What if building a successful business could also mean restoring forests, empowering communities, and making a positive impact on the environment?

Pacita Juan sits down with social entrepreneur and sustainability advocate Rafael “Raf” Dionisio, founder of MAD Travel, now transitioning to MAD Earth. Raf shares how his early ambition to make money evolved into a bigger mission of using business as a force for good. From his work with Aeta communities in Zambales to planting nearly 150,000 trees, he discusses how sustainable tourism can create meaningful experiences while supporting environmental restoration and local livelihoods. He also shares lessons from his entrepreneurial journey, the importance of working with indigenous communities, and why protecting the environment and building a sustainable economy should go hand in hand.

GUEST BIO:

Rafael “Raf” Sison Dionisio is a multi-awarded social entrepreneur and four-time TEDx speaker dedicated to building a regenerative economy in the Philippines. Through MAD Travel and AVD Green Builds, he works with indigenous communities, farmers, and fisherfolk on ecosystem restoration, sustainable tourism, agroforestry, and low-carbon construction. His MAD team has planted over 129,000 trees and collected more than 12 tons of plastic waste. His recognitions include The Outstanding Young Men Award (TOYM 2025), the DENR Green Legacy Award, and the DOT Sustainable Tour Operator Award. Raf envisions a future where businesses help restore nature while creating sustainable livelihoods and economic opportunities for local communities.

WHAT YOU’LL LEARN:

• Raf's journey from entrepreneurship to environmental advocacy
• How MAD Travel combines tourism and social impact
• Restoring forests with Aeta communities in Zambales
• Why indigenous knowledge matters in ecosystem restoration
• Creating sustainable livelihoods through agroforestry and farming
• How businesses can support meaningful environmental initiatives
• The connection between sustainability and green construction
• Simple ways to conserve water and reduce waste

QUOTES:

• Business has this power to do a lot of good. —Rafael Dionisio
• MAD stands for Make a Difference. —Rafael Dionisio
• The elders of the community are the ultimate foresters. —Rafael Dionisio
• Find ways to help the communities build an economy that doesn't mean they need to destroy the environment. —Rafael Dionisio
• Travel is the means, but Earth is the why. —Rafael Dionisio

LINKS or RESOURCES MENTIONED:

• Raf Dionisio on Instagram
• Raf Dionisio on Facebook
• MAD Travel / MAD Earth on Instagram
• MAD Travel / MAD Earth on Facebook

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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.

What does it take to build a successful business while helping an entire industry grow? As we continue our Coffee Month celebration, we're recognizing individuals whose passion and dedication have helped shape the Philippine coffee industry. In this episode of Good and Green, Pacita Juan sits down with coffee entrepreneur and educator Cherry Cruz to talk about her unexpected journey from seafood trading to building a thriving coffee business. Cherry shares how her passion for learning led her from distributing international brands to roasting and promoting Philippine coffee, supporting local farmers, and educating the next generation of coffee professionals. She also reflects on the importance of grit, purpose, and building meaningful relationships, and why she believes the future of Philippine coffee holds exciting opportunities for farmers and entrepreneurs alike.

GUEST BIO:

Cherry Cruz is the founder and CEO of Equilibrium Intertrade Corporation and the Barista and Coffee Academy of Asia. With nearly three decades of experience, she has helped develop the Philippine coffee industry through distribution, education, and quality improvement. She is a Q Processing Professional, SCA Q Arabica and Robusta Instructor, international coffee competition judge, and recipient of the Coffee Quality Institute's 2025 Educator of the Year and Lifetime Achievement awards.

WHAT YOU’LL LEARN:

• Cherry's unexpected journey into the coffee industry
• From international coffee brands to local sourcing
• Promoting Philippine coffee through quality and education
• Supporting coffee farmers and growing communities
• The importance of grit and purpose in entrepreneurship
• Building trust and lasting business relationships
• Opportunities and challenges for Philippine coffee farming
• Sustainable practices and the future of local coffee

QUOTES:

• Love our own. Love your own origin. —Cherry Cruz
• Everything starts with something you like. —Cherry Cruz
• Have grit and a sense of purpose because sometimes it's going to be very difficult. —Cherry Cruz
• You need to be able to do even those things that you don't like to do. —Cherry Cruz
• Be mindful of all the signs being sent your way and grab the opportunity once it's there. —Cherry Cruz
• Sometimes you have to close your eyes and just do it. —Cherry Cruz

LINKS or RESOURCES MENTIONED:

• Equilibrium Intertrade Corporation
• Barista and Coffee Academy of Asia

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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.

October is Coffee Month, and we're celebrating individuals whose passion and dedication have helped shape the Philippine coffee industry!

In this episode of Good and Green, Pacita Juan sits down with coffee industry veteran Emmanuel “Manny” Torrejon to look back on his remarkable journey spanning more than four decades in coffee. From the Philippines' thriving coffee export years to the rise of specialty roasting, Manny shares his experiences, lessons learned, and enduring fascination with the coffee bean. He also discusses why the future of Philippine coffee lies in returning to the farms, exploring new varieties, and inspiring the next generation of coffee professionals. It's a conversation about lifelong passion, continuous learning, and giving back to an industry that has been such a big part of his life.

GUEST BIO:

Emmanuel “Manny” Torrejon is a coffee industry veteran whose career began in 1979 as a coffee trader. He founded CAFEX, Inc., an artisan coffee roasting company, in 1996 and later became President of Coffee Roastmasters Alliance, now UCC Ueshima Coffee Philippines, where he serves as Business Development Director. He is also a Director of the Philippine Coffee Board and ASEAN Coffee Federation, as well as a chef and restaurateur behind Manolo's Private Dining.

WHAT YOU’LL LEARN:

• Manny's journey from coffee trading to roasting
• The rise and decline of Philippine coffee exports
• Understanding global coffee trading and market fluctuations
• How CAFEX helped shape his roasting career
• Why Philippine coffee needs more farmers
• Exploring new coffee varieties and growing regions
• The importance of mentorship and hands-on experience
• Staying curious, passionate, and humble in coffee

QUOTES:

• We were one of the bigger exporters in the '80s and early '90s. —Emmanuel Torrejon
• The green coffee business is very, very stressful because you have to watch your price every day. —Emmanuel Torrejon
• I've always loved the soil. —Emmanuel Torrejon
• I'm fascinated with how things grow, how they can fruit, and what makes them tick. —Emmanuel Torrejon
• I think the future of coffee, especially in the Philippines, is in farming. —Emmanuel Torrejon
• Every time I see green coffee, beautiful green coffee, I just really, really love it. I just love the bean. —Emmanuel Torrejon
• I never stop learning about coffee. There's always something in coffee that you will learn every day. —Emmanuel Torrejon

LINKS or RESOURCES MENTIONED:

• Emmanuel Torrejon on Instagram
• Manolo’s Private Dining
• UCC Ueshima Coffee Philippines

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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.

What does it take to make tourism truly sustainable for both visitors and the people who call a destination home?

In this episode of Good and Green, Pacita Juan speaks with Dr. Mary Anne Ramos Tumanan and Jerome Jay Cabugao about Batanes and its journey as the first Philippine destination to join the International Network of Sustainable Tourism Observatories. They explore how research, community participation, and evidence based planning are helping Batanes address food security, tourism carrying capacity, cultural heritage, and other challenges unique to island communities. They also discuss the importance of indigenous Ivatan food and farming traditions, and how Slow Food can help preserve local culture while creating opportunities for farmers and producers.

GUEST BIO:

Dr. Mary Anne Ramos Tumanan is a professor at the College of Home Economics, University of the Philippines Diliman, with more than 29 years of experience in hospitality education. Her research focuses on sustainable tourism, including resident satisfaction, social carrying capacity, and food security. She initiated the multidisciplinary project that helped Batanes become the Philippines' first destination to join the International Network of Sustainable Tourism Observatories.

Jerome Jay C. Cabugao is the Supervising Manpower Development Officer of the Provincial Government of Batanes and an accredited TESDA Trainer in Cookery. A member of the Batanes Culture and Arts Council, he researches, documents, and promotes indigenous Ivatan dishes and works to preserve the food traditions and cultural heritage of Batanes.

WHAT YOU’LL LEARN:

• Batanes’ journey toward sustainable tourism
• Why sustainable tourism needs reliable data
• Tourism’s impact on local food security
• Ivatan farming and traditional food practices
• Managing tourism and carrying capacity
• Protecting natural resources and cultural heritage
• Why local community participation matters
• Slow Food and preserving Ivatan cuisine

QUOTES:

• Dito sa lugar naming walang mamamatay kung masipag ka. —Jerome Jay Cabugao
• Measure is very, very important if we want to be sustainable in all its entirety. —Dr. Mary Anne Ramos Tumanan
• The issue of solid waste really needs to be addressed across the three islands. —Dr. Mary Anne Ramos Tumanan
• Long-term sustainability should embrace that level of mindset that it has to be a bottom-top approach. —Dr. Mary Anne Ramos Tumanan
• Slow food will be a big help to us in our food sufficiency. —Jerome Jay Cabugao

LINKS or RESOURCES MENTIONED:

• Jerome Jay Cabugao on Instagram
• Jerome Jay Cabugao on Facebook
• Dr. Mary Anne Ramos Tumanan on LinkedIn
• Batanes Tourism and Hospitality Monitoring Center

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• 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.

Sign up here for the 2nd Philippine Coffee Sustainability Congress!

Learn more about the Philippine Coffee Board at www.philcoffeeboard.com.

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.

What does it take to turn locally grown cacao into world-class chocolate? In this episode of Good and Green, Pacita Juan speaks with Rex Puentespina of Malagos Chocolate about his family's journey from rehabilitating an existing cacao farm in Davao to producing some of the Philippines' most internationally recognized chocolate. Rex shares how farmer education, international competitions, scientific feedback, sustainable farming practices, and technology have helped them continuously improve their cacao and chocolate. He also explains what chocolate percentages really mean, why consumers should pay attention to ingredient lists, and how adding value to Philippine cacao can create greater opportunities for the country's farmers and chocolate industry.

GUEST BIO:

Rex Puentespina is a farmer and chocolate maker behind Malagos Chocolate, part of his family's group of agriculture-based businesses in Davao. A graduate of the University of Santo Tomas with a degree in Commerce, major in Economics, he leads the sales and marketing of Malagos Chocolate and has helped bring its tree-to-bar, single-origin Philippine chocolate to markets in Asia, Europe, and the United States. Under his family's stewardship, Malagos has earned numerous international recognitions for its cacao beans and chocolates while continuing to champion quality, sustainable farming, innovation, and value-added Philippine cacao products.

WHAT YOU’LL LEARN:

• How the Puentespina family's journey from orchids led to cacao and chocolate.
• Growing Davao's cacao industry through farmer education and better agricultural practices.
• Using international competitions and expert feedback to improve chocolate quality.
• What cacao percentages and ingredient lists really tell you about chocolate.
• Why adding value to Philippine cacao matters for farmers and the local industry.
• Growing cacao through intercropping instead of monoculture.
• Regenerating soil through biofertilizers and proper soil testing.
• Using science, AI, sensors, and university partnerships to improve cacao farming and fermentation.

QUOTES:

• We produce only like 0.1% of the world's (cacao) production. —Rex Puentespina
• Cacao is very delicate. The flowers are very delicate. Only 5% of the flower becomes a pod. —Rex Puentespina
• We put a lot of biofertilizer to regenerate the soil. —Rex Puentespina
• I really embrace technology. AI is a very good tool. —Rex Puentespina
• Test your soil. —Rex Puentespina

LINKS or RESOURCES MENTIONED:

Connect with Rex Puentespina:

• Malagos Chocolate in Instagram
• Malagos Chocolate in Facebook
• Malagos Chocolate in TikTok

Listen, rate, and subscribe!

• Subscribe to the Good and Green Podcast on Apple Podcasts and Spotify
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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.

What if farming could do more than grow food? In this episode of Good and Green, Pacita Juan speaks with Tancho Baes about leaving a successful career in Canada to return to the Philippines and dedicate his life to serving marginalized communities. Through Hectares of Hope in Davao, Tancho is building a model that uses sustainable farming to create livelihoods, empower Indigenous and rural communities, and give families opportunities to thrive where they already live. He shares the challenges and lessons behind the initiative, from learning organic farming and finding markets for high-value crops to building trust, teaching financial literacy, and creating a model he hopes can be replicated in communities across the Philippines.

GUEST BIO:

Tancho Baes is a Certified Public Accountant, social entrepreneur, and Executive Director of Hope for the Nations. After spending 25 years in Canada, he returned to the Philippines following volunteer work during the Zamboanga siege and the aftermath of Typhoon Yolanda, experiences that inspired him to dedicate his life to serving marginalized communities. After four years of immersing himself in the urban poor communities of Davao, he founded Hectares of Hope, a social enterprise that uses sustainable farming, livelihood development, and financial empowerment to help rural and Indigenous families build better lives within their own communities.

WHAT YOU’LL LEARN:

• Why Tancho left his career in Canada to serve marginalized communities in the Philippines.
• How working with Davao's urban poor inspired the idea behind Hectares of Hope.
• Using sustainable farming to create livelihoods for rural and Indigenous communities.
• Growing high-value crops while adapting production to market demand.
• Why community transformation must come before profit.
• Building trust through immersion and understanding local culture.
• The role of financial literacy, training, and personal development in creating lasting change.
• Creating a replicable model that can bring opportunities to other rural communities.

QUOTES:

• The most effective way to really reach out and help those people is to live among them and to understand. —Tancho Baes
• We're not in the business of farming vegetables. We're in the business of transforming people's lives. —Tancho Baes
• I'm always training, so that's part of what we do. —Tancho Baes
• If you don't know what your mission is, when you go there just because of other things, then when there's challenges, it's easy for you to give up. —Tancho Baes
• I consider myself a missionary. —Tancho Baes
• I counted the cost and I had to trust God for His provision, and He's never failed me. —Tancho Baes

LINKS or RESOURCES MENTIONED:

Connect with Tancho Baes:

• Hectares of Hope on Facebook
• Hectares of Hope on Instagram
• Hectares of Hope Website

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.

What happens when one chapter of life comes to an unexpected end? In this episode of Good and Green, Chit Juan sits down with veteran journalist Ces Oreña-Drilon to talk about how she reinvented herself through sustainability, wellness, and entrepreneurship. From building a rammed earth farmhouse and cultivating herbs to creating natural wellness products through Provenciana, Ces shares how curiosity, resilience, and a willingness to keep learning helped her discover a new purpose. She also reflects on why every setback can become an opportunity to grow and create something meaningful.

GUEST BIO:

Ces Oreña-Drilon is an award-winning broadcast journalist with over four decades of experience in Philippine television. Today, she combines journalism with sustainability advocacy through her #Cestainability segment while leading Provenciana, a wellness enterprise that promotes native botanicals, natural products, and sustainable living. Through her work, Ces continues to inspire others to embrace resilience, innovation, and a deeper connection with nature.

WHAT YOU’LL LEARN:

• How a career transition led to a new passion for sustainability.
• The benefits of building with rammed earth and other sustainable materials.
• Creating natural wellness products from locally grown herbs and botanicals.
• Why gardening, aromatherapy, and nature can support personal well-being.
• Lessons on resilience, reinvention, and finding opportunity during life's biggest challenges.

QUOTES:

• Never give up. —Ces Oreña-Drilon
• You have to use your herbs. You don't just let them be. You need to harvest. —Ces Oreña-Drilon
• Scent grounds you. Scent is very powerful. Scent brings back a lot of memories. —Ces Oreña-Drilon
• In a crisis there is opportunity. —Ces Oreña-Drilon

LINKS or RESOURCES MENTIONED:

Connect with Ces Oreña-Drilon:

• Provenciana Website
• Ces Drilon on Instagram

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
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Sign up here for the 2nd Philippine Coffee Sustainability Congress!

Learn more about the Philippine Coffee Board at www.philcoffeeboard.com.

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.

What role does marine wildlife play in keeping our oceans and communities healthy? In this episode of Good and Green, Chit Juan speaks with Dr. AA Yaptinchay, marine wildlife conservationist and Founder of the Marine Wildlife Watch of the Philippines, about protecting threatened species such as whale sharks, marine turtles, dugongs, dolphins, and sharks. They discuss how responsible marine tourism, stronger public awareness, and science-based conservation can protect biodiversity while creating sustainable livelihoods for coastal communities. Dr. AA also shares practical ways everyone can help, from respecting wildlife in their natural habitats to reducing plastic waste and supporting responsible tourism.

GUEST BIO:

AA Yaptinchay, DVM, MSc is a marine wildlife conservationist with more than 30 years of experience protecting some of the Philippines' most threatened marine species, including whale sharks, dugongs, marine turtles, dolphins, and sharks. A pioneer in responsible marine wildlife tourism, his work helped secure legal protection for whale sharks in the Philippines and has influenced national policies on marine conservation. He is the Founder and Executive Director of the Marine Wildlife Watch of the Philippines (MWWP) and continues to champion science-based conservation, wildlife rescue, and sustainable tourism.

WHAT YOU’LL LEARN:

• Why marine wildlife is vital to healthy ocean ecosystems.
• How responsible tourism can support marine conservation.
• The biggest threats facing the Philippines' marine wildlife.
• Why awareness is key to protecting endangered marine species.
• Simple actions everyone can take to help protect our oceans.

QUOTES:

• The Philippines is in the center of marine biodiversity globally. —Dr. AA Yaptinchay
• Conservation-wise, the Philippines now has more marine protected areas. —Dr. AA Yaptinchay
• I would go for allowing marine wildlife to be in their natural habitat in the most natural way without any disturbance. —Dr. AA Yaptinchay
• When you enter the home of the marine species, it is their home. We need to respect these animals and their habitat. —Dr. AA Yaptinchay
• Remove any form of threat. Hunting is a threat. Plastic pollution is a threat. Coastal development is a threat. —Dr. AA Yaptinchay

LINKS or RESOURCES MENTIONED:

Connect with Dr. AA Yaptinchay:

• Marine Wildlife Watch of the Philippines on Facebook
• Marine Wildlife Watch of the Philippines on Instagram

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
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Sign up here for the 2nd Philippine Coffee Sustainability Congress!

Learn more about the Philippine Coffee Board at www.philcoffeeboard.com.

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.