Club Med has teamed up with renowned vegan chef Chloe Coscarelli to launch new plant-based food menus across all eight of its Caribbean and Mexico all-inclusives.
As part of the brand's plant-based push, Coscarelli led training sessions with Club Med's F&B teams, resulting in the development of menu items like beetroot bourguignon, tomato tartar with feta cheese and pesto, and grilled avocado with pomegranate and truffle vinaigrette.
According to Club Med, the menus are also part of the company's efforts to meet sustainability commitments, with plant-based food production generally needing less water, land and energy -- and generating less greenhouse gas emissions -- than animal products.
Club Med's eight Caribbean and Mexico resorts are the Club Med Punta Cana and Miches Playa Esmeralda in the Dominican Republic, Club Med Columbus Isle in the Bahamas, Club Med Turkoise in Turks and Caicos, Club Med Caravelle in Guadeloupe, Club Med Buccaneer's Creek in Martinique, and Club Med Cancun and Ixtapa Pacific in Mexico.
In April, Club Med announced plans to roll out Beyond Meat plant-based meat products across all of its North American resorts by the end of this year.