Novotel has announced the global expansion of its plant-forward food strategy, aiming for at least 25% of menu items across its 600 hotels to be plant-based by 2026. Currently, 39% of Novotel properties have already reached this target. The initiative is part of the brand's broader sustainability strategy and its ongoing partnership with WWF France.
In addition to expanding plant-based dining, Novotel is strengthening its commitment to responsible food sourcing through sustainable seafood guidelines, food waste reduction, and other environmental initiatives. The company is also developing new plant-based recipes, increasing staff training on sustainable food practices, and incorporating locally inspired ingredients into its menus.
On sustainable seafood, Novotel has banned more than 350 endangered marine species. Operationally, it is cutting single-use plastics and trialing microplastic filters on laundry equipment at some hotels. Its plant-based dishes also draw on local flavors, such as beetroot and chickpea hummus in Monte Carlo, green papaya salad in Cairns, Australia, and a quinoa burger in Strasbourg, France. (Source: suiis, https://www.suiis.com/news/article/1848)
According to Novotel, the strategy is designed to meet growing consumer demand for healthier and more sustainable dining choices while supporting the hospitality industry's transition toward lower environmental impact.