Artyzen Hospitality Group announced an expansion of its plant-based foods policy from pilot properties to its entire global hotel portfolio, committing to 30% plant-based menu items by the end of 2027. The expansion builds on successful implementation at Macau Artyzen Hotel, Grand Coloane Resort, and Zhuhai Hengqin Artyzen Habitat, positioning the group as one of Asia-Pacific’s most forward-thinking hospitality companies on sustainable dining.
Artyzen is partnering with Lever China, a Shanghai-based consultancy specializing in sustainable food sourcing, to support implementation across properties. The policy aims to offer a diverse range of plant-based dishes and cooking methods that utilize vegetables, legumes, grains, nuts, mushrooms, fruits, and plant-based proteins, while reducing greenhouse gas emissions in food production and promoting guest dietary health.
“Our initial commitment to making at least 30% of menu items plant-based across our Macau and Hengqin properties was just the beginning,” said Eric Chu, Director of Food and Beverage at Artyzen Hospitality Group. “Expanding this to all our properties by 2027 reflects how deeply sustainability and quality are embedded in who we are as a group. Across every property, we believe that exceptional dining and responsible sourcing are inseparable, and we look forward to bringing that philosophy to guests wherever Artyzen operates.”
Environmental Impact and Research Support
Research demonstrates that plant-based proteins generate up to 90% lower greenhouse gas emissions while requiring up to 90% less land and water use compared to animal proteins. The United Nations Food and Agriculture Organization has found that plant-based foods generate approximately 50% less food waste than meat and dairy products, highlighting substantial environmental benefits of dietary rebalancing toward plant-forward options.
The emissions reduction potential reflects livestock agriculture’s significant climate impact spanning feed crop cultivation, animal digestion methane production, manure management, and land-use changes. Plant-based protein production creates substantially lower emissions profiles across these categories while reducing competition for scarce water resources and agricultural land.
The expansion reflects Artyzen’s “Emotional Wisdom” philosophy rooted in Asian heritage, where sustainability and quality integrate into core brand identity rather than functioning as separate corporate responsibility initiatives. The group’s 3C framework — Connect, Care, Celebrate — guides community engagement and sustainability decision-making across operations.
Artyzen’s plant-based expansion aligns with parent company Shun Tak Holdings’ “Tourism+” strategy, integrating cultural preservation with environmental sustainability. The hospitality company operates across Asia-Pacific through multiple lifestyle brands, including Artyzen Hotels and Resorts, Artyzen Habitat, The Shàng by Artyzen, YaTi by Artyzen, and Grand Coloane Resort, alongside serviced residences, restaurants, and bars.
“Artyzen Hospitality Group’s decision to expand its plant-based foods policy to its entire global portfolio reflects a level of ambition that is rare in the hospitality sector,” said Cecilia Zhao, Sustainability Program Director at Lever China. “This is no longer a regional initiative; it is a strategic direction for the entire group. Artyzen is demonstrating that sustainable dining and world-class hospitality can go hand in hand, and we hope this expansion inspires broader action across Asia-Pacific and beyond.”
