Switzerland’s Capsule Hotel Sets ‘Protein Split’ Target in Favour of Plant-Based Food

Swiss chain Capsule Hotel has committed to making 65% of its protein offerings plant-based by 2030, with the rest coming from animal sources. This decision is part of the company's broader sustainability strategy, aiming to reduce its carbon footprint through protein diversification. The hotel industry is a significant contributor to environmental pollution, with food procurement being one of the top sources of emissions.

Capsule Hotel's target follows a global trend of hospitality companies prioritizing plant-based options. Other hotel chains around the world, such as IHG Hotels & Resorts and Accor, have also set similar commitments to increase plant-based protein offerings on their menus. By gradually rebalancing food offerings and incorporating more plant-rich meals, these companies are working towards reducing their environmental impact while providing guests with diverse and sustainable menu choices.