verde menu looks great! going to try the impossible teriyaki soon.

love the food here and the verde menu is great!

@bigfatnyancat I love the impossible teriyaki, I think I've had it 4 or 5 times already! 😁

Great to see a business that actually spent the time and effort to create a great vegan menu. Wish more businesses did that, instead of introducing a below average burger or a sad saald....

A deep dive into how PizzaExpress Singapore introduced their first vegan menu

# A full case study on how this chain in Singapore introduced its first vegan menu 

![Verde](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/rdhhrdbcnatgxnkvskoc/1561952184.jpg/w=700)
###### A recipe for sustainability

#### PizzaExpress, a multinational pizza and Italian restaurant chain, took the leap and the lead in Southeast Asia to put plant-based dishes front and center of their brand image. Not only was it a hit, but it set in motion trends for increased customer feedback and engagement, promotion, and brand visibility. By using a thoughtful combination of tastings, partnerships with review platforms like abillionveg, and harnessing the power of social media and advertising, PizzaExpress elevated their Verde - a fully vegetarian and vegan - menu to appeal to a customer base so broad and vocal that they were able to revamp and relaunch after just 4 months.

#### Download [the full case study here](http://bit.ly/2JerWNq) to find out how this Italian chain flipped plant-based and used the most unique marketing tool. 

# A full case study on how this chain in Singapore introduced its first vegan menu 

![Verde](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/rdhhrdbcnatgxnkvskoc/1561952184.jpg/w=700)
###### A recipe for sustainability

#### PizzaExpress, a multinational pizza and Italian restaurant chain, took the leap and the lead in Southeast Asia to put plant-based dishes front and center of their brand image. Not only was it a hit, but it set in motion trends for increased customer feedback and engagement, promotion, and brand visibility. By using a thoughtful combination of tastings, partnerships with review platforms like abillionveg, and harnessing the power of social media and advertising, PizzaExpress elevated their Verde - a fully vegetarian and vegan - menu to appeal to a customer base so broad and vocal that they were able to revamp and relaunch after just 4 months.

#### Download [the full case study here](http://bit.ly/2JerWNq) to find out how this Italian chain flipped plant-based and used the most unique marketing tool. 

abillionveg Case Study: PizzaExpress

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FYI: at least two of the chocolates listed here are not yet transparent about where their cacao is sourced from. Nestlé (the producer of KitKats) has been notorious for their continued exploitation of child labor, human trafficking, and slavery (https://foodispower.org/human-labor-slavery/slavery-chocolate/). Their CEO has been documented proclaiming that water is not a human right (Nestle produces bottled water as well) and the company pushed breast milk formula onto  developing countries in 1977, leading to mass infant deaths. (https://youtu.be/XN5fxnLqfV8?si=6H11xFmX2KAjht5a)


Please check out FEP (https://play.google.com/store/apps/details?id=org.foodispower.chocolatelist), a vegan org that vets chocolate brands/producers on the transparency of their supply chain.

Thank you kindly✌🏼🔆🌱

Get ready for a spooktacular Halloween with these 6 vegan chocolates and candies that are scary good and cruelty-free!

![Halloween](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/a4b86222-edb9-4758-cba4-e4662d9e2e00/public)
Photo: Sadeugra / E+ via Getty Images

#### [Halloween](https://www.abillion.com/hashtags/halloweentreats) is creeping around the corner, and it’s time to fill those spooky baskets with some frightfully delicious vegan treats! Whether you’re trick-or-treating or throwing a haunted party, these plant-based goodies are sure to cast a spell on everyone’s taste buds. 

#### Here are six vegan chocolates and candies that will make your Halloween a little sweeter, cruelty-free, and oh-so-delicious. Start planning your next supermarket trip!  

### **[Dandies Pumpkin Marshmallows](https://www.abillion.com/products/dandies-dandies-pumpkin-marshmallows-10000182)**

#### What’s Halloween without a bit of pumpkin magic? These Dandies Pumpkin Marshmallows bring all the fall vibes with their pumpkin spice flavor and fluffy texture. Toss them into your hot cocoa, roast them over a bonfire, or enjoy them straight from the bag. For her review, [@kaylabear](https://www.abillion.com/users/kaylabear) used them for this [delicious pumpkin spice bubble tea](https://www.abillion.com/reviews/5f9f0d5aa667c4009a6d5a4d). Give it a try! 

![Dandies Pumpkin Marshmallows](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/4b535f1a-17f8-4547-5652-04a8e6eaaa00/public)
Dandies Pumpkin Marshmallows by [@veganonvanisle](https://www.abillion.com/users/veganonvanisle)

#### These marshmallows are gelatin-free, so they’re totally vegan and totally tasty! Perfect for a spooky s'mores night.

### **[ LoveRaw Chocolate Butter Cups](https://www.abillion.com/products/loveraw-chocolate-butter-cups-peanut-butter-10001672)**

#### Peanut butter and chocolate is a match made in haunted heaven, and [LoveRaw](https://www.abillion.com/brands/loveraw-10004680) knows how to do it right! These vegan chocolate cups are packed with creamy peanut butter, wrapped in a rich chocolate shell. They’re free from dairy and palm oil, but full of decadent flavor. 

![ LoveRaw Chocolate Butter Cups](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/ce75243d-b3e0-4592-4525-fbdcc9ec8900/public)
LoveRaw Chocolate Butter Cups by [@beckyyy](https://www.abillion.com/users/beckyyy)

#### Just be careful.. These cups might disappear faster than a ghost in the night! 

### **[KitKat Vegan by Nestlé](https://www.abillion.com/products/nestle-kitkat-vegan-10205755)** 

#### "Have a break, have a KitKat"—but make it vegan! The iconic KitKat bar has gone plant-based, and it’s every bit as crunchy and chocolatey as you remember. Perfect for snacking between Halloween festivities or adding to your candy collection. Break one off and share, or keep it all to yourself, we won’t tell!

![KitKat Vegan](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/58d3cccc-d5a4-46c6-142f-d401bd0be600/public)
Nestlé's KitKat Vegan by [@marcytheresa](https://www.abillion.com/users/marcytheresa)

#### [@vfct's](https://www.abillion.com/users/vfct) review says it all, “...Well, it’s exactly how I remember a KitKat! They are so fun to eat and take apart and separate into the flaky layers. My friends traveled and brought this back for me—I’m lucky..."

### **[Candy Kittens Sour Watermelon](https://www.abillion.com/products/candy-kittens-sour-watermelon-10023249)**

#### If you like your Halloween with a bit of bite, then these sour watermelon gummies will make you pucker up. [Candy Kittens](https://www.abillion.com/brands/candy-kittens-10004403) brings a juicy burst of watermelon flavor with a tangy twist that’s both vegan and palm oil-free.

![Candy Kittens Sour Watermelon](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/6ab1ed43-b6d0-4c7c-e058-bc33f207da00/public)
Candy Kittens Sour Watermelon by [@ david-](https://www.abillion.com/users/david-)

#### Their playful kitten shape is more cute than creepy, but the sharp sourness will definitely give you a treat with a trick. [@martieffe90](https://www.abillion.com/users/martieffe90) agrees, "...Love these, they're sweet and sour 😻. Shape is adorable, they make a very cute present (and treat). Ate them all in one day 🙀"

### **[Alfajor Maicena by Felices Las Vacas](https://www.abillion.com/products/felices-las-vacas-alfajor-maicena-10030721)** 

#### Transport your taste buds to Argentina with this vegan twist on a classic alfajor. The [Felices Las Vacas](https://www.abillion.com/brands/felices-las-vacas-10004498) Alfajor Maicena is a cookie sandwich filled with sweet dulce de leche, coated in coconut. It’s creamy, crumbly, and delicious. Just one bite into this true Halloween indulgence, and you’ll feel like you’ve been bewitched.

![Alfajor Maicena](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/90cfe54e-cc2a-45f4-db7d-5be905491900/public)
Alfajor Maicena by Felices Las Vacas. Photo by [@goveggy](https://www.abillion.com/users/goveggy)

### **[No Whey Foods Choco No-Nos](https://www.abillion.com/products/no-whey-foods-choco-no-nos-10009706)**

#### Need a vegan replacement for M&Ms? Enter Choco No-Nos; they're free of dairy, soy, gluten, and nuts, making them perfect for anyone with allergies or dietary restrictions. 

![No Whey Foods Choco No-Nos](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/4abff0c0-056b-4a75-1944-6c124082b800/public)
No Whey Foods Choco No-Nos by [@jordaneatsplants](https://www.abillion.com/users/jordaneatsplants)
 
#### These colorful, chocolate-filled candies are perfect for sharing (or keeping all to yourself). [@veggieassassin](https://www.abillion.com/users/veggieassassin) reviews saying, “I'm a fan of No Whey! Foods and these No No's are a Yes, Yes candy favorite 😋 They're crunchy on the outside and creamy on the inside. I really enjoy these so much.” Toss a handful in your cauldron or sprinkle them on your haunted cupcakes.

#### These vegan chocolates and candies will ensure your Halloween is spooky, sweet, and cruelty-free. Whether you're sharing with trick-or-treaters or treating yourself, there's something for every ghoul and goblin in this lineup. So share your [#veganisnotscary](https://www.abillion.com/hashtags/veganisnotscary) favourites on the abillion app, cozy up with your favorite Halloween movie, and let the snacking begin 🎃. 



6 vegan chocolates and candies for your Halloween treat stash

Great to see Afterglow doing more 100% plant-based options!

Great article!! Love the idea behind the teriyaki mushroom meatballs, so thoughtful 😂😂

wow the burger looks great! i love fried cauliflower!

wow always wanted to try this place ❤️

Experiment like crazy - that's what Afterglow is all about.  

### _At the abillionveg for Business table, we’re serving up the stories of the restaurants, cafes, and companies who are driving forward a more plant-based F&B industry._

### Experiment like crazy  - that’s what Afterglow is all about. Their culinary team comes from all walks of life without traditional culinary backgrounds. What puts Afterglow at the forefront of the plant-based scene in Singapore is a relentless drive to innovate and draw inspiration from the world, but also from their customers!

![Carmen at afterglow](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/gkuzhileqszmwioa5rdt/1552358390.jpg/w=700)
###### Carmen discussing Afterglow’s menu items with her staff.

#### When Carmen opened Afterglow 5 years ago, it was one of the first health-focused vegetarian restaurants in Singapore. Interest in veganism has spiked in the last year or two, and Carmen remarks that teenagers will come into her restaurant and have conversations about sustainability and vegetarianism. Since the year started, there has been an influx of people, ranging from families to school kids, all searching for healthier food and a more sustainable lifestyle.

#### With a youthful, energetic team, Afterglow has ridden the tide of the surging plant-based trend by unleashing unique dishes with a crazy, experimental spirit. The dish which best tells Afterglow’s story was conceptualized 9 years ago, in China.

![avo kimchi roll](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/kmtz98ycvpcn0ovfwvsd/1552358944.jpg/w=700)
###### Afterglow’s cornerstone menu item: the avocado kimchi roll. Image: Afterglow

#### The Avocado Kimchi Roll was a game-changer, says Carmen. While living in China, a series of major food scandals including swine flu and a tsunami rendered Carmen to become vegetarian by default. She became bored eating salads for 3 months until a friend, a raw food chef, invited Carmen to their home. One of the dishes there was the avocado kimchi roll. “When I ate it together with cauliflower rice in a pate, I was like wow this tastes like chicken, in terms of the complexity of flavors. That how it all started.” 

#### When Carmen came back to Singapore, she noticed a growing group of people keen to include more healthy, clean options. “The majority in Singapore are not vegetarian or vegan, but people understand the purpose and vision behind it; a day to go meatless or eat clean,” she says.
 
 ![Tofu Seafood Caviar Burger](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/wmqqv4gj36ydq6srjm6w/1552358974.jpg/w=700)
###### The tofu seafood caviar burger. Image: abillionveg
 
#### Afterglow’s next creation is still in trial, but it sold out in mere days in its first release. The Tofu Seafood Caviar Burger was born in a brainstorming session to answer the question - but what about seafood? “This is our take on a seafood burger. We couldn’t really find recipes online, because nobody has done it before,” Carmen recounts.
 
#### The patty is made from firm tofu, marinated overnight with a vegan seafood sauce then wrapped in a yellowish crust of chickpea, capers, peppers, and layered with seaweed. To make the caviar, chia seeds are soaked in two types of seaweed (fresh and dried) to give a true, seawater salt taste. It comes out powerful enough to require just a small amount drizzled onto cherry tomatoes. Cashew dill tartar, fermented cucumbers round off the seafood flavor combination. It’s complex, but not heavy. Layers of flavor come out as you continue to eat.

 ![Layers](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/k7pwlkvtshnp37qwyd8f/1552358980.jpg/w=700)
 ###### The layers of flavor in the tofu seafood caviar burger.
 
#### Afterglow has also taken note of the less experimental clientele they receive and have created dishes for them. “Most of our clientele will be women, you know who bring their reluctant boyfriends - we sell beer just to cater to them, the grumpy guys! - and so we thought, let’s create something for the grumpy men!” Thus was born the Teriyaki Mushroom Meatball.

![Teriyaki mushroom meatballs](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/dxiyygbhazkbvw6hn5ci/1552358997.jpg/w=700)
###### Teriyaki mushroom "meatballs" on a bed of romaine. Image: abillionveg

### Drawing inspiration from around the world and right at the table

#### Carmen travels the world to find inspiration for Afterglow’s food, but is also open to co-creating dishes with customers sitting right in her restaurant.

#### “We get so many customers who chat with us on social media. So we invite them to have a chat and they share about the recipes they’ve been creating. We ask - do you want to co-create something? Share a recipe with me, and my chef will create their take on it.”

#### Trailblazing new culinary creations means that Afterglow finds themselves in a constant flux of feedback and iteration. That’s why review platforms like abillionveg are crucial.

#### “Nobody has done this before. What we do is not like cooking a classic dish. We’re very open to feedback and we need to keep getting more of it. Reviews are really good, like comments on how we can improve. We can only draw inspiration from around the world,” says Carmen.

![olives](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/gyzzlz4zari0my0xehh1/1552359037.jpg/w=700)
###### The Israeli palate for food includes plant-based favorites like hummus, falafel, and olives. Image: Afterglow

#### Carmen’s latest inspiration comes from a recent trip to Israel where she was amazed to see how plant-based food is usually half the menu - even at a kebab restaurant! Her greatest takeaway is to start Sunday sharing sessions with invitees from across sectors to discuss sustainability. With dishes in R&D from the Israel trip, the kick off event will be Middle-Eastern themed: Dates & Palms.

![spices](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ra0pyvnxpj3orv0v30vs/1552359012.jpg/w=700)
###### The abundance of flavor and spices from Carmen’s trip to Israel are inspiring exciting new dishes in Afterglow’s kitchen. Image: Afterglow

#### “Sustainability goes way beyond food,” remarks Carmen. “Right now our food is going mostly to those who are more awakened, not to the mass public. We want to gather people from different industries. We want to curate it as such that each faction adds onto the conversations by inviting businesses into this sustainability discussion to share visions and stories.”

#### Turning the online world into offline with one-on-one conversations is what these series of sustainability talks will be about. If you visit Afterglow, review your meal online, engage in a discussion offline, and join abillionveg and Afterglow in their missions to make the world more plant-based.

abillionveg for Business: Afterglow

I've been going here for years and blown away by the management's commitment to sustainability! They've been a trend-setter across the board here in Singapore and for Asia-Pacific!

loved the plant-based bbq buffet that you guys had at Oasis last year but it was just a one-off, would love if it could become a regular thing! 😋

love the hyatt’s commitment! keep leading the way for many others to follow!

I can't wait to explore the menu and support their great modern vision on sustainable food choices. I have never been there because it looks like a chic five star hotel..

Grand Hyatt Singapore is making sustainability business as usual, and it's selling. Find out how they're making sustainability tasty and appealing for the masses.

# Making the world grander, more inclusive, and more sustainable: 
### An interview with Grand Hyatt Singapore’s Sustainability Champions

#### Hospitality is a fine balance between delivering on luxury and amazing your customers with the most novel options around. As the planet heats up, we’re finding that a company’s best-seller is becoming their sustainability and impact.

#### Grand Hyatt Singapore’s commitment to sustainability is clear in their pushes to put [plant-based food](https://eatroamlive.com/grand-hyatt-singapore-making-green-choices-to-save-the-planet/) on their menus, source local and organic, and eliminate single-use plastics from their operations. In this exclusive interview, abillionveg hears directly from the Grand Hyatt Singapore’s Executive Chef Lucas Glanville and Food & Beverage Operations director Sebastian Kern on how one of the biggest players in hospitality is leading by purpose, example, and collaboration.

![Chef Lucas and Sebastian Kern](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/kilreqtfuoa8b6nrthcg/1554361348.png/w=700)
###### Chef Lucas and Sebastian sharing the Hyatt’s sustainability story. Image: abillionveg

#### **abillionveg: Grand Hyatt Singapore has made various strides to really bring sustainability into the core of its operations. Can you tell us about your journey in sustainability and the impact you’re creating?**

#### **Chef Lucas:** I think our journey in sustainability really began in 2010. These sustainable initiatives are something that add value to our business and give our guests a better experience. Hospitality is a very subjective business - all hotels say they have the best food, the best hotel, but once you go past that, you see it’s subjective. 

#### So we felt sustainability is something that comes from the heart and from our associates who are working here. The plant-based initiatives that we’re implementing at the moment are just one of them. I’m talking about reduction in single-use plastics in the hotel and the great success we’ve had as one of the first hotels in Singapore with sustainable seafood.

#### **Sebastian:** We really look to improve sustainability measures, starting with the straws that we utilize. For instance; _Do we have to offer them? Can we change them to corn starch? What about changing the plastic stirrers we use to metal stirrers, which can be sanitized and reused?_ The plastic picks, we change into bamboo. Our takeaway containers are biodegradable. Plastic bags have been completely eliminated. We use recycled paper. There are just so many angles. 

#### Whatever we do in F&B, we think about the long-run. It has to be economical and it has to make sense. We never purchase something in the hotel which isn’t in alignment with our values of sustainability and environmentalism.

![Recycled soaps](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/hqdumprxrzcp0ez3fakx/1554361525.png/w=700)
###### Leftover soaps, shampoos and conditioners are collected and recycled by the hotel’s partner Clean The World who crushes, sanitizes and cuts them into new bars. Image: Grand Hyatt Singapore

#### **Which of these measures has the most impact?**

#### **Chef Lucas:** The food digester we have in the basement converts close to 1000kg of food waste into pathogen-free organic fertilisers within 24 hours. This has certainly given us a huge impact considering that we produce close to 5000 meals daily, and it has allowed us to eliminate the use of 55,000 trash bags and helped us save more SGD 100,000 per year on waste haulage. 

![Chef Lucas with rooftop herbs](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/qxxl4bn1rarih7mbvd86/1554361527.jpg/w=700)
###### Chef Lucas with fresh herbs grown on Grand Hyatt Singapore’s rooftop. Image: [Meiko](https://en.meikochina.com/en/case-studies/hotels/grand-hyatt-singapur/)

#### **That’s right, so given that the rate of food waste in Singapore has risen a staggering [40 per cent](https://www.businesstimes.com.sg/opinion/giving-food-waste-a-new-lease-of-life) in the last decade (accounting for 23 per cent of all waste in Singapore!), the Hyatt is making the hotel as close to zero-waste possible with this digester. You mentioned that food habits are changing. What’s driving the demand for more sustainable, plant-based foods?**

#### **Chef Lucas:** Initially with the Beyond Burger, JUST Egg, Omnipork and Beyond Sausage food trucks, we didn’t know what success was gonna look like - but it’s far outweighed what we’ve achieved! It is a clear representation of how the market and diners are beginning to balance their diet with plant-based options, and it is has certainly made us think what else can we do to support the future of food. 

#### **Sebastian:** When we started launching the Beyond Burger in the outlets, it was sold 3 times more than the regular burgers in our menu. So you can see the vast amount of response for those products in the hotels and in our venues.

![Beyond Meat Food Truck](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/yeuwv9nj14izdvdqzs3s/1554361528.jpg/w=700)
###### The Beyond Meat food truck sold over 1,000 patties during its launch in 2018. Image: Grand Hyatt Singapore 

#### **Chef Lucas:** As a chef, we thrive on finding the next new product. Chefs always want to be the first to put an ingredient on their menu, so being able to source them and bring them into Singapore is a very powerful tool. Guests have loved it. They’re so surprised about the similarities, the look, the feel, the in-mouth texture. It’s in the 95th or 99th percentile, right in the ballpark for you, a sweet spot for taste. We have meat eaters and pescatarians who will eat plant-based food, not the other way around. People who travel want something plant-based, simple, and healthy. A lot of these products meet the needs of our customers.

![Beyond Sausage](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/kqvzn6p5n6na7nnfpu6j/1554361528.jpg/w=700)
###### The Beyond Sausage. Image: Grand Hyatt Singapore

#### **Chef Lucas:** We talk about having a disruptive mentality of how we operate here in the hotel. Who’d think that a hotel like this would have a food truck out front? It changes mindsets. It’s amazing value for money and a great product that gets people talking. We get a lot more customers now and have identified a new customer base. Hotels often used to get people maybe in their 30s, 40s, or 50s - typical hotel guests who come in weekends for high tea, to dine in the restaurants - but now we’re becoming more attractive to millennials.

![JUST Egg photoshoot](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/e5fxwm6qiwf0agfsb72d/1554361529.jpg/w=700)
###### The JUST Egg patty debuted in Singapore in November 2018 and was a smashing success with all crowds at just $5 per sandwich. Image: abillionveg

#### It’s also about awareness. Ask your guests: _Do you know that there’s less fish in the ocean? Do you know the impact on the planet of producing animal protein?_ Probing questions like that are beneficial. These conversations we’ve had with customers have always been really engaging. They’re interested and fascinated with what we’re doing. 

#### **It’s inspiring to hear the reception has been so positive, and so embracing. On the other hand, what are biggest push backs or limitations you face as a business?**

#### **Chef Lucas:** I think it’s us. The feedback we’ve received from customers is that people want to know more about where their products come from, about sustainability, and the state of planet. Since commercial farming started several years ago, it’s become very horrifying to do a deep dive into issues like that and certainly into seafood. At the current rate of fishing, by 2048 there’ll be nothing left. 

#### We need to react now. Now as in today, not next week. When you go to a restaurant or hotel you need to question the chef: _Where did that product or produce come from?_ If they don’t understand that or don’t know, maybe don’t consume it. Don’t purchase it. Have another drink! 

#### **It’s promising, and ultimately inspiring as a consumer for our choices to increasingly have a positive impact and to be part of a company’s vision that is pushing boundaries. Have other companies in hospitality followed in your lead?**

#### **Chef Lucas:** Oh yes, a lot of other hotel companies have followed in our lead. We’re happy to lead and be the front runner. A lot of our competitors have reached out for context and information. We’ve done lots of tours in the hotel. It’s about sharing. It’s not about keeping all the information to ourselves. I think collectively as an industry, if we all have access to these products and this technology, I think we just make the world a greater place.

abillionveg Case Study: PizzaExpress

A full case study on how this chain in Singapore introduced its first vegan menu

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