Lever China Deepens Partnership with Artyzen Hotel Group to Advance Its Plant-Based Dining Policy

Singapore — Lever China has recently joined forces with its long-term partner, Artyzen Hotel Group, to advance a plant-based dining policy to expand plant-based menus across Artyzen Group's hotels worldwide. The two parties have set a goal of having plant-based dining account for 30% of each hotel's menu by the end of 2027. As a consultancy focused on driving sustainable dining transformation for enterprises, Lever China will draw on its expertise and hands-on support in the plant-based food sector to help Artyzen Group achieve its Environmental, Social, and Governance (ESG) goal. The initiative has already covered Artyzen Grand Lapa Macau, Grand Coloane Resort, and Artyzen Habitat Hengqin Zhuhai, and this further expansion marks Artyzen Group's emergence as one of the most forward-thinking hotel groups in sustainable dining in the Asia-Pacific region. 

The plant-based dining policy is designed to offer guests a more diverse range of plant-based dishes and cooking methods, using ingredients such as vegetables, legumes, grains, nuts, mushrooms, fruits, and plant-based protein products, aiming to improve guests' dietary health while reducing the greenhouse gas emissions generated by food production. Artyzen Hotel Group's systematic integration of this philosophy into its global dining system demonstrates its strategic resolve to move from regional pilots to full-scale implementation. 

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. 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.

Mr. Eric Chu, Director of Food & Beverage at Artyzen Hotel Group

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. 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.

Cecilia Zhao, Corporate Partnerships Director at Lever China

Research shows that plant-based protein produces 90% lower greenhouse gas emissions than animal protein, and reduces land and water use by up to 90%; the United Nations Food and Agriculture Organization has also found that plant-based foods generate about 50% less food waste than meat and dairy. These figures highlight the significant environmental benefits of Artyzen Hotel Group's expanded commitment. 

Media Contact

Cecilia Zhao

Impact Project Manager [email protected]