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.

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!

In the heart of Knysna, South Africa, Ile de Pain is leading the way in vegan-friendly dining with its flavorful, health-conscious menu and warm hospitality. In this exclusive interview, Certified Vegan Hospitality Consultant Ingrid Geertsema sits down with Executive Chef Dora Qeba and General Manager Inge Johansen to get inspired by their story and share their experience with other restaurants who are considering opening up their menu to serve guests with plant forward dietary requests.

Who says luxury and sustainability can’t go hand in hand? Sunway Resort Hotel in Kuala Lumpur just proved otherwise, earning our prestigious vegan-friendly certification. From staff training from Anna Lees, certified Vegan Hospitality Consultant, to mouthwatering plant-based options (hello, truffle fries and chocolate tart!), this hotel is setting a new standard for eco-conscious indulgence. Dive into the full story to see how Sunway is leading the charge in sustainable luxury—complete with smart tech, stunning design, and, of course, a CrazyShake® worth posting about!

Veganuary 2025 has been a huge success, with hotels, restaurants, and global brands embracing plant-based dining. Now, it’s time to turn that January momentum into yearlong revenue! Read this article to learn how you can join our event series, “Beyond Veganuary: How to Turn January Momentum into Yearlong Revenue,” where our expert consultants from around the world will share strategies to keep your business thriving with plant-based options year-round.

Discover how the hospitality and events industry is embracing sustainability through plant-forward menus that significantly reduce environmental impact. In a recent workshop hosted by Vegan Hospitality’s Executive Director Meredith Marin, alongside consultants Angelica Williams and Erin DeMarines, practical strategies for planning eco-friendly, plant-based events were shared. From menu design to sustainability research, this webinar is packed with actionable insights for creating events that are both sustainable and memorable. Read the article and then watch the full workshop recording to start planning your next green event!