Experience music you can see with OPPO Enco Buds and OPPO Enco Air Now Available in the Philippines starting at PHP1,699

More reasons to enjoy music with the latest True Wireless Earphones for every Filipino audiophile

Leading global smart device brand OPPO introduces the latest smart devices with the True Wireless Earphones OPPO Enco Buds and OPPO Enco Air, perfect for music lovers and busy bees who are always on call and on the go. 

Both OPPO Enco Buds and OPPO Enco Air are exclusively available in the country starting June 6 via OPPO’s official flagship stores in Shopee and Lazada for only PHP1,699 and PHP2,999 respectively. OPPO Enco Air will be available in select OPPO Brand Stores nationwide starting June 9, while OPPO Enco Buds will be up for purchase starting June 13.

“OPPO ceaselessly innovates in the audio space, offering superior quality sound and smarter connectivity. The OPPO Enco Buds and OPPO Enco Air were crafted with the highest standards to ensure that Filipinos can ultimately enjoy uncompromised sound quality with enhanced latency.” ~Zen Han, Vice President for National Sales of OPPO Philippines

All-Day Music, Non-Stop with OPPO Enco Buds

OPPO Enco Buds give you all-day music enjoyment with their long-lasting battery life. Fifteen minutes of charging lets you play music for one hour, while 2.5 hours gives you a full charge when using the charging case. Enco Buds at 50% of the battery life gets you 6 hours of continuous listening and grooving.

As a true wireless earbud, the stable wireless connection allows you to be 10 meters away from your phone when you’re on a phone call. The Bluetooth 5.2 chipset provides a stable connection between the device and OPPO Enco Buds. OPPO Enco Buds feature intelligent DNN model-based noise cancellation, which uses a smart algorithm to distinguish human voices from background noises when you’re on a call. OPPO Enco Buds are not only ideal for phone calls, but also provide amazing sound quality when listening to music with 8mm moving coils and support for AAC audio coding.

Enjoy Sounds You Can See with OPPO Enco Air

The OPPO Enco Air is the world’s first true wireless earphones to receive a High-Performance/Low Latency Certificate for True Wireless Earphones from the world-renowned German technical testing company TÜV Rheinland — successfully passing the company’s comprehensive earphone testing and certification system.

OPPO Enco Air’s long-lasting, fast-charging power supply is perfect for users who worry about battery life. With the charging case, users can get up to 8 hours of playback on just a 10-minute charge, and up to 24 hours on a full charge, making them perfect for all-day listening.

Additionally, OPPO Enco Air is integrated with intensive AI call noise-cancellation technology — a smart function that helps to deliver a crystal-clear call experience every user will appreciate. It is also equipped with the latest Bluetooth 5.2 chip to enhance transmission stability and fight interference, all while minimizing latency. Coupled with OPPO’s latency-reducing Game Mode, OPPO Enco Air combines software and hardware solutions to deliver a smooth, in-sync audiovisual experience.

OPPO Enco Buds and OPPO Enco Air are both available in White color variants. Visit OPPO’s flagship stores in Shopee and Lazada to buy now. 

To know more about OPPO’s latest product offering, visit the OPPO Philippines’ official website at www.oppo.com.ph/ or its official Facebook page at https://www.facebook.com/OPPOPhilippines.

About OPPO

OPPO is a leading global smart device brand. Since the launch of its first mobile phone - “Smiley Face” - in 2008, OPPO has been in relentless pursuit of the perfect synergy of aesthetic satisfaction and innovative technology. Today, OPPO provides a wide range of smart devices spearheaded by the Find and Reno series. Beyond devices, OPPO provides its users with the ColorOS operating system and internet services like OPPO Cloud and OPPO+. OPPO operates in more than 40 countries and regions, with 6 Research Institutes and 4 R&D Centers worldwide, as well as an International Design Center in London. More than 40,000 of OPPO's employees are dedicated to creating a better life for customers around the world.

Department of Tourism Awards Century Park Hotel with Safety Seal Certification

 

Without a doubt, one of the learnings these unusual times has taught everyone is to be meticulous in maintaining the cleanliness of surroundings and practicing good hygiene. Next to face masks, disinfectants like rubbing alcohol, baby wipes, and other cleaning implements have become a staple not just in homes but also in vehicles and commercial areas.

Century Park Hotel, one of the finest hotels in the metropolitan, has always espoused good housekeeping practices.  It took its standards a notch further when the pandemic set in.  Aside from health screening, social distancing measures, and regular disinfection activities, the hotel has also put in place stricter food preparation procedures, a standby medical team, an improved waste disposal system, designated PPE zones, and other COVID-19 protocols.

These efforts have been duly recognized by the Department of Tourism (DOT) and recently awarded the Safety Seal Certification to Century Park Hotel.

The supplemental accreditation from the DOT is a testament to the hotel’s observance of stringent health standards and housekeeping practices amid the pandemic.

Atrium Lounge (8:00AM – 8:00PM), Century Tsukiji (11:00AM – 2:30PM) and Deli Snack (8:00AM – 6:00PM). Call 0917-6332497 for your table reservations.

Launched in 1976, the Century Park Hotel is one of the finest hotels in Manila. It is owned and operated by Maranaw Hotels and Resort Corporation and enjoys a mix of local and international patrons. The renowned establishment has over 500 rooms in varied types and facilities for a complete dining and leisure experience. To know more about Century Park Hotel, visit www.centurypark.com or contact information@centurypark.com.ph and telephone number: (632) 528-8888.

Mapúa celebrates young innovators for community development and social change in Cardinal Challenge 2021

In celebration of its fourth year of being a university, Mapúa held the University Day last month with the theme “Catalyzing Social Change Through Service and Innovation”, underscoring its role in providing education that shapes communities and contributes to nation-building.

Recognizing how knowledge and skills empower individuals to create solutions that uplift society and advance the interest of mankind, Mapúa highlighted its event with the ingenuity and talent of senior high school and college students in the country through the Cardinal Challenge 2021. Out of 44 participants that successfully made it to the final screening, six were named Cardinal Innovators. 

Despite being a competition, the Cardinal Challenge 2021 served as a display of brilliance of its participants who exemplified excellence and relevance. It encouraged senior high school and college students to submit original projects that are innovative solutions to the needs and problems of the community.

Out of 44 participants that successfully made it to the final screening, six were named Cardinal Innovators.

The awardees are:

• Feasibility of Cardaba Banana fibers and Milkfish scales as fiberglass fillers by Kimberly B. Acuña, Karen Pauline B. Dalusong, Jennifer Coline G. Ibay, and Mark Lawrence C. Regio of Manuel A. Roxas High School. The innovators used Cardaba Banana fibers and Milkfish scales as fillers in creating fiberglass. Compared to commercial ones, the product of this study is eco-friendly, cost-effective, and, most importantly, helps in waste management, which is one of the top issues in our country.
• Analysis of the ability of mealworm in decomposing different types of plastics by Joniel R. Bolocon, Jomari M. Saltorio, Kurt Nicholi T. Saulog, and Gabriel R. Vaflor of Manuel A. Roxas Senior High School. Mealworm (Tenebrio Molitor), the larvae form of the darkling beetle, may be able to reduce the increasing rate of waste coming from plastics. A mealworm can live on a diet of different kinds of plastic such as low-density polyethylene (LDPE), polystyrene, and polypropylene.
•  iDIETS (Intelligently Directed Innovation to Enable Technology for Sustainability) by Team Southvillians of Southville 1 Integrated National High School. The innovators created modern aquaponics with technology-based iDIETS made from recycled materials, primarily aimed at addressing the agricultural needs of farmers for them to create and implement more efficient farming methods.
• Pili Seal by Mark Kennedy E. Bantugon from the Philippine State College of Aeronautics. Pili Seal is a new product innovation of sealant for aircraft integral fuel tanks made from environment-friendly material, specifically the Pili Tree resin, which is also called “spent resin” or “de-oiled resin”. This product is effective for application on specific aircraft parts like the integral fuel tank to avoid fuel leakage as well as other areas that come in contact with aircraft fuels, lubricants, oils, and water and are affected by weathering. 
• Arduino-based Automatic Soil-profiling Device by Nicole Beatrice M. Tan from Mapúa University Senior High School. The Arduino-based automatic soil-profiling device uses a microcontroller – Arduino Mega 2560 – to measure soil properties: temperature, moisture, pH level, and humidity. This innovation will be beneficial to the agricultural sector, particularly the Filipino farmers.
• Concentrated Solar Thermoelectric Generator by Epsilon Omni Yambot from the City of Mandaluyong Science High School – Senior High School. The innovation is designed with a high level of optimization that it can sustain its own energy resource consumption while still putting out a considerable amount of power – solving inefficiencies and proving its potential. It can be used for large-scale electrical supply and can be further improved with increased funding, research, and development.

The projects were judged based on their originality, potential impact, and innovativeness. All Cardinal Innovators are awarded certificates and a cash prize worth P15,000 per innovation.

Other innovations entered in the Cardinal Challenge 2021 can be viewed through the virtual exhibit at https://bit.ly/2QXmMxb.

Smoked Longaniza, Egg & Cheese Subway's New Breakfast Offering

 

Subway is adding a delectable NEW item on their breakfast menu, the Smoked Longaniza, Egg & Cheese! It's another exciting choice for people who are always on the go and are looking for a meal to brighten up their mornings!

Longaniza is in fact one of the Philippines’ most beloved dishes. And, it can be found almost everywhere in different provinces having their own versions. But this time, Subway offers its own affordable take on this sandwich meal.

The NEW Smoked Longaniza, Egg & Cheese ala carte price is P139 for the 6-inch and P248 for the footlong. Subway also offers a combo meal for only P199! Customers can get (1) 6-inch Smoked Longaniza, Egg & Cheese, (1) Coffee, and (4) pieces of Hashbrowns. Available for dine-in, takeout, and delivery transactions.

The Smoked Longaniza, Egg & Cheese also comes in Flat Bread as default but customers can ask to change it to regular bread.

ENJOY THE SANDWICH MEAL AT HOME BY ORDERING THROUGH MESSENGER “BOTTY”

As you STAY SAFE AT HOME, you can enjoy your favorite subs and the NEW Smoked Longaniza, Egg & Cheese through FB Messenger “Botty” ordering for pick-up or delivery in select restaurants. Or, delight yourself and your friends & family with Subway’s delicious and freshly made subs at the safety and comfort of your homes through GrabFood or FoodPanda delivery apps.

The Smoked Longaniza, Egg & Cheese, and other selections are bound to make your mornings even brighter! 

Panda Express® Heading to South of Metro Manila

Store Interior photo of the new Panda Express Double Dragon Meridian Plaza, Pasay City Restaurant

People from the south, rejoice! The world-famous Original Orange Chicken™ is coming your way, as Panda Express is finally heading south of Metro Manila.

The world’s largest American Chinese dining concept is set to open its third restaurant on June 11, 2021, in the busy commercial block of Double Dragon Meridian Park in Pasay City. This will be its first store in the south and the third in the country, after launching its first location in SM Megamall in 2019 and second in SM North Edsa. 

“We are thrilled to finally countdown to our opening day and share with our fans in the South Panda Express’ exceptional American Chinese cuisine. Guests living and working around the central business district in the Bay Area have always expressed their cravings for Panda Express. And we heard them. We heard you. Panda Express is continuously introducing to Filipinos its innovative take on American Chinese cuisine that showcases the ‘Wok Hei,’ or ‘breath of the wok,’ which creates that signature smoky, umami flavor of the entrées. The top quality of ingredients, preparation, and cooking all make a difference in the addictive flavors that make our guests fall in love with Panda Express dishes.” ~Julius Marlon Dela Cruz, Panda Express Marketing Manager

The world’s largest American Chinese dining concept is set to open its third restaurant on June 11, 2021, in the busy commercial block of Double Dragon Meridian Park in Pasay City. This will be its first store in the south and the third in the country, after launching its first location in SM Megamall in 2019 and second in SM North Edsa. 

Following the blockbuster launch of its first restaurant opening at the SM Megamall in 2019 and its second store in SM City North EDSA last February, American Chinese trailblazer Panda Express is proud to announce the debut of its third restaurant located at Double Dragon Meridian Park in Pasay City.

American Chinese Classics

The Panda Express menu includes a variety of entrées with influences from the eight traditional cuisines of China. Its bestselling the Original Orange Chicken™, crispy chicken wok-tossed in sweet and tangy sauce, is inspired by Panda Express co-founder Andrew Cherng’s hometown flavors of Yangzhou, China.  

The Original Orange Chicken™ is the signature dish of Panda Express. It is a crispy chicken entrée, wok-tossed in a sweet and spicy orange sauce.

An irresistible combo of sweet and crispy, Panda Express’ Honey Walnut Shrimp is made with large tempura-battered shrimp that is lightly coated in a unique honey sauce and topped with glazed walnuts.

The new Mongolian Pork entrée features a savory, umami flavor profile - combining a hint of sweetness from the caramelized onions, scallions, red peppers, and mushrooms with the smokiness of the seared pork.  

The American Chinese restaurant brand also recently introduced two new dishes to the Philippine menu. First is the Panda Express signature pescatarian-friendly dish Honey Walnut Shrimp™, which is a Canton dish inspired by Western influence that is made with large and crispy tempura-battered shrimp, lightly coated in the unique honey sauce and topped with glazed walnuts.

As another best-selling international dish, Mongolian Pork is a classic American Chinese dish made with tender pork shoulder and crisp vegetables, wok-tossed in a savory garlic soy sauce. 

For guests who wish to have their favorite Panda Express dish in the comfort of their own homes, Panda is also available via Facebook Messenger and food delivery apps GrabFood® and foodpanda®. Delivery locations are within Metro Manila only.

Brand expansion

The latest Panda Express store opening is part of the plans of JBPX Foods, Inc.—the joint venture of Jollibee Foods Corporation with Panda Express operator, Panda Restaurant Group, Inc.—to open five stores during the initial phase of the partnership.

Panda Express, founded by husband-and-wife tandem, co-CEO, and co-founders Andrew and Peggy Cherng in 1983, is still family-owned and operated today. They have popularized American Chinese cuisine by using authentic Chinese recipes adapted to global tastes, successfully establishing the brand as the largest Asian dining concept in the US and the largest American Chinese concept in the world.

To date, Panda Express has more than 2,300 restaurants all over the world, and with more than 40,000 associates. Outside of the US and Philippines, Panda Express is present in Canada, Guatemala, Aruba, Japan, Mexico, El Salvador, South Korea, Russia, Saudi Arabia, and the United Arab Emirates.

 

To know more about Panda Express, you may visit www.facebook.com/PandaExpressPH/ on Facebook and https://www.instagram.com/PandaExpressPH on Instagram.

GrabFood is a trademark owned by Grabtaxi Holdings Pte. Ltd. 

foodpanda is a trademark owned by Emerging Markets Online Food Delivery Holding S.a.r.l.

About Panda Express 

On a mission to inspire better lives, Panda Express® is the largest Asian dining concept in the world. Family-owned and operated since 1983 by co-founders and co-CEOs Andrew and Peggy Cherng, Panda Express is best known as a trailblazer for creating a wide variety of industry-first recipes, including its best-seller the Orange™ Chicken and award-winning Honey Walnut Shrimp, which have defined the category of authentic American Chinese cuisine. Each entrée at Panda Express, including the Wok Smart selections, is thoughtfully crafted with quality ingredients and inspired by bold Chinese flavors and culinary principles. The restaurant brand has more than 2,300 locations and has introduced American Chinese cuisine to twelve international countries. Powered by this global family of associates, Panda Cares®, the philanthropic arm of Panda Express, has raised more than $216 million and dedicated countless volunteer hours in bettering the health and education of over 12 million youths, as well as supporting communities in need since 1999. Visit www.facebook.com/PandaExpressPH/ (Facebook) and @PandaExpressPH (Instagram) for more information.

About Jollibee Group 

Jollibee Group is one of the fastest-growing Asian restaurant companies in the world. It operates in 33 countries, with over 5,800 stores globally with branches in the Philippines, United States, Canada, the People’s Republic of China, United Kingdom, Italy, Vietnam, Brunei, Singapore, Saudi Arabia, United Arab Emirates, Qatar, Oman, Kuwait, Bahrain, Indonesia, Costa Rica, Egypt, Panama, Malaysia, South Korea, Japan, and India. It has eight wholly-owned brands (Jollibee, Chowking, Greenwich, Red Ribbon, Mang Inasal, Yonghe King, Hong Zhuang Yuan, Smashburger), four franchised brands (Burger King and Panda Express in the Philippines, Dunkin’ Donuts, and Tim Ho Wan in certain territories in China), 80% ownership of The Coffee Bean and Tea Leaf, and 60% ownership in the SuperFoods Group that owns Highlands Coffee and PHO24 brands.  

 

Jollibee Group is a significant investor in Titan Dining LP, a private equity fund and the ultimate holding entity of the Tim Ho Wan (THW) Brand, and has a joint venture with the THW Group to open THW restaurants in Mainland China. It also has a business venture with award-winning Chef Rick Bayless for Tortazo, Mexican fast-casual restaurant business in the United States. The Group will also establish a 50/50 joint venture to operate and expand Yoshinoya - one of the largest and most recognized Japanese restaurant brands globally - in the Philippines.

 

Jollibee Group was named the Philippines’ most admired company by the Asian Wall Street Journal for ten years. It was also honored as one of Asia’s Fab 50 Companies and among the World’s Best Employers by Forbes. In 2020, Gallup awarded the Jollibee Group with the Exceptional Workplace Award, making it the first Philippine-based company to receive the distinction.

 

Jollibee Group has grown brands that bring delightful dining experiences to its customers worldwide, in line with its mission of serving great-tasting food and spreading the joy of eating to everyone.

Chef Jill Sandique’s Cacao Journey

 

Her work on chocolate for more than 25 years as a culinary educator and consultant has led pastry Chef Jill Sandique back to a childhood passion. Chef Jill headed the board of judges at the 2021 Philippine Cacao Quality Awards (PCQA) which selected the winning entries to represent the Philippines at the Cocoa of Excellence (CoEx) Programme during the Salon du Chocolat in Paris this coming October. 

Chef Jill has studied chocolate making abroad, eventually completing the Career French Pastry Program at Peter Kump’s New York Cooking School (now the Institute of Culinary Education) where she graduated with the most coveted Blue Ribbon Award in 1992 (and later inducted into its Alumni Hall of Achievement). She witnessed the emergence of artisan chocolate making which nurtured her appreciation for the craft.

“For the cacao, they would teach us how the cacao pod is harvested and we actually did some of the basic steps—something that the hands of a child can do. There are new chefs coming in, pastry chefs especially. I plan to step back a little and give them the place to shine because they’re all very good. Majority of our plants here belong to the category of fine cacao in which there is great potential. I hope that every cacao farmer here will be able to ferment and process their cacao in a manner that is at par with international standards, which I think is achievable.” ~Chef Jill Sandique

When she came back to the Philippines, she developed her signature pistachio sans rival and mango pavlova, the beloved specialty desserts she became known for. In between her duties as chef instructor and consultant, she worked with cocoa and chocolate manufacturers and distributors locally as well as in Singapore and Indonesia to develop recipes for them and her own clients. 

Her longest collaboration at 17 years is with Commodity Quest, Inc., which exclusively imports the premium cacao powder and chocolate ingredients under the deZaan brand. They invited Chef Nick Malgieri, her mentor, and teacher at Peter Kump’s, for the WOFEX trade shows to showcase chocolate recipes using deZaan. 

Growing up with cacao

Chef Jill’s love for chocolate began at her family’s Sto. Niño Farms back in her hometown of Makilala in Cotabato. The family started with crops such as coconut, coffee, cacao, corn, and rice. The farm initially produced certified palay seeds before focusing on rubber and banana as its two major crops.

Her father, the late Epifanio Al. Sandique was an agriculturist by training. Mr. Sandique worked as a banker and did agricultural research at the farm. He was part of the Philippine Cacao Committee in the late 1970s that published The Philippines Recommends for Cacao in 1979. 

The farm served as chef Jill’s informal training ground to learn about how farmers grow food, an experience that would later influence her work as a pastry chef. Her parents instilled the value of hard work at the farm, teaching them the key steps in growing, harvesting, and processing rice, coffee, and cacao. 

Selecting quality Philippine cacao beans

Chef Jill regularly upgrades her chocolate know-how through training abroad especially in South and Central America with its long history and tradition of growing and processing cacao. She has studied cacao post-harvest processing, chocolate making, and chocolate profiling in the U.S., Ecuador, Peru, and Belize as well as cacao bean grading in the Netherlands. She is the only Filipina who is a certified Level 3 graduate of the International Institute of Chocolate and Cacao Tasting in the UK. 

She put to good use this training and her ability to discern quality cacao beans as a judge at the 2019 International Chocolate Awards (ICA) the Asia Pacific in Taiwan, and at the ICA World Finals in Italy. Judges conducted a blind tasting of the chocolates from which Philippine chocolate makers won several awards.

Chef Jill also participated as a grand juror for the ICA Asia Pacific via remote online judging in 2020. Then came the opportunity to be closer to home as chairperson for the judging committee at the Philippine Cacao Quality Award from December 2020 to January 2021.

 

When selecting the best cacao beans, Chef Jill adheres to strict selection standards. She strives for perfection, a trait influenced by her training under Chef Nick Malgieri as well as her parents whose work as agriculturist and doctor respectively, relied on making the right decisions on the farm and in the hospital. Only the highest qualified cacao beans, cocoa, and chocolate truly make it on her list.

What’s next for chef Jill

Her other work as the lead trainer and program director of the United States Department of Agriculture (USDA) Manila Council of Chefs and key opinion leader of USDA Cooperators for the past 15 years has helped her mentor others in cooking and baking with quality U.S. ingredients. 

 

When the Puentespina family of the Malagos Cacao Development Center in Davao invited her to help train seven farmer cooperatives from Davao Oriental on post-harvest processing of cacao beans, she gladly agreed. But she requested that the farmers also be trained on the business side of cacao as well as composting waste by-products to fully equip them.

In a sense, this is Chef Jill going back to her roots. While she will still work with clients and share recipes on social media, she wishes to spotlight the next generation of chefs. 

Her life’s work now brings her back to cacao to improve the competitiveness of the local cacao industry in the international stage. She hopes to share what she has learned about cacao bean processing and educate others who have little opportunity to be formally trained. 

This potential begins with growing good cacao. As the world takes notice of Philippine chocolate, chef Jill hopes to encourage local cacao farmers to aim higher in producing the finest cacao they were destined to grow. The Sandiques would expose their children to farm work such that it became an integral part of their childhood. 

For recipes and updates on Chef Jill Sandique, visit her Facebook Page at https://www.facebook.com/ChefJillSandique.

Mondelez Philippines stands for Diversity and Inclusion

While the world has changed much, sadly many forms of inequality still exist around the world. As recent events in other countries and even locally have shown, achieving equality in all forms is everyone’s responsibility and requires action from all of us. This could be as simple as starting your own community pantry or extending support to charitable organizations. This belief in making an impact in your own community has spurred snacks company Mondelez Philippines to strengthen its own diversity and inclusion commitments. 

“Guided by our Purpose, Mission, and Values, we strive to promote diversity and inclusion for our colleagues, culture, and communities. Like our well-loved snack brands Tang and Eden cheese, we encourage not only acts of playfulness but also inspire acts of generosity and take a stand on issues that matter. We choose to believe we are stronger through our diverse, inclusive, and connected community; to do what’s right and treat everyone with integrity, and to foster a culture of belonging.” ~Aileen Aumentado, People Lead of Mondelez Philippines

Three pillars drive the Company’s commitment to diversity and inclusion. These are Colleagues, Culture, and Community. For Colleagues this means ensuring the diversity of employees, to represent the customers and consumers the Company serves. In the Philippines, this translates to creating a full candidate slate for new positions. Candidates to be interviewed for a job opening must include women and applicants from different schools and work backgrounds. This means choosing the right person for the job, not for who they are or where they come from.   

“As our name suggests, “Invisible” refers to urban poor women who are unable to participate in the formal economy, and the waste materials from landfills and waterways. As both are deemed unseen by society, Invisible Sisters recognizes these as opportunities to create positive changes. It is through this craft that they are provided with a livelihood that boosts self-confidence and gives a sense of self-worth. Invisible does not bring people work. We bring jobs to people who cannot work. We work around the edges, outside of traditional factories, and labor markets giving real skills to otherwise unemployable women, enabling them to manage their time and life needs.” ~Deseree Mangulabnan, Program Director of Invisible Sisters

For Culture, the Company aims to create an inclusive, bias-free, and equitable workplace in which all colleagues can be themselves and achieve their full potential. Women empowerment is a core focus of the Company. It works to empower women through career development opportunities as well as flexible work policies, which allow them the ability to balance work and life commitments. Regardless of gender, marital status, or role, all employees enjoy this flexible working policy, work-from-home policy, and career development opportunities. In the Philippines, the Company’s Health Maintenance Organizations (HMO) benefits have also been expanded since 2017. This entitles health coverage not only for married couples but also for domestic partners of all genders.

Under Community, the Company aims to drive economic inclusion for underrepresented communities.  Locally this has been done for the past 10 years through the Joy Schools program, a school adoption initiative that supports underprivileged public elementary school students. Since 2011 the program has adopted 19 schools nationwide and reached 25,000 students. More recently, the Company has partnered with Invisible Sisters, an organization that works with underprivileged women by enabling their skills to design high-quality, sustainable, and handcrafted products out of waste materials. This work allows them to create transformative change in and out of their environment.

Invisible Sisters contributes to Filipino ingenuity, design, and craftsmanship through the art of crochet and knitting of plastic waste. For their small partnership to create recycled home items, 37.5 kilos of plastic were recycled and 15 women provided with income.  

It is Mondelez Philippines’ and Invisible Sisters’ belief that we are stronger through our diverse, inclusive, and connected community. Where everyone is recognized, included, and move together towards growth.  

The company shares new commitments for colleagues, culture, and communities.

About Mondelēz International

Mondelēz International, Inc. (Nasdaq: MDLZ) empowers people to snack right in over 150 countries around the world. With 2020 net revenues of approximately $27 billion, MDLZ is leading the future of snacking with iconic global and local brands such as OREO, belVita, and LU biscuits; Cadbury Dairy Milk, Milka and Toblerone chocolate; Sour Patch Kids candy, and Trident gum. Mondelēz International is a proud member of the Standard and Poor’s 500, Nasdaq 100, and Dow Jones Sustainability Index. Visit www.mondelezinternational.com or follow the company on Twitter at www.twitter.com/MDLZ.

About Mondelez Philippines 

Mondelez Philippines Inc. has been providing consumers with delicious snack products for the past 58 years - since 1963. Its product portfolio includes Tang powdered beverages, Eden cheese, mayonnaise, and sandwich spread, Cheez Whiz spread Oreo cookies, Tiger energy biscuits, belVita breakfast biscuits, as well as Toblerone and Cadbury Dairy Milk chocolates. The company employs about 450 people in the Philippines, with a manufacturing facility in Parañaque City. Visit https://ph.mondelezinternational.com/home.