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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baby steps is the way to go! introduce good vegan food to yr friends and they won't be so averse to eating plant based

For the starving people in the world, for economical reasons etc.

🙏🙏🙏for the earth, for animals and for health.

Empeze siendo vegetariana y ahora ya vegana tengo poco tiempo pero nunca eh estado familiarizada con la carne comía poco pollo,carne no,atun si..pero ya gracias a Dios todo eso puede cambiar.. cuando conciencitazamos el daño que hacemos tanto a los animales perjudicados también nuestra salud somos conscientes

@tomyrivaderovegan desde hace 2016. Saludos de Chipre

Humans need to care for the animals. We need to get out of our selfish selves and recognize that there is a whole world out there that we need to care for ❤️

Considering Veganism? These reasons will help you decide!

![Why go vegan](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/twiz77mpkd0eobtcppzr/1576654726.png/w=700)

### **REASONS TO GO VEGAN**

####  _"The most dangerous phrase in our language is - We’ve always done it this way."_ _Grace Hopper_ 

####  Veganism is steadily becoming the most popular diet around the world. At its heart, it excludes all forms of animal exploitation and cruelty. By not using animal products, you - by definition - don’t contribute to suffering. There’s a lot to be said for veganism. The conscious eater would no longer be confused about what we can or cannot eat. If you care about what you put in your mouth, it is probably the most black and white way to approach veganism.

#### If you’ve been considering taking steps towards a more compassionate life, now is a perfect time. We enjoy soft, melty cheese on our pizzas, juicy burgers, decadent desserts and multi-course Michelin-starred restaurants – all without compromising on ethics. Need another little nudge to get you moving in the right direction? We're here to help. 


### **For Your Health**
![Health](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/rsndidp2es6rg2ofqapk/1576677762.jpg/w=700)

#### Many [reports](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3662288/) about veganism and plant-based diets have been documented in the last few decades. Vegans have lower risks of obesity, cardiovascular disease, hypertension, type-2 diabetes than meat-eaters. Vegans’ blood cholesterol levels are typically 35% lower than those of omnivores. Whole, plant-based foods help achieve optimal health compared to animal products, which are the only sources of dietary cholesterol, plant-based diets are naturally [heart-healthy](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4991921/). 

## _What about protein_

#### One of the biggest concerns of people making the transition to a vegan lifestyle is whether or not their daily protein intake requirements are met. Contrary to popular belief, protein is actually present in most plant-based foods, and they have a further range of health benefits that you might not even be considering. Think whole grains, fruits, vegetables, nuts, and legumes. 1.5 cups of black beans has 22.5 grams of protein, even more than 3 oz of ground beef, which has 22 grams. Black beans easily take the crown in the "which has the most protein" face-off for easiest on the body, for easiest to prepare and eat, for easiest on the Earth and providing more nutritional benefits than a beef patty. A mere 1.5 cups of lentils contains as much protein 3 oz of chicken breast--not only that--lentils also contain the dietary fiber that you can't get in meat. Plant-based alternatives easily provide you with the same amount of, if not more protein than your meat counterparts. Further, many plant-based foods are easily accessible at your local grocery store or farmers’ market, not to mention that they are also easier on your wallet.

#### By forgoing animal protein, you won’t need to worry about calcium loss attributable to high-protein diets. Weight conscious people will be glad to learn that vegetarians have a lower body-mass index (BMI) than omnivores, and a common experience reported among people transitioning to a plant-based diet or veganism is that they very fast, and very easily, shed a few pounds, have more energy and stamina, and feel better having made the leap from meaty to meat-free. Best of all, vegans, on average, live 6 to 10 years longer than meat-eaters!

### **For the Environment** 
![Environment](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/vwvseue9fhj7vf4bbdhw/1578386214.jpg/w=700)

#### The Amazon Rainforest is often called the “Lungs of the Planet”. Animal agriculture is responsible for up to 91% of Amazon destruction since 1970, as reported by [The World Bank.](https://openknowledge.worldbank.org/bitstream/handle/10986/15060/277150PAPER0wbwp0no1022.pdf?sequence=1) A [2018 Oxford University study](https://science.sciencemag.org/content/360/6392/987/tab-pdf) found that the meat and dairy industry are responsible for 60% of global greenhouse gas emissions and even if people did nothing else but removed animal products from their diets, they'd reduce their carbon footprint by a whopping 73%! We’re in the midst of a terrible ecological devastation. Carbon offsetting is imperative among today’s eco-friendly state, and by going vegan, you’re making a difference! By merely eliminating meat and dairy from your diet, you’re already doing more for the environment than if you were to exchange your gas-guzzling car for an electric one. 

#### When the United Nations released its [2007 environmental report,](http://www.iri.edu.ar/publicaciones_iri/anuario/CD%20Anuario%202008/Mayd/PNUMA.pdf) many were shocked to learn that industrialized animal agriculture is responsible for more greenhouse-gas pollution than all of the world’s automobile emissions combined. Raising animals for food takes up 45% of the Earth’s total land. 1-2 acres of rainforest are cleared every second, causing habitat loss and species extinction. Livestock production also accounts for over 8% of global water use and is the number one cause of water pollution worldwide. When you consider that 64% of the world is expected to feel the stress of water shortages by 2025, going vegan just makes sense.

#### As countries around the world continue to industrialize and develop, the demand for meat increases. Sadly, 70% of what was once the Amazon rainforest is now used for grazing animals, and with each tree that disappears, the earth’s ability to absorb carbon dioxide from the air diminishes, placing a higher environmental toll on our already-burdened planet. A study by [Beyond Meat and the University of Michigan](http://css.umich.edu/publication/beyond-meats-beyond-burger-life-cycle-assessment-detailed-comparison-between-plant-based) showed that the average American--who eats about 3 burgers per week--could save the amount of greenhouse gas emissions produced by 12 million cars just by simply swapping a meal a week to a plant-based one. 

#### Plant-based “meat” production use up to 99% less water and 95% less land, and generates up to 90% fewer emissions than regular beef burgers, whilst consuming nearly half the energy. A close examination of the big environmental picture and the role that animal agriculture plays in global warming will have you swapping that cheeseburger for a vegan one in no time.

##### **Fact:** It takes 27 times more petroleum to produce a hamburger than it does a veggie burger

### **For The Animals** 
![Animals](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/kkvwhihsyf6butbfnpth/1578386366.jpg/w=700)
#### _“The question is not, can they reason? Nor can they talk? But can they suffer?”_ _Jeremy Bentham_

#### With veganism on the rise, and entire supermarkets aisles now dedicated to vegan food products, it’s a good time to consider what motivates people to go vegan, like negative health effects of excessive meat and dairy consumption and the enormous environmental impacts of industrial agriculture as mentioned above. If you love animals, adopting a vegan lifestyle is the most profound way to align your actions with your ethics. A [2015 Guardian article](https://www.theguardian.com/books/2015/sep/25/industrial-farming-one-worst-crimes-history-ethical-question) referring to the suffering of billions of animals each year in factory farming as one of the “worst crimes in history” could possibly be the most powerful motivation for swapping chicken for tofu. 

#### Animal agriculture is responsible for causing the largest mass species extinction and by 2048 our oceans could be fish-less. The horrific cruelty involved in industrial factory farming reduces these living beings to mere profitable commodities and is where eradicating animal agriculture finds firmer ground. New legislation is being introduced in several countries to allow our feathered friends some basic rights, but there really is no such thing as a “cruelty-free” egg or “humanely-raised’ chicken, even if it is labeled cage-free. The ways in which animals are currently treated in the meat and dairy industry could not be further from respect or compassion.

## _**Animals in factory farms**_

## _Chickens_

#### There are two different breeds of chicken in factory farms. There is the breed of chicken used for modern egg production and the breed used for meat production. Each has been selectively bred for hyper-production: egg-laying hens for high egg volume, and "meat" chickens for rapid growth and maximum breast yield. Both types suffer from physical problems brought on by poor treatments in such farms. They are raised indoors in large sheds containing thousands of chickens (or more) crowded together on top of their own waste and without adequate ventilation. The conditions are so unsanitary that high ammonia levels develop, causing the chickens to have irritated eyes, throats, and skin. Because of selective breeding, combined with antibiotics, excessive feeding, and inadequate exercise, most industrially raised chickens grow unnaturally quickly and disproportionately. While their breasts grow large to meet market demand, their bones and organs lag behind. This results in many suffering from heart failure, breathing difficulties, leg weakness, chronic pain and an inability to support their own weight. 

## _Cows_

#### Just like humans, cows only produce milk after they've given birth. To keep a constant supply of milk, the cows have to be artificially inseminated. The gestation period lasts nine months, so the majority of dairy cows' lives are spent pregnant. 

#### A calf is separated from its mother the same day he/she is born so that he/she doesn't "take from" the dairy farm by drinking his/her mother's milk. This causes trauma for the mother cows with natural, maternal instincts. Some mother cows even chase after trucks that carry their calf away. Some cry out loud for days, mourning the loss of their offspring. Male calves are slaughtered for veal, and the females become the next generation of dairy cows. After 2 to 5 years of age, their milk production would have slowed and they would become too weak or ill to continue in the industry. At that point, they are then slaughtered for beef. 

## _Fish_

#### Like industrial land-based farms, farmed fish are often housed in overcrowded conditions where injury, diseases and stress are ever-present. Industrial fisheries are reliant on antibiotics to treat the parasites and diseases caused by these unnatural conditions. Currently, there are no rules or regulations around the "humane" treatment of fish. This means that unlike chickens and cows who are stunned before slaughter, fishes are fully conscious when they are killed, commonly by bleeding, suffocating or freezing to death.

#### Suffering is inextricably linked to the production of animal products, and the decades of devaluing and reducing the lives of farm animals to nothing more than commodities for human consumption. This has become massively detrimental, not only to our health but to our planet as well. Buying animal products adds to the demand and indirectly supports the industry that's the leading cause of ocean dead zones, water pollution, habitat destruction, species extinction, and greenhouse gas emissions. 

#### The road to veganism can be taken in baby steps. If saying goodbye to your beloved ham and cheese sandwiches brings a tear to your eye, cry no more. Vegan alternatives – from [Omnipork](https://omnipork.co) to all types of vegan cheese await you at supermarkets around the world. Remember, it’s all about progress, not perfection. Take the time you need and don’t fret too much about slip-ups. 

#### What are or will be your reasons for going vegan? Share your reasons in the comments below!

Why Go Vegan?

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 for Business: Grand Hyatt Singapore

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.

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