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.

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.

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.

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.