Sustainable tourism becomes more meaningful when it is rooted in community, culture, and care for the environment. In this episode of Good and Green, Chit Juan talks with Jeannie Javelosa about how Banahaw Circle Nature Retreat grew from a personal connection to Mount Banahaw into a thriving community-based tourism initiative in Dolores, Quezon. Jeannie shares how the retreat supports local farmers, guides, artisans, cooks, and micro-entrepreneurs while helping preserve the mountain’s cultural and spiritual heritage. From transforming old homes into upcycled spaces to developing local products and training community members in tourism and hospitality, this conversation highlights how small, thoughtful tourism initiatives can create meaningful impact while protecting nature and local identity.

GUEST BIO:

Jeannie Javelosa is a thought leader in culture, sustainability, and gender, as well as an award-winning artist, writer, entrepreneur, and social impact advocate. She co-founded ECHOstore Sustainable Lifestyle, which promotes green community products, Great Women, which supports indigenous textiles and women-led enterprises, and Banahaw Circle Nature Retreat, a Mabuhay-level homestay and wellness destination in Dolores, Quezon. A finalist for the Cartier Women’s Initiative Award and recipient of multiple ASEAN and women entrepreneurship awards, Jeannie continues to champion sustainable communities, cultural heritage, and inclusive enterprise development through her work across business, tourism, and the creative industries.

WHAT YOU’LL LEARN:

• How Jeannie’s lifelong connection to Mount Banahaw led to Banahaw Circle Nature Retreat.
• Turning old homes and local resources into a sustainable community tourism destination.
• Supporting local farmers, cooks, artisans, and micro-businesses through tourism.
• Preserving Banahaw’s spiritual, cultural, and environmental heritage through storytelling.
• Why community tourism can create meaningful and sustainable local livelihoods.

QUOTES:

• Anybody connected with meditation, energy healing, UFOs, psychics, all those weird, strange phenomena have always come to Banahaw. —Jeannie Javelosa
• I think this, for me, was always the call of the mountain. —Jeannie Javelosa
• We positioned Banahaw Circle as something more than just houses where you can stay. Because it's small, it's like your doorway to the whole mountain. —Jeannie Javelosa
• What our role is here is to storytell what the mountain is about so people respect it more and understand it more. —Jeannie Javelosa
• No matter how small you are, you make an impact when you begin to work with many, many smaller ones. —Jeannie Javelosa
• There are so many beautiful spaces in the country. They don't need to be so curated. —Jeannie Javelosa

LINKS or RESOURCES MENTIONED:

Connect with Jeannie Javelosa:

• Banahaw Circle Nature Retreat on Instagram
• Banahaw Circle Nature Retreat on Facebook
• Banahaw Circle Nature Retreat Website

Listen, rate, and subscribe!

• Subscribe to the Good and Green Podcast on Apple Podcasts and Spotify
• Follow Chit Juan on Instagram and Facebook, and LinkedIn
• Subscribe 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.

Sustainability is no longer just a trend in tourism and hospitality. It is becoming part of how future professionals think, work, and serve. In this episode of Good and Green, Chit Juan talks with Dr. Harold Bernardo Bueno, Dean of the Institute of Tourism and Hospitality Management at FEU Manila, about how sustainability, food systems, and education intersect in today’s tourism industry. Drawing from his roots in farming and his personal experiences hiking across the Philippines, Dr. Bueno shares why understanding local food systems, edible plants, and community traditions can deepen tourism experiences and even support survival skills. He also explains how hospitality education must balance high tech with high touch and high trust to remain relevant in an AI-driven world.

GUEST BIO:

Dr. Harold Bernardo Bueno is the Dean of the Institute of Tourism and Hospitality Management at Far Eastern University (FEU), Manila, and a strong advocate for sustainable food systems. A certified Sustainable Tourism Professional, he champions the integration of food, culture, and sustainability in tourism and hospitality education. With over a decade of leadership in higher education and international research collaborations, he advances initiatives that promote responsible consumption, local food heritage, and inclusive tourism development. Through his work with academic, industry, and global partners, Dr. Bueno continues to shape future professionals toward building resilient and sustainable food and tourism ecosystems.

WHAT YOU’LL LEARN:

• How Dr. Bueno’s farming roots shaped his passion for sustainable food systems and tourism.
• Why hiking and foraging can deepen understanding of local ecology and culture.
• The need to train tour guides about edible plants and survival knowledge along hiking trails.
• How hospitality education is adapting to sustainability and changing industry demands.
• Why modern hospitality requires a balance of high touch, high tech, and high trust.

QUOTES:

• It's nice to go to a place unknown to you and then discover traditions along the trail. —Dr. Harold Bueno
• We should create more training for our tour guides because identifying all these edible plants and fruits along the trail is a form of survival. —Dr. Harold Bueno
• The biggest challenge is to always make sure that our curriculum, the teaching and learning are always up-to-date. —Dr. Harold Bueno
• Being a Dean is a powerful position. —Dr. Harold Bueno
• Hospitality is all about making our guests feel at home and feel comfortable. —Dr. Harold Bueno
•  We have to build trust with our guests. Sustainability can build that trust with our guests. —Dr. Harold Bueno

LINKS or RESOURCES MENTIONED:

Connect with Dr. Harold Bueno:

• Dr. Harold Bueno on Instagram
• Dr. Harold Bueno on Facebook
• FEU Manila Institute of Tourism and Hotel Management

Listen, rate, and subscribe!

• Subscribe to the Good and Green Podcast on Apple Podcasts and Spotify
• Follow Chit Juan on Instagram and Facebook, and LinkedIn
• Subscribe 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.

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 Lumen
• The 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 Lumen
• One of the healthy ways of having food is fermentation. —Nancy Reyes Lumen
• You can standardize adobo for a global recipe, only if you use branded. Branded vinegar, branded soy sauce, branded everything. —Nancy Reyes Lumen
• Alisin na natin ang "lang". —Nancy Reyes Lumen

LINKS or RESOURCES MENTIONED:

Connect with Nancy Reyes Lumen:

• Nancy Reyes Lumen on Instagram
• Nancy Reyes Lumen on Facebook
• The Adobo Book by Nancy Reyes Lumen and Reynaldo Gamboa Alejandro

Listen, rate, and subscribe!

• Subscribe to the Good and Green Podcast on Apple Podcasts and Spotify
• Follow Chit Juan on Instagram and Facebook, and LinkedIn
• Subscribe 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.