A Landmark Commitment in Asian F&B
In August 2026, Singapore-headquartered SaladStop! Group made a commitment that is reshaping expectations for restaurant operators across Asia. The multi-brand restaurant group pledged to source at least 60% of the protein used across its outlets worldwide from plant-based ingredients.
The target, developed in partnership with Lever Foundation—an NGO that works with food companies to shift sourcing toward plant-based options and higher animal-welfare standards—applies to the group’s full brand portfolio, including SaladStop!, Heybo, Wooshi, Smoosha, and FreshKitchen. Together, these brands operate more than 80 outlets across Singapore, the Philippines, Indonesia, South Korea, and Hong Kong, serving over five million customers annually.
From Carbon Labelling to Net Zero
The protein diversification policy is not an isolated initiative but a measurable component of SaladStop! Group’s broader sustainability strategy. The company was the first restaurant group in Asia to carbon-label its entire menu, and it has committed to reaching net-zero operations by 2030. It received B Corp certification in 2023, cementing its status as a leader in responsible business practices.
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. “This approach allows us to explore diverse ingredients and create exciting, satisfying dishes for our customers while strengthening our commitment to reducing environmental impact”.
The Ingredients of Change
The commitment is already reflected in the group’s menus. Legumes, seitan, nuts, seeds, whole grains, leafy greens, and mushrooms feature prominently across its offerings, demonstrating that plant-based proteins can deliver both nutritional value and culinary satisfaction.
This approach aligns with broader shifts in consumer preferences across Asia, where health consciousness and environmental awareness are increasingly influencing dining choices. SaladStop! Group’s formalized target provides a benchmark that other food service operators can reference as they navigate the complex landscape of sustainable sourcing.
A Benchmark for the Industry
Protein sourcing commitments have become a recurring focus for foodservice operators working with sustainability groups. Lever Foundation has recently advised on similar programs in the hospitality sector, including a 30% plant-based menu requirement introduced into the Global Sustainable Tourism Council’s Food and Beverage Standard and plant-forward dining partnerships with hotel operators in Thailand.
However, a formalized percentage target across an entire multi-brand restaurant group represents a significant step forward. “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,” said Marielle Lagulay, Sustainability Program Manager at Lever Foundation.
Sustainability as Competitive Advantage
The 60% plant-based protein target is more than an ethical commitment—it is a strategic business decision. As operating costs rise and consumer expectations evolve, sustainability has become a differentiator that can drive customer loyalty, attract talent, and build resilience against supply chain disruptions.
For Singapore’s F&B industry, SaladStop! Group’s leadership demonstrates that sustainability and commercial success are not mutually exclusive. The group’s ability to expand across multiple markets while maintaining its environmental commitments offers a template for how Asian food businesses can grow responsibly.
For more information on sustainable dining initiatives in Singapore, the Singapore Green Plan 2030 provides comprehensive details on national sustainability targets and resources.