2014 Green Retail Agenda: Disaster-proofing firms discussed in SM forum

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The 2014 GREEN RETAIL AGENDA The Business Case for Disaster Risk Reduction Manila, Philippines was held at SMX Convention Center in Pasay City, September 18, 2014.

In the past years, the SM Green Retail Agenda has focused more on climate change mitigation and, to a lesser degree, on adaptation. This year, with the increasing strength and frequency of natural disasters, it is important to create shared value within the private sector.

As a member of the United Nations Office for Disaster Risk Reduction – Private Sector Partnerships, SM Supermalls seeks to educate, create awareness, and emphasize action points within the private sector and other key stakeholders to ensure disasters will be prepared for and recovered from.

The theme for this year’s conference is The Business Case for Disaster Risk Reduction, emphasizing the need to prepare for the unforeseen to protect our businesses and the community as a whole. Our roster of speakers will focus on disaster risk resilience, preparedness, tools and best practices to strengthen and empower the retail business and community amidst natural disasters.

Dr. Renato Solidum Jr., director of Philippine Institute of Volcanology and Seismology (PHIVOLCS)

Disaster reduction experts discussed disaster preparedness measures to protect businesses and communities from natural calamities, new technologies in disaster management and communicating disaster preparations at the 2014 Green Retail Agenda, an annual symposium on sustainable business practices by SM Supermalls, held at SMX Convention Center in Pasay City.

Dr. Renato Solidum Jr., director of Philippine Institute of Volcanology and Seismology (PHIVOLCS) shared his Topic in the symposium - "Earthquake Vulnerability of Metro Manila"


The Green Retail Agenda aims to address the lack of awareness on the relationship between business investment practices and disaster risks. SMPHI President Hans Sy underscored the need for businesses to understand that the growing environmental problem is relevant not just for the business community but for the economy as a whole.

“Trillions of dollars of new investments will pour into hazard-exposed regions. In most economies, the private sector is responsible for 70-85% of these new investments,” said Sy. “Therefore the decisions made by the private sector have far-reaching consequences on disaster risk accumulation and on underlying risk drivers.”

Atom Araullo, TV host and reporter of ABS-CBN

Speakers in the symposium included Dr. Renato Solidum Jr., director of Philippine Institute of Volcanology and Seismology (PHIVOLCS); Dr. Alfredo Mahar Lagmay, director of Project NOAH; Atom Araullo, TV host and reporter of ABS-CBN; Nathaniel Cruz, former director of Philippine Atmospheric, Geophysical and Astronomical Services Administration (PAGASA); Sharon Almanza, Deputy national treasurer of Department of Finance; Vince Rapisura, President and CEO of SEDPI, Inc.; Ramon Isberto, Public Affairs head of Smart Communications; and Lesley Cordero, Undersecretary of Office of the Presidential Adviser for Rehabilitation and Recovery. Mexican Ambassador to the Philippines Julio Camarena-Villaseñor keynoted the event and shared how Mexico's proactive approach on disasters have garnered deep rooted resilience of its people.

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Abs-Cbn's TV Host and News reporter Atom Araullo shared his Topic in the symposium Media and Emergency Situation during the  2014 GREEN RETAIL AGENDA, The Business Case for Disaster Risk Reduction Manila, Philippines, held at SMX Convention Center in Pasay City, September 18, 2014.

The Private Sector and Disaster Risk Reduction

In future, trillions of dollars of new business investment will pour into hazard-exposed regions, largely determining the outlook for disaster risk. In most economies, the private sector is responsible for 70–85 percent of this investment. Therefore, the decisions made by business in this respect have far-reaching consequences on disaster risk accumulation and on underlying risk drivers.

Yet, the relationship between business investment practices and disaster risk are poorly understood despite the issue being a growing problem for the business community and the economy as a whole.

Stop active leaks now with Waterplug

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Nothing causes more panic than discovering an active leak in the house, like when rainwater starts leaking through cracks in the walls of the house, toilet and bath, or the basement. The leaks have to be plugged quickly or else there’s going to be a flood—not to mention damage to your house.

To plug and seal off these leaks quickly and effectively, it’s best to use a superior “cementitious” or cement-based waterproofing product that is quick and effective. For taking care of active leaks, Waterplug is your best choice.

Waterplug is a fast-setting, fast-drying hydraulic cement. Its advanced formulation allows you to use it even when the leak is ongoing. You can apply it even while water is streaming through a hole or a crack in cement or concrete because it can set even when wet. You can plug and seal that actively leak really fast because Waterplug sets in just three minutes. 

Waterplug sets and bonds with the cement or concrete surface where it is applied. It will not get brittle or peel off, or otherwise be dislodged. Once set and bonded, Waterplug is very strong. It can withstand pressure of up to 1,500 pounds-per-square-inch (PSI); in comparison, an open fauces has 40 PSI. 

Notably, Waterplug is non-toxic. It can be used even when in contact with drinking water—so it not only protects your home from damage caused by leaks but also assures the health of the family. 

To learn more about Waterplug, call or text the Engineer Lunas Hotline 0920-910-2629 or go to www.jardinedistribution.com.ph

Max’s Celebrates Delight, Innovates with Delivery Service 7-9000

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Max's Restaurant has established itself as a household name in the Philippines, an institution, and a proud Filipino tradition. Max’s Restaurant makes strides in establishing itself as one of the most loved and relevant brands today after almost 70 years of delighting generations of Filipino families with its home-cooked heirloom recipes.

A new delightful development, Max’s re-launched its delivery service, giving the segment a more fresh and innovative look, while also strengthening the nostalgic feel that customers have always loved whenever they bite into Max’s spread of classic Filipino dishes.

As Max’s Restaurant ended a two-day marketing conference “2 Days in September” with a grand party held at the Whitespace in Pasong Tamo Ext., Makati City last Thursday, September 18, dubbed as ‘Max’s Celebration of Delight.’ The great gathering was attended by Max’s Restaurant executive board headed by its President Mr. Robert F. Trota., CEO Ms. Carolyn Patricia Salud, Marketing Director Mr. Mark Gamboa, Max's executives, Max's families, branch managers and officers, guests, and online media partners. 

The event was hosted by celebrity Iya Villania-Arellano.

CEO Ms. Carolyn Patricia Salud for the welcoming remarks.

Max’s Marketing Director Mr. Mark Gamboa shared the company’s core values – Genuine, Thoughtful and Delightful and connected it with the company’s aim to make every Max’s Restaurant delivery transaction a ‘delightful’ experience for both the customers and the restaurant.

“The growth that has been achieved by Max’s delivery is remarkable. Now, Filipinos may enjoy their favorite Max’s sarap to the bones dishes and other delectable offerings by just ordering online or via Max’s delivery hotline- 7-9000. An innovative development, Filipinos overseas may also surprise their loved ones in the Philippines by sending them their favorite Max’s dishes through Max’s online delivery”, shared by Mr. Orly Villanueva, Marketing Manager for Delivery & eCommerce.

Max’s posted double-digit growth in the first half of the year and is aiming to sustain its success by yearend. Max’s continues to beef up its delivery service by offering better choices and bundle promos in all of its 95 delivery stores nationwide.

The great celebration was highlighted by some vintage photos exhibit at the lobby area showing Max’s Restaurant’s 69 years of great Filipino heritage that started with Maximo Giminez‘s ‘Sarap To The Bones’ chicken recipe. Max's upholding the values passed on from it early beginnings in 1945 to the present day generation of food aficionados.

The Max's Quezon City Circle branch was given a special recognition after they have gathered 1 Million in two months of Max's delivery service. Max's Executives awarding Ms. Judy of Max's QC Circle Branch.

Max’s Restaurant relaunched its Max’s Delivery online and Max’s 7-9000 delivery complete with new rider uniforms and a new Max’s delivery jingle performed by brothers Medwin and Eugene Marfil of True Faith.

Max's Delivery Riders Team wearing the new Max's Delivery uniforms had a pledge/oath of delightful service reciting the ‘Panata Ng Isang Max’s Rider’ lead by Mr. Orly Villanueva, Marketing Manager for Delivery & eCommerce.

Hip-hop dancers A Team with their energetic and delightful dance number.

For the coolest updates from Max’s, log on to www.max’schicken.com or check out Max’s through its Facebook, Instagram and Twitter accounts.

Max's Delivery lets you get everything you need at your door in minutes without leaving home. 

Dial 7-9000 for Max's Delivery anywhere within Metro Manila or call your nearest Max's provincial restaurants to enjoy 'sarap-to-the-bones' Max's fried chicken!

FYI™ coming to Asia in Fall 2014

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FYI stands for ‘For Your Innovation, For Your Inspiration, and For Your Imagination’. FYI is all about inspired, improvised, creative living and we believe that every individual is entitled to living their life by design, shows and series that ‘inspire, not instruct’ today’s audience.

FYI will come to Asia this fall and is set to launch in the Philippines on October 6, 2014.

On October 6, BIO™ Channel will rebrand to FYI™, a contemporary lifestyle network reflecting how people live their lives today, across Cambodia, Hong Kong, Indonesia, Macau, Mongolia, Myanmar, Papua New Guinea, the Philippines, the Pacific Islands, Singapore, Thailand and Taiwan. The announcement was made today by Alan Hodges, Managing Director, Asia Pacific, A+E Networks.

A+E Networks Asia rebrands BIO Channel to FYI in Southeast Asia, Hongkong and Taiwan.  BIO was also rebranded to FYI in the US on July 8th. 

FYI’s shows cover the main lifestyle pillars namely Fashion and Style (For Your Style), Travel (For Your Journey), Food (For Your Taste), and Home and Decoration (For Your Space).

For your inspiration, for your imagination or for your innovation, FYI will be a personalized experience for each viewer. The network embraces the way audiences really live their lives – proudly-hyphenated and not constrained by one passion or interest. Never an instruction manual and always an inspiration engine, FYI offers viewers a more adventurous, personalized and non-prescriptive approach to programming with a range of stories that reflect how people actually live their lives today, not defined by just one passion or interest. 

“FYI’s mission is to inspire personal creativity that emphasizes improvised living, while reflecting our authentic slate of programming,” says Michele Schofield, Senior VP, Programming & Marketing at A+E Networks Asia. “And with its rich mix of inspirational content, the new channel’s Asian premiere is sure to bring its viewers a season of quality entertainment.”

FYI will feature over 300 hours of original content each year across four programming genres - taste, space, look, and journey. FYI will include locally-commissioned productions and local acquisitions. 

FYI’s primetime premiere line-up in Asia includes: 

In Tiny House Nation, renovation experts and hosts, John Weisbarth and Zack Giffin, travel across America to show off ingenious small spaces and the inventive people who live in them. They also help families design, construct and prepare to downsize into their own mini-dream homes no larger than 300 square feet!

Rowhouse Showdown featuring renovation expert, Carter Oosterhouse as he leads three teams who battle it out to transform dilapidated homes. The team that increases the appeal of their home the most, wins the grand prize of $50,000. 

Destination Flavour: Japan: From the frozen ponds of Hokkaido in the north to the southern multicultural island of Okinawa, we savour the cuisine from local legends and master chefs while watching Adam Liaw immerse himself in a vibrant food culture that embraces innovation and cherishes tradition. 

Destination Flavour: Down Under: Host Adam Liaw continues to unearth hidden flavours, this time those nestled in the Australian and New Zealand landscapes.

Travels with the Bondi Vet features Dr. Chris Brown, a charismatic vet who leaves his practice in Sydney to begin his exploration of the world’s most beautiful and bizarre places, cultures and animals!

About A+E Networks Asia

A+E Networks™ Asia is owned by the award-winning, global media content company, A+E Networks™, which is dedicated to offering consumers a diverse communications environment ranging from television networks to websites, to home videos/DVDs to gaming and educational software. A+E Networks Asia is comprised of Lifetime®, HISTORY®, FYI™ (formerly bio.®), H2™ and Crime & Investigation™. A+E Networks Asia operates and distributes its portfolio in Singapore, Malaysia, Brunei, Hong Kong, Fiji, Macau, Taiwan, Korea, Cambodia, Indonesia, the Philippines, Papua New Guinea, Palau, Myanmar, Laos and Thailand. Globally, A+E Networks’ channels and branded programming reach more than 330 million households in over 160 countries.

Global Academy's highest gold for the High Tea

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Global Academy took home the only gold for the High Tea Category at the Philippine Culinary Cup, earning the medalists an opportunity to attend the Hong Kong International Culinary Classic (HKICC) at the 15th International Exhibition of Food & Drink, Hotel, Restaurant & Foodservice Equipment, Supplies & Services (HOFEX) in 2015.

“We competed in the same category last year and ended up with a bronze. There were a lot of details that we missed out and, jokingly, we promised to be back with vengeance,” said Global Academy’s homegrown talent and junior instructor, Chef Anjo dela Cruz, who graduated with a Grand Diploma in Professional Culinary and Pastry Arts in 2012.

Dela Cruz led the team for the High Tea category while Global Academy student, Michael Madrid took the role of the assistant.

“All the baking methods and techniques that I learned from the pastry program of Global Academy came in handy during the competition. Even our training on proper food handling, safety and sanitation played a huge part in our success,” shared Madrid. “The coaching that I got from my chef instructor, Anjo dela Cruz, played a great role to our victory. Most of the ideas came from her and she taught me methods and techniques on how to properly execute them.”

“The judges appreciated the idea that all the items in our menu were tied together by a theme. There was also a good balance of flavor and texture—rich, creamy, sweet, tart, floral, fruity, soft, crunchy, spongy, smooth, and sandy,” explained Chef Anjo of their advantage.

Their winning dishes consisted of:

“Adzuki and Genmaicha”, sweet scones flavored with adzuki beans and milk infused with genmaicha (brown rice tea), accompanied with jasmine and green tea Jelly

“Salmon and Nori”, a savory roulade of nori (seaweed) sponge filled with salmon, cream cheese and tobiko (flying fish roe), spiced with a bit of togarashi (chili pepper) and garnished with katsuobushi (dried, fermented, and smoked skipjack tuna) and black ebiko (capelin fish roe); 

“Black Sesame, Hojicha, and Miso”, a layered cake of black sesame pain de genes, piped with hojicha (green tea roasted in a porcelain pot over charcoal) ganache, swirled with caramel miso butter cream, then topped with chocolate feuilletine; 

“Strawberry and Plum”, a boat of pâte sucrée (sweet shortcrust pastry) filled with goat’s cheese mousse, topped with fresh strawberries and plums macerated in umeshu (Japanese liqueur made from steeping ume fruits in alcohol and sugar), garnished with white chocolate sticks and candied shiso; 

“Yuzu and Matcha”, a burst of citrus flavors in a glass, mandarin orange segments, mandarin orange gelée, and yuzu curd, topped with matcha streusel, lemon meringue, and edible flowers. 

“There were also some components in our dishes that were out of the ordinary. The Caramel Miso Buttercream, for example, was our take of the Salted Caramel Buttercream with an infusion of a Japanese flavor,” Dela Cruz added. “Although the taste did not appeal to the palate of some of the chef judges, they commended us for serving something new.” 

According to Dela Cruz, every bit of what she knew was from Global Academy. “I’m lucky to have been mentored by dedicated chef instructors. They have been excellent role models of the values that Global Academy represents—Passion, Reliability, Integrity, Commitment and Excellence. Now that I am a junior instructor, I hope to spark the same passion for excellence in my students.”