SaladStop! Group announced a formal commitment to source at least 60% of its protein from plant-based ingredients across all global operations, positioning the fast-casual restaurant group as an industry leader in protein diversification. The commitment directly supports the company’s Net Zero 2030 target, translating broad sustainability goals into measurable, customer-facing food sourcing changes.
Founded in 2009 with mission to bring conscious approach to fast food, SaladStop! Group operates over 80 locations across Singapore, Philippines, Indonesia, South Korea, Thailand, Hong Kong, and beyond, serving over five million customers annually. The group’s portfolio brands — SaladStop!, Heybo, Wooshi, Smoosha, and FreshKitchen — already feature plant-based proteins prominently through legumes, seitan (wheat protein), nuts, seeds, whole grains, leafy greens, and mushrooms integrated across menus.
“At SaladStop! Group, we believe that great food should offer richness, variety, and flavor while remaining well-balanced,” said Adrien Desbaillets, CEO of SaladStop! Group. “We are reinforcing that philosophy with our protein diversification policy goal of sourcing at least 60% of our protein from healthy plant-based sources across our shops and operations globally. This approach allows us to explore diverse ingredients and create exciting, satisfying dishes for our customers while strengthening our commitment to reducing environmental impact.”
Net Zero Alignment and Carbon Reduction
The protein diversification target represents operationally concrete step toward Net Zero 2030 commitment. In 2020, SaladStop! became the first restaurant group in Asia to carbon-label its entire menu, providing customers with greenhouse gas emissions transparency for each menu item. The 60% plant-based protein target reduces carbon intensity of the food portfolio while allowing continued animal protein inclusion where customers prefer.
Plant-based proteins generate substantially lower greenhouse gas emissions compared to animal proteins while requiring far less land and water. United Nations Food and Agriculture Organization research and extensive peer-reviewed studies document that plant-based proteins produce dramatically fewer emissions than meat and dairy while generating significantly less food waste across production and preparation.
The integration of carbon labeling with protein diversification targets creates dual accountability mechanism — initial menu labeling provided baseline emissions data, while protein targets establish specific reduction pathways.
Health and Nutritional Benefits
Plant-based proteins contain zero cholesterol while providing high fiber content and nutrient density supporting improved health outcomes. Legumes, nuts, seeds, and whole grains deliver complete amino acid profiles, iron, magnesium, and phytochemicals absent or limited in animal proteins. The nutritional completeness eliminates common misconceptions that plant-based protein provision requires compromise on satiety or nutritional adequacy.
“SaladStop! Group is setting an industry-leading example of how protein diversification can be embedded into a growing global food business without compromising taste, freshness, or nutritional balance,” said Marielle Lagulay, Sustainability Program Manager at Lever Foundation, which supported commitment development. “In formalizing a goal of sourcing at least 60% of its protein from plants, the Group has established a clear and meaningful benchmark that we hope other food service companies will follow.”
Operational Scale and Market Position
Operating 80+ locations across seven Asian countries and serving five million customers annually positions SaladStop! to influence substantial protein purchasing volumes across the region. The scale enables supply chain coordination across geographies while demonstrating plant-based viability in competitive fast-casual markets where customers prioritize speed, taste, and value alongside sustainability.
The diverse portfolio of brands addresses different market segments and occasions — SaladStop! delivers customizable salads, Heybo features bao-based offerings, Wooshi specializes in Asian noodle bowls, Smoosha offers smoothies and beverages, and FreshKitchen provides grab-and-go prepared options. The portfolio breadth demonstrates that protein diversification succeeds across restaurant formats and cuisines rather than limiting itself to salad-focused concepts.
SaladStop! Group achieved B Corp certification in 2023, affirming commitment to high standards of social and environmental performance verified through independent third-party assessment. The certification aligns with its commitment to protein diversification, positioning sustainability as an integral part of the group’s business model rather than a separate corporate responsibility initiative.
