Help us make 50% of every menu plant-based to save our planet!
Commit to making your menu 50% plant-based and together we will shape a plant-forward and internationally pioneering hospitality sector in the UK that is both good for our planet and good for business.
Small action = huge impact!
Switching to a plant-based option could cut that dish’s:
Plant-based diets are a critical solution to the climate crisis. Over the last few years, many UK restaurants have made an impressive start in making their menus more inclusive by adding plant-based options to their menus. The next step? Committing to 50 For Our Planet.
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“Chefs are the master artists of flavour, with restaurants as their canvases. By crafting plant-based dishes that put taste and satisfaction front and centre, chefs and restaurants can profoundly shift eating habits and attract a new wave of devoted customers. These plant-based menu items aren’t just alternatives; they’re top picks. This is where true innovation blossoms. It’s where sustainability pairs with ‘surprise and delight’, and what’s been missing are the culinary leaders who truly understand taste, choice and impact. In my journey, I’ve witnessed the magic chefs create with whole foods and groundbreaking plant-based ingredients. The 50 For Our Planet initiative is our call to action. By aiming for menus with 50% plant-based options, chefs, restaurants, and the entire food service industry can unite to pave the way for a future that’s as mouth-watering as it is sustainable.”
Derek Sarno, Plant-based Chef and Co-Founder, Wicked Kitchen
George Monbiot
“The planet is in crisis, and animal agriculture is a key cause of the environmental emergency. To stand a chance of curbing carbon emissions, reducing pressure on land use and supporting wildlife, we need to address what we eat, and move towards a plant-based food system.
Restaurants can play a central role in shaping this new reality, guiding people’s eating habits and reducing their own impact, by putting more plants on plates. This is why I’m supporting the 50 For Our Planet 25 campaign – to help build a hospitality industry that supports the future of our planet.”
George Monbiot, British Environmentalist
Alexis Gauthier
“Our Michelin-starred French restaurant, Gauthier Soho, committed to be entirely plant-based in 2021. The challenge French cuisine presents is one I am savouring and the creativity it has unleashed in me has kept our diners entertained, happy and surprised. Knowing our work is breaking boundaries whilst saving the planet and animals is so gratifying. This campaign offers the opportunity for UK chefs to embrace all the goodness the plant kingdom has to offer and add a sustainability and kindness lens to their work.”
Alexis Gauthier, Chef Patron of Gauthier Soho
Steven Mangleshot
“We’re told by science that what we eat is one of the most impactful choices we all have to reduce our footprint on the environment. In 2021, we made 50% of our menu plant-based, making it easier for our guests to support the planet, whilst spreading positivity, through our nourishing food, from bowl to soul.”
Steven Mangleshot, wagamama’s Executive Head Chef
Derek Sarno
“Chefs are the master artists of flavour, with restaurants as their canvases. By crafting plant-based dishes that put taste and satisfaction front and centre, chefs and restaurants can profoundly shift eating habits and attract a new wave of devoted customers. These plant-based menu items aren’t just alternatives; they’re top picks. This is where true innovation blossoms. It’s where sustainability pairs with ‘surprise and delight’, and what’s been missing are the culinary leaders who truly understand taste, choice and impact. In my journey, I’ve witnessed the magic chefs create with whole foods and groundbreaking plant-based ingredients. The 50 For Our Planet initiative is our call to action. By aiming for menus with 50% plant-based options, chefs, restaurants, and the entire food service industry can unite to pave the way for a future that’s as mouth-watering as it is sustainable.”
Derek Sarno, Plant-based Chef and Co-Founder, Wicked Kitchen
George Monbiot
“The planet is in crisis, and animal agriculture is a key cause of the environmental emergency. To stand a chance of curbing carbon emissions, reducing pressure on land use and supporting wildlife, we need to address what we eat, and move towards a plant-based food system.
Restaurants can play a central role in shaping this new reality, guiding people’s eating habits and reducing their own impact, by putting more plants on plates. This is why I’m supporting the 50 For Our Planet 25 campaign – to help build a hospitality industry that supports the future of our planet.”
The British high street is lined with restaurants that are expanding their plant-based dishes, with options to suit all tastes, from Italian to Caribbean to Greek to Asian fusion.
Already, wagamama, IKEA and even Burger King have committed to balance their menus.
The more vegan dishes there are available, the more restaurants are catering for individuals to make planet-friendly and healthier choices!
For an idea of how restaurants in the UK are currently balancing their menus, check out the leaderboard below (accurate as of June 2023):
Renowned Asian inspired British restaurant chain has partnered with Viva!’s 50 For Our Planet campaign, aiming to help UK restaurants increase… Continue reading Wagamama’s Plant-based Success
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Renowned Asian inspired British restaurant chain has partnered with Viva!’s 50 For Our Planet campaign, aiming to help UK restaurants increase… Continue reading Wagamama’s Plant-based Success
