FROM PLATE TO PURPOSE: The Future of Food & Hospitality

<p>Food is more than nourishment. It reflects culture, drives tourism, supports livelihoods and connects communities. But behind every memorable dining experience is a wider ecosystem—from farmers and producers to chefs, hospitality professionals and business leaders.As the industry evolves, great food is only part of the equation. Leadership, sustainability, innovation and responsible sourcing are increasingly shaping the future of hospitality.This Monday on Freshly Brewed, grab your cup of coffee and join us for a compelling conversation on Timpla 2026 and how hospitality leaders are helping shape the future of food, sustainable tourism and the next generation of industry professionals.Joining us are Chef Franco “Panky” Lopez, Corporate Executive Chef of Megaworld Hotels &amp; Resorts, and Anne Ruth Dela Cruz, BusinessMirror’s Wine &amp; Dine editor.Freshly Brewed — where compelling conversations brew between fascinating guests and BusinessMirror’s journalist-hosts.Watch and listen on BusinessMirror’s YouTube and Spotify.</p>