September 22, 2026
Tzu Chi holds Veg-Up! caravan in PNU
By Joy Rojas
In its ongoing efforts to encourage future generations to embrace a plant-based lifestyle, Tzu Chi Foundation organized a whole-day Veg-Up! caravan on September 19 at the campus grounds of the Philippine Normal University (PNU) in Manila.
A project of Tzu Chi and brainchild of the food awareness organization ProVeg International, Veg-Up! supports partner schools in shifting towards a 40% plant-based menu in its cafeterias. PNU is the first partner university to successfully implement this goal, soft-launching a 40% plant-based menu of Bicol Express, salpicao, menudo, and bopis in its canteen in July.
The caravan’s simultaneous activities were an informative and fun way for PNUans to educate themselves on pressing environmental issues and the benefits of plant-based eating to the planet and one’s health.
In association with the PNU-based organization Green Action Initiative Affiliation (GAIA), the thought-provoking documentaries “The Game Changers” and “A Life on Our Planet” were screened at the Bonifacio P. Sibayan Hall. Meanwhile, members of the group PNU Taste helped man a Tzu Chi canopy that sold plant-based tocino sandwiches, as well as plant-based snacks and starter kits of textured vegetable protein (TVP).
Catherine Tan, secretary of PNU GAIA, said her group appreciates Tzu Chi’s drive to get more people into the plant-based movement because it aligns with many of their advocacies. “It targets animal cruelty, which can be reduced by consuming more plant-based food,” she said. “It also focuses on healthy meals. The statistics on malnutrition in the Philippines are high, and plant-based food can provide the population with nutritious and sustainable meals.”
PNU Taste, a 65-member cooking organization accredited last July, looks forward to whipping up dishes made of TVP and soy, ingredients its founder, Marcia Reambillo, has never used before.
“The first time I tried it during a taste-testing event conducted by Tzu Chi in PNU, I was like, ‘Oh my God, this isn’t meat?’ It’s very similar,” says Reambillo, a sophomore taking her Bachelor of Elementary Education major in Mathematics and Science. Amazed at the versatility of soy, she could not get over how humble beans could take on the look, flavor, and texture of animal meat. “How could it go from that to this?” she said.
At the Tzu Chi canopy, PNUans were drawn to a lively trivia game where participants won prizes for getting at least six correct answers.
Amid the laughter and cheers with every correct response, those who joined the game learned a thing or two about plant-based eating.
“I was surprised to know that pigs are smarter and more sociable than dogs,” said psychology student Rielhen Moral. “They’re not just meat.”
“I thought ‘vegetarian’ and ‘vegan’ were the same, but a vegan completely avoids [eating] animal byproducts, while a vegetarian eats eggs and dairy,” said her classmate Carlos Silva. Silva impressed Tzu Chi volunteers by correctly answering that the blue-green algae spirulina is rich in protein and iron. “When I saw it on social media, I googled to check if it was true,” he said.
For BSE Science student Louie Eriphyel Valle, it was a revelation to discover that muscular Roman gladiators maintained a diet of barley and legumes, instead of animal meat, which many are wont to assume. Through the game, fellow science major Mary Grace Castillejos learned about the versatility of soya flour, an ingredient typically associated with tofu.
A longtime partner of Tzu Chi’s Educational Assistance Program, PNU has been receptive to the plant-based lifestyle. In 2023, the university’s kitchen staff attended a Veg-Up! training workshop held at Buddhist Tzu Chi Campus in Sta. Mesa, Manila. Through Tzu Chi volunteers, they learned how to prepare animal-free versions of longganisa, chicken kung pao, and even bagoong. In July, PNU representatives were back, along with other partner schools and institutions, in a taste-testing of other plant-based dishes.
“I am very happy that this partnership extends to initiatives on environmental sustainability and climate action, as this is also part of PNU’s strategic directions in the next 10 years,” said PNU President Dr. Bert J. Tuga in a previous interview.
By then, such initiatives would be firmly in place. Says Tzu Chi Program Officer Lineth Brondial, “What we want is to sustain this project, so that even without us, they can do it on their own. We are also bringing Veg-Up! to other schools so the project doesn’t stop at PNU.”
On September 19, Tzu Chi Foundation organized a whole-day cavaran for its Veg-Up! project at the Philippine Normal University, which celebrates its 125th founding year this September.
Tzu Chi staffers and volunteers arrive early to set up the canopy and displays.
Getting ready to sell tocino pandesal and a free drink
PNUan Maron Banchiran is the first to purchase Tzu Chi’s plant-based tocino pandesal.
Many can’t believe the tocino they’re eating was made from a plant, not an animal.
On sale as well were vegan chicharon cracklings and a textured vegetable protein starter kit.
The Bonifacio P. Sibayan Hall screened the documentaries “The Game Changers” and “A Life on Our Planet.”
(From left) Veg-Up! Advocacy Lead Nathania Tan, Tzu Chi Taiwan volunteer Chen Kung Lin, Tzu Chi Deputy CEO Peggy Sy Jiang, Tzu Chi Partnerships Officer Clifford Co, PNU Taste member Mayver Garcia, and PNU Taste founder Marcia Reambillo.
Tzu Chi Program Officer Lineth Brondial (center) promotes Tzu Chi products with representatives from PNU’s Special Needs Education student organization.
The PNU-based organization Green Action Initiative Affiliation (GAIA) facilitated the screening of the documentaries “The Game Changers” and “A Life on Our Planet.” Catherine Tan, secretary of PNU GAIA, said Tzu Chi’s environmental missions align with many of GAIA’s advocacies.
PNU Taste founder Marcia Reambillo looks forward to learning how to prepare plant-based dishes using textured vegetable protein and soy.
Carlos Silva (left) and Rielhen Moral confer before answering in Tzu Chi’s trivia game.
Louie Eriphyel Valle (center) listens as a Tzu Chi volunteer reads a statement in a trivia game.
Christinn de Leon, legal researcher for PNU’s gender equity and inclusion office, is happy to know that the university now serves 40% plant-based dishes in its canteen. “It gives healthier options to the stakeholders and employees and makes the school more inclusive,” she says.
Justine Sartorio (left) and Mary Grace Castillejos show off the prizes they won in Tzu Chi’s trivia game.
Don’t forget to follow Veg-Up! on its Facebook page!