Ovolo Hotels has adopted a plant-based philosophy by making a commitment to vegetarian-lead offering, Plant’d, across its hotel restaurants globally.
Billed as the first hotel brand globally to do so, this move towards ethical eating and conscious cuisine follows the success of its Year of the Veg campaign which launched in October 2020, where venues transitioned to a vegetarian and plant-based cuisine offering for an initial 365 days.
“Meat is being removed for a second year in a row at Ovolo Hotels. With a number of our Ovolo venues already serving plant-based cuisine, we have decided to go the full 100 per cent… we want to ensure we are doing our bit to help preserve our environment, promote healthy eating and enhance the image of amazing vegetarian and plant-based dining,” said Ovolo Group’s founder and CEO, Girish Jhunjhnuwala.
Ovolo’s Group creative culinary partner, Ian Curley has worked with the hotel’s restaurants across the group including Hong Kong, Australia and Bali to take the Plant’d veg pledge.
On transitioning to a vegetarian-lead offering, Curley, stated: “A key focus for us has been ensuring we are creating something that still appeals to everyone – from vegans to flexitarians, and those who are simply keen on expanding their palette.”
The Ovolo team has also developed a Plant’d Playbook whitepaper which includes information on the reasons Ovolo has made the switch with their F&B offering; what to know before you go veg; tips on defining F&B menus; and learnings along the way. The whitepaper is publicly available via Ovolo’s Plant’d webpage on ovolohotels.com.
Taiwan aims to ease her blanket on-arrival quarantine requirement for people entering the island from March, in recognition of the need to resume normal life and reopen to the world, the government said yesterday.
While Taiwan has never implemented a full border closure during the pandemic, arrivals have generally been limited to citizens and foreign residence permit holders and with a compulsory two-week quarantine on arrival.
The government now intends to cut on-arrival quarantine to 10 days before the middle of March. Health minister Chen Shih-chung told reporters that infections could be detected within that period with testing.
In an interview with Taipei Times, Chen said the new measures would also permit the entry of foreign business travellers and that the Central Epidemic Command Center might establish business travel bubbles to facilitate shorter quarantine periods for such travellers.
However, a complete removal of on-arrival quarantine before the summer holidays was unlikely, according to Chen.
Standing alongside reopening plans is an acknowledgment that Taiwan will need to reopen safely. Conditions for Taiwan’s reopening include sufficient medical supplies and preparations, as well as a continued expansion of Taiwan’s vaccinated population. Some 30 per cent of Taiwan’s 23.5 million residents have obtained a booster shot. The government wants the figure to hit 50 per cent before easing entry requirements.
News media reported that premier Su Tseng-chang expressed confidence in the government’s ability to cope with rising local infections that might come with the reopening.
“The government must also take into account livelihoods and economic development, gradually return to normal life, and step out to the world,” stated the office of premier Su Tseng-chang.