Sustainability has become a particularly popular and talked-about topic in recent years.
Prominent names in the fashion, beauty and F&B industries have jumped on the green bandwagon with everything from vegan leather to biodegradable packaging and plant-based foods. Hospitality group Ovolo Hotels is taking this a step further by pledging to go vegetarian in all restaurants, bars and in-room dining services across its properties, for an entire year.
This initiative is titled “Year of the Veg” and kicked off on October 1 in conjunction with World Vegetarian Day. According to Ovolo Hotels — which operates establishments in Hong Kong and Australia — it was “inspired to act on climate change and environmental conservation.” Its new vegetarian menus will showcase meat-free, plant-based dishes incorporated with locally and ethically-sourced produce.
This isn’t the first time that Ovolo Hotels is offering fully green repertoires in its restaurants. Its Veda eatery at Ovolo Central became Hong Kong’s first vegetarian hotel restaurant when it opened early last year, and serves up healthy but tasty concoctions such as aloo gobi (baked cauliflower) and corn kichdi (spiced mushroom curry and sweet corn porridge). Over in Sydney, Alibi Bar & Kitchen at Ovolo Woolloomooloo specialises in vegan cuisine the likes of kimchi dumplings and pan-fried marinated tempeh.
Next in line to go plant-based are all-day dining spot Komune at Hong Kong’s Ovolo Southside, Monster Kitchen & Bar at Ovolo Nishi in Canberra, Za Za Ta at Ovolo The Valley in Brisbane, and Mr Percy at Ovolo 1888 at Sydney’s Darling Harbour. Room service menus in all Ovolo hotels will also be completely vegetarian.
Ovolo Hotels has been ramping up its sustainability efforts over the past year by phasing out single-use plastic bathroom amenities, and switching out plastic straws with environmentally-friendly alternatives.
“Dining out – enjoying quality food and wine with good company – is one of life’s greatest pleasures. We want to be conscious about what we’re consuming and practice sustainability as much as we can because we believe this can have an enormous impact on the environment and humanity at large. To that end, we’re evolving our food offerings so that our guests can continue enjoying great dining experiences in a more sustainable manner,” said Girish Jhunjhnuwala, Ovolo Group’s founder and CEO. More details here.
This story first appeared on Prestige Singapore
(All images: Ovolo Hotels)