Afleveringen
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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!
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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!
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Zijn er afleveringen die ontbreken?
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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!
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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!
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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!
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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!
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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!
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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 farmersQUOTES:
“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]. -
Welcome to the Good and Green podcast!
The Good and Green Podcast, hosted by sustainability advocate Chit Juan, delves into the realms of food, lifestyle, and culture. The show aspires to encourage and empower the youth, entrepreneurs, and policy makers to live a more sustainable lifestyle by sharing practical and innovative ideas, eco-friendly solutions, and inspiring stories from changemakers driving positive change in the world.
