Rosewood enhances plant-based dining in Thailand amid rising sustainability standards

Rosewood Hotels & Resorts has expanded its plant-based menu offerings in Thailand through a new partnership with Lever Foundation, signalling a shift towards guest-facing sustainability initiatives at its Bangkok and Phuket locations amid broader industry commitments.

Rosewood Hotels & Resorts has begun widening its plant-based dining offer in Thailand through a new partnership with Lever Foundation, in a move that puts guest-facing sustainability at the centre of its Bangkok and Phuket properties.

According to Green Queen, the collaboration is intended to sharpen menu development, responsible sourcing and staff training, with Lever Foundation advising the hotels on plant-based food systems, ingredient selection and the way dishes are presented to diners. For travellers, that should translate into more visible vegetarian and plant-based choices that feel considered rather than incidental.

At Rosewood Bangkok, the signature restaurant Lakorn is already adding Thai-inspired plant-based dishes built around local ingredients. In Phuket, the resort is extending breakfast options at Red Sauce with a more health-focused plant-based approach. Rosewood Phuket has also already built out sustainability-led dining more broadly, including a partnership with Little Bukit Farm and a cooking class that introduces guests to herbs and vegetables grown at the resort.

Luca de Negri, Rosewood’s director of culinary operations for south-east Asia, said the partnership builds on work already under way and that sustainability and high-end dining can reinforce each other. Lever Foundation said the two hotels were taking a “whole-of-business approach”, with training for culinary, marketing and operations teams designed to make plant-based dishes easier to prepare, easier to source and easier to explain to guests.

The timing also fits a wider shift in hospitality. The Global Sustainable Tourism Council recently urged certified hotels to increase plant-based options, and its new food and beverage standard calls for 30% of menus to be predominantly plant-based. Other hotel groups, including Accor and IHG, have also made public commitments in this area, reflecting growing demand from travellers who want more climate-conscious and health-oriented choices without sacrificing quality or location.