27 March 2026
East Restaurant at Sudima Auckland City has launched a fully vegan set menu for EcoFest 2026, exploring how plant-based dining can reduce a restaurant’s environmental footprint without compromising on flavour or experience.
The limited-run menu, available 22 March to 22 April 2026, is part of a broader commitment at East to responsible sourcing and sustainable operations. It reflects a growing shift across the hospitality sector, where ingredient choice — particularly around protein — is increasingly seen as one of the most practical ways for restaurants to reduce emissions.
Flavour first, sustainability by design
East Head Chef Vincent Yan says the menu was built around the same principles that guide the kitchen year-round, starting with flavour, and finding creative ways to reduce the environmental impact of each dish.
"Shifting the balance towards vegetable ingredients is one of the most practical ways restaurants can reduce emissions while still delivering dishes that feel rich, layered and satisfying."
– Vincent Yan, Head Chef, East Restaurant
East is imitation-meat free, working exclusively with vegetable ingredients, a point of difference in the premium dining space.
Local growers, responsible sourcing
Around 60–70 percent of East’s fresh produce is sourced from Auckland region growers with ingredients delivered in reusable wooden crates to reduce packaging waste.
"For East, focusing on vegan dishes and working with local growers are two practical ways to reduce the footprint of a menu while still delivering a great dining experience."
– Kanika Jhunjhnuwala, Chief Strategy & Sustainable Growth Officer, Hind Management
The EcoFest menu is one of several practical sustainability initiatives across the Hind Management portfolio alongside Toitū Carbon Reduce certification, Qualmark Gold accreditation and the group’s long-term commitment to responsible sourcing, accessibility and inclusive operations.