Culinova Consulting

24/02/2026

🌿 The Green Table Club – HER Edition 🌿
This time, The Green Table shows another face of sustainability.
Not just what’s on the plate —
but who sits at the table.
In proud partnership with .group – an incredible platform empowering entrepreneurs – we’re bringing together ambitious, inspiring, impact-driven women to connect, collaborate and grow.
✨ Sustainable plant-based finger food
✨ An exciting AI workshop for women in business (from content creation to strategic planning)
Because sustainability isn’t only environmental.
It’s social. It’s economic. It’s about who gets a seat at the table.
If you’re building something, dreaming bigger, or simply want to surround yourself with powerful female energy — this evening is for you.
Seats are limited. DM to join. Link in bio. 🌱

23/02/2026

One of the biggest misconceptions about being a vegan food consultant?
That it’s about ideology.
It’s not.
It’s about economics.
When I work with hotels and restaurants, we start with numbers — ingredient costs, yield, waste, menu psychology, long-term resilience.
Plant-forward menus aren’t profitable because they’re trendy.
They’re profitable because they’re structurally smart.
Guests don’t order “plant-based.”
They order dishes that sound delicious and simply good

Please reach out to me if you would like to discuss plant-based options for your business

17/02/2026

🧧✨ Gong Xi Fa Cai ✨🧧
Every year we wish each other prosperity and abundance.
But what if it’s time to rethink what abundance really means?
Somewhere along the way, abundance became excess.
More dishes.
More consumption.
More “bigger is better.”
Working in food and hospitality, I see it all the time — abundance measured by overflowing buffets and endless choice… while at the same time we talk about food waste, climate impact, and health.
Maybe true abundance looks different.
🌱 A table full of vibrant plants, not excess.
🌱 Ingredients grown with respect for farmers and soil.
🌱 Profit that doesn’t cost the planet.
🌱 Growth that regenerates, not depletes.
Chinese New Year is about renewal and intention.
This year, I’m wishing for sustainable abundance — enough for everyone, without waste, without harm, without “too much.”
Not just more.
But better.
May your year be rich in what truly matters. 🧧✨🌱

20/01/2026

Opposite to so many negative comments I keep seeing — I genuinely want to share a positive experience.
Flying with @ recently reminded me that vegan meals don’t have to feel like an afterthought ✈️🌱
From cabin crew who clearly understand what “vegan” means, to plant-based milk available for my coffee — everything felt intentional, not accidental.
With my nutrition background, I really appreciate meals that are properly balanced, not just vegetables on a tray.
There was quinoa in the appetiser, tofu in a beautifully spiced Indian curry, and beans served at breakfast — real protein, real nourishment.
And can we talk about that curry for a second?
They replaced paneer with tofu — something many Indian restaurants still refuse to do — and it was honestly the best curry I had in 2025. Full of flavour, comfort, and spice.
What I also loved: plant-based options weren’t only for those who pre-ordered a vegan meal. The plant-based rendang was available to everyone. That says a lot.
Even dessert didn’t feel like an afterthought — a proper coconut cake (not just fruit), enjoyed with a cappuccino made with plant-based milk ☕🍰
No awkward questions about butter, croissants, or dairy bread either. Just understanding.
So it really makes me wonder…
👉 Do other airlines truly care about vegan passengers?
👉 Or are vegan meals still something they serve just to tick a box?
Because this shows: it can be done well — and when it is, it makes all the difference.

12/01/2026

From The Green Table Club to certified hotels and plant-forward menus.
2025 turned ideas into action.
Ready for what’s next ✨

05/01/2026

Lately, after time spent with chefs and menus on the ground, I’ve noticed a shift — food in 2026 feels calmer and more intentional.
Smaller portions (yes, Ozempic is changing habits), fibre over protein, more focus on women farmers, longevity foods, nostalgic ingredients like cabbage (very close to my Polish roots), fewer ultra-processed foods, low-emission menus, upcycled ingredients, better transparency through AI, and bold plant-forward flavours are all pointing in the same direction.
My honest take?
Sustainability in 2026 won’t be loud.
It will be built through small, sensible decisions repeated daily.
If this resonates, let’s talk 🌱

02/01/2026

It’s that time of the year when we look back and ask: what actually happened?
Here’s my 2025 in short: more chefs curious about vegan food, more hotels saying “yes, let’s try”, more plant-based dishes on menus — and a lot more proof that vegan food can be profitable, indulgent and fun.
A sincere thank you to .hospitality for supporting me throughout the year.
From boardrooms to kitchens, from talks to tasting menus, 2025 was about turning sustainability from a buzzword into something you can actually eat.

Thankful for the journey, and looking ahead.

05/11/2025

I just came back from amazing trio to Hanoi ,it was such an amazing, vibrant vegan scene, from healthy plant based options .vietnam or high protein wrap .vegan to fusion Asian . Finally my favourite meal - mainstream restaurant with amazing vegan options.

03/11/2025

So proud to see leading the way this 💚.
They established themselves as true trendsetters, becoming the first @.hospitality Vegan Friendly certified hotel in Malaysia
To celebrate World Vegan Day Sunway Resort Hotel created The Conscious Corner — a celebration of global plant-based flavours from bruschetta to Gado-Gado cabbage rolls, vegan pasta, and even plant-based mutton curry! 🌍✨
Together , we added a little extra flavour — simple CO₂ insights to help guests see how every plate makes a difference. Their vegan chocolate cake had around 38% lower emissions than a traditional version with eggs and butter — a small choice with real impact.

Kudos to for turning awareness into action

01/11/2025

🌱 World Vegan Day
Veganism isn’t just what I do — it’s who I am.
It’s my hobby, my work, my daily joy, and sometimes… my biggest challenge too.
For me, veganism is a tool — a way to live better, feel better, and make this planet a little kinder.
People living longer, with less sickness. A world with less harm and more balance.
I know not everyone is ready for it — it took me time too. But today, I just wish we could stop seeing “vegan” as something negative, extreme, or limiting.
It’s not about giving up. It’s about gaining — health, purpose, compassion, and flavour (lots of it 😋).
So yes, I’m celebrating — with gratitude, curiosity, and of course… an amazing feast. 💚

14/10/2025

Yes, I admit it — I’ve been procrastinating 😅
For the past 1.5 years, I’ve been organising sustainable dining events — dinners, breakfasts, afternoon teas — all with one goal: to show that sustainability can be delicious, joyful, and shared.
Now, it’s time to take the next step and build a community. 💚
🌿 The Green Table Club 🌿
A space that celebrates sustainable dining through fun, social events and shared meals.
We show how sustainability values can easily be translated into everyday food choices — all while connecting, laughing, and enjoying life together.
If you’re based in Malaysia (and love good food with purpose), DM me to join, I will send you the link.
Who knows — The Green Table Club might spread further than we think! 🌏✨

08/10/2025