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Wine shop’s sales data reflect Filipino tastes

FOR the fourth year running, Winery.ph is tapping into its sales data to show Filipino wine preferences based on what they’re ordering. While once an online-only operation, Winery.ph opened its first physical store earlier this year.

The top-performing wines are listed in the store’s Kavino Choice Awards. Chris Urbano, the Managing Director and Chief Sommelier at Winery.ph said in a statement, “These awards are backed by real sales data from real transactions. They’re like a GPS for navigating the Philippine wine market’s tastes and preferences.”

Sixty-six wines are on the list out of the store’s 2,000 bottles, and are available at discounted prices at its sale, running until Dec. 16.

The Top Value Reds (those ranging in price from P500 to P1,999) list is led by Matsu El Picaro from Spain. Other wines completing the list are Lagarde Guarda DOC Malbec (Mendoza, Argentina), Bread & Butter Merlot (Napa Valley, United States), Santa Macarena Pinot Noir (San Antonio, Chile), Pra Vinera Reserve Cabernet Sauvignon (Napa Valley, United States), Odfjell Armador Cabernet Sauvignon (Maipo Valley, Chile), Gonzalez Byass Beronia Reserva (Rioja, Spain), Beringer Founders’ Estate Cabernet Sauvignon (Napa Valley, United States), Printhie Mountain Range Merlot (Orange, Australia), Chrismont Sangiovese (King Valley, Australia), Butcher’s Cut Malbec (Mendoza, Argentina), and Ramon Bilbao Crianza Rioja Tempranillo (Rioja, Spain).

While Spanish influences are still strong in red wine preferences, Mr. Urbano notes an emerging taste for New World wines, especially from Chile and Argentina. “Many Filipinos continue to prefer styles of red wine that are more intense and fruit-forward, which is best seen in bottles from outside of Europe,” Mr. Urbano said. “But the greatest commonality we see is that they are gaining a deeper appreciation for regions with bang for buck.”

The Bestselling Value Whites list (same price range) has the Cloudy Bay Sauvignon Blanc from New Zealand as its top performer. Several Sauvignon Blancs from the same Marlborough region in New Zealand are also on the list: second-placer Matua Valley Sauvignon Blanc, No. 6 Marlborough Vines, and 10th-placer Dog Point Sauvignon Blanc. Mr. Urbano credits this to “the burst of tropical fruits it presents alongside the varietal’s high acid and herbaceousness that makes it so food friendly.” He does note that Riesling is becoming a more popular choice, alongside Albarino and Pinot Grigio.

For sparkling wines in the value range, the Chandon Brut Sparkling NV from Argentina takes top place. “We’ve observed that, when they’re not buying something as luxurious as Champagne, Filipinos are actually quite adventurous when it comes to sparkling wine,” noted Mr. Urbano. “It’s likely that many buy sparkling wine because of its carbonation, rather than other preferences like specific tastes or styles — though we do see that Sparkling Moscato is popular, possibly for the fact that it is sweet. Australian Prosecco is also growing in popularity.”

In one category, the Philippines is consistent with the rest of the world: we also prefer rosé from Provence.

For their bestselling rosé, Château d’Esclans Whispering Angel (Cotes de Provence, France) takes first place, with the rest of the list dominated by New World wines, save for the Minuty M rosé, also from Provence.

In another category, Premium Whites (ranging all the way to P7,000 per bottle), the winner is a Joseph Drouhin – Chablis Reserve de Vaudon Chardonnay from Burgundy in France. Mr. Urbano notes, “While Filipino wine drinkers generally have a preference for New World styles, we start to see a bigger interest in French wine as they look for premium white wines.”

Winery.ph’s new Global Cellar Door showroom is at 2247 Chino Roces Ave., San Lorenzo, Makati. — Joseph L. Garcia

Term deposit yields inch lower on Fed, BSP bets

YIELDS on the Bangko Sentral ng Pilipinas’ (BSP) term deposits went down on Wednesday, with market players betting that both the US Federal Reserve and the Monetary Board will keep rates steady amid easing inflation concerns.

The central bank’s term deposit facility (TDF) attracted bids amounting to P391.323 billion on Wednesday, above the P270 billion on the auction block as well as the P336.436 billion seen a week ago for a P290-billion offer.

Broken down, tenders for the seven-day papers reached P215.640 billion, higher than the P140 billion auctioned off by the central bank and the P178.186 billion in bids for a P160-billion offer seen the previous week.

Banks asked for yields ranging from 6.59% to 6.6875%, narrower than the 6.5% to 6.72% band seen a week ago. This caused the average rate of the one-week deposits to decline by 3 basis points (bps) to 6.6627% from 6.6927% pre-viously.

Meanwhile, bids for the 14-day term deposits amounted to P175.683 billion, higher than the P130-billion offering and the P158.250 billion in tenders for the same offer seen on Dec. 6.

Accepted rates were from 6.60% to 6.6975%, lower than the 6.655% to 6.71% margin recorded a week ago. With this, the average rate for the two-week deposits inched down by 1.36 bps to 6.6756% from the 6.6892% logged in the prior auction.

The BSP has not auctioned off 28-day term deposits for three years to give way to its weekly offerings of securities with the same tenor.

The term deposits and the 28-day bills are used by the central bank to mop up excess liquidity in the financial system and to better guide market rates.

TDF yields went down on Wednesday amid expectations of a continued pause in tightening in the US and the Philippines this week, Rizal Commercial Banking Corp. Chief Economist Michael L. Ricafort said in a Viber message.

A BusinessWorld poll last week showed 15 out of 17 analysts expect the Monetary Board to hold the target reverse repurchase rate steady at 6.5% for a second straight meeting on Thursday, which will be the BSP’s last policy review for the year.

Philippine headline inflation eased to 4.1% in November from 4.9% in October and 8% in November 2022.

For the first 11 months, the consumer price index (CPI) averaged 6.2%, faster than 5.6% in the same period a year ago. This is still above the BSP’s baseline forecast of 6% and 2-4% target for 2023.

Meanwhile, market players are betting on policy easing from the Fed in 2024, pricing in at least 100 bps in rate cuts that could be matched locally, Mr. Ricafort added.

The Fed was expected to keep its target rate unchanged at 5.25-5.5% for a third straight meeting this week. The decision was scheduled to be announced at the end of their two-day meeting overnight.

The US central bank has raised borrowing costs by 525 bps since March 2022.

TDF yields corrected lower on Wednesday as global crude oil prices declined to $68 per barrel levels, the lowest in more than five months, Mr. Ricafort said.

This would help support the downward trend in inflation in the US and in the Philippines, he said.

In the US, the CPI edged up 0.1% last month after being unchanged in October, the Labor department’s Bureau of Labor Statistics said.

In the 12 months through November, the CPI increased 3.1% after rising 3.2% in October. — Keisha B. Ta-asan

ACEN RES to power The Penshoppe Group’s headquarters with renewable energy

From L-R: Ted Belza, Vice-President for Human Capital Management at GABC; Bryan Liu, Vice-President for Strategy & Operations at GABC; Alice Liu, President and Chief Operating Officer of GABC; Miguel de Jesus, COO for Philippine Operations at ACEN; Tony Valdez, SVP and Head of Market Transformation at ACEN; and Ela Mina, AVP for Commercial Operations and Head of Account Management at ACEN

ACEN Renewable Energy Solutions (ACEN RES), the retail electricity arm of the Ayala group, partnered with international fashion enterprise Golden ABC, Inc. (GABC), owner of The Penshoppe Group, to power the latter’s corporate office in Quezon City with 100% renewable energy.

Through a Retail Electricity Supply Agreement, the partnership allows ACEN RES to support GABC’s pivot towards more sustainable practices by procuring renewable energy from ACEN’s diverse set of solar and geothermal assets, potentially avoiding 2,540 metric tons of carbon emissions equivalent to around 552 cars off the road per year.

GABC, the company behind famous fashion brands Penshoppe, OXGN, ForMe, Memo, Regatta, and BOCU, switched to ACEN RES under the government’s Retail Competition and Open Access (RCOA) program as mandated by the Electric Power Industry Reform Act (EPIRA).

RCOA empowers customers with a minimum average monthly demand of 500 kilowatts to directly purchase electricity from licensed retail electricity suppliers such as ACEN RES. Such initiative likewise aligns with GABC’s long-term sustainability roadmap.

The retail group has carefully endeavored to implement greener practices and technology throughout its headquarters and facilities, as well as across its supply chain and operations. Similarly, through its corporate social responsibility program, Get Up, GABC has already commenced some of its sustainability practices in partnership with the likes of Plastic Credit Exchange.

Alice Liu, president of Golden ABC Inc., shared that Environment is one of the company’s CSR pillars: “We have been doing several initiatives, from forest planting to removing plastic packaging from our stores, from using biodegradable polybags to creating environmentally sustainable fashion collections, and many more.”

“As the business expands, our power needs for our day-to-day operations grow too. Switching to renewable energy is a natural choice so we can continue serving our customers while we take care of the planet. We are in this for the long haul, and fittingly, Stewardship is a core value of The Penshoppe Group. Our partnership with ACEN RES will help us do our part in securing a good future for the next generations,” she added.

To date, some of the group’s green milestones include its commitment to ensuring 80% recovery of waste by December 2028, the groundbreaking of its forthcoming solar-powered facility, conserving 1 million gallons worth of water by converting to recycled water for flushing, using sustainably sourced materials (including PET bottles) and less water for some of its garments, and shifting to 100% sustainable packaging.

Miguel de Jesus, ACEN COO for Philippine operations, said, “We are happy to partner with the Penshoppe Group, a proudly Filipino company whose innovation in the fashion retail space is nothing short of inspiring. We hope that this partnership with ACEN RES, which allows the Penshoppe Group to tap renewable energy for their dynamic operations, will help them innovate even further.”

As the supply retail electricity arm of the Ayala group, ACEN RES is leading the way in encouraging businesses and industries to switch to renewable energy through RCOA and the Green Energy Option Program (GEOP) and reinforce the global decarbonization agenda.

 

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Singlife Philippines targets double-digit growth in policies

SINGLIFE PHILIPPINES, Inc. is targeting high double-digit growth in issued policies next year as it banks on more partnerships to help boost insurance penetration and awareness in the country.

The life insurer has issued close to a million policies since it began operating in 2020, Singlife Philippines Co-Founder and Executive Director Sherie Ng said on Wednesday.

“Our ambition is big. If you look at the penetration rate at 2%, I think there is a significant role that we can play in this community so that every Filipino gets basic financial protection. We are definitely driving for high dou-ble-digit growth,” Ms. Ng said.

“We are actively partnering to educate… and to make the reach more extensive. Besides the convenience, it’s to be able to reach different Filipino communities. So, the partnerships will be very key to that strategy in scaling and offering our solutions,” she added.

As of end-September, the country’s insurance penetration rate, or the premium volume as a share of gross domestic product or contribution of the insurance sector to the national economy, went down to 1.68% from 1.81% in the same period last year, latest data from the Insurance Commission (IC) showed.

Singlife Philippines’ partners include Union Bank of the Philippines, Inc., Konsulta MD, and GCash.

The insurer will continue pursuing partnerships with digital banks, e-commerce platforms, health and wellness, and others next year, Ms. Ng said, adding that they also aim to offer more low-cost policies to drive premium growth.

Singlife Philippines on Wednesday launched a holiday promo, letting clients access its interest-earning emergency fund product for an initial cash-in of just P250, down from P1,000 previously. Clients will also receive an addi-tional P250 cash credit as a welcome bonus.

Contributions in the Singlife Emergency Fund can earn interest of up to 5% annually tax-free. The product comes with life and disability insurance coverage.

“The P250 is Singlife’s way of increasing awareness and penetration. It’s Singlife’s gift to every consumer who wants to start that financial journey,” Ms. Ng said.

Singlife Philippines, a fully digital life insurance company, is the local unit of the Singapore Life Private Ltd.

Its premium income stood at P73.63 million as of March, based on IC data. It recorded a P139.7-million net loss in the same period. — AMCS

Doritos Nacho Cheese-flavored booze has just become a reality

DORITOS Nacho Cheese chips partnerships have gone to countless places, from Call of Duty to virtual concerts with the Netflix series Stranger Things.

One place Doritos has never gone, at least in a way officially sanctioned by parent company PepsiCo, Inc., is into alcohol.

But on Dec. 12, the flaming orange chips will get sloshed with the launch of Empirical x Doritos Nacho Cheese.

The partnership with Doritos — the most popular savory snack among Gen Z and the 8th-ranked brand overall — is the most commercial offering from Empirical Spirits, a Copenhagen-based distillery. The limited release of the beverage, available at doritos.x.empirical.co and at to-be-announced locations in New York and California, will go for $65 for a 750-milliliter bottle. (The companies did not disclose the number of bottles they’re releasing.)

“We’re doing more disruptive partnerships,” says Courtney Larson, Dorito’s senior director of marketing. “When one of the most innovative flavor leaders in the world reaches out to you, you take notice.”

Empirical was started by Lars Williams and Mark Emil Hermansen, both veterans of the kitchen at Copenhagen’s acclaimed Noma. Mr. Williams oversaw the mad-scientist experiments in the restaurant’s Nordic Food Lab.

Its unconventional releases so far have included Symphony 6, a citrusy, light pink distillation of pilsner malt, lemon leaf, figs, and coffee. A line of canned cocktails in 2020 used ingredients like toasted birch tea and Douglas fir infusion. The Doritos partnership is a “chance for us to get out in front of a whole new group of people, and showcase what Empirical can do,” says Mr. Williams.

Though PepsiCo is not paying for the partnership, they are supplying the chips: Mr. Williams estimates that they use a standard, 2¾-ounce bag in each bottle of the 42% ABV product.

SO, WHAT DOES IT TASTE LIKE?
Empirical’s liquid tastes uncannily like a bag of Doritos nacho cheese flavored tortilla chips. From the first whiff, there’s an instant hit of corn, then the follow-up of nacho-cheese powder.

Then when you take a sip, any initial skepticism may well dissolve, depending on your tolerance for the flavors of toasted corn, as well as the cheese and onion powder that define so much of that Doritos flavor hit, in liquid form.

If you don’t want the full unvarnished experience, there are some cocktail recipes included to help maximize the corn and cheese powder kick, including the Double Triangle Margarita and a Bloody Mary incarnation. They were formulated by Iain Griffiths, who has worked at the acclaimed Mr. Lyan bars in London.

The Doritos Nacho Cheese flavor has been hanging out in Empirical’s lab for a while, according to Mr. Williams. The original version was made around the time the brand started in 2017. It was an “accident” — that came about during preliminary experiments with ingredients such as licorice, parsley, and the North African spice mix ras el hanout.

“One production guy went out to lunch and came back with a bag of Doritos,” says Mr. Williams. “I decided, ‘why not’ and threw it in.” The impact of the infusion was shockingly successful. “When I tasted it, it was so much like Doritos, I just started laughing,” says Mr. Williams. But he ruled it out as an early Empirical flavor in favor of more artisanal blends.

Not long after Empirical launched, however, a handful of PepsiCo executives ate at Noma and then, according to Williams, stopped by the lab. “I was clear with the team, do not give them the Doritos spirit, there’s a 99% chance we’ll get sued,” says Mr. Williams. Instead, it was applauded. Mr. Williams says he recently came across a bottle of the spirit and decided it might be time for a Doritos nacho cheese-flavored spirit to become reality.

Doritos has no current plans to extend the collaboration once the run is sold out, but there’s a “very strong possibility we will renew,” says Ms. Larson. The Doritos After Dark platform is encouraging its fans to cook more with the chips, whether throwing them into cookies or crushing them to form a salty rim of a cocktail glass. “We want to be creators in the culinary space.” The Empirical release could also be the beginning of a line of Doritos-meets-booze products. “I think there might be more,” says Ms. Larson.

If production is extended beyond the initial limited release, Mr. Williams says the Doritos flavor will be available when Empirical opens a 5,000-square-foot distillery in Brooklyn early next year. — Bloomberg

BSP extends moratorium on grant of EMI licenses

THE BANGKO SENTRAL ng Pilipinas (BSP) has extended its moratorium on the issuance of electronic money issuer (EMI) licenses to nonbank financial institutions (NBFIs) for another year.

“The Monetary Board, in its Resolution No. 1598 dated Dec. 7, approved the extension for another year or until Dec. 15, 2024, the moratorium on the regular application for new EMI-NBFI,” the central bank said in a memorandum.

The memorandum was signed by BSP Deputy Governor Mamerto E. Tangonan on Dec. 12.

The BSP had imposed a two-year ban on the issuance of EMI licenses since Dec. 16, 2021 to allow it to monitor the sector and prevent the misuse of e-money licenses.

Still, the central bank said interested nonbank EMI applicants with proposals involving new business models, unserved, targeted niches, and new technologies could request an exception. This will be processed through the regulatory sandbox approach.

“These exceptions are intended to modify the current landscape in the e-money industry with new business models and new technologies shifting the focus to unserved and underserved markets,” it said.

“Interested new EMI-NBFI applicants which meet the above-mentioned exception/s and offer strong value propositions to provide e-money services may apply through the regulatory sandbox framework under BSP Circular No. 1153 dated Sept. 5, 2022,” it added.

As of July, the BSP had issued EMI licenses to 43 nonbanks and to 28 banks, bringing the total registered and licensed EMI financial institutions to 71.

Licensed EMIs provide money transfer or remittance services using electronically stored money value system and similar digital financial services.

Based on the BSP’s 2021 Financial Inclusion Survey, financial account ownership in the country grew to 56% of Filipino adults from 29% previously amid the growing use of e-money accounts.

Among the banked population, 36% had e-money accounts in 2021, up from the 8% share in 2019. This became the most used type of account among adults in the middle class, the low-income population and those aged 15 to 49 years old. — Keisha B. Ta-asan

Suspected fraudulent online transactions rose during Thanksgiving holiday

THE NUMBER of e-commerce transactions in the Philippines suspected to be fraudulent rose by 19% during the holiday shopping season.

At least 12.8% of e-commerce transactions in the country were suspected to be fraudulent during the Black Friday or Thanksgiving holiday period in the United States from Nov. 23 to 27, a study by TransUnion Philippines found.

This was higher than the 10.7% suspected fraudulent transactions seen during the rest of the year.

It was also higher than the 12.2% recorded in the same holiday period last year but lower than the 17.2% seen in 2021.

Black Friday is the day after Thanksgiving in the US. It has become a big retail event globally and is seen as the start of the holiday shopping season.

“Just as the holiday season drives consumers online to begin shopping for gifts for their loved ones, so does it become a destination for fraudsters seeking to take advantage of this time for their financial gain,” TransUnion Philippines Chief Commercial Officer Yogesh Daware said.

“Online retailers must ensure that consumers shopping their sites for the best deals are at the same time protected from fraud in the most seamless and friction-right way possible,” he added.

The report showed that highest digital fraud rate in the Philippines during this holiday period was recorded on Nov. 24 or Black Friday itself at 14.7% of transactions, followed by Nov. 23 or Thanksgiving Day at 13%. Meanwhile, Nov. 27 or Cyber Monday saw the third highest digital fraud rate at 12.5% of transactions, followed by Nov. 25 at 11.7% and Nov. 26 at 11.3%.

The strongest indicator of a fraudulent transaction was a high volume of activity coming from a single Internet Protocol address to a customer’s site during a short period, TransUnion said.

An “unusual” volume of activity from a single device to a customer’s site in a short period was also a top indicator of a possible fraud attempt.

“The days leading up to the Christmas holidays mark the biggest shopping season of the year for retailers in the Philippines, but equipping themselves with the proper tools to detect fraud at the first warning sign is a year-round priority,” Mr. Daware said.

“ A critical way to minimize fraudulent transactions while at the same time protecting legitimate ones involves implementing holistic fraud solutions that can verify customer identity and authenticity at the very beginning of a transaction, including both account creation and login,” he added.

TransUnion Philippines’ Consumer Pulse Survey for the fourth quarter also found that 93% of Filipinos are extremely, very or moderately concerned about being victimized by online fraud during the holidays.

The Philippines recorded the highest percentage of consumers worried about fraud among the countries studied. It was followed by India at 88% and South Africa at 84%.

The survey was conducted from Sept. 25 to Oct. 18 among 13,706 adults living in the Philippines, Brazil, Canada, Chile, Colombia, the Dominican Republic, Guatemala, Hong Kong, India, South Africa, Spain, the United Kingdom, and the US. — AMC

Vivant unit taps Metrobank for up to P2.75-billion loan

A SUBSIDIARY of listed Vivant Corp. signed a five-year term loan facility agreement with Metropolitan Bank & Trust Co., securing additional funding for its power generation projects.

In a regulatory filing on Wednesday, Vivant Corp. said its unit, Vivant Energy Corp., secured the loan of up to P2.75 billion to “partially finance Vivant Energy’s investments in power generation projects and other capital expendi-ture requirements.”

Vivant Corp. is a Cebu-based listed company that has business interests in power generation, electricity distribution, and retail electricity supply.

Vivant Energy is its fully-owned subsidiary that manages the investments in energy distribution and generation, retail electricity supply, and energy-related engineering solutions in Luzon, the Visayas, and Mindanao.

Vivant Energy recently secured a five-year P3.5 billion term loan facility agreement with BDO Unibank, Inc. to partially finance its investments in power generation projects.

For the third quarter, Vivant Corp. logged a P596.13 million attributable net income, up by 18.6% from P502.72 million in the same period a year ago.

Shares of Vivant Corp. at the local bourse were last traded on Dec. 4 at P14.22 apiece. — Revin Mikhael D. Ochave

Everyone is wooing Vietnam. Why Hanoi’s ‘Bamboo Policy’ works

EIRIK-SKARSTEIN —UNSPLASH

VIETNAM has become the flavor of the year for the world’s geopolitical rivals. In September, US President Joe Biden visited the Southeast Asian powerhouse, signing a comprehensive strategic partnership that places Washington’s relations with Vietnam on par with Beijing’s. This week, China’s leader Xi Jinping has followed suit, with the two nations signing 37 agreements, including China funding a cross-border railway and holding joint maritime patrols. The neighbors also agreed on a three-year plan to boost trade.

Both the US and China are eager to drag Hanoi to their side — but the Communist country should stick to its long stance of non-alignment and act in its own best interests. This multipolar foreign-policy strategy will ensure the nation exerts agency in dealing with the two largest economies. It could also use the influence it has with both to bring them closer together and work on issues of global importance, such as climate change, future pandemics, and the use of nuclear weapons.

It makes sense for the US and China to court Vietnam, one of the region’s most dynamic economies. This year, it is expected to post about 5% growth, better than many others. Foreign direct investment until October surged 14.7% from the same period last year.  The manufacturing hub benefits from being integrated with China’s economy, but also attracts investment from companies like Intel Corp., and suppliers to Apple, Inc. and Nvidia Corp. During his visit, Biden elevated US ties with Hanoi to the highest diplomatic level, describing the push as the “beginning of a great era of cooperation.” Xi emphasized the importance of building a “community of common destiny” together. 

China is watching its Communist neighbor’s increasingly closer relations with Washington with interest. After Biden’s visit, Vietnamese President Vo Van Thuong traveled to Beijing in October to meet with Xi. The Chinese leader told him that the two countries have developed a deep friendship of “camaraderie and brotherhood,” and that they should regard the bilateral relationship as a priority in their respective foreign policies — a veiled reference, or a reminder perhaps, of keeping ties strong, no matter how much the US comes knocking. 

Beijing has long-standing economic relations with Hanoi, but could do more to bring big-name Chinese companies to invest, Nguyen Quoc Cuong, a former Vietnamese ambassador to the US, told me from Hanoi. “China is lagging behind some other countries, namely the US, in this regard. Personally, I would like to see big names like the Chinese versions of Apple or Intel in the high tech space, and the digital economy investing more here.”

But while using economic incentives to gain political leverage may be what the great powers are trying, it’s unlikely the strategy will be that straightforward. Vietnam will continue to be guided by a foreign policy that has allowed it to strike relationships with countries that are often at odds with one another.

It’s not just about managing the US and China, Lye Liang Fook, senior fellow at the Singapore-based ISEAS-Yusof Ishak Institute, told me. “There is a new upgraded relationship with Japan as well. This visit by Xi is another indication of Vietnam’s delicate balancing act, but it also shows how the country has been striking a healthy equilibrium with the major powers.”

This equilibrium is what is often referred to as Vietnam’s “bamboo diplomacy,” or its experience in balancing competing geopolitical interests in the past three decades. The policy takes its name from the attributes of the bamboo plant: strong and durable, yet flexible and adaptable. Although already in practice for several years, the term was first officially coined by the leader of the Communist Party of Vietnam, Nguyen Phu Trong, in 2016, and since then has been a hallmark of how the once-impoverished nation deals with its neighbors. The central purpose is to avoid conflict, and promote peace. Hanoi has shaped a deft and strategic network of relationships with both large and small powers that has allowed Vietnam to balance not just the interests of the US and China, but also to navigate Russia, which assisted in its postwar reconstruction era.

Trade has been a vital part of outreach. Three decades ago, isolated and slowly emerging from the ravages of the Vietnam War, the nation had business relations with only about 30 countries and territories. Today, that figure is at more than 150 and includes a number of free-trade agreements.

Hanoi should continue using both trade and bamboo diplomacy, even as geopolitics become more complex, and the superpowers compete for influence and investment. Xi’s visit is his second since 2017 when he went to Danang for the Asia-Pacific Economic Cooperation. I observed the Chinese leader’s calm and composed speech pitching the Chinese Dream — his vision for economic and military rejuvenation. He was following then-US President Donald Trump, whose remarks in contrast promoted the concept of “America First.” The competition between the two countries, despite the change in leadership in Washington, has only become more acute today.

Which is why Vietnam’s strategy of looking after its own interests first will ensure it maintains influence as well as economic and political success. It is a major stakeholder in the South China Sea. While Beijing has historically bristled at the notion of any interference in the contested waterway it says China mostly owns, it has not deployed the forceful response to Hanoi’s objections the way it has with the Philippines, partly because of Vietnam’s independent foreign strategy. Cooperation rather than conflict has been a key part of how Vietnam has engaged with competing interests and not just survived, but thrived. Other countries would be wise to learn from Hanoi’s example. — Bloomberg Opinion

Dining In/Out (12/14/23)

Christmas at Discovery Primea

DISCOVERY PRIMEA offers staycations to lavish dining affairs and takeout platters for the season. Discovery Primea’s signature restaurants will offer Christmas Eve and New Year’s Eve dining events. There are Restaurant Tapenade’s Festive Buffets on Christmas Eve (P 3,000++ per person) and New Year’s Eve (P4,000+++ per person); Flame Restaurant’s Exquisite Set Menus for Christmas Eve (P4,500++ per person) and New Year’s Eve (P6,500++ per person). Wine pairing options are available for an additional charge. There is also Flame Al Fresco’s Vibrant New Year’s Eve Soirée, with a guest DJ, a champagne toast, and a breathtaking view. Primea At Home offers takeout platters and classic confections for celebrations at home, good for gatherings of eight to 10 persons. Choose from dishes such as Flame’s Tomahawk, Herb-Roasted Turkey, US Roast Beef, Christmas Porchetta, an array of desserts, traditional Christmas Cookies, and more. Pre-order at least 48 hours in advance. Terazi Spa offers exclusive spa packages, including the Hammam for Two package, throughout December. The hotel’s lobby is lively on Dec. 15 and 20, from 5 to 7 p.m., with performances by the Minstrels Rhythm of Hope Choir and meet-and-greets with Santa Claus. There is the Nostalgic Christmas Escape Room Package, starting at P8,700++ per night for a Business Flat which includes luxurious amenities and dining discounts, plus an optional Christmas tree setup. Additionally, each stay contributes P500 to Waves For Water. Valid for stays until Jan. 14, 2024, using the promo code: PXMAS. For details visit www.discoveryprimea.com/christmas-memories. For reservations and inquiries, call 7955-8888 or e-mail dp.rsvn@discovery.com.ph.

Eat, drink, and be merry at Grand Hyatt Manila

GRAND Hyatt Manila officially welcomes guests to stay, dine, and indulge over the Festive Season, from a holiday getaway in the city to gastronomic experiences worth celebrating. The Grand Kitchen, the hotel’s all-day dining restaurant, has whole roasted lechon, glazed Christmas ham, butterball turkey, plus more international and Filipino dishes to look forward to. On Dec. 24, a dinner buffet runs from 6 to 10 p.m. priced at P4,000 net per person and a Noche Buena buffet from 11 p.m. to 1:30 a.m. priced at P3,000 net per person. Guests can celebrate Dec. 25 with a buffet for lunch and dinner at P4,000 net per person. On Dec. 31, guests can ring in the New Year with a dinner buffet priced at P5,200 net per person from 6 to 10 p.m., inclusive of free-flowing red and white wines and house lager. Celebrate the first day of the year with a lunch buffet from noon to 2:30 p.m. at P3,400 net per person. Meanwhile, The Lounge serves a Festive Merienda Cena spread every Friday to Sunday from 2:30 to 6 p.m. at P2,200 net, inclusive of free-flowing rosé wine. A Yuletide afternoon tea set is also available from Monday to Thursday at P2,950 net, inclusive of rosé wine for two people. Guests who wish to dine on Dec. 24 for dinner can enjoy a set menu priced at P3,500 net per person from 7 to 11 p.m. Over at No. 8 China House, there will be festive set menus available on Dec. 24, 25, 31 and Jan. 1 priced at P13,880 net and P14,880 net for six persons for lunch and dinner, respectively. The Cellar offers a gourmet four-course menu, perfect to pair with the restaurant’s portfolio of new and old-world wines, with festive set courses available for dinner from 5 to 11 p.m. on Dec. 24, priced at P4,500 net per person, and on Dec. 25, for P5,000 net per person. The Peak will serve a five-course meal from 5 to 11 p.m. on Dec. 24 and 25, priced at P5,500 net per person, and on Dec. 31 for P6,200 net per person. There is also an immersive six-course gastronomic journey with Le Petit Chef in the footsteps of Marco Polo. Taste the flavors the world has to offer through captivating visuals and cinematic 3D entertainment the whole month of December, except for Dec. 24, 25, and 31. Pick from two dinner shows, with prices starting at P6,600 net per person. Meanwhile, Florentine offers curated or customized hampers beginning at P7,000. Also available are holiday savories and confections like traditional Christmas turkey, maple and cinnamon-glazed ham, The Grand Kitchen’s roast porchetta, and roast mulwarra rib eye, with prices beginning at P6,000 net. With rates beginning at P12,500 for a Grand King Room and P21,500 for a Grand Suite, book a minimum stay of three days to get the third night free. Call 8838-1234, e-mail manila.grand@hyatt.com, or book through the website for stays from Dec. 15 to Jan. 15. For inquiries and reservations, call 8838-1234, e-mail manila.grand@hyatt.com or refer to the 2023 Festive Brochure.

City Of Dreams Manila’s festive menu offerings

CITY OF DREAMS Manila unwraps yuletide and seasonal offerings at its premium restaurants Crystal Dragon, Nobu Manila, Haliya and Season 88. At Café Society there are whimsical holiday-themed confections. The season’s festive drinks are also available across the property from Cafe Society, Hidemasa, Rossi Pizza, Haliya to Wave poolside restaurant and bar. DreamPlay holds an all-star holiday parade of well-loved characters from DreamWorks Animations at 5:30 p.m., every Saturday and Sunday of December, including Christmas Day and New Year’s Day at The Shops at the Boulevard. A Christmas bazaar at The Shops at the Boulevard has kiosks offering luxe jewelry, home, fashion and other trendy selections adds to the holiday shopping until Dec. 24. Crystal Dragon’s Festive Season Menu highlights premium ala carte choices from Dec. 18 to Jan. 1, from lunch onwards: Braised Sea Treasure Broth with Alaskan king crab, fish maw and Chinese ham; Oven-baked Chicken filled with black truffle paste and foie gras; Wok-fried Prawns in homemade cheese sauce and crispy enoki mushrooms; Flaming Wagyu Beef — Sichuan Style with king oyster mushrooms; and Chilled Sweetened Honeydew with soymilk jelly, homemade vanilla ice cream and pearl sago. Nobu Manila fȇtes guests with a “Nobu Experience” at its Holiday Sunday Brunch on Dec. 24 for P4,388 net per person. Unlimited helpings of popular Nobu-style dishes laid out on the buffet and a la carte service. An elaborate Christmas dinner also beckons at the restaurant, where a seven-course omakase tasting menu will be offered for dinner on Dec. 24 and 25 at P5,600++ per person. For a Filipino noche buena, Haliya has customized a modern Filipino Christmas menu with ala carte choices. Available on Dec. 24 from lunch onwards and for dinner on Dec. 25, the special dishes are Duck Jamonado Ensalada, Molo Krema,  Chicken Pastel, and Persimmon Panna Cotta. A selection of Chinese and Korean specialties are available from Dec. 15 to Jan. 14 at Season 88. Café Society, with various holiday-themed confections offered until the end of December. These include Christmas Chocolate Houses (P2,000 net each), Santa Bear in milk and white chocolate in varying sizes (starts at P400 net), and other Christmas staples like Panettone; Stollen, fruit mince pies, and yule log cakes. For inquiries and reservations, call 8800-8080 or e-mail guestservices@cod-manila.com.

‘Seasonal Wonders’ at New World Hotels & Resorts

NEW WORLD Hotels & Resorts launches “Seasonal Wonders,” offering everything from cuisines to room stays. Christmas and New Year’s Eve Dinner and Christmas Day Lunch and Dinner at the hotel’s buffet restaurant, Café 1228, are priced at P3,500++ for adults and P1,750++ for kids ages six to 12. For the New Year’s Eve Dinner, this comes with one glass of sparkling, red, or white wine or local beer, and free-flowing soft drinks and chilled juices. For New Year’s Day Lunch and Dinner, the rate is P2,750++ for adults and P1,375++ for kids. An optional upgrade for unlimited alcoholic beverages consisting of wine and local beer goes for P720++ per person. Jasmine’s all-you-can-eat dim sum for Christmas and New Year’s Eve, as well as Christmas and New Year’s Day is a must-try. On Dec. 24, lunch is P1,818++ for adults and P909++ for kids, while dinner is P2,288++ for adults and P1,144++ for kids. On Dec. 25, lunch and dinner rates are the same at P2,288++ for adults and P1,144++ for kids. The above prices include one round of iced tea, soft drink, or local beer, with options to upgrade to free-flowing drinks at an additional rate. Jasmine will also be offering festive set menu options for Dec. 24, 25, 31, and Jan. 1 starting at P11,788++ for a minimum of four guests. Vegetarian menus will also be available. Get into the festive spirit with crafted cocktails from The Lounge priced at P450++. Guests can choose from A Christmas Story (salted caramel vodka, Kanto popcorn vodka, peach puree, yuzu puree, popcorn syrup and egg white), or The Christmas Tree (Makers Mark, fresh lemon juice, and garnished with a homemade pineapple shrub, homemade pink peppercorn syrup and an edible Christmas tree). The Lounge’s Festive Afternoon Tea Set is available daily from 2 to 5 p.m. The set goes for P1,650++ with two rounds of coffee, tea, or hot chocolate, and can be upgraded with festive crafted cocktails, a special Holiday mule, or two glasses of sparkling wine. The Shop offers a variety of items such as cakesicles dressed up like Santa or a snowman, Christmas chocolate Santas, angels, trees, and snowmen, Christmas cookie gift box assortment, as well as a gingerbread house. There are also cakes such as a red classic Christmas cake, a Christmas log, and a bibingka cheesecake. Cute petite cakes, shaped like Christmas trees and candles are also available, as well as classic Italian Panettones. The Shop’s understated and elegant holiday hampers will make the perfect holiday gift. Ranging in price from P2,500++ to P5,300++, this year’s hampers hold a bottle of wine that will pair well with a curated selection of sweet treats, such as a fruit cake and panettone, as well as cute Christmas chocolate bonbons, mandolas, cakesicles and cookies. The Wondrous Stays package comes with buffet breakfast for two adults and two kids ages 11 and below as well as a P1,000 dining credit which they can redeem at The Lounge, Rescue Bar, and Bar Rouge for the duration of their stay throughout December to Jan. 7, 2024, except for Dec. 22 to 25, Dec. 29 to 31, and Jan. 1. Rates start at P7,000++. For Christmas and New Year stays, the Whimsical Escapes package is for stay dates starting Dec. 22 to 25, Dec. 29 to 31, and Jan. 1 and includes buffet breakfast for two adults and two kids. Rates start at P8,500++. For a complete list of New World Makati Hotel’s Holiday Offers, guests can visit https://bit.ly/NWMomentsofMagic or check the official social media accounts on Facebook and Instagram.

Holidays at Richmonde Hotel Iloilo

AS CHRISTMAS approaches, plan celebrations at Richmonde Hotel Iloilo. At The Granary, Richmonde’s all-day dining restaurant, traditional comfort food plus global cuisine will be found at the Holiday Luxe Dinner Buffets served on Dec. 24, 25 and 31, from 6 to 10 p.m. Each buffet is priced at P1,650 net per person. On Jan. 1, recover from a night of partying with The Granary’s filling New Year’s Day Brunch Buffet, served from 11 a.m to 2 p.m. for P1,250 net per person. Children six to 12 years old get a 50% discount and children five years old and below eat for free. The Richmonde Hotel Iloilo also offers party packages at rates starting at P1,800 net per person which include a holiday-themed lunch or dinner buffet. A minimum attendance of 30 persons is required. Make the buffet extra special and add carvings like cochinillo, turkey, or lamb; DIY action stations like gourmet sandwich bar, oyster bar, pizza bar (outdoor), and kids’ grazing table, plus a decadent selection of premium desserts. Richmonde’s bakery has new creations like Spanish Croissant (P225), Hopia Turnover (P175), Pan de Pancho (P235), Cheese Roll Croissant (P295), Coco Bun (P150), and Ube Bar (P220) available for dine-in and takeaway at The Granary, along with its newest specialty cakes — Choco Moist and Carrot Cakes which both come in 4” (P550), 6” (P1,250) and 8” (P1,850) sizes. Bulk orders are accepted with a lead time of two days. Book a stay at Richmonde which is within the township of Iloilo Business Park, next door to the  Festive Walk Mall and Iloilo Convention Center, the Iloilo Museum of Contemporary Art and the Brandy Museum. Other popular tourist spots are just a few minutes away. Room rates start at P6,200 net from Dec. 15 to Jan. 15 (except Dec. 24 and 31) and include breakfast buffet for two. There is a three-night package with rates starting at P23,400 net with breakfast buffet for two, roundtrip airport transfers, holiday drinks, in-room massage service for two, a 15% discount on city tour packages, and complimentary entrance to the two nearby museums. Christmas Eve and New Year’s Eve packages on Dec. 24 and 31 include the Holiday Luxe Dinner Buffet and breakfast buffet for two priced from P9,150 net. Room rates with just breakfast buffet for two start at P6,500 net. All room rates are inclusive of Wi-Fi access and use of the pool and gym. For inquiries, reservations, bookings and orders, call +63 33 328-7888 or contact stay@richmondeiloilo.com for room accommodations; 0917-563-3973/sales@richmondeiloilo.com for banquet bookings; and 0917-563-3558 to order baked goodies.

Season’s flavors at MOTT 32 Cebu

MOTT 32 CEBU, the first Philippine outpost of the acclaimed Chinese restaurant, unveils an array of set menus available for a limited time. There is a specially crafted Christmas Set Menu, in which the restaurant’s traditional Chinese cuisine is given a festive twist, available throughout December. The Signature Christmas Set Menu is exclusively available for dinner on Dec. 24 and 25, featuring the restaurant’s signature dishes, such as Barbecue Pluma Iberico Pork and King Prawns with Chinese Rice Wine, Vinegar, and Chili. The New Year Set Menu will be available for dinner on Dec. 31 and Jan. 1. Menu highlights include Barbecue Pluma Iberico Pork with Yellow Mountain Honey, Wok-Fried Lobster with Crispy Potato and Salt & Pepper, and Triple-Cooked US Angus Short Rib. Then there is the Signature New Year Set Menu, also available for dinner on Dec. 31 and Jan. 1. Offerings of this menu include Cold Free-Range Chicken with Coriander and Black Truffle, Whole South African Abalone with Oyster Sauce, and Lobster E-Fu Noodle. For inquiries and reservations, e-mail mott32.cebu@nustar.com.ph or contact 0999-996-5684. Lunch is from 11:30 a.m. to 3 p.m. daily, and dinner is from 5:30 to 11 p.m.

Over P600,000 raised for Hapag Movement

GLOBE and the Facebook Online Community Fine Dining Club Philippines concluded a successful 11-day run of “Gourmet Giving Series: A Fine Dining Thanksgiving Experience for the Hapag Movement,” raising a total P611,500 to support families experiencing involuntary hunger. The event brought together top Metro Manila restaurants from Nov. 20 to 30 in a unique dining series. Participating restaurants donated a portion of proceeds from the event to the Hapag Movement, a Globe-led initiative that provides supplemental feeding and sustainable livelihood training to vulnerable Filipino families. The restaurants – Alegria Manila, The Black Pig, Chef Jessie Rockwell Club, Ember, Flame by Discovery Primea, Gallery by Chele, Helm, La Cabrera, The Test Kitchen, Tiago’s Restaurant, Txoko Asador, and Your Local – served bespoke Hapag Movement menus to diners. The Hapag Movement has raised an estimated P21.5 million since its launch last year, providing life-saving and life-enabling support to close to 70,000 Filipinos through supplemental feeding and livelihood training.

The Metro Stores offer holiday bundles

FOR CHRISTMAS gift giving, The Metro has come up with holiday bundles to offer something special. The Jolly Budget Bundles, starting at P159, include ingredients to whip up party favorites such as Pinoy-style spaghetti, fruit salad, and other Christmas meals. The All-Time Favorite baskets start at P54, while the Seasonal Favorites are P1,299 and Santa’s Selections are P1,699, featuring premium items to fill a holiday pantry. Metro shoppers can customize and select items from a wide array of products they wish to include in the set. The Metro Stores will handle the process of sourcing and assembly of items. Meanwhile, customers can also win a brand-new car the more they shop at The Metro Stores through the Wish Upon A Car Raffle promo which is ongoing until Jan. 28, 2024. Four lucky winners can drive home a new Nissan Livina, or Nissan Almera, while 20 more winners will win home appliances. Browse through the Metro Supermarket Celebrations catalog at https://online.flippingbook.com/view/105526193.

Krispy Kreme offers Santa’s Workshop doughnuts

Krispy Kreme now serves its Santa’s Workshop Holiday Doughnuts, its newest collection for the holidays. The star of the season, Santa, is a doughnut filled with custard kreme, dipped in white chocolate, topped and decorated with red sprinkles, kreme, red chocolate and eye candy topper. The iconic Santa Belly is a doughnut filled with custard kreme, dipped in red chocolate, topped and decorated with marshmallows, dark and white chocolate, and a belt candy topper. Jolly the Elf is also joining the crew. It is a doughnut filled with kreme, dipped in white chocolate, topped and decorated with green sprinkles, mallows, red and dark chocolate, kreme and cherry disco dust. Rudolph the Reindeer is a ring doughnut dipped in dark chocolate, topped and decorated with pretzels, red chocolate coating, and eye candy topper. Then there is the Holiday Tree. It is a doughnut filled with custard kreme and Kitkat chocolate, dipped in green chocolate, topped and decorated with holiday sprinkles, white chocolate and a star candy topper. Krispy Kreme’s yearly staple Holiday Sprinkles is a ring doughnut dipped in white chocolate and topped with holiday blend sprinkles. To go with the doughnuts is Santa’s Hot Cocoa, made with milk, Ghirardelli dark chocolate and cocoa, frozen hot cocoa, and topped with whipped kreme, marshmallows and cocoa powder. The Santa’s Holiday Workshop Holiday Doughnuts start at P70 and Santa’s Hot Cocoa starts at P199. Available in all Krispy Kreme stores or through delivery via now.krispykreme.com.ph, GrabFood, foodpanda, Pick.A.Roo, and Groover.

Tealive has Limited Edition Hazelnut Indulgence Series

THIS HOLIDAY season, Tealive presents the familiar, rich taste of Ferrero Rocher with its Holiday Hazelnut Indulgence Series. This limited-edition release offers three drinks that start from P115: the Hazelnut Choco Frappe, Hazelnut Milk Tea, and Hazelnut Coffee Frappe. To go with the drinks, Tealive has the newest Blueberry Hazelnut or Oreo Hazelnut Toastea for P95. These Christmas-inspired treats are only available until Jan. 2, 2024. There is also a charity project and a promo over the holidays. First is through the Give and Indulge campaign, an initiative in partnership with Project Pearls. Patrons who donate toys to selected Tealive branches get a free coupon to upsize their drink. Customers can also join the Indulge and Win activity by purchasing a Large Holiday Hazelnut Indulgence drink for a chance to win rewards including a free upgrade, free toppings, a P20 discount, a P10 discount, a 10% discount, or a 20% discount on their drink, and a chance for a three-month, six-month, and one-year supply of Tealive products. Follow Tealive’s social media via @tealiveph on Instagram and Tealive Philippines on Facebook for inquiries and updates.

Nips now comes in a creamy tiramisu flavor

CHILDHOOD’S COLORFUL Nips chocolate candies are all grown up with a new adult flavor: Nips Creamy Tiramisu. They feature a creamy, white chocolate core infused with the coffee essence of tiramisu encased in a crunchy sweet candy shell. Nips Creamy Tiramisu is available at select supermarkets nationwide. Follow Nips on Facebook and TikTok for more updates.

The disagreement between two climate scientists that will decide our future

CDD20 —UNSPLASH

GETTING to net zero emissions by mid-century is conventionally understood as humanity’s best hope for keeping Earth’s surface temperature (already 1.2°C above its pre-industrial level) from increasing well beyond 1.5°C — potentially reaching a point at which it could cause widespread societal breakdown.

At least one prominent climate scientist, however, disagrees.

James Hansen of Columbia University in the US published a paper with colleagues in November which claims temperatures are set to rise further and faster than the predictions of the Intergovernmental Panel on Climate Change (IPCC). In his view, the 1.5°C target is dead.

He also claims net zero is no longer sufficient to prevent warming of more than 2°C. To regain some control over Earth’s rising temperature, Hansen supports accelerating the retirement of fossil fuels, greater cooperation between major polluters that accommodates the needs of the developing world and, controversially, intervening in Earth’s “radiation balance” (the difference between incoming and outgoing light and heat) to cool the planet’s surface.

ABOUT US
There would probably be wide support for the first two prescriptions. But Hansen’s support for what amounts to the deliberate reduction of sunlight reaching Earth’s surface has brought into the open an idea that makes many uncomfortable.

Michael Mann from the University of Pennsylvania in the US and another titan of climate science, spoke for many when he dismissed solar radiation management as “potentially very dangerous” and a “desperate action” motivated by the “fallacy … that large-scale warming will be substantially greater than current-generation models project.”

Their positions are irreconcilable. So who is right — Hansen or Mann?

EARTH’S RADIATION BALANCE
First, an explanation.

There are only two ways to reduce global warming. One is to increase the amount of heat radiated from Earth’s surface that escapes to space. The other is to increase the amount of sunlight reflected back to space before it lands on something — whether a particle in the atmosphere or something on Earth’s surface — and is converted to heat.

There are many ways to do both. Anything that reduces the amount of greenhouse gas in the atmosphere will let more heat escape to space (replacing fossil fuels with renewables, eating less meat and tilling the soil less for example). Anything that makes the planet brighter will reflect more sunlight to space (such as refreezing the Arctic, making clouds whiter or putting more reflective particles in the atmosphere).

But the key difference between the two, in terms of their impact on global warming, is their response time. That is, the time it takes for a change in the factors that allow more heat to escape or sunlight to be reflected to appear as a change in Earth’s surface temperature.

Intervening to speed up the loss of heat from Earth’s surface cools the planet slowly, over decades and longer. Intervening to increase the sunlight Earth reflects back to space cools the planet more or less immediately.

The essence of the dispute between Mann and Hansen is whether reducing greenhouse gases, by a combination of reducing new emissions and permanently removing past emissions from the atmosphere, is now enough on its own to prevent warming from reaching levels that threaten economic and social stability.

Mann says it is. Hansen says that, while doing these things remains essential, it is no longer sufficient and we must also make Earth more reflective.

WHEN WILL WARMING END?
Mann aligns with IPCC orthodoxy when he says that emissions reaching net zero will result, within a decade or two, in Earth’s surface temperature stabilizing at the level it has then reached.

In effect, there is no significant warming in the pipeline from past emissions. All future warming will be due to future emissions. This is the basis for the global policy imperative to get to net zero.

In his new paper, Hansen argues that if the atmospheric concentration of greenhouse gases remains close to its current level, the surface temperature will stabilize after several hundred years between 8°C and 10°C above the pre-industrial level.

Of this, at least 2°C will emerge by mid-century, and probably a further 3°C a century from now. A temperature increase of this magnitude would be catastrophic for life on Earth. Hansen adds that to avoid such an outcome, brightening Earth is now necessary to halt the warming in the pipeline from past emissions.

But at the same time, we must also largely eliminate emissions if we are to stop recreating this problem in the future.

STILL GETTING HOTTER…
We are scientists who study the feasibility and effectiveness of alternative responses to climate change, addressing both the engineering and political realities of enabling change at the scale and speed necessary.

We find Mann’s rebuttal of Hansen’s claims unconvincing. Crucially, Mann does not engage directly with Hansen’s analysis of new data covering the last 65 million years.

Hansen explains how the models used by IPCC scientists to assess future climate scenarios have significantly underestimated the warming effect of increased greenhouse gas emissions, the cooling effect of aerosols, and how long the climate takes to respond to these changes.

Besides greenhouse gases, humanity also emits aerosols. These are tiny particles comprising a wide range of chemicals. Some, such as the sulphur dioxide emitted when coal and oil are burned, offset the warming from greenhouse gases by reflecting sunlight back to space.

Others, such as soot, have the opposite effect and add to warming. The cooling aerosols dominate by a large margin.

Hansen projects that in coming months, lower levels of aerosol pollution from shipping will cause warming of as much as 0.5°C more than IPCC models have predicted. This will take global warming close to 2°C as early as next year, although it is likely then to fall slightly as the present El Niño wanes.

Underpinning Hansen’s argument is his conviction that the climate is more sensitive to greenhouse gases than previously reported. The IPCC estimates that doubling atmospheric CO₂ raises Earth’s temperature by 3°C. Hansen calculates it to be 4.8°C.

This, and the much longer climate response time that Hansen calculates from the historical record, would have a significant impact on climate model projections.

TIME FOR REFLECTION
The differences between Mann and Hansen are significant for the global response to climate change.

Mann says that allowing emissions to reach net zero by mid-century is sufficient, while Hansen maintains that on its own it would be disastrous and that steps must now be taken in addition to brighten the planet.

Brightening Earth could also reverse the reductions in reflectivity already caused by climate change. Data indicates that from 1998 to 2017, Earth dimmed by about 0.5 watts per square meter, largely due to the loss of ice.

Given what’s at stake, we hope Mann and Hansen resolve these differences quickly to help the public and policymakers understand what it will take to minimize the likelihood of imminent massive and widespread ecosystem destruction and its disastrous effects on humanity.

While 1.5°C may be dead, there may still be time to prevent cascading system failures. But not if we continue to squabble over the nature and extent of the risks.

 

Robert Chris is an honorary associate, Geography, at The Open University. Hugh Hunt is a professor of Engineering Dynamics and Vibration at the University of Cambridge. The Open University provides funding as a founding partner of The Conversation UK. University of Cambridge provides funding as a member of The Conversation UK.

Improving children’s eating behavior

Maggi pushes for early nutrition education in public schools

THE BRAND Maggi — known for condiments, seasonings, and soups — is promoting growth and wellness to the youth by teaching schoolkids the value of eating vegetables.

In an e-mailed press release, Rosalyn Simba, Business Executive Officer of Nestlé Philippines’ Food and Dairy Culinary Business Unit (Maggi being a brand under Nestlé) explained their plans for the advocacy.

In 2023, through the help of the Department of Education (DepEd), the brand imparted nutrition concepts through the ongoing Sarap Sustansya Inter-School Cooking Competition. Since then, Maggi has opened the event to public schools that have implemented the DepEd’s Gulayan sa Paaralan program. Maggi aims to emphasize the importance of vegetable-based dishes and teach healthy cooking as an essential life skill through the competition.

The project requires each participating school to field a team comprised of a student, teacher, and parent who will cook a balanced meal for a family of four with a budget of P400.

“The cooking competition is a way for us to teach these positive skills in a fun and engaging manner,” said Ms. Simba. To truly support nutrition education, children must “enjoy the benefits of a vegetable-rich diet that brings out the flavor and goodness of vegetables in everyday dishes,” she added.

This is why Maggi continues to offer recipe ideas on its website, as well as other cooking tips in its Sarap Sustansiya Kusinaskwela modules.

Ms. Simba pointed out that the need for continued education is evident in the Philippines since there is a persistence of stunting and malnourishment in many Filipino schoolchildren between the ages of five and 10 years old.

According to a 2017 report by the Department of Science and Technology’s Food and Nutrition Research Institute and Nestlé Philippines, mean scores on knowledge, attitudes, and behavior towards nutrition improved after approximately 60 hours of nutrition lessons among Grade 2 and 3 students

A similar trend was also observed among the children’s mothers and caregivers after they attended nine sessions on nutritious foods, good eating habits, and balanced diets.

“Teaching schoolchildren at an early age about the importance of a balanced diet promotes the formation of healthy eating habits and lifelong behaviors that improve their nutritional status and overall wellness,” said Ms. Simba.

“Motivating young students to establish good eating practices can lay the foundation for a healthy Filipino population in the future.”

For recipes, visit
https://www.youtube.com/@maggiphilippines9761 — Brontë H. Lacsamana

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