Manila (CNN Philippines Life) — After all the rice that went around at Madrid Fusión Manila’s first regional lunch, chefs tried their hand at cooking “nose-to-tail” — a culinary practice emphasizing the use of all, or almost all, parts of livestock or produce in order to maximize the source. While the practice is not alien to Filipino cuisine (just look at the way we have made street food out of a pig or a chicken’s inner organs or how we have a multitude of uses for coconut), there is still, undoubtedly, a long way to go in making the practice a part of Filipino food culture. The goal is to make preparing and eating food economically and ecologically sustainable, in line with Madrid Fusión Manila’s theme this year: “Towards a sustainable gastronomic planet.”

From dehydrated limes used to garnish ABV Bar’s cocktail to next-generation adobo featuring chicken heart, intestines, gizzard, tail, and skin at Sarsa, the second day’s regional lunch featured lunch plates that are both filling and innovative. Notable was how pig’s blood — in the form of our dinuguan — was made into taho at Raintree and was also an ingredient in Manam’s black moon puto.

Here are some glimpses of the food and drinks from day two.