The UK’s first fully vegetarian restaurant chain, and the first global chain to carbon footprint every menu item, is launching in London this summer with three central venues.
Otarian, the brainchild of Australian environmentalist Radhika Oswal, will launch its first two sites on Shaftesbury Avenue and Wardour Street in June, and its third on Regent Street later this year before expanding across the rest of the UK.
A spokesperson for Otarian, which will also launch two sites in New York next week, said that after its restaurants were 'firmly established' in its existing locations, Otarian would expand to further cities in both the UK and US.
"There is a growing interest in sustainable living in many parts of the world; this represents a big opportunity for Otarian," she said. "We will focus our expansion on areas where there is the strongest awareness of and interest in sustainability."
With a menu designed around sustainable eating, Otarian will highlight the carbon footprint for each dish alongside that of an equivalent meat dish to show consumers how their mealtime decisions affect the planet.
Oswal, said: “Vegetarianism is the most sustainable and environmentally conscious way of eating and being. Vegetarian foods have a lighter ecological footprint, reduced water impacts and lower carbon emissions than non-vegetarian equivalents.
“With Otarian I hope to show that food can be delicious and good for the planet; if each vegetarian meal saves even one kilogram of carbon emissions or grain, or one litre of water or oil - the cumulative benefits of Otarian eating can change the planet’s current trajectory.”
Eco-friendly vegetarian cuisine
Otarian claims its diners will be able to save up to 3kg of carbon for every set ‘Carbon Saving Combo Meal’, which may include dishes such as Tandoori Mushroom O Paneer Wrap, Potato Onion O Dill Flatbread Roasted Vegetable Couscous, Vegetable Biryiani or Panna Cotta O Berry.
The chain also hopes to save the planet through sustainable operating practices, which include recycling or composting 98 per cent of waste, ensuring all packaging is compostable, recyclable or reusable, and abolishing the use of air freighted ingredients.