As consultants, we work with clients who are ready to collaborate on solutions to their problems related to successfully serving vegan guests. Read this article to find out the top 7 common problems hospitality businesses face when it comes to attracting and confidently providing a quality vegan guest experience.

Pano, the owner of the Greek restaurant ‘Taverna Athene’ in Berlin, took the plunge during the coronavirus lockdown and introduced his own vegan menu. Vegan Hospitality Consultant Anna Karle interviews Pano about his experience with increased sales since launching his thoughtful vegan options, and the steps he took to make it successful.

Watch this 1 hour conversation between Meredith Marin, CEO of Vegan Hospitality, and Russell L. Edmond, Top 40 Hospitality Influencer, to discover how Meredith Marin transitioned from social worker to the trailblazing CEO of Vegan Hospitality. Learn how her passion for veganism and sustainability led her to create a global network of consultants transforming the hospitality industry.

Vegan Hospitality is proud to share that we have recently joined the Sustainable Events Network as a Corporate Member. Learn more about their mission, and read about why sustainable practce in hospitality is now a mandate rather than a niche activity.

Vegan Hospitality's new global hospitality and tourism certification for hotels offers several benefits for both hotels and the broader hospitality industry. Read more about what certifying can do for your hotel or accommodation!

Through an extensive review of menus and Yelp reviews from restaurants featured on Yelp's Top 100 list, our vegan hospitality team found that more than half of the restaurants welcome vegan guests. This article explores the expansion of vegan dining across various states, the impact on business, customer insights, and the diversity of cuisines embracing plant-based menus, supported by compelling data visualizations.

The second Global Vegan Hospitality and Tourism Conference took place on April 22, 2024, in celebration of Earth Day, with the theme of sustainable hospitality and tourism. With over 250 registrants from 44 countries, and guest speakers discussing topics such as marketing, food waste prevention, climate friendly menu analysis, and more, the conference recap and recording is now available for hospitality professionals who did not attend the live event. The conference also initiated the launch of the industry’s highest standard of certification for hotels, lodges and resorts that welcome vegan guests.

Imagine a world where major sporting events prioritize not only athleticism but also environmental consciousness. That's exactly what Paris aims to achieve with its bold commitment to serving two times more plant based meals. And the motivation behind this move? It's simple – to slash CO2 emissions. Click to read more about what to expect at this year’s Olympic Games.