The Global Sustainable Tourism Council (GSTC) has unveiled a new Food and Beverage Standard that mandates at least 30% of main dishes at certified hotels and resorts be plant-based. This initiative, a first for the GSTC, aims to enhance sustainability in the hospitality sector by requiring dishes to be at least 95% plant-based by weight. The standard is expected to impact over 2,000 hotels worldwide that are already part of GSTC’s certification framework.
In Singapore, where many hotels are GSTC-certified under the Singapore Hotel Sustainability Roadmap and the Singapore Tourism Board’s eco-friendly initiatives, this new requirement could significantly influence menu offerings. The standard introduces a visible shift in sustainability efforts, which have traditionally focused on less guest-facing aspects like energy and water conservation.
Lever Foundation, a global NGO that collaborated with GSTC on this standard, argues that adopting plant-based menus can reduce food costs and increase guest satisfaction. This is particularly relevant for Singapore, given its high food and beverage input costs and reliance on imported animal protein.
The new standard also aligns with Singapore’s broader food resilience strategies, such as the “30 by 30” goal, which aims to bolster food security by increasing local production. The emphasis on plant-based sourcing supports resource efficiency, requiring less land, water, and emissions, thus fitting into national conversations about sustainability and food security.
As hotels prepare for certification or renewal, the GSTC’s new standard could reshape dining experiences, making sustainability a more tangible aspect of the hospitality industry.
