accenture Philippines, he shifted his focus to farming in 2011, establishing All Seasons Nature Farms, an integrated organic farm. In 2020, he founded AgroDigital PH, a pioneering agritech startup that connects over 38,000 farmers and fishers to markets through digital solutions, improving supply chain efficiency and price stability. With degrees in Computer Science from De La Salle University, Henry continues to bridge technology and agriculture, advocating for sustainable and scalable farming solutions.WHAT YOU’LL LEARN:How AgroDigital PH connects farmers and fishers directly to marketsThe role of digital technology in streamlining farm-to-market logisticsWhy price stability is crucial for small-scale farmersThe benefits of good agricultural practices and organic conversionHow cold chain solutions can help reduce food wasteThe impact of second-career farmers in the agricultural sectorQUOTES:Everything started by believing that Filipino farmers and fishers can produce at scale. – Henry James SisonI thought agriculture was easy. I thought. It is not easy. - Henry James SisonIt is possible to have scale but still keep to the tenets of organic or natural farming. – Chit JuanCold storage plus AgroDigital equals happy agriculture. – Chit JuanYou help our farmers by knowing where your food comes from and how they grow your food. – Henry James SisonThe best way to help farmers is to understand who these people are and consistently support their goods. – Henry James SisonLINKS or RESOURCES MENTIONED:Connect with Henry James Sison on LinkedIn.Visit the Agro-DigitalPH website.Follow Agro-DigitalPH on Facebook and Instagram.Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.Purchase Brew: Cafe, Coffee. Kape  at Echostore.ph.For more information about Brew: Cafe, Coffee, Kape, visit the Food Writers Association of the Philippine Facebook Group.

Chit Juan explores the essential elements that make a social enterprise sustainable and impactful. She reflects on how corporate social responsibility (CSR) has evolved and why social entrepreneurs must go beyond philanthropy to create long-lasting change. Listeners will gain insights into the key factors that drive a purpose-driven business, from ensuring financial viability to making a meaningful social and environmental impact.WHAT YOU’LL LEARN:How corporate social responsibility has shaped the rise of social entrepreneurshipThe key factors that make a social enterprise sustainable and impactfulWhy balancing purpose and profit is crucial for long-term successHow social entrepreneurs can build businesses that create lasting changeA practical checklist to evaluate the strength of a business ideaQUOTES:People aren’t just looking for a good and green world. They want one that is economically sustainable too.CSR even became a marketing strategy for some companies, lodging their CSR efforts in the marketing department.For social entrepreneurs, the difference lies in the purpose for doing business.A business that does not create profit in financial terms is doomed to fail.Passion cannot be taught. I think this comes naturally to an entrepreneur.Listen, rate, and subscribe!Subscribe to the Good and Green Podcast and leave a rating and review on Apple Podcasts and Spotify.Follow Chit Juan on Instagram. Follow Chit Juan on Facebook.Connect with Chit Juan on LinkedIn.Subscribe to EchoNews on LinkedIn.

This episode explores how aspiring entrepreneurs can build socially responsible and environmentally sound businesses without compromising profitability. Chit Juan shares practical strategies to align one's passions with ethical practices and financial sustainability, offering valuable insights for success in a competitive landscape.WHAT YOU’LL LEARN:How to evaluate business ideas with sustainability tests.The importance of passion in shaping entrepreneurial success.Practical steps to align profits with ethical and environmental responsibility.QUOTES:Every business must make a profit. That's why it's called business.Whatever we do must not be at the expense of others.It's a gig now. Nobody works for free.The passion has to make business sense.I put my passion where my mouth is.Listen, rate, and subscribe!Subscribe to the Good and Green Podcast and leave a rating and review on Apple Podcasts or Spotify.Follow Chit Juan on Instagram. Follow Chit Juan on Facebook.Connect with Chit Juan on LinkedIn.Subscribe to EchoNews on LinkedIn.

Chit Juan kicks off 2025 with a heartfelt reflection on the growth of the Good and Green podcast since its launch in July 2024. She shares highlights from memorable episodes and expresses gratitude to listeners for their feedback and support. Chit also announces an exciting update for the podcast, which will now focus on helping social entrepreneurs navigate the challenges of building sustainable and impactful ventures. Listeners can look forward to inspiring stories, practical advice, and actionable solutions that align with the podcast’s core values of sustainability, innovation, and positive global impact.WHAT YOU’LL LEARN:Reflections on the podcast’s journey from its launch in July 2024Memorable guest episodes, including discussions with chefs and composting advocatesThe growing demand for content addressing social entrepreneurship challengesHow the rebrand supports social entrepreneurs in starting and growing their venturesThe continued commitment to sustainability, innovation, and positive impactA sneak peek into future episodes focused on the intersection of sustainability and entrepreneurshipQUOTES:We've been more inspired to create a space to explore sustainability, culture, and lifestyle.People are not just concerned about the good and green world but they're concerned about economic sustainability.There has been an increasing demand for content that addresses the challenges social entrepreneurs face.Listen, rate, and subscribe!Subscribe to the Good and Green Podcast and leave a rating and review on Apple Podcasts or Spotify.Follow Chit Juan on Instagram. Follow Chit Juan on Facebook.Connect with Chit Juan on LinkedIn.Subscribe to EchoNews on LinkedIn.

Kickstart 2025 with small yet impactful steps toward a greener lifestyle. Host Chit Juan shares her personal tips and reflections for embracing sustainability in the new year. From decluttering to mindful choices, this episode is all about fostering habits that are good for both you and the planet.WHAT YOU’LL LEARN:Chit’s practical tips for starting the year on a positive, sustainable noteDecluttering your home and workspace to invite fresh energyHealthy and mindful eating as part of a zero-waste journeyBeing intentional about what you bring into your homeEmbracing responsibility for yourself, your community, and your countryQUOTES:Throw away the old. Start with the new.Never say never. There's always time to learn and there's always time to share.When something goes in, something must go out.Listen, rate, and subscribe!Subscribe to the Good and Green Podcast and leave a rating and review on Apple Podcasts and Spotify.Follow Chit Juan on Instagram. Follow Chit Juan on Facebook.Connect with Chit Juan on LinkedIn.Subscribe to EchoNews on LinkedIn.

Chit Juan welcomes Olivia Puentespina to discuss the transformative power of composting for soil health, waste management, and sustainability in the Philippines. They explore how supercompost enriches our soil, discuss the environmental impact of composting, and share insights into Davao Thermo Biotech’s initiatives for businesses, households, and landfills. Olivia also offers practical tips for at-home composting and trash disposal.GUEST BIO:Maria Olivia Panaligan Puentespina is a driving force in sustainable agriculture and waste management, with a particular passion for composting. As President and CEO of Davao Thermo Biotech Corp., she leads efforts to turn organic waste into valuable resources for local farms and communities. With a background in horticulture and a career spanning agriculture, cheese-making, and conservation, Maria has woven her diverse skills into pioneering work that highlights Davao's rich ecological potential. Her journey, rooted in hands-on learning and a commitment to sustainability, inspires others to adopt greener, more sustainable practices in everyday life.WHAT YOU’LL LEARN:Supercompost 101: What it is, how it’s made, and why it’s transforming soil healthHow reducing waste can help save our planetHow Davao Thermo Biotech supports big corporations, households, and landfills with waste management solutionsThe Secret Life of Microbes: Their essential role in making soil fertileOlivia’s tips for sustainable trash disposal and at-home compostingOrganic vs. Natural Compost: Are they really different?QUOTES:Regular composting takes about 4 to 12 months, but hyperthermophilic aerobic composting takes only 45 to 60 days.The microbes bring in the nutrition from the soil to the plant.The operative word here is aerobic. There has to be air so that it will not produce methane and carbon dioxide.Natural compost and organic, it can be interchangeable.We have, so far, diverted about 34 million kilos of food waste from the landfill since we started.It (methane) goes up in the air because it's gas and it becomes greenhouse gas that heats up the earth.LINKS or RESOURCES MENTIONED:Connect with Olivia on LinkedIn and Instagram.Visit Davao Thermo Biotech Corporation’s website and follow them on Facebook.Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.

Explore the art of sustainable gifting with Chit Juan, who shares mindful ideas for Christmas presents that minimize waste, support local communities, and foster meaningful connections. From eco-friendly packaging tips to creative ways of giving back, the episode highlights how thoughtful choices can spread joy while protecting the planet.WHAT YOU’LL LEARN:Practical sustainable gift ideas for Christmas and other occasionsHow to minimize environmental impact with eco-friendly packagingCreative ways to "gift it forward" to strangers and causesThe importance of supporting local MSMEs through your purchasesWhy time and shared experiences are the most precious giftsQUOTES:We have to be mindful to choose wrappers that are eco-friendly.If we can choose local, then that's better.You can also give in ingenious ways.For families, I think it's nice to make memories.The way I would approach gift giving is to always give mindfully.Listen, rate, and subscribe!Subscribe to the Good and Green Podcast and leave a rating and review on Apple Podcasts and Spotify.Follow Chit Juan on Instagram. Follow Chit Juan on Facebook.Connect with Chit Juan on LinkedIn.Subscribe to EchoNews on LinkedIn.

Chit Juan sits down with Dhang Tecson of Sinaya Seafood to explore the heart of sustainable seafood and responsible sourcing in the Philippines. Dhang shares her journey into sustainable practices, shedding light on the challenges and opportunities within local fishing communities. They discuss why some fisherfolk turn to illegal methods and the transformative impact of shifting to safer, eco-friendly approaches. Dhang also highlights the vital role of women in these communities and Sinaya Seafood's commitment to bringing lesser-known fish to the market, promoting marine conservation and a more sustainable future for our oceans. This is an insightful conversation for anyone passionate about protecting our seas and empowering those who depend on them.GUEST BIO:Dhang Tecson is a passionate ocean advocate with over a decade of impact in the social enterprise sector, focused on marine conservation and sustainability.  In her previous role as Global Operations Director at Plastic Bank, Dhang played a key role in combating ocean plastic pollution across the Philippines, Indonesia, Thailand, Brazil, Egypt, and Cameroon. Now, as Founder and Chief Executive Mermaid of Sinaya Seafood, a social enterprise inspired by the ancient Philippine Goddess of the Sea, she leads her team in collaborating with strategic partners to preserve the Philippine seas, promote responsible ocean stewardship, and showcase sustainable, high-quality regional seafood specialties from fishing community enterprises. WHAT YOU’LL LEARN:Dhang’s journey into sustainable seafoodWhy some fisherfolk resort to illegal fishingHelping fisherfolk transition to safe, sustainable practicesWays to empower fishing communities and protect our oceansWhat sustainable fishing really meansThe vital roles of women in fishing communitiesIntroducing lesser-known fish to consumersInnovations in sustainable seafood at Sinaya SeafoodQUOTES:One of the main reasons why they practice overfishing or illegal fishing is because of the income.In the previous years, it would only take a few hours, maybe two, and their fishnets are already full; versus in the current situation right now, it would take eight hours to 10 hours for them to have a better catch.There are many species of seafood that can only be found in our country.Unfortunately, our ocean is categorized as over-exploited.They (women) are involved in the processing and the treating but unfortunately, with their contribution to the entire chain, it's often undervalued or unrecognized.LINKS or RESOURCES MENTIONED:Follow Dhang on Facebook, LinkedIn, and Instagram.Follow Sinaya Seafood on Facebook, LinkedIn, and Instagram.Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.

Chit Juan explores the essentials of organic farming with Patrick Belisario on this episode of the Good and Green Podcast. Patrick shares his journey into organic agriculture, discussing the differences between natural and organic farming and what it takes to transition from chemical-based to certified organic methods. Listeners will learn about regenerative agriculture and its benefits for soil health and ecosystem balance. Patrick also explains the organic certification process and offers insights into the growth of the Philippine organic movement, along with practical steps to make your farm both green and certified.GUEST BIO:Patrick Belisario has been a registered professional agricultural engineer since 1995 and has extensive experience in developing NGO, rural enterprises, agri enterprises, financing, and sustainable agri enterprises. He also organized the Organic Navigation Center of  the Philippines and has 15 years of experience as an independent consultant, researcher, writer, international organic and fair trade inspector, organic grower group certification, geographical indication technical expert, industry development, micro entrepreneur, as well as a bean to bar chocolate manufacturer among others.WHAT YOU’LL LEARN:Patrick’s journey into organic farmingNatural vs. organic farming: key distinctions every farmer should knowJADAM: a unique, sustainable approach to low-cost farmingRegenerative agriculture: restoring soil health and ecosystem balanceConverting from chemical to organic farmingOrganic certification basics: a step-by-step guide to getting certifiedThe Participatory Guarantee System (PGS)Patrick’s vision for the future of the Philippine organic movementQUOTES:Organic has a standard. It's based on a standard. Natural farming has no standard.This is the common misconception because organic is not expensive. If you want to export, then you have to get a professional certification body so that you can sell your product to the export market.Chemical agriculture is growing only around 1 percent globally, but the organic sector is growing around 10 to 50 percent per year depending on the country.RESOURCES MENTIONED:Follow Patrick on LinkedIn.Jadam Organic FarmingNaturlandIFOAM Organics InternationalListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.

Chit Juan continues the Coffee Month celebration with guest Ros Juan. They explore the rise of Philippine coffee, its growing prominence in the specialty coffee scene, and its impact on the local industry. From sustainability efforts to evolving consumer preferences, to nurturing the next generation of coffee farmers and entrepreneurs, Ros shares her personal journey and insights on the future of sustainable coffee in the country. This episode offers a rich conversation for coffee enthusiasts and advocates alike, highlighting the significance of Philippine coffee in shaping the local and global landscape.GUEST BIO:Rosario “Ros” Juan is a third-generation entrepreneur with a deep passion for coffee that began in her teens when she interned at a coffee company. With over half her life spent in the coffee industry, Ros has honed her skills in marketing, communications, community engagement, and store operations across Manila and Shanghai. After a brief foray into digital advertising, she returned to her roots in 2013 by opening her own café, Commune. A dedicated advocate for Philippine coffee, she serves as a volunteer with the Philippine Coffee Board and is a member of the International Women’s Coffee Alliance. As a certified coffee Q grader, roaster, and social media strategist, she hosts a weekly Instagram Live session, "The Brew Tonight," where she shares her coffee expertise.WHAT YOU’LL LEARN:How her advocacy for Philippine coffee has boosted her businessMillennials’ growing appreciation for Philippine coffeeKey factors that helped elevate the status of Philippine coffeeHer role in the International Women's Coffee AllianceInsights on roasting, cupping, and her experience as a Q GraderShifts in her customers' coffee preferences over timeThe current state of sustainable coffee in the PhilippinesNurturing the next generation of coffee farmers and entrepreneursQUOTES:To this day, we may still be the only one, or maybe there's very, very few of us that really just stick to serving only local coffee. People just don't see it because a lot of the women work behind the scenes, but those who actually ensure that the quality of coffee will be good are mostly women.We get into Q grading not just to prove what we can do, or not just to test our skills in coffee but ultimately be able to help producers produce better coffee.The longer you work in the industry, the more you see what coffee goes through, how difficult it is to get a good cup and all that.The best coffee is really what you enjoy, and a lot of it is also tied to your own memories, your own experiences, even what kind of food you like.RESOURCES MENTIONED:Follow Ros on Instagram and Facebook.Join the Coffee Home Brewers on Facebook.Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.

Chit Juan takes listeners on a journey through the world of Philippine coffee, sharing how Coffee Month started and highlighting the country’s key coffee-growing regions. She also breaks down the basics of processing and roasting, giving a peek into what makes each brew unique. This episode is a great intro for anyone curious about Philippine coffee culture—whether you're a seasoned coffee lover or just getting started.WHAT YOU’LL LEARN:Origins of Coffee Month in the PhilippinesThe four main coffee varietiesCoffee Origins: Key coffee-growing provincesCoffee processing overviewThe basics of coffee roastingCoffee preparation methodsQUOTES:That is a big boost to us that Philippine coffee is now  something that the world knows about and probably what the world is curious about.Today we're given a wide range of different origins, different processes of harvesting and processing coffee, and a different way of roasting.Your coffee can be personalized as to origin, degree of roast, processing, and of course, how you make your coffee.Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.

Chit Juan chats with Chef Rhea Sycip as she shares her journey into the Slow Food Movement and her efforts to support farmers in Cavite. She discusses the struggles farmers face in selling their produce and the steps she's taking to help. Chef Rhea also reveals how she uses local ingredients in her continental recipes, highlighting her dedication to sustainability and Filipino culinary heritage.GUEST BIO:Rhea Sycip is an Executive Chef and is the owner of the Flour Pot Manila, a multi-awarded brand known for its premium cake line. She also helps her husband with their farm-to-table restaurant, The Fatted Calf. With its thrust of helping local farmers, she and her husband joined Slow Food, with Rhea leading the Cavite Community. In 2023, Rhea was chosen as one of the country’s outstanding women entrepreneurs awarded by ASEAN-AWEN, representing the Philippines in Indonesia. Currently, she spends her time working with farmers, consulting for major food brands and working with Unilab as its Food and Beverage head. She is also expanding her bakery to Manila.WHAT YOU’LL LEARN:Chef Rhea's Journey into the Slow Food MovementChallenges Faced by Farmers in Marketing and Selling Their ProduceChef Rhea's Initiatives to Support Farmers in CaviteIncorporating Local Ingredients in Continental CuisineQUOTES:“Learning between the farmer and the chef is something very important to us.” - Chef Rhea “It was just so natural that we wanted to help the farmers. We wanted to use whatever it was, whatever was available in our area.” - Chef Rhea“It was just so amazing when we met with the farmers and then they told us stories about rice cakes, about vegetables, about all sorts of dishes that I’ve never heard of.” - Chef Rhea“There is this relationship that you build with them that encourages them to keep producing, I would say, old ingredients or arc of taste ingredients as we call them in Slow Food.” - Chit Juan“You have become the bridge between the farmer and the market and the consumers.” - Chit Juan“When people start to buy it, the cooks and the farmers will start to plant it again. So that's basically our goal as a chef. “ - Chef RheaRESOURCES MENTIONED:Follow Chef Rhea on InstagramFollow Flour Pot Manila on InstagramListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.

Chit Juan talks with Chef Jam Melchor about the vital role of the Slow Food Youth Network in preserving Filipino culinary heritage. Chef Jam shares how he started the network in the Philippines, his efforts to engage young people through partnerships with schools, and his participation in global food sustainability events.  The conversation also explores the Philippine Culinary Heritage Movement and its influence on national policies like Proclamation 469. GUEST BIO:Jam Melchor is the founder of the Philippine Culinary Heritage Movement, a non-profit movement dedicated to the preservation of the Philippine culinary heritage and gastronomy. He also started the Slow Food Youth Network Philippines which is part of the global Slow Food International, an organization that promotes sustainable change in food system towards good, clean, and fair food. WHAT YOU’LL LEARN:The origins of Slow Food Youth Network in the PhilippinesCollaborating with schools to boost youth involvement in slow food initiativesChef Jam's global participation in food sustainability eventsAn introduction to the Philippine Culinary Heritage Movement and Chef Jam’s motivation behind itThe role of the movement in the creation of Proclamation 469 - Filipino Food MonthChef Jam's efforts to reinforce Pampanga's status as the culinary capital of the PhilippinesQUOTES:There are a lot of available roles whenever we conduct World Disco Soup Day, from the organizing committee to the implementing committee. There are so many roles that they can be a part of. - Chef JamI saw your picture on the wall and I said, wow, among all these great chefs of the world, here you are a young Filipino chef and you're in the walls of the University of Gastronomic Sciences. - Chit JuanI'm doing a lot of local promotions more than the international, but if by chance, of course, I'm all out, but definitely kailangan mas malakas yung promotions within the country. - Chef JamWhenever you come up or do something, make sure merong gravity at merong kang mai-impact. Whether it's a person or a group or a sector or just a brand guy, doesn't really matter. - Chef JamThere are mentors, but there are also good mentees. This is not to be like a mutual admiration society, but you know, Chef Jam, the reason why I want you to share these experiences is that it doesn't take “age”. It doesn't take masters in this and that, but it takes just that curiosity that I think you have, plus the love of country. - Chit JuanLINKS:Philippine Culinary Heritage MovementSlow Food Youth Network PhilippinesChef Jam on InstagramListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.

Chit Juan sits down with Dr. Jabez Flores to explore the transformative world of permaculture. Dr. Flores shares the story of what sparked his passion for permaculture and provides insights into its core principles, highlighting how it stands apart from natural, organic, and regenerative farming. The conversation also touches on his views on hydroponics, and how his expertise in mapping and drone operations supports his advocacy.GUEST BIO:Dr. Jabez Flores is an environmental scientist specializing in landscape ecology and agroecology. His interests lie in projects involving earth observation and drone mapping for scientific research in biodiversity, environment, agriculture, and climate change. He is also a Senior Lecturer at the University of the Philippines Open University.WHAT YOU’LL LEARN:Dr. Jabez’s journey into permacultureUnderstanding permaculture principlesPromoting permaculture to the publicDr. Jabez’s take on hydroponicsComparing permaculture with natural, organic, and regenerative farmingUsing mapping and drones in permaculture advocacyDr. Jabez's journey from coffee enthusiast to agricultural entrepreneurQUOTES:Permaculture is founded on three ethics, so it's Care for the earth, care for people, and fair share. So, basically every detail of your design is anchored on those three ethics. - Dr. FloresThe quality of the food that we're growing is a reflection of the environment that we are in. So, once we are able to make that clear connection between what we eat and our environment, it will make people care more. - Dr. FloresPatterns on the  landscape reveal patterns of human behavior. - Dr. FloresI think it's a natural trajectory for scientists to eventually become entrepreneurs because we invent things, we develop things, then eventually turn it into a business. - Dr. FloresRESOURCES MENTIONED:Check out Dr. Flores’ website to find all his social media and other links. Permaculture Research PhilippinesListen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.

Chit Juan hosts an interesting conversation with Emil Climaco, who reveals his journey into the world of Stingless Beekeeping. Learn about the differences between Stingless Bees and European Bees, and discover the various types of bees found in the Philippines. Emil also discusses the valuable by-products of beekeeping beyond honey, offering tips and strategies for successful beekeeping. Explore the essential role of pollination in farming and get expert advice on how to select the best wild honey. Perfect for aspiring beekeepers and honey enthusiasts alike, this episode provides a deep dive into the world of bees and their vital contributions to agriculture.GUEST BIO:Emil Climaco is the proud owner of CHEFerd's farm, the first in the CALABARZON and the first in the Philippines to be a PGS organically certified stingless bee farm. CHEF stands for the four principles of Organic Agriculture (Care, Health, Ecology and Fairness). Emil focuses on organic soil amendments and bees and has been a beekeeper since 2016. He is currently the President of SIPAG Pagsanjan (Samahan ng Industriya ng Pag-gugulayan), Secretary of SIPAG Laguna, and also one of the Core members of SOIL (Samahan ng Organikong Idustriya ng Laguna).WHAT YOU’LL LEARN:Emil Climaco’s journey into beekeepingUnderstanding Stingless BeekeepingValuable by-products of beekeeping beyond honeyStingless Bees vs. European Bees: Key differences Bee species in the PhilippinesSuccessful beekeeping strategiesPollination’s role in farmingChoosing the best wild honeyQUOTES:“The byproducts of these bees number one is honey pero sa totoo lang, ang economic value ng honey ay mababa lang sya.  If you compare it to making value added products, for example, honey soap, then  concoctions like propolis spray, propolis serum. So, there is honey, there is propolis, and there is pollen mainly dito sa stingless bees.” - Emil Climaco“Stingless Bee  is  very manageable siya and very minimal yung  pag maintain.” - Emil Climaco“I encourage everyone to go into beekeeping kasi nagkakaroon ka ng advocacy na dapat mga kapit-bahay mo hindi mag-spray kasi ang survival ng bees mo ay dependent sa kapit-bahay.” - Emil Climaco“You have to be sustainable, both environmentally and economically. Environmentally, you have to care for our planet and also the people. And economically, of course, we need to earn from the things that we love to do for the environment.” - Emil ClimacoRESOURCES MENTIONED:Follow CHEFerd’s Farm on Facebook and Shopee.How to Test if Honey is Pure, Adulterated or Fake [video]Listen, rate, and subscribe!Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to EchoNews on LinkedIn.

Chit Juan chats with Dr. Kathleen Apilado about her advocacy for artisanal salts in the Philippines. Discover what inspired Dr. Apilado to champion local salt farmers and how she supports them through initiatives like salt mapping. Learn about her involvement with Slow Food Manila and the Slow Food Youth Network Philippines. Dr. Apilado also sheds light on the ASIN Law, its origins, and its impact on the industry. Finally, find out what you can do to help support local salt farmers and promote sustainable practices. GUEST BIO:Dr. Kathleen Apilado is the Dean of the College of Hospitality and Tourism Management at Jose Rizal University. She holds a degree of Doctor in Hospitality Management from the Philippine Women’s University & a master’s degree in business administration from the University of Perpetual Help Laguna, and Bachelor of Science in Hotel  Restaurant Management at Lyceum of the Philippines University in Manila.Dean Apilado is also recognized for her leadership skills and active collaboration with local government units and private sectors for cultural and tourism, and sustainable development goals initiatives, her passion for helping and preserving the culture of artisan sea-salt and helping the salt farmers has reached top international hotels and restaurants for support.WHAT YOU’LL LEARN:What motivated Dr. Kathleen Apilado to champion artisanal salts in the Philippines.How Dr. Apilado assists local salt farmers through innovative practices and resources.What salt mapping is and its importance in the local salt industry.Dr. Apilado’s involvement with Slow Food ManilaWhat the ASIN Law isHow you can support local salt farmers QUOTES:“I want this information to be disseminated to my kids. So when I was eating, I was wondering -  my kids need to know what they are eating.” - Dr. Kathleen Apilado“It's good that we support local, but unfortunately for our artisanal salt farmers, the livelihood, the thing that they produce, it became illegal for them. So, their livelihood was cut. They're producing, yes. And then, the salt that they produce, it doesn't reach the market anymore.” - Dr. Kathleen Apilado“Having the ASIN law, it's good that we support local, but we need to focus also with our salt farmers. We need to save them.” - Dr. Kathleen Apilado“In the food industry, they say that you only need three things, salt, fat, and fire. And, that really makes the difference in having good tasting food.” - Chit JuanRESOURCES:Dr. Apilado on Facebook and InstagramDr. Apilado in Jose Rizal University Slow Food Manila on Facebook ASIN LawListen, rate, and subscribe!Subscribe to the Good and Green Podcast and leave a rating and review on Apple Podcasts and Spotify.Follow Chit Juan on Instagram. Follow Chit Juan on Facebook.Connect with Chit Juan on LinkedIn.Subscribe to EchoNews on LinkedIn.

Chit Juan dives deeper into the challenges of making sustainable food choices and provides practical tips to overcome them, even if you don't cook. Learn the importance of planning your meals, from breakfast to dining out, and discover how to make mindful and sustainable eating decisions. Chit shares insights on selecting quality ingredients, navigating restaurant menus, and even choosing the right coffee. WHAT YOU’LL LEARN:Importance of planning mealsOvercoming challenges in making sustainable food choicesTips for mindful eating if you don't cookChoosing healthier options when eating outQUOTES:“They always say, you know, you eat breakfast like a king, you eat lunch like a prince, and you eat dinner like a pauper. It's something like that. Breakfast for me, you know, if there was an advocacy on making everyone eat breakfast, I'd be there because I think it's the most important meal of the day.” - Chit Juan“People often encounter these challenges because they reason out that they don't cook. But for me, not being able to cook is not a reason not to eat well.” - Chit Juan“If you're invited to a restaurant for a meeting, you can be nice and not be snobbish about it, but look at the better choices. So being good and green is also learning to adapt to situations or changing the situation in the future.” - Chit Juan“Anything we don't know about that we consume or imbibe could be the cause of a lot of discomfort. So, again, I don't want you to be a snob, but I want you to know to be mindful.” - Chit JuanListen, rate, and subscribe!Subscribe to the Good and Green Podcast and leave a rating and review on Apple Podcasts.Subscribe to the Good and Green Podcast and leave a rating and review on Spotify.Follow Chit Juan on Instagram. Follow Chit Juan on Facebook.Connect with Chit Juan on LinkedIn.Subscribe to EchoNews on LinkedIn.

Chit Juan discusses the importance of making sustainable and mindful choices in our daily lives, starting with our food. She emphasizes the significance of knowing where our food comes from and the benefits of buying local produce. Chit also urges everyone to be mindful of their food choices and to appreciate the journey of food from farm to table. WHAT YOU’LL LEARN:Benefits of making mindful choices in eatingChallenges people face when making healthier food choicesGood and green tips for mindful eatingQUOTES:"Part of being green is also reducing the movement of goods or logistics. So we spend less on transport and more on the food." - Chit Juan"It's very disheartening to know that some people actually are not aware that these local fruits are endangered because we don't see them anymore. You know, we always see imported fruits, but there is a lack of appreciation and education for local produce." - Chit Juan"You can also open your mind to understanding what is organic, what is hydroponic, and what is natural. Natural farming, organic. So people are overwhelmed sometimes with all this information, but actually if you sit down and think about it, our ancestors were actually doing organic ways." - Chit JuanListen, rate, and subscribe!Subscribe to the Good and Green Podcast and leave a rating and review on Apple Podcasts.Subscribe to the Good and Green Podcast and leave a rating and review on Spotify.Follow Chit Juan on Instagram. Follow Chit Juan on Facebook.Connect with Chit Juan on LinkedIn.Subscribe to EchoNews on LinkedIn.

In the debut episode of the Good and Green Podcast, host Chit Juan explores the essence of being "Good and Green." She shares the inspiration behind creating the show and offers a glimpse into what listeners can expect to learn in future episodes.WHAT YOU’LL LEARN:Chit Juan's back storyWhat being good and green meansWhat inspired Chit Juan to create the Good and Green podcastWhat listeners can expect to learn from the Good and Green podcastQUOTES:"Being good, like I said, is being practical, but leaving the world as a nicer place than when we found it. And green is really about doing practical things that will make the planet a nicer place to live in." - Chit Juan"Our goal is really just to get more people interested in how they can help save the planet. Like we said, carbon footprint, carbon sequestration, it doesn't mean that just because we're counting carbon, we're saving the world already." - Chit JuanListen, rate, and subscribe!Subscribe to the Good and Green Podcast and leave a rating and review on Apple Podcasts.Subscribe to the Good and Green Podcast and leave a rating and review on Spotify.Follow Chit Juan on Instagram. Follow Chit Juan on Facebook.Connect with Chit Juan on LinkedIn.Subscribe to EchoNews on LinkedIn.Visit EchoStore for eco-friendly and all-natural products.Got questions or feedback about the episode? Email us at [email protected].