Commit to making your menu 50% plant-based by the end of 2025 and together we will shape a plant-forward and internationally pioneering hospitality sector in the UK that is both good for our planet and good for business. 

Small action = huge impact!

Switching to a plant-based option could cut that dish’s:

Plant-based diets are a critical solution to the climate crisis. Over the last few years, many UK restaurants have made an impressive start in making their menus more inclusive by adding plant-based options to their menus. The next step? Committing to 50by25 for our planet.

50by25 Map

Campaign Supporters

George Monbiot

“The planet is in crisis, and animal agriculture is a key cause of the environmental emergency. To stand a chance of curbing carbon emissions, reducing pressure on land use and supporting wildlife, we need to address what we eat, and move towards a plant-based food system.
Restaurants can play a central role in shaping this new reality, guiding people’s eating habits and reducing their own impact, by putting more plants on plates. This is why I’m supporting the 50by25 campaign – to help build a hospitality industry that supports the future of our planet.”

George Monbiot, British Environmentalist

Alexis Gauthier

“Our Michelin-starred French restaurant, Gauthier Soho, committed to be entirely plant-based in 2021. The challenge French cuisine presents is one I am savouring and the creativity it has unleashed in me has kept our diners entertained, happy and surprised. Knowing our work is breaking boundaries whilst saving the planet and animals is so gratifying. 50by25 offers the opportunity for UK chefs to embrace all the goodness the plant kingdom has to offer and add a sustainability and kindness lens to their work.”

Alexis Gauthier, Chef Patron of Gauthier Soho

Steven Mangleshot

“We’re told by science that what we eat is one of the most impactful choices we all have to reduce our footprint on the environment. In 2021, we made 50% of our menu plant-based, making it easier for our guests to support the planet, whilst spreading positivity, through our nourishing food, from bowl to soul.”

Steven Mangleshot, wagamama’s Executive Head Chef

Derek Sarno

“Chefs are the master artists of flavour, with restaurants as their canvases. By crafting plant-based dishes that put taste and satisfaction front and centre, chefs and restaurants can profoundly shift eating habits and attract a new wave of devoted customers. These plant-based menu items aren’t just alternatives; they’re top picks. This is where true innovation blossoms. It’s where sustainability pairs with ‘surprise and delight’, and what’s been missing are the culinary leaders who truly understand taste, choice and impact. In my journey, I’ve witnessed the magic chefs create with whole foods and groundbreaking plant-based ingredients. The 50by25 initiative is our call to action. By aiming for menus with 50% plant-based options by 2025, chefs, restaurants, and the entire food service industry can unite to pave the way for a future that’s as mouth-watering as it is sustainable.”

Derek Sarno, Plant-based Chef and Co-Founder, Wicked Kitchen

Wagamama Logo
The Plant-it Food Co logo

Get Involved



Follow the Crowd!

The British high street is lined with restaurants that are expanding their plant-based dishes, with options to suit all tastes, from Italian to Caribbean to Greek to Asian fusion.

Already, wagamama, IKEA and even Burger King have committed to balance their menus.

The more vegan dishes there are available, the more restaurants are catering for individuals to make planet-friendly and healthier choices!

For an idea of how restaurants in the UK are currently balancing their menus, check out the leaderboard below (accurate as of June 2023):


Rank Restaurant Percentage
1 Wahaca logo
2 Wagamama Logo
3 Leon Restaurants Logo
4 Turtle Bay logo
5 pho cafe logo
6 yo sushi logo
7 the real greek logo
9 honest Burgers logo
9 pizza express logo
10 Itsu logo
11 ivy logo
12 bills restaurant logo
13 SOHO logo
14 pizza hut logo
15 Bella Italia logo



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