Rosewood Hotels & Resorts Expands Plant-Based Menu Options in Thailand

Rosewood Hotels & Resorts has teamed up with Lever Foundation to expand plant-based menu options at its properties in Bangkok and Phuket, Thailand.

The partnership is part of Rosewood's Global Sustainable Tourism Council certification and aims to strengthen plant-based dining and responsible sourcing at the two hotels.

Rosewood's director of culinary operations for Southeast Asia, Luca de Negri, said the partnership brings valuable expertise to the company's ongoing sustainability efforts.

The collaboration is built on a shared goal of bolstering the sustainability and resilience of food supply chains at Rosewood's Bangkok and Phuket locations.

Rosewood has been building its eco-friendly foundations in recent years, particularly through the Partners in Provenance initiative, which focuses on procuring protein and produce within a 400km radius to support local farmers and minimise transportation emissions.

Lever Foundation will bring external expertise and strategic guidance to speed up progress on this front.

Internal capacity building is a central pillar of the partnership: the two hotels and the non-profit will deliver targeted training and stakeholder education programmes for culinary, marketing, and operations teams.

These initiatives are built to equip teams with the knowledge, skills and tools to enhance menus and communicate plant-based options compellingly to Rosewood guests.

Rosewood Bangkok's signature restaurant, Lakorn, is already expanding its menu to include Thai-inspired plant-based dishes made with local ingredients, while the Phuket location is broadening its breakfast offerings at the Red Sauce eatery with a health-forward plant-based focus.

Lever Foundation's corporate engagement manager, Ribbin Nichapa Nisabodee, said Rosewood Bangkok and Rosewood Phuket exemplify what it means to take a thoughtful, whole-of-business approach to sustainable hospitality.

Rosewood has already set a clear, measurable goal to expand its sustainable sourcing policy across its properties over the years to come.

The company's move follows the Global Sustainable Tourism Council's publication of its new food and beverage standard last month, which asked hotels to make 30% of their menus predominantly plant-based.

A growing number of hotel groups have already made commitments in favour of plant-rich menus across the globe.

In Thailand, awareness of plant-based food is increasing, but many consumers still perceive it as a niche lifestyle choice rather than an everyday option.