Location: Based in Metro Manila, Philippines with travel to local key tourism destination cities
Working with: Foodservice dining public, particularly in key tourism destination cities, the National Ecolabelling Programme, traditional and online media, and other stakeholders
Tourism is a burgeoning industry in the Philippines, with growth rates of 10% in tourist arrivals and 15% in visitor expenditures. Further, tourism contributes to 5% of global carbon emissions, and is seen to increase by 150% between 2005 and 2035 if no mitigation measures are taken. The Philippine food service sector, a key link in the tourism value chain, amounts to 4.3 billion USD, with restaurants comprising 87% of the food service sector in the Philippines. Wasted food may represent as much as 10 percent of global greenhouse gas emissions, and is a main contributor to deforestation and the depletion of global water sources.
WWF is anticipating a forthcoming 3-year Project, Establish Low Carbon Consumption and Production in the Philippines with a focus on transforming foodservice, particularly dining establishments in key tourism destination cities around the country, into a low carbon industry.
The Sustainable Foodservice Specialist is under the direct supervision of the Project Manager under the Climate Change and Energy Programme of WWF Philippines, and is primarily responsible for delivering Output II of the Philippine Work Package under Establish Low Carbon Consumption and Production.
- Planning and implementation. Provides inputs to the preparation of periodic work and financial plans in cooperation with the Project team, and troubleshoots and adjusts said plans with Project team as necessary.
- Reporting. Prepares Project updates on Output components to comply with reporting requirements to internal and external users, i.e. the donor and WWF international network, in the form of project, financial and technical progress reports, in close cooperation with the Project team.
- Foodservice industry engagement. Primary WWF focal person for foodservice industry, particularly dining establishments in key tourism destination cities around the country, and relevant industry associations. Identifies and manages strategic partnerships and platforms for industry engagement by the Project. Works with industry stakeholders towards increasing awareness of the economic and environmental benefits of adopting of low carbon management practices vis-à-vis the National Ecolabeling Programme-Green Choice Philippines mark, and gaining inputs towards the development of a food donation programme.
- Third party management. Develops and oversees contractual arrangements relating to the fulfillment of Output II, including pre- and post-Project surveys on levels of sustainable consumption and production (SCP) knowledge and current business methods by foodservice establishments, cost-benefit analysis on adopting enhanced NELP-GCP criteria/low carbon management practices, and a pre-feasibility study of a food donation programme.
- Representation. Represents WWF Philippines at stakeholder assemblies, including steering committee meetings, as well as trainings, conferences, and various related fora, internal and external.
- Knowledge management and input. Keeps abreast with food-related local, national, and international policy development, technical information, and issues in which WWF has or may have an interest, and trends related to the Project.
- Administrative. Processes related cash payments, submits regular liquidation reports with Finance unit, prepares minutes of meetings, coordinates and prepares workshops, roundtable discussions, and travel of WWF staff and stakeholders for Output II-related activities, review workshop proceedings, etc.
- Progress monitoring. Develops and updates monitoring tool relevant to this role, with accomplished activities, indicators and milestones, for verification by the Project Manager and the Project Development unit.
- Bachelor's degree in resource economics, resource management, communications, environmental policy, business or hospitality management, is an advantage; one to two (1-2) years of progressively responsible work experience in a related industry will be considered in lieu of educational background.
- Knowledge and/or understanding of Net Present Value and/or Cost-Benefit Ratio
- Knowledge and/or understanding of climate change, resource use efficiency, food waste reduction and recovery strategies
- Strong technical writing skills
- Effective communicator with strong organizational and interpersonal skills
- Ability to work independently and under pressure, possibly across cultures and time zones
As an equal employment opportunity employer, WWF does not discriminate based on an applicant’s race, religion, sex, gender, or disability status. To reduce use of paper, submissions by mail will not be accepted. Due to the high volume of applications, inquiries via phone cannot be accepted.
To apply, submit a cover letter, and your resume of no more than two (2) pages, by electronic mail to firstname.lastname@example.org with subject line: "SCP_SFS_[first name initial_middle name initial_full last name]" no later than 31 May 2017.