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 Manila
• What the ASIN Law is
• How 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 Juan

RESOURCES:

• Dr. Apilado on Facebook and Instagram
• Dr. Apilado in Jose Rizal University
• Slow Food Manila on Facebook
• ASIN Law

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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 meals
• Overcoming challenges in making sustainable food choices
• Tips for mindful eating if you don't cook
• Choosing healthier options when eating out

QUOTES:

• “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 Juan

Listen, 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 eating
• Challenges people face when making healthier food choices
• Good and green tips for mindful eating

QUOTES:

• "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 Juan

Listen, 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.