FORBES TRAVEL GUIDE VERIFIED™ responsible SUSTAINABILITY BADGE

People at the Centre

The hotel’s commitment to its people is expressed through action rather than policy language. Colleagues participate in regular wellness activities designed to support physical and mental well-being. Raffles Makati champions diversity and inclusion in visible ways: team members have marched in the annual Pride March, and the hotel marks Women’s Month, Solidarity Week, and World Duo Day with programmes that go beyond acknowledgement.

In 2025, colleagues mobilised for a River Clean-up Drive at the Marikina River and a Coastal Clean-up Drive in Bacoor, Cavite — initiatives that extended the hotel’s sense of responsibility well beyond its address.

Giving Back to Makati and Beyond

Raffles Makati’s engagement with the city and its communities is recurring, not seasonal. In 2025 alone, the hotel donated 1,894 kg of surplus buffet food to the Virlanie Foundation — a partnership that began in 2023 and has deepened each year, extending to hotel amenities, linen, and event sponsorships. Blood donation drives in partnership with Makati Medical Center address a consistent healthcare need in the community. Speranza handmade bags — crafted by persons deprived of liberty — are carried in the hotel, offering livelihood and a path forward to those rebuilding their lives.

Responsible Dining at Spectrum

Sustainability at Raffles Makati reaches the table through choices that are sourced with intention. At Spectrum, every egg comes from cage-free hens — a standard that reflects both animal welfare and the hotel’s broader commitment to responsible sourcing. The seafood is locally and responsibly sourced, supporting Filipino fishing communities and the health of Philippine waters. Coffee is fair-trade certified, considered from the farm it came from, not just the cup it arrives in.

The honey on the breakfast table, raw and served from the comb, travels no further than the rooftop.

Through a partnership with Foodsteps, the carbon emissions of each dish and ingredient on the menu are now measured and tracked — ensuring that the hotel’s culinary decisions are not only flavourful, but accountable.