Blog
Dayton's Plant-Forward Opportunity: Why Local Hospitality Businesses Are Missing Out on a Growing Market
Dayton hospitality businesses are missing out on a massive market opportunity. Local consultant Molly Blackshear, a former restaurant owner who grew up vegetarian in Dayton, now helps area hotels, restaurants, and caterers capture the growing plant-forward dining market through strategic menu optimization and staff training. Learn why a token veggie burger isn't enough and how Dayton venues can turn dietary preferences into a competitive advantage.
How a Luxury Safari Camp Expanded Its Plant-Based Dining and Achieved Certification in Under One Month
At Neptune Mara Rianta Luxury Camp in Kenya’s Masai Mara, elevating the vegan guest experience didn’t require a full menu overhaul—just the right strategy. Through Vegan Hospitality’s certification audit, the team identified simple, high-impact opportunities to expand plant-based offerings while maintaining their luxury standards. In under a month, they introduced creative vegan dishes and desserts that seamlessly enhanced the guest experience. This case study shows how even small, strategic changes can lead to meaningful transformation and certification.
Transforming a Luxury Resort Menu: JOIA by Iberostar Achieves 30% Plant-Based Across All Dining Venues
At JOIA Aruba by Iberostar, transforming menus elevated the guest experience while meeting sustainability goals. In partnership with Vegan Hospitality, the resort transitioned to 30% plant-based offerings across every dining venue in just six months. Through culinary innovation, staff training, and strategic menu design, the property boosted guest satisfaction, increased plant-based sales, and achieved certification. This case study highlights how luxury resorts can successfully scale plant-based dining with measurable impact.
The Role of Vegan Options in Achieving Global Sustainability Goals
Curious how plant-based menus can do more than just delight diners? In this blog, Anna Lees, vegan and sustainability food consultant, reveals how thoughtful vegan options help hotels and restaurants cut carbon, support local communities, and contribute to global sustainability goals. From debunking the “local = low carbon” myth to showing how to measure real impact, she explains why plant-based innovation is where sustainability meets strategy. Dive in to see how menus can move from greenwashing to genuine change, and why every dish matters.
Grassroots Vegan Hospitality: Lessons from the Early Stages of Movement Building
What happens when a passionate activist takes on the dining scene in a small Vermont town rooted in dairy tradition? In this blog, Lindsey Britt shares how she rallied her community to create Compassionate Dining, a grassroots movement working to transform Brattleboro’s hospitality sector from the ground up. With early wins, surprising resistance, and powerful lessons, this story offers both inspiration and a call to action for anyone eager to create a more compassionate world, one menu at a time.
South Africa Leads the Industry in Vegan Hotel Certifications
Did you know that safari lodges and eco-retreats across South Africa are now becoming Vegan Hospitality Certified? From Kruger to the Garden Route, a new standard in plant-based, sustainable tourism is emerging, offering vegan travelers luxury, compassion, and conscious cuisine in the heart of the wild. Learn how certified lodges are committing to serving vegan guests with excellence in one of the world’s most biodiverse and breathtaking destinations. Read on to discover which properties are paving the way.
A Vegan Home Away from Home in Trinidad and Tobago: Inside Jan’s Garden Sanctuary
Looking for a vegan-friendly home away from home in the Caribbean? Discover the story behind Jan’s Garden Sanctuary, a peaceful plant-based homestay in the heart of Trinidad. From vegan mattresses to garden murals and local vegan food recommendations, this hidden gem offers peace of mind to vegan travelers. This blog also includes tips for creating your own vegan-friendly rental experience, if you own a rental or B&B!
A Modern Mindset: One Main Ingredient in Chef Eric LeVine’s Recipe for Success
What happens when a seasoned chef blends culinary creativity, personal resilience, and a genuine desire to serve every guest well? At 317 Main Street on Long Island, Chef Eric LeVine has done just that, by offering standout vegan dishes that surprise even the most skeptical diners. In this blog, Long Island based Certified Vegan Hospitality Consultant Christina Finkel sits down with Chef Eric to talk about his approach to vegan menu development, his inspiring journey, and why he believes inclusivity is good for business.