OVOLO Hotels is launching 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 decision is driven by the brand wanting to act on climate change and environmental conservation. So Ovolo is phasing out meat to focus on creating plant-based cuisine instead.
By launching the ‘Year of the Veg’ – the brand says it is becoming the first hotel group to go completely vegetarian across all its restaurants, bars, and food services for an entire year.
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Ovolo Group’s founder and CEO, Girish Jhunjhnuwala, says: “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 in a more sustainable manner.”
For Ovolo in Hong Kong, the movement towards vegetarianism began at Veda at Ovolo Central. When it opened, Veda was Hong Kong’s first vegetarian hotel restaurant, a spokesman said.
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The movement will extend 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 celebrate “Year of the Veg”.
They will join Alibi Bar & Kitchen, at Ovolo Woolloomooloo, which set the standard as the first 100 per cent plant-based hotel restaurant in Australia and New Zealand.
Ovolo is also revamping its room service menus. For “Year of the Veg”, guests will be able to choose vegetarian dishes in the comfort of their guest room.
Ajay Parekh says:
Bravo and congratulations…about time too, but why only a year? I would be shocked to hear you return to meat and fish menu after this. Overall, though, this is welcome news given what we know about our health, animal welfare, food miles, C02 emissions and the sheer volume of food waste in the world, beyond the hotel/ hospitality industry. Good luck, I will be sure to book a table and room soon.