Annie Guerrero is one of the stalwarts of green living and entrepreneurship. (Photo by VINCE G. LOPEZ)

"It’s more important to have a willing attitude than just knowing what to do.”

These were the words of Susana “Annie” Guerrero, the first Certified Culinary Professional in the Philippines and founder of Cravings Group of Companies (CGC).

Guerrero started her successful chain of restaurants in 1988 that features good food, great ambiance, and excellent service. Because of her continuing desire to provide her customers with the best environment, she is now thinking of “greening” her chain of restaurants.

“We always try to conserve energy and recycle products. Our goal is to get across our vision of creating a green environment that’s healthy to our patrons,” she said.

The environmental approach is not only limited to the Cravings Group of Companies but also extends to the Culinary Education Foundation (CEF). Both CEF and CGC are promoting zero-waste as a way of life and an income-booster.

“The pressing challenge of business today is how to sustainably manage waste. But one needs to be determined, relentless, and consistent in pursuit of this goal,” added Guerrero.

With this in mind, the CEF is regularly conducting livelihood seminars on recycling programs that promote unique and modern ways of starting one’s own business using the environment-friendly approach. Various courses and training programs are being offered at the Kaingin Ecology Center in Barangay Pansol, Kaingin 1.

One of the courses being offered is Handmade Paper Making, a three-hour hands-on workshop on how to creatively and eco-consciously recycle paper. Attendees learn how to create their own paper products including scented and personalized ones that they can sell as stationery or customized cards.

Organic Vegetable and Herb Gardening is also part of the program where participants are given a crash course on starting their own organic vegetable and herb garden. There is also the Organic Vinegar Production program that has economic and health benefits. It also guarantees a recovery of about 95 percent and return of investment of at least 50 percent from using the indispensable culinary staple.

Special courses are also offered by arrangement. These include the Green Chefmanship where attendees will learn the basics of greening the kitchen. This special program is ideal for people in the restaurant or hospitality industry.

“Everyone know or understands what recycling is or what it can do but for it to be successful, it takes 80 percent willingness and only 20 percent knowledge and information,” Guerrero stressed.