Good and Green

Pacita Juan

The Good and Green Podcast, hosted by sustainability advocate Chit Juan, was created for the purpose of helping social entrepreneurs overcome challenges and grow impactful ventures that drive meaningful change. Each week, we share the tools, strategies, and stories that empower changemakers to build businesses with purpose. Whether you're launching your dream social enterprise or looking for fresh inspiration, this podcast is your go-to space for practical insights and uplifting conversations. Let's create a brighter, more sustainable future together!

  1. Episode 51: Sustainability Education Is Changing Hospitality For The Better with Dr. Harold Bueno

    2D AGO

    Episode 51: Sustainability Education Is Changing Hospitality For The Better with Dr. Harold Bueno

    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 BuenoWe 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 BuenoThe biggest challenge is to always make sure that our curriculum, the teaching and learning are always up-to-date. —Dr. Harold BuenoBeing a Dean is a powerful position. —Dr. Harold BuenoHospitality 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 InstagramDr. Harold Bueno on FacebookFEU Manila Institute of Tourism and Hotel Management Listen, rate, and subscribe! Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe 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.

    25 min
  2. Episode 50: The Best Adobo Recipe Comes From Family Traditions with Nancy Reyes Lumen

    MAY 4

    Episode 50: The Best Adobo Recipe Comes From Family Traditions with Nancy Reyes Lumen

    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 LumenThe 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 LumenOne of the healthy ways of having food is fermentation. —Nancy Reyes LumenYou can standardize adobo for a global recipe, only if you use branded. Branded vinegar, branded soy sauce, branded everything. —Nancy Reyes LumenAlisin na natin ang "lang". —Nancy Reyes Lumen LINKS or RESOURCES MENTIONED: Connect with Nancy Reyes Lumen: Nancy Reyes Lumen on InstagramNancy Reyes Lumen on FacebookThe 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 SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe 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.

    28 min
  3. Episode 49: The Big Reasons Filipino Food Research Matters Today with Ige Ramos

    APR 20

    Episode 49: The Big Reasons Filipino Food Research Matters Today with Ige Ramos

    As Good and Green continues its celebration of Filipino Food Month, this second special episode goes deeper into the stories behind what we eat. Chit Juan sits down with independent food scholar and book designer Ige Ramos to explore how decades of fieldwork, writing, and cultural research shaped his understanding of Filipino foodways. Their conversation touches on ethical food writing, the value of traveling and listening deeply, how data can help shape better food policies, and why Filipino food should never be boxed into one “correct” definition. This episode is a thoughtful reminder that preserving our food heritage starts with curiosity, respect, and a willingness to look beyond the plate.  GUEST BIO: Ige Ramos is an independent food scholar and book designer. For more than three decades, he dedicated his life to studying Filipino foodways, founding a practical knowledge laboratory and a platform for publishing and conducting independent research on edible design, food studies, and comparative gastronomy. His books examine how geography, technology, ingredients, and demographic shifts influence Filipino cuisine, taste, and flavor. He created gastronomy and cultural diplomacy training modules for the Departments of Foreign Affairs and Tourism, as well as reviewed food-related laws and public policies. He also created the framework for the Iloilo UNESCO Creative City for Gastronomy. WHAT YOU’LL LEARN: How Ige’s journey from museum work and book design led him into Filipino food scholarshipWhy Filipino food must be studied through culture, history, anthropology, and fieldworkThe ethics of food writing, from asking permission to protecting communities and sourcesHow food research can go beyond storytelling and help shape policy and systems changeWhy Filipino food cannot be reduced to one “authentic” version QUOTES: We always look at things in a broader perspective, in a broader sense that the Philippines did not exist in a vacuum. —Ige RamosInfluences are not one way. It's two-way or multiple ways. What you bring in, it goes out. —Ige RamosThere's a fine line between promotions and review criticism. —Ige RamosHunger is real. There are certain food preferences available because of convenience, of need, of hunger. —Ige RamosData is data is data. —Ige RamosEat Filipino food not for the history because we don't know what is authentic. Eat Filipino food not for the culture because we're not exotic enough. Eat Filipino food because what you know about it is wrong. —Ige Ramos LINKS or RESOURCES MENTIONED: Connect with Ige Ramos: Ige Ramos on Instagram Ige Ramos on FacebookBook: Lasa ng Republika 2: Bukambibig by Ige Ramos  Listen, rate, and subscribe! Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to 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.

    30 min
  4. Episode 48: This Is What Makes Filipino Food Truly Filipino with Felice Sta. Maria

    APR 6

    Episode 48: This Is What Makes Filipino Food Truly Filipino with Felice Sta. Maria

    Filipino food tells the story of who we are, and there’s no better time to reflect on that than during Filipino Food Month. In this episode of Good and Green, Chit Juan sits down with cultural heritage worker and food historian Felice Prudente Sta. Maria to explore the roots of Filipino cuisine, from pre-colonial ingredients and food traditions to the ways colonial influences were transformed into something distinctly our own. Their conversation delves into what authenticity truly means in Filipino cuisine, why our culinary identity has long been shaped by adaptation, and how supporting local and artisanal food today can help preserve the richness of our food heritage for generations to come. GUEST BIO: Felice Prudente Sta. Maria has been a cultural heritage worker for over 50 years and is a pioneering food historian known for studying the Philippine colonial era through written historical records. Her latest books, When Mangoes and Olives Met at the Philippine Table (National Historical Commission of the Philippines, 2025) and What Recipes Don’t Tell (Ateneo Press, 2025), offer rich insights into the evolution of Filipino food and culinary identity. WHAT YOU’LL LEARN: Felice’s journey into food historyThe roots of pre-colonial Filipino foodThe truth about “authentic” Filipino cuisineHow Filipino food evolved through adaptationSimple ways to sustain Filipino food heritage QUOTES: If you see the list of pre-colonial foods, there's quite a lot we are still eating. That is important. —Felice Sta. MariaThe precolonial element of Filipino cuisine is still alive. —Felice Sta. MariaPresent day food culture is what is contemporary, and that contemporary food is a combination. —Felice Sta. MariaContemporary Filipino food is an extremely fine example of our innovation. —Felice Sta. MariaWe're at a very critical point in our food heritage sustainability. —Felice Sta. MariaWe must keep eating Filipino and support each other in our research and in our branding of what is the best of Filipino food. —Felice Sta. Maria LINKS or RESOURCES MENTIONED: Connect with Felice Sta. Maria Book: When Mangoes and Olives Met at the Philippine Table by Felice Prudente Sta. Maria - https://nhcp-bookstore.beesuite.ph/product/when-mangoes-olives-met-at-the-philippine-table/Book: What Recipes Don’t Tell by Felice Prudente Sta. Maria - https://unipress.ateneo.edu/product/what-recipes-don’t-tell-philippine-food-history-fifty-wordsFelice Sta. Maria on Instagram - https://instagram.com/felicepstamariaFelice Sta. Maria on Facebook - https://www.facebook.com/felice.p.maria/ Listen, rate, and subscribe! Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe to 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.

    34 min
  5. Episode 47: The Best Sustainability Habits Start At Home with Badjie and Bea Trinidad

    MAR 23

    Episode 47: The Best Sustainability Habits Start At Home with Badjie and Bea Trinidad

    Sustainability becomes more powerful when it is passed down through generations. Chit Juan sits down with Badjie and Bea Trinidad, daughter and granddaughter of zero-waste pioneer Annie Guerrero, to talk about how one woman’s practical, disciplined way of living became a lasting family legacy. From the founding of CCA Manila to embedding green practices into culinary education and everyday life, this conversation explores how sustainability can be taught, lived, and shared across generations. It’s a moving reminder that when values are rooted in family, they can shape schools, communities, and the next generation of changemakers. GUEST BIO: Badjie Trinidad is a hospitality leader, educator, and CEO behind one of the Philippines’ pioneering homegrown food, hospitality, and education enterprises. For over 35 years, she has helped build the well-loved Cravings brand and, together with her mother, Susana “Annie” P. Guerrero, co-founded CCA Manila, the country’s first formal culinary school, as well as the Asian School for Hospitality Arts (ASHA). A Certified Public Accountant and entrepreneur, Badjie continues a strong legacy of purposeful food, sustainability, and people-centered hospitality, carrying forward the values that helped shape both the family business and culinary education in the Philippines. Joining her in this episode is Bea Trinidad, who represents the next generation of this family legacy and its commitment to good and green living. WHAT YOU’LL LEARN: Annie Guerrero’s zero-waste legacySustainability as a system, not a trendHow CCA Manila teaches zero-waste practicesPassing on sustainable values across generationsAnnie’s zero-waste programs for schools and communitiesSimple ways families can start living good and green QUOTES: Sustainability is a system. It's not a personality. —Bea TrinidadHer philosophy was: it has to be local, practical, and use common sense. —Badjie TrinidadMy grandmother has always said that it's not a trend. It's really a way of life. —Bea TrinidadShe operated our kitchen like a commissary, even if it was just for the house. —Badjie TrinidadIt doesn't have to be perfect as long as you know you have that intention. —Badjie Trinidad LINKS or RESOURCES MENTIONED: Connect with Badjie and Bea Trinidad Center for Culinary Arts Manila (CCA Manila) - https://cca-manila.edu.ph/The Cravings Group - https://www.cravingsgroup.comBea Trinidad on Instagram - https://www.instagram.com/beatrinidad_/ Listen, rate, and subscribe! Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe 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.

    24 min
  6. Episode 46: Community First Is The Heart Of Sustainable Food with Gel Salonga-Datu

    MAR 9

    Episode 46: Community First Is The Heart Of Sustainable Food with Gel Salonga-Datu

    As part of our Women’s Month series highlighting impactful women in sustainability, Chit Juan sits down with Pastry Chef Gel Salonga-Datu of Ted’s Hospitality Group and the Slow Food Community Laguna. Chef Gel shares how reviving heirloom recipes, supporting local farmers and artisans, and organizing the Sa Pantalan Food and Heritage Festival helped build a thriving community around Laguna’s food culture. Her journey from finance professional to pastry chef and community organizer shows how collaboration, patience, and trust can strengthen local food systems and create new opportunities for producers while preserving culinary heritage. GUEST BIO: Chef Gel Salonga-Datu is a pastry chef and restaurateur from Santa Cruz, Laguna, and the founder of Ted’s Hospitality Group, which includes Ted’s Kitchen, Aurora Filipino Cuisine, Ted’s Bed and Breakfast, and Ted’s Warehouse Events Space. A former financial trader turned baker, she has earned recognition for desserts that celebrate local ingredients, including her Santa Cruz Bibingka Cheesecake, which won the People’s Choice Award at the Ultimate Taste Test Pro Edition. Several of her creations have also been named among the country’s best desserts by the Philippine Daily Inquirer. Through her work and advocacy, Chef Gel promotes Laguna’s seasonal produce and culinary heritage, including through the food and heritage festival Sa Pantalan Biyaheng Pangkatagalugan and her involvement in Slow Food Community Laguna. WHAT YOU’LL LEARN: From finance to pastry and returning home to LagunaReviving heirloom dishes through Aurora Filipino CuisineHow the Sa Pantalan Food and Heritage Festival beganDiscovering and supporting Laguna’s artisans, farmers, and home cooksUsing local and seasonal ingredients such as lipote and sampinitBuilding Slow Food Community Laguna through relationships and trustQUOTES: I like being unique. —Gel Salonga-DatuThey [the artisans] saw an opportunity for their products, that they can sell it at a higher value because of the festival. —Gel Salonga-DatuWe are promoting our town as a food and gastronomy destination. —Gel Salonga-DatuWe are like brothers and sisters. We treat each other as family. —Gel Salonga-DatuWe try to know each other's products. We don't compete with each other. We promote each other's products. —Gel Salonga-DatuLINKS or RESOURCES MENTIONED: Connect with Gel Salonga-Datu Ted's Laguna on Instagram - https://www.instagram.com/tedslaguna/Gel Salonga-Datu on Instagram - https://www.instagram.com/baker_gel_salonga/Slow Food Community Laguna - https://www.facebook.com/profile.php?id=61573981354398Sa Pantalan Laguna Food and Heritage Festival - https://www.facebook.com/p/Sa-Pantalan-Laguna-Food-and-Heritage-Festival-61565711154294/Listen, rate, and subscribe! Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and 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.

    31 min
  7. Episode 45: Sustainability Is the Future of Luxury Tourism with Janet Oquendo

    FEB 23

    Episode 45: Sustainability Is the Future of Luxury Tourism with Janet Oquendo

    Luxury means nothing without nature. In this episode, Chit Juan speaks with Janet Oquendo, General Manager of Banwa Private Island, about returning home to Palawan after decades of opening world-class resorts across Morocco, Venice, Turkey, Bhutan, and beyond. From protecting thriving reefs to building a culture of environmental care within her team, Janet shares how true luxury eco-tourism is not about excess, but about preservation, partnership with local communities, and honoring the land that makes it all possible. GUEST BIO: A native Palaweña, Janet Oquendo’s career is a testament to Filipino hospitality on a global scale. Having spent more than 20 years with the Aman group - starting at Amanpulo in the 1990s, she was assigned by the founder to manage, support and lead hotel openings in Morocco, Venice, Turkey, Montenegro, Bhutan and around Asia. Over a decade ago, a shared vision began to take shape when she met with the island’s owner, a true Aman aficionado, regarding the opening of a Banwa Private Island in Palawan.  Today, Janet has come full circle, bringing her years of experiences back home to Philippine soil. As General Manager of Banwa Private Island, she is uplifting the local landscape of luxury eco-tourism, blending service with a heartfelt commitment to sustainability and developing the local talents. WHAT YOU’LL LEARN: Growing up in Palawan and entering tourismWhy luxury and eco-tourism can coexistMarine conservation and the power of simply protecting what is already thereWorking with local communities and government to safeguard marine protected areasBuilding a culture of environmental care within the teamReducing plastic use and rethinking daily operationsWhy luxury is nothing without nature QUOTES: I wish that we would have more luxury tourism or luxury places because we have the natural environment for that. —Janet OquendoWe make sure that whatever conservation plans or programs we have, it starts with us first knowing what is there. —Janet OquendoWe're  very blessed with a team that is all Kababayan. We are a 100% Filipino team here on the island. —Janet OquendoUnderstand what you have so you'll know how to protect it. —Janet OquendoWe have to build a culture of care for the environment and our team, because we will do it all together. —Janet OquendoLuxury is nothing without nature. —Janet Oquendo LINKS or RESOURCES MENTIONED: Follow Banwa Private Island Banwa Private Island - https://www.banwaprivateisland.com/Banwa Private Island on Instagram - https://www.instagram.com/banwaprivateisland/Banwa Private Island on Facebook - https://www.facebook.com/BanwaPrivateIslandPH/Banwa Private Island on LinkedIn -  https://www.linkedin.com/company/banwa-private-island/ Listen, rate, and subscribe! Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and 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.

    29 min
  8. Episode 44: Why Values Matter More Than Speed in Business Growth with Butz Bartolome

    FEB 9

    Episode 44: Why Values Matter More Than Speed in Business Growth with Butz Bartolome

    What does it really take to build a business that lasts for decades? In this episode of Good and Green, Chit Juan sits down with franchising pioneer Armando “Butz” Bartolome to unpack how entrepreneurship has evolved and why values, credibility, and responsibility matter more than ever. Drawing from over 35 years of mentoring Filipino entrepreneurs, Butz shares insights on balancing speed with caution, using technology wisely, and building businesses that serve both people and communities. This conversation is a grounded reminder that growth means little without purpose. GUEST BIO: Armando Bartolome is an entrepreneur, franchise consultant, and mentor with over 35 years of experience helping Filipino MSMEs grow through responsible franchising. As President of GMB Franchise Developers Inc., he has guided over 800 entrepreneurs across food, retail, and service industries.  He is a founding member of the Philippine Franchise Association and the Association of Filipino Franchisers, and a Go Negosyo mentor for over 20 years. His co-authored book Is Franchising for You? was named Book of the Year in 2012, and he was granted a special E11 visa by the U.S. Citizenship and Immigration Services in recognition of his expertise in franchising and business development. WHAT YOU’LL LEARN: How today’s entrepreneurs differ from those of previous generations.Why speed and opportunity need to be balanced with discipline and numbers.The role of credibility and sincerity in long-term business success.How franchising and business models have evolved with technology.Why values, sustainability, and community impact are shaping modern entrepreneurship.What it means to build a legacy through mentoring and shared responsibility. QUOTES: There is wisdom in the old way, and there is also wisdom in grabbing opportunities quickly because of the fast pace of business today. —Chit JuanYou cannot say one platform will suit everyone. —Butz BartolomeI always input my legacy in our clients. We don't want them to be dependent on us. —Butz BartolomeThere's no secret in this business. It's a matter of mindset. —Butz BartolomeThe award will only come when people remember you. —Butz Bartolome LINKS or RESOURCES MENTIONED: Connect with Butz Bartolome: Butz Bartolome's Website - http://www.butzbartolome.comGMB Franchise Developers - http://www.gmb.ph/Butz Bartolome on LinkedIn - https://www.linkedin.com/in/franguru/Butz Bartolome on Facebook - https://www.facebook.com/butzbartolomeBusiness Mentor Talks Podcast - https://bit.ly/3ZeEAn0 Listen, rate, and subscribe! Subscribe to the Good and Green Podcast on Apple Podcasts and SpotifyFollow Chit Juan on Instagram and Facebook, and LinkedInSubscribe 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.

    28 min
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About

The Good and Green Podcast, hosted by sustainability advocate Chit Juan, was created for the purpose of helping social entrepreneurs overcome challenges and grow impactful ventures that drive meaningful change. Each week, we share the tools, strategies, and stories that empower changemakers to build businesses with purpose. Whether you're launching your dream social enterprise or looking for fresh inspiration, this podcast is your go-to space for practical insights and uplifting conversations. Let's create a brighter, more sustainable future together!

Information

  • Creator
    Pacita Juan
  • Years Active
    2024 - 2026
  • Episodes
    52
  • Rating
    Clean
  • Copyright
    © 2026 Good and Green
  • Show Website
    Good and Green