Sustainability is a concept that will soon be embedded as a lifestyle in our DNA. It is already making an impact on fashion, food, and the day-to-day products we use. Adapting this notion and making big changes is Ovolo Hotels; they have launched the ‘Year of the Veg’ becoming the first hotel group to go completely vegetarian across all its restaurants, bars, and food services for an entire year. The designer hotel brings sustainable dining to the plate, pun intended, by creating compelling plant-based cuisine instead of non-vegetarian delicacies. Ovolo Hotels began their journey with acclaimed restaurant Veda at Ovolo Central, which became Hong Kong’s first vegetarian hotel restaurant. This was followed by implementing the same concepts at Komune, the all-day dining destination at Ovolo Southside that joined the bandwagon to cut meat from its menus. An impending all-vegetarian menu is underway, and the hotel will soon debut a new fully vegetarian restaurant concept. This giant step in saving the world from the grave effects of climate change coincided with World Vegetarian Day on 1 October, a perfect time to launch ‘Year of the Veg.’ Ovolo is taking its duties very seriously, and it is extending these plans to Australia, with Ovolo’s Australian locations also going plant-based for the year. Monster Kitchen & Bar (Ovolo Nishi, Canberra), Za Za Ta (Ovolo The Valley, Brisbane), and Mr. Percy (Ovolo 1888 Darling Harbour, Sydney) are also debuting new all-vegetarian menus.
To make sure the cause is fully-implemented, Ovolo is also revamping its room service menus. Guests will now experience a whole new world of vegetarian delicacies right in the comfort of their rooms for the next year. Ovolo Group’s founder and CEO, Girish Jhunjhnuwala, said: “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 more sustainably.”
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