Food and beverage managers of hotels and caterers from Baguio and Benguet expressed support to the Pinggang Pinoy based menu for government agencies during the forum conducted by the National Nutrition Council-Cordillera. The forum aims to disseminate the Regional and Social Development Council and Regional Implementation and Coordinating Team of DOH approved menu for adoption of the food service providers of the government offices on July 29, 2019 at the RCT Hall of the Center for Heath and Development, Cordillera regional office, Baguio City. Director Amelita Pangilinan said that CAR is the first region to do this so far and she hopes that it can become a model for other regions.

The set menu which was presented by Chef Charlene Dulnuan comes with a computation of calories from carbohydrates, proteins and fats based on a proposed serving sizes, list of ingredients and proposed preparation. The NNC-CAR, NDAP-BBC and the technical working group that drafted the menu based on the Pinngang Pinoy food plate model for Filipinos by FNRI, results of the food preference survey and recommendations of RSDC resolution on healthier food options, DepEd Order No 13, s. 2018, and results of consultations with hotel food and beverage managers, caterers and on principles of meal planning.

NNC-CAR Regional Nutrition Program Coordinator Rita Papey encouraged the food establishment to adopt the said menu and promote to their government office clients to help in the advocacy for a healthier diet in addressing overnutrition among the employees of the bureaucracy.