Deevana Hotels & Resorts Commits to 45% Plant-Based Protein Across Its Hotels by 2030

Phuket — Deevana Hotels & Resorts, one of southern Thailand's leading independent hotel groups, has committed to achieving a 45:55 split in the weight of plant-based and animal-based protein purchased across its hotel properties by 2030.  The commitment builds on an existing sustainability foundation spanning greenhouse-gas reduction, waste segregation, water and energy conservation, mangrove planting, and community support—extending that work into a new dimension by addressing which ingredients are used and which food choices are offered to guests.

Deevana has long taken a practical, operational approach to sustainability. Across its properties, the group already converts vegetable and fruit scraps into fermented microbial water for reuse, encourages reusable containers for food and beverages, and has set an organizational target to reduce greenhouse gas emissions by 5% by 2026. The proposed plant-forward initiative connects naturally with this existing work, broadening the group's focus from how food waste and resources are managed to also consider the composition of the menus its guests are offered.

The commitment is designed to expand choice and diversify ingredients rather than eliminate animal protein. In practice, this means expanding naturally plant-based dishes, increasing the use of vegetables, legumes, tofu, grains, and mushrooms across menus, and diversifying protein sources while preserving culinary identity and operational flexibility. As Deevana welcomes an increasingly diverse mix of international travelers, this shift also allows menus to better reflect guests' varied dietary preferences and expectations, supporting a more inclusive dining experience across the destinations where Deevana operates.

At Deevana, sustainability has always been about finding practical ways to do better across every part of our operations. Extending that commitment into our menus feels like a natural next step. By 2030, Deevana Hotels & Resorts will achieve a 45:55 split in the weight of plant-based and animal-based protein purchased across its hotel properties.

Narongveth Samargasevi, Cluster General Manager at Deevana Hotels & Resorts

Deevana Hotels & Resorts is demonstrating that sustainability leadership in hospitality is not built on a single initiative but on a genuine, evolving commitment across every part of operations. The decision to extend that commitment into food and beverage—setting a measurable plant-based menu target while building on years of work in waste management, resource conservation, and emissions reduction—reflects exactly the kind of integrated thinking the industry needs more of. We are proud to support Deevana as it takes this next step.

Ribbin Nichapa, Corporate Engagement Manager at Lever Foundation, the international NGO that collaborated with the group in developing its new policy

Plant-based foods offer lower cholesterol, higher fiber, and nutrient-rich properties that improve guest health outcomes. Research also shows that plant proteins substantially reduce greenhouse gas emissions and require far less land and water than animal proteins. The Food and Agriculture Organization of the United Nations has found that plant-based foods generate significantly less food waste than meat and dairy products, making Deevana's commitment a meaningful step forward for both guest wellness and environmental responsibility.