Food is more than just fuel for the day – food can be a conscious choice. A choice that has an impact on the planet, our health and the climate. According to the Max Planck Society (2023), the global food system is responsible for up to 37% of global greenhouse gas emissions. And one of the main culprits is the production of animal-based products.

The good news? With just a few smart changes in your (hotel) kitchen, you can significantly reduce your carbon footprint, attract new guests and stand out from your competitors.

Make sure to include at least two plant-based dishes in every menu category – starter, main and dessert. Why? Studies show that restaurants offering vegan options enjoy higher guest satisfaction and return rates (Hopkinson, 2021). 

Plus, you’re catering to everyone: vegans, vegetarians, flexitarians and guests with dietary intolerances. 

Health tip: Did you know that reducing meat consumption can lower your risk of respiratory diseases by up to 50%? (Willett et al., 2019) The planet says thank you, too. 

Pro tip: Instead of “vegan”, try calling it “plant-based”; that often resonates better with guests.

Fresh, local ingredients straight from the nearby farm? Yes, please! Choosing seasonal products from your region not only supports local farmers and suppliers, it also reduces your carbon emissions. Best of all: seasonal dishes tend to taste better. A win-win, right?

This one’s not just for your vegan guests! Offer themed events and specials like plant-based weekday lunch menus and power-packed summer dishes or participate in vegan restaurant weeks. Make plant-based cuisine part of the conversion and encourage guests to explore new flavours!

Your team should be just as excited about plant-based options as your guests. That’s where training comes in (and Regula is your go-to expert here 😉). Help your staff become confident ambassadors for nutrition, health and sustainability – your guests will notice, and your team will be proud.

Not a fan of artificial additives? Great – neither are we. Stick to wholesome, unprocessed ingredients. Take inspiration from restaurants like La Bruja in Guatemala, where everything is made without artificial enhancers. Your guests will taste the difference – and their health will thank you.

More guests, more revenue – and the rewarding feeling of doing something good for the planet. You’ll also become more attractive to potential employees and partners who share your sustainability values. Let’s be honest: sustainability is more than just a trend – it’s the future. And those who lead the way today will have a clear advantage tomorrow 🙌. 

So, what are you waiting for? Let’s create a healthier, more sustainable hospitality world – together! 

#onwards, 
Your MAp Team 

Fancy even more practical tips and tricks to make your menu more sustainable? Download our free comprehensive guide: Sustainability in Hospitality: 5 Tips for a More Sustainable (Hotel) Kitchen.