Plant-Based = Planet Power: Why Hotels Are Going Green on the Menu

The Climate on Your Plate

Food systems create about one-third of global greenhouse gas emissions. Animal agriculture, in particular, is resource-intensive—think vast water use and methane from livestock. For hotels and restaurants, every dish is a chance to reduce that impact.

Why Hospitality Is Saying Yes to Plants

- Guest Demand: Today’s travelers are health-conscious and eco-aware. Vegan and flexitarian guests expect plant-based choices.

- Cost Control: Grains, legumes, and seasonal produce often cost less than premium meats.

- Brand Boost: A climate-friendly menu signals innovation and responsibility.

Inspiring Examples

International brands like Marriott and Hyatt have introduced “green menus,” while trendsetters such as Eleven Madison Park switched to entirely plant-based fine dining.

How Students & Young Chefs Can Start

1. Menu Swap: Replace one high-impact protein (like beef) with lentils or mushrooms.

2. Highlight Local: Feature regional vegetables and grains.

3. Market It: Use menu notes—“low-carbon special”—to spark conversations.

Final Bite

Plant-based options are no longer fringe—they’re the future.

Call to Action: Learn the science, taste the flavors, and design climate-friendly menus at the Luma 5-Day Sustainability in Hospitality Program this Jan in New Delhi.