Vegan Hospitality

Is your hotel group ready to make a company-wide commitment to transition a portion of your menus to plant-based options? Are you seeking an expert team to guide your food and beverage leaders through the implementation process? Or perhaps you're still considering a plant-forward pledge and looking for strategic guidance on how to effectively commit, implement, and scale your initiatives? If you answered yes, maybe or not sure to any of the above questions - have a read of our newsletter to find out the first step in achieving this.

Did you miss my menu engineering lecture last week for the Hospitality Academy? You can see the full recording here: https://lnkd.in/epXZRdR5 If you watch it, let me know what impacted you the most!

Thanksgiving is just around the corner! 🌱💚 Navigating the holiday as a vegan can be tricky. How do you handle festive meals with family? Vote below and share your tips in the comments!

🔪 Carving a New Path in Hospitality ➡️ 🥗 ❓ How does someone raised in a family of butchers become a global leader in vegan hospitality? Meet Meredith Marin, the trailblazer transforming the way hotels and restaurants embrace plant-based dining with her company Vegan Hospitality. ✨ From helping Aruba become the most vegan-friendly island in the Caribbean 🇦🇼 to launching the world’s first vegan hotel certification program 🏨✅, Meredith is proving that innovation and sustainability can go hand-in-hand. 💡 Her inspiring journey is one of bold choices, creativity, and a mission to make hospitality more inclusive for everyone. 📖 Read her story: https://lnkd.in/gK3ZXGnz #hertelier #womeninhospitality #womenintravel #vegan #sustainability #leadership Female Founders in Hospitality

A rather serendipitous meeting in Phuket, Thailand with Michele Wisla, who is a plant-based educator, coach and vegan hospitality consultant. Though we didn't do the course together, we're part of the Vegan Hospitality alumni network set up by Meredith Marin. I feel inspired and lucky to be connected with so many talented consultants and experts worldwide. Michele shared some of her experiences and wisdom from having been in the plant-based world for much longer than me. I am excited and inspired as I plan my next steps! And of course, we indulged in a most amazing spread at Soul Vegan in Karon - every dish was delightful and delicious!

An example of why our work is so important.

Are you ready to take your event planning to the next level of sustainability? Join us for an exciting 45-minute workshop that dives into one of the most impactful trends in the events industry: Vegan Hospitality. Register via this link: https://lnkd.in/eUJ347sw Learn how offering plant-forward menus can reduce your event’s environmental footprint, attract conscious consumers, and boost your brand’s sustainability profile. In this session, we’ll explore: · The rise of plant-based food options in event hospitality and why they matter · How plant-forward menus can significantly reduce carbon emissions, water use, and waste · Practical tips for sourcing sustainable, vegan-friendly suppliers · How to educate vendors and create buy-in for offering vegan options · Real-world case studies from leading festivals and corporate events Whether you’re an event planner, caterer, or sustainability advocate, this workshop will equip you with actionable strategies to integrate profitable and popular plant based food programming into your events—creating a more eco-conscious, inclusive experience for all. This event is being hosted by the Sustainable Events Network of Florida & the Caribbean (SENFC) and is open to the public, worldwide. Facilitators: Meredith Marin, CEO of Vegan Hospitality A hospitality entrepreneur with a master's in social work, Meredith is the Founder and CEO of Vegan Hospitality, the largest worldwide professional vegan consultant network. Meredith leads Vegan Hospitality to help corporations implement their ambitious plant forward sustainability commitments through scalable strategic planning, expert training, and plant forward menu engineering. Angélica Williams, Certified Vegan Hospitality Consultant  Angélica is a visionary vegan hospitality consultant at Green Luxury Living™, dedicated to elevating hospitality establishments to new heights. With a keen focus on creating an inclusive atmosphere for vegan and allergy-conscious patrons, Angélica goes beyond the ordinary for both local and online clients, meticulously curating experiences that resonate with the needs and desires of the contemporary guest. Erin DeMarines 🌱, Certified Vegan Hospitality Consultant Vegan Food Developer, Athlete, Chef & Entrepreneur, Erin DeMarines has been eating plant-based for over 20 years and is passionate about creating delicious meals enjoyed by all. She collaborates with Tampa Bay chefs to include plant-based dishes on their menus. She is a vegan food developer at her company Good Mood Foods, with her 3BAR energy bar available at many Florida outlets including recently the Amalie Arena. Register via this link: https://lnkd.in/eUJ347sw 

We often hear from Chefs and Kitchen Managers that they face challenges when creating vegan dishes, but we would love to know what your BIGGEST challenge is and feel free to share detailed feedback in the comments.

Amazing team meeting this morning with our consultants in Malaysia & Singapore, India, South Africa, Europe, Caribbean & USA. We are a network of dedicated world-changers who are committed to helping the hospitality industry transition to more sustainable, inclusive food service!

Check out Khushi's key takeaways on our conference!