Tucked into the Dallas-Fort Worth metroplex, Thai Papaya Garden has quietly become a go-to spot for flavor-packed vegan dining rooted in Thai and Lao tradition. In this blog, vegan hospitality consultant Shriya Swaminathan speaks with Rikida Starace, the soon-to-be owner, about how the restaurant’s vegan-by-default approach makes dining easier for guests and staff alike. From a monthly all-vegan buffet to creative spins on classic dishes, readers will get an inside look at how intentional hospitality can build community and customer loyalty. If you're curious how one restaurant makes vegan dining seamless, this story is full of insight and inspiration.

Looking for inspiration on how to truly welcome vegan and flexitarian travelers? KOOS Hotel&Apartments in Munich has just become the first hotel in Germany and Europe to receive the official Vegan Hospitality Certification, and they’re setting a new standard. From oat milk lattes to animal-free amenities and a fully trained staff, KOOS is showcasing what it means to be vegan-friendly. In this article, consultant Anna Karle shares how KOOS transformed the entire Vegan Guest Journey into a seamless, sustainable, and inclusive experience.

What happens when a seasoned vegan traveler leaves the comforts of Bali’s “vegan paradise” and ventures into the jungles of Borneo? In this raw and eye-opening account, Vegan Hospitality’s co-founder Hayley shares the unexpected food challenges she faced—highlighting the real struggles vegans can encounter in less-developed regions. From mashed potato “burgers” to cabbage and white rice overload, this is a must-read for anyone passionate about plant-based travel.

Discover why Bali’s plant-based restaurants are thriving while other destinations struggle to keep up. Hotels that embrace the plant-based movement are attracting more guests and boosting their bottom line. Read on to see how Serenity Eco Guesthouse & Yoga became Bali’s first Vegan Hospitality Certified hotel and why your property should be next!