A Relaxing, Eco-Friendly Stay at Savoy Hotel Manila with Vertical Gardens and Rooftop Farming
Savoy Hotel Manila is that pocket of calm, nature, and purpose within a city that never slows down. I've stayed quite a few times in Savoy Hotel Manila, and it is a place I’ve come to appreciate not just for its stylish interiors and warm service, but for its genuine effort and commitment to go green.
Every time I stay here, I notice something new—something thoughtful—that speaks to a bigger mission: to give back to the planet while offering guests a world-class experience. Recently, I was part of a group of media guests for an overnight stay to get a closer look at this hotel's efforts when it comes to eco-friendly practices.
A Refreshing Welcome
The first thing that struck me when I entered the hotel again was the air. It always felt lighter, fresher—as if nature had found a way to breathe inside a building whenever I am here. Live plants promote natural air circulation and simply make you feel good. You would notice that every corner of the lobby and lounge areas was adorned with real, thriving plants. You would also find this in your room's table as well.
Not a single plastic leaf in sight. If you're a plantita, you'd be delighted to spot pothos trailing down from planters and maybe even a Monstera or two. These aren't just decorative choices—they're part of the hotel's philosophy.
In Room Eco-Practices
My room key wasn’t made of plastic, but wood. A small detail, yes, but a powerful message: We care.
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| Currently holding their organic wooden keycard along with a glass of their very refreshing Tamarind Mojito. |
Inside our room, the commitment continued. Refillable soap and shampoo dispensers hung neatly in the shower, replacing the usual single-use plastics. Even the trash bins were segregated to promote proper waste disposal. The toothbrush provided was also an eco-friendly alternative. These touches—subtle but intentional—made me feel like I was contributing to something positive just by being there.
Vertical Gardens and Rooftop Farms
I love hanging by their poolside, mostly because of the vertical garden hugging the walls nearby. It added a burst of greenery to the scene, and I later found out that it’s more than just aesthetic—it’s functional. I've found from my recent stay that these gardens extend all the way to the hotel’s rooftop, where herbs and vegetables like tomatoes, eggplant, and lettuce are grown through a sustainable hybrid farming system.
This time around, I was lucky enough to actually visit the rooftop farm myself—and it was one of the highlights of my recent stay. We walked and saw rows of recycled laundry containers turned into plant beds. Lettuce, cucumber, tomatoes, and even herbs like Dill thrived under the sun, nourished by compost made from the hotel’s organic waste and watered through a clever catchment system. It’s like a secret farm in the sky, working quietly for the benefit of the kitchen below and, ultimately, the guests.
Embracing and Reviving the Sampaguita Industry
Savoy Hotel Manila has embraced the essence our national flower, the Sampaguita for their whole hotel. Speaking of the sampaguita, we were welcomed with their current signature drink, the Sampa-Lamigulaman below , a refreshing drink inspired from the street food loved drink with gulaman that was steeped with sampaguita for added depth of flavor and freshness.
Above is also a serving of their Tres Leches Sampaguita cakes. But it’s more than just a flavor here. Savoy Hotel Manila is making an effort to revive a dying livelihood, uplifting the Sampaguita from decorative pieces to something more experiential.
It’s the heart of their brand, woven into everything: the soothing scent in their signature massage oil, in the uniform details of their staff, the music playing softly in the background (think kundiman-style OPM), and even the décor. You can find this especially in their signature Sampaguita Menu— that made each bite feel rooted, intentional, and proudly Filipino. It was like being wrapped in a warm embrace of homegrown pride.
I got a better taste of this when we had a BBQ Night buffet, and alongside this, Chef Kit Carpio presented us with some of the dishes that made use of Sampaguita and had it stand out. We were served Tamarind Mojito below with a drizzle of dried Sampaguita, making it a fun, sweet and tart drink with a subtle hint of florals. As well as their Pan Seared Seabass above, herb crusted with dried Sampaguita before pan frying, served with a really fragrant Sampaguita Rice Pilaf that had a partner of Mango Salsa.
They even have a Wellness staycation package that is dedicated to this, for only for PHP 6,300 available up to Dec. 31, 2025. It entails you to a stay in their Classic Room, with perks like their welcome drink, the SampaLamigulaman, and in room you'll find a Sampaguita granola bar and polvoron, included with a refreshing 60-minute in-room massage using Sampaguita oil and 15% off on Sampaguita-inspired dishes.
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| Above is a peek of their Sampaguita Menu. |
Efforts to Sustainability Behind the Scenes
Behind the scenes, Savoy’s sustainability efforts run deep through the leadership of General Manager Den Navarro. As the hospitality industry face growing pressure to decarbonize, with experts estimating a 90% emission reduction needed by 2050, Savoy's proactive approach positions itself as a leader in sustainable tourism.
I recently learned that they have a number of ongoing programs that benefit both the environment and the community. Used bar soaps aren’t discarded—they’re collected, sanitized, and repurposed for distribution to local communities. Old linens are donated to the group Nagkakaisang Mamayan ng Legarda, who upcycle them into usable products. And surplus food? It’s donated to the Scholars of Sustenance Foundation, ensuring that good food doesn't go to waste but goes to those in need.
These sustainability programs of Savoy Hotel Manila is anchored on three core pillars: People, Planet, and Business-a testament to their dedication to a responsible and community-driven hospitality. This eco-initiative practice supports a B2B circular economy and promotes sustainability, —a growing trend where businesses extend the life of products and materials within their supply chains, minimizing waste and promoting sustainability.
But what impressed me the most was how this culture of sustainability is embedded not just in the hotel’s operations, but in its people. Since 2022, the hotel has been running internal programs for staff that are as creative as they are impactful. There’s Farm On, a farming challenge that promotes urban agriculture, and the Trashion Show, a fashion event where employees turn recycled materials into stunning outfits. There's even a We Race for Green Amazing Race-style event and an eco-themed Christmas decoration contest that gets everyone involved in fun, eco-conscious ways.
Going Green Acknowledged Internationally
And the world has taken notice. In 2023, Savoy Hotel Manila earned the “Guardians of the Grub” badge from the UK’s WRAP program for their outstanding food waste management. They were also certified by Green Destinations and became a Top 6 Finalist at the Green Destinations Story Awards at ITB Berlin 2024.
These achievements only took two sentences to mention, but the effort behind them? Immense.
My stay wasn’t just about relaxing in a cozy bed or enjoying a great meal—it was about being part of something bigger. Every decision this hotel makes, from the wooden keycards to their vertical and rooftop gardens, feels rooted in purpose.
And as a guest, I wasn’t just a visitor. I felt like I was contributing to a movement, one refillable bottle and recycled soap bar at a time. If you’re also an eco-conscious traveler —or one who wants a break that feels refreshing for both the body and the soul—then Savoy Hotel Manila might just be the green escape you didn’t know you needed. It’s more than just a stay; it’s a statement. And for that, I’ll keep coming back.
You can book your stay for Savoy Hotel Manila direct via their website and socials on facebook or instagram, or various booking websites like Agoda or Klook.
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