Paolo Pagaduan, WWF-Philippines’ Forest for Water Project Manager, spoke on the second topic--importance of water management in tourism facilities. The presence of clean flowing water is really important, especially during this pandemic, when frequent hand washing is encouraged. In addition, clean fresh water is important for drinking purposes especially for the hospitality and food service industry. Pagaduan emphasized that it is important to process water after use and before releasing it back to the environment, and shared tips like dual piping for commercial and industrial facilities. The Water Risk Filter tool was also shared to help tourism establishments assess their water needs and address water conservation targets. 

Pagaduan reminded the audience why we need to conserve water and nature. “Sa totoo lang ginagawa natin lahat ‘yan (conservation efforts) kasi kailangan natin i-save yung sarili natin dahil lahat ng kailangan natin ay nanggaling sa kalikasan. Partikular ‘yong industriya ng turismo. Kaya natin inaalagaan ito ay para iligtas ang ating sarili, iligtas ang ating sektor, iligtas ang ating hanap buhay,” said Pagaduan.

(Pagaduan reminded the audience why we need to conserve water and nature. “Honestly, we do all these (conservation efforts) because it is ourselves that we need to save. Everything we need, nature provides-- particularly the needs of the tourism industry. We take care of it (environment) in order to save ourselves, our sector, our livelihoods.” said Pagaduan)

The last part of the webinar was about food waste management. Iris Abrigo, Sustainable Business Officer of The Sustainable Diner Project, explained the social and environmental impacts of improper disposal of food waste. Tourism establishments were encouraged to prevent food waste, donate safe, edible and wholesome food surplus, and to divert inevitable food waste from landfills through composting.