SaladStop! Group has won praise from the Lever Foundation for a new protein goal. The international NGO commended the company for targeting at least 60% plant-based protein sourcing across its global shops.
Plant-based ingredients already feature prominently in the company’s menus. These items include legumes, seitan, nuts, seeds, whole grains, leafy greens, and mushrooms.
Founded in 2009, SaladStop! brings a conscious approach to fast food. The group operates over 80 outlets across Singapore, the Philippines, Indonesia, South Korea, Thailand, Hong Kong, and beyond. It serves more than five million people every year.
The company’s motto is “Eating Wide Awake.” This phrase captures its core commitment to finding the best ingredients for the mind and body. The group considers the environment and the food chain in its choices. It seeks out like-minded partners who share its sustainable sourcing values. In 2023, SaladStop! earned B Corp certification. This status affirms its high standards of social and environmental performance.
The protein transition target connects directly to the company’s net-zero journey. In 2020, SaladStop! became the first restaurant group in Asia to carbon-label its entire menu. The group also committed to achieving net-zero operations by 2030. Achieving a 60% plant-sourced protein rate is an important step. It reduces the carbon intensity of the food served. It also turns a broad sustainability commitment into a daily choice for customers.
Plant-based proteins play a key role across the company’s brand portfolio. This portfolio includes SaladStop!, Heybo, Wooshi, Smoosha, and FreshKitchen. These ingredients provide essential nutrients, fiber, phytochemicals, and a greater sense of fullness.
“At SaladStop! Group, we believe that great food should offer richness, variety, and flavor while remaining well-balanced,” said Adrien Desbaillets, CEO of SaladStop! Group.
“We are reinforcing that philosophy with our protein diversification policy goal of sourcing at least 60% of our protein from healthy plant-based sources across our shops and operations globally,” Desbaillets added. “This approach allows us to explore diverse ingredients and create exciting, satisfying dishes for our customers while strengthening our commitment to reducing environmental impact.”
Marielle Lagulay is a sustainability program manager at the Lever Foundation, which supported the development of the commitment.
“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,” Lagulay said.
“In formalizing a goal of sourcing at least 60% of its protein from plants, the Group has established a clear and meaningful benchmark that we hope other food service companies will follow,” she added.
Plant-based proteins contain no cholesterol. They are also high in fiber and rich in nutrients. These factors support improved health outcomes for customers.
Research from the Food and Agriculture Organization of the United Nations shows clear benefits. Plant-based proteins generate lower greenhouse gas emissions than animal proteins. They require far less land and water. They also generate significantly less food waste.
The Lever Foundation is a global NGO operating across Asia, Europe, North America, and Latin America. The organization partners with leading companies to upgrade food sourcing. These partnerships focus on humane, safe, and sustainable supply chains. They also prioritize expanded plant-based food offerings and improved animal protein sourcing standards.
