Last week, my wife and I spent 5 days in Marrakech, Morocco. We stayed half-board at a hotel where they did not really understand “vegan”.

The hotel restaurant understood a little English and we understood a little French, so we got by. However, most meals revolved around bread and salad! The head waiter’s suggestion on the first night was “I’ll bring you a…. a…. a large plate of salad. We have onions and tomatoes!” He announced this with a feeling of happiness that he could prepare something for us. My wife and I were hungry and disappointed.

Serving Vegans is about going beyond salads. It’s about empowering restaurant managers and dinner party hosts alike to warmly serve their vegan guests something more substantial and delicious than a large plate of salad.