Food & beverage


The rise of plant-based hotels In parallel with the rise of Michelin-starred vegan dining, luxury hotels are also rapidly integrating plant-based menus to cater to a discerning clientele. The forthcoming Açai Plant-Based Hotel in Rhodes, Greece, is set to open its doors in summer 2025, promising guests a seamless blend of sustainability and upscale comfort. Located just minutes from the iconic Old Town, Açai will offer a 100% plant-based culinary experience led by chef Giorgos Kliafas, making it an exclusive vegan restaurant on the island. Guests at Açai can expect eco-chic designs that include sustainable materials, solar panels, waste- reduction methods and all-vegan bath products in the suites. These hotels, along with established properties like Rhodes’ family-run Goji Vegan Hotel, represent a growing trend where luxury and sustainability coexist – a theme that resonates with the broader consumer movement towards healthier, environmentally friendly lifestyles. This shift in high-end hospitality not only caters to ethical diners but also reinforces the idea that plant-based ingredients can transform even the most opulent dining experiences.


Exploring alternatives in cuisine and hospitality


As hotels and gourmet restaurants increasingly highlight plant-based menus, a growing body of research underscores the benefits of meat alternatives. For example, it has long been accepted that legumes – such as soybeans, beans and peas – are generally considered beneficial for health, while traditional meat is often viewed as less advantageous. However, despite the health and environmental benefits of plant-based alternatives, changing diners’ habits remains a notoriously difficult challenge.


Most meat and dairy substitutes have lower levels of saturated fat and higher fibre compared with their animal-derived counterparts. They also boast significantly lower environmental impacts through reduced greenhouse gas emissions and more efficient use of water and land. Yet, the nutritional value of these alternatives can vary widely, depending on processing techniques, environmental considerations and brand-specific practices. For instance, while many plant-based products meet dietary recommendations by providing adequate fibre and keeping saturated fat low, some fall into the undesirable category of ultra-processed foods (UPFs). Even so, research reveals that these alternatives – such as veggie burgers and plant milks – still offer health benefits over conventional meat and dairy products. A study led by Dr Marco Springmann at the Environmental Change Institute


Hotel Management International / www.hmi-online.com


at Oxford University in the UK, and published in the Proceedings of the National Academy of Sciences (PNAS), provided a detailed analysis of meat and milk alternatives from nutritional, health, environmental and cost perspectives. The study found that minimally processed legumes, particularly beans and peas, consistently outperform more processed options. In fact, substituting meat and dairy with these ingredients could reduce nutritional imbalances in high-income countries by about 50% and cut greenhouse gas emissions by more than half, while also potentially reducing mortality rates from diet-related diseases by roughly 10%. These findings echo the innovative culinary approaches seen in both Michelin-starred restaurants and upscale hotels, where the emphasis is on fresh, minimally processed ingredients that deliver superior flavour and nutrition.


A surprising star in the culinary landscape


A standout example from the study is tempeh – a traditional Indonesian food made from fermented soybeans. This unprocessed alternative retains much of the soybean’s nutritional properties, thanks to a natural culturing and fermentation process that binds the soybeans into a firm cake. Tempeh not only offers a rich source of protein, vitamins and minerals but also maintains a low environmental footprint, making it a compelling option compared with more heavily processed alternatives like veggie burgers. As consumer interest in both gourmet and hotel dining shifts towards plant-based options, tempeh’s versatility and nutritional benefits are garnering renewed attention. Chefs like Haworth are experimenting with innovative ways to showcase such ingredients, proving that even time-honoured foods can be reimagined for the modern, sustainability-minded diner.


27


Gourmet hotel restaurants are increasingly highlighting


plant-based menus.


Simon Vayro/Shutterstock.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31