The non-profit Global Sustainable Tourism Council (GSTC) has introduced a new Food and Beverage Standard that requires certified hospitality and tourism businesses to ensure at least 30 percent of their main menu options are plant-based. The new benchmark marks a major milestone in driving environmental sustainability through dining operations across the global travel industry.
Established in 2007 with backing from United Nations environmental and tourism agencies, the GSTC serves as a leading global authority on sustainable travel, with more than 2,000 certified hotels operating worldwide. Under the new standard’s Criterion A10.8, any à la carte or buffet-style restaurant applying for or renewing GSTC certification must demonstrate a clear effort to reduce reliance on animal products. To meet compliance, at least nearly one-third of primary meal offerings must consist of items containing 95 percent or more plant-based ingredients by weight.
The guidelines were developed over two years in partnership with the Lever Foundation, a non-profit organization that assists food operators in transitioning toward sustainable dining practices. According to United Nations research, plant-based foods generate significantly lower greenhouse gas emissions, require far less land and water, and produce less food waste compared to meat and dairy products.
Leadership from both organizations highlighted that the standard provides travel providers with a concrete, measurable target. By embedding sustainable food criteria into its core certification framework, the GSTC aims to help hotels and travel operators lower their environmental footprint while continuing to deliver high-quality dining experiences for guests.
