In a notable shift within China’s hospitality sector, several major hotel groups including IHG Greater China, Dossen Hotel Group, and Orange Hotels have announced ambitious plans to incorporate plant-based options into their menus. These groups aim to transition 30-70% of their menu offerings to plant-based alternatives by 2025 across more than 3,500 properties, citing a rising consumer demand for sustainable and healthy dining choices.
Jerome Qiu, Chief Operating Officer of IHG Hotels & Resorts Greater China, expressed enthusiasm for the initiative, which aligns with the company’s long-term sustainability and responsible sourcing goals. “By expanding our menu to include a diverse range of plant-based dishes, we aim to provide our guests with healthier, more environmentally friendly dining choices,” he explained.
Earlier this year, IHG Hotels & Resorts Greater China became the first multinational brand to implement a plant-based food policy in China, signaling a significant shift towards sustainable dining practices in the region’s hospitality industry.
Chinese hotel chains boost sustainability efforts
Shortly after IHG’s declaration, Dossen Hotel Group, a state-owned entity that manages 2,000 hotels with plans for 1,500 more, introduced a similar plant-based policy. Xinhua Cheng, founder and chairman of Dossen Group, highlighted the alignment of this initiative with the group’s dedication to sustainable development and customer focus.
“Our goal of making 30% of our menu items plant-based by 2025 aligns with our core values of sustainable development and customer supremacy,” he was quoted saying. “By upgrading our menus to include more delicious plant-based dishes, we provide healthier and more environmentally friendly dining options for our guests at Dossen Hotel Group.”
Following suit, Huazhu Group, which operates multiple hotel brands, chose its Orange Hotels brand to lead a robust plan aiming for 70% plant-based menus by 2025 in over 750 locations. Yaohui Yang, CEO of Orange Hotels, emphasized the brand’s commitment to the Lifestyle of Health and Sustainability (LOHAS) philosophy, “By continuing to refine Orange Hotel’s menu with a focus on healthy sustainability, we are providing hotel guests with healthier, environmentally friendly dining options,” Yang stated.
Plant-based menus are growing in demand
These initiatives reflect a broader change in consumer behavior in China, where a recent survey revealed that nearly 90% of respondents plan to increase their consumption of plant-based foods over the next year, with 85% expecting more plant-based options in hotels and restaurants. This consumer-driven demand underscores the importance of plant-based offerings in promoting public health and sustainable development within the food and hospitality industries.
The move towards adopting more sustainable, plant-based menus was applauded by sustainability advocates, including Shanghai-based consultancy Lever China.
“The commitments from IHG, Dossen Hotel Group, and Huazhu Group to significantly increase their plant-based offerings is a sign of China’s hospitality industry’s new leadership role in advancing sustainable dietary habits,” said Cecilia Zhao, sustainability program manager at the company. “It’s encouraging to see such alignment with global sustainability goals and consumer health priorities.”
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