SaladStop links protein sourcing to its 2030 net-zero target

Insider Spotlight

• SaladStop! Group is targeting at least 60 percent of its protein sourcing from plant-based ingredients across its global operations
• The commitment is tied to the restaurant group’s broader goal of reaching net-zero operations by 2030
• The group, which operates more than 80 outlets across several Asian markets, says plant proteins already feature prominently across its brands
  
  
  

SaladStop! Group is putting protein sourcing at the center of its sustainability strategy, setting a measurable plant-based target as it works toward cutting the carbon intensity of the food it serves and achieving net-zero operations by 2030.

The Singapore-based restaurant group said it is targeting at least 60 percent of its protein to come from plant-based ingredients across its shops globally. The commitment received praise from international NGO Lever Foundation, which supported the development of the goal.

Environmental footprint

Food sourcing is a significant part of the environmental footprint of restaurant operators. SaladStop! Group said the protein target translates its broader sustainability commitments into a specific sourcing benchmark that can be applied across its portfolio.

Plant-based proteins already appear across the company’s SaladStop!, Heybo, Wooshi, Smoosha and FreshKitchen brands, including legumes, seitan, nuts, seeds, whole grains, leafy greens and mushrooms.

Exciting, satisfying dishes

“At SaladStop! Group, we believe that great food should offer richness, variety, and flavor while remaining well-balanced. We are reinforcing that philosophy with our protein diversification policy goal of sourcing at least 60 percent of our protein from healthy plant-based sources across our shops and operations globally,” SaladStop! Group CEO Adrien Desbaillets said in a press statement.

“This approach allows us to explore diverse ingredients and create exciting, satisfying dishes for our customers while strengthening our commitment to reducing environmental impact,” Desbaillets added.

“SaladStop! Group is setting an industry-leading example of how protein diversification can be embedded into a growing global food business without compromising taste, freshness, or nutritional balance. In formalizing a goal of sourcing at least 60 percent of its protein from plants, the Group has established a clear and meaningful benchmark that we hope other food service companies will follow,” Lever Foundation sustainability program manager Marielle Lagulay said. 

Serving over 5M people annually

Founded in 2009, SaladStop! Group operates more than 80 outlets across Singapore, the Philippines, Indonesia, South Korea, Thailand, Hong Kong and other markets, serving over five million people annually. It became B Corp certified in 2023 after becoming the first restaurant group in Asia to carbon-label its entire menu in 2020. —Vanessa Hidalgo| Ed: Corrie S. Narisma