Artyzen Hotel Group targets 30% plant-based menus worldwide in expanded Lever China partnership

Artyzen Hotel Group has expanded its partnership with Lever China, setting a target for plant-based dishes to account for 30% of menus across all of its hotels worldwide by the end of 2027.

The initiative builds on an existing collaboration between the hospitality group and the Shanghai-based consultancy, which specializes in sustainable dining transformation. The rollout has already begun at Artyzen Grand Lapa Macau, Grand Coloane Resort and Artyzen Habitat Hengqin Zhuhai, with the policy set to be extended across the company's international portfolio.

• Artyzen Hotel Group set a target for plant-based dishes to make up 30% of menus across all properties by the end of 2027.
• The rollout began at three Asia-Pacific hotels and will expand across the group's global portfolio with support from Lever China.
• The initiative forms part of Artyzen's ESG strategy and aims to reduce the environmental impact of food served in its hotels.

Under the policy, hotels will expand the range of plant-based dishes available to guests, incorporating ingredients including vegetables, legumes, grains, nuts, mushrooms, fruit and plant-based protein products. The company said the approach is intended to improve dietary choice while reducing greenhouse gas emissions associated with food production.

Lever China will provide consultancy and practical support throughout the rollout, helping Artyzen integrate more plant-based options into its food and beverage operations as part of the group's environmental, social and governance (ESG) strategy.

Eric Chu, Director of Food & Beverage at Artyzen Hotel Group, said the initiative reflects the company's broader sustainability ambitions.

"Artyzen has always upheld its core brand philosophy of the '3Cs' – Connect, Care, and Celebrate – which serves as the cornerstone of our ESG strategy. 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."

He added: "This allows us not only to demonstrate our care for our guests through a healthy and diverse dining policy, but also to fulfill our environmental responsibility by reducing our carbon footprint – ultimately helping to drive the industry toward building a more sustainable community."

Lever China said the latest agreement represents a move beyond individual regional projects to a group-wide strategy covering Artyzen's global operations.

"Artyzen Hotel Group's decision to expand its plant-based dining policy to all of its projects worldwide demonstrates a strategic ambition rarely seen in the hospitality industry," said Cecilia Zhao, Corporate Partnerships Director at Lever China.

"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."

Lever China cited research showing that plant-based protein can produce around 90% lower greenhouse gas emissions than animal protein while reducing land and water use by up to 90%. It also referenced findings from the UN Food and Agriculture Organization indicating that plant-based foods generate around 50% less food waste than meat and dairy products.

Founded in 2013 and headquartered in Hong Kong, Artyzen Hospitality Group operates hotels, resorts, serviced residences, restaurants and bars across the Asia-Pacific region. The company is a wholly owned subsidiary of Shun Tak Holdings and manages brands including Artyzen Hotels and Resorts, Artyzen Habitat, The Shàng by Artyzen, YaTi by Artyzen and Grand Coloane Resort.

Lever China, based in Shanghai, provides consultancy and investment support focused on plant-based foods and alternative proteins, while its affiliated Lever Foundation works with companies globally on sustainable food sourcing initiatives.

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