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.

Looking for a vegan-friendly home away from home in the Caribbean? Discover the story behind Jan’s Garden Sanctuary, a peaceful plant-based homestay in the heart of Trinidad. From vegan mattresses to garden murals and local vegan food recommendations, this hidden gem offers peace of mind to vegan travelers. This blog also includes tips for creating your own vegan-friendly rental experience, if you own a rental or B&B!

What happens when a seasoned chef blends culinary creativity, personal resilience, and a genuine desire to serve every guest well? At 317 Main Street on Long Island, Chef Eric LeVine has done just that, by offering standout vegan dishes that surprise even the most skeptical diners. In this blog, Long Island based Certified Vegan Hospitality Consultant Christina Finkel sits down with Chef Eric to talk about his approach to vegan menu development, his inspiring journey, and why he believes inclusivity is good for business.

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.