Hospitality operator Artyzen Hospitality Group has widened its work with Shanghai-based consultancy Lever China to set a target of plant-based dishes making up 30% of the menu at each of its hotels by the end of 2027. The commitment extends an existing plant-based dining policy from a regional pilot to the group’s full portfolio.
Lever China, which advises companies on food procurement and sustainable sourcing, has worked with Artyzen on the policy across three Greater China properties to date: Artyzen Grand Lapa Macau, Grand Coloane Resort, and Artyzen Habitat Hengqin Zhuhai. The 30% goal now applies group wide. The policy directs kitchens toward dishes built on vegetables, legumes, grains, nuts, mushrooms, fruits, and plant-based protein products. Artyzen operates as a wholly owned subsidiary of Hong Kong-listed Shun Tak Holdings and was founded in 2013.
Eric Chu, Director of Food & Beverage at Artyzen Hotel Group, said to Vegconomist, “This further collaboration and the goal of setting plant-based dining at 30% of our hotels’ menu offerings represent a solemn commitment to our planet’s environment, as well as a key step in redefining what luxury dining means. This allows us not only to demonstrate our care for our guests through a healthy and diverse dining policy, but also to fulfil our environmental responsibility by reducing our carbon footprint.”
The agreement adds to a run of similar commitments Lever China has secured in the region’s hospitality sector. In 2024, IHG Hotels & Resorts Greater China, Dossen Hotel Group, and Huazhu Group each pledged to raise plant-based menu shares, with several targeting the same 30% threshold. Lever China has also released a plant-based scorecard rating major hotel groups, and reports that thousands of hotel properties across China have signed onto menu commitments over the past two years.
Cecilia Zhao, Corporate Partnerships Director at Lever China, said, “This is no longer a regional initiative, but the group’s overall strategic direction. Artyzen is proving that sustainable dining and world-class hospitality can go hand in hand. We hope this expansion will inspire further action across the hotel industry in the Asia-Pacific region and beyond.”
