Vegan-friendly and allergen safe are not the same, but often this confusion leads to negative guest outcomes. Read our exclusively interview with Caroline Benjamin from Food Safety Aware, who provides award-winning allergen training for the food service industry, to understand the crossover, the differences, and how to best prevent life-threatening mistakes.

Vegan desserts rarely fail because of low demand; they fail because they're not on the menu. In this blog, Certified Vegan Hospitality Consultant Anna Karle reveals how "nobody asks for it" thinking sends entire tables out the door for coffee and cake elsewhere, and what restaurants can do to keep guests (and their money) at the table through the last course.

Vegan travel is one of the fastest-growing segments in global tourism, but most hotels still misunderstand what these guests actually need. In a candid conversation with World Vegan Travel, we explore why "plant-based options" aren't enough, how certification streamlines partnerships, and what truly inclusive hospitality looks like in practice.

Our 2026 Earth Day Conference brought 200+ hospitality professionals from 40+ countries together for our most hopeful conversation yet on the future of food in hospitality. Speakers from AHLA, Tortuga Music Festival, TrappeT ravel, the city of Amsterdam's Groene Schatten program, and a surprise guest: Miyoko Schinner, shared exactly how plant-forward F&B is being built behind the scenes. Here's a recap of every session, plus the full recording for anyone who missed it.

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.