Hello
Thank you very much for visiting my website. My name is Anna Lees and I would like to help you to change your business!!!
I’m a Vegan and Sustainable Food Consultant helping restaurants, hotels, and catering businesses boost profits by integrating highly profitable, in-demand plant-based options into their menus. With certifications from Cornell University (US), Winchester University (UK), and the International Sports Sciences Association (USA)—alongside specialized training in Vegan Hospitality Consulting—I bring over 8 years of expertise in plant-based nutrition, menu strategy, and hospitality consulting.
At Culinova Consulting, I help businesses increase revenue by up to 30% by optimizing their plant-based offerings. My data-driven approach focuses on menu engineering, cost-effective ingredient sourcing, and waste reduction, ensuring that sustainability isn’t just good for the planet—it’s a competitive advantage. I’ve worked with leading brands like Meta, Siemens, and Sunway Resort Hotel, proving that smart, plant-forward strategies can attract new customers and increase margins.
I also represent Vegan Hospitality, conducting Vegan-Friendly Hotel Certifications to help hotels tap into the $44 billion global plant-based market and cater to eco-conscious travelers. By offering well-designed, profitable plant-based options, businesses can increase guest satisfaction and drive repeat bookings.
As an experienced speaker, I’ve shared insights at major industry events, including Plant-Based Expo London, The Singapore Vegan Festival, Malaysian Vegan Festival, Vegan Travel Summit, The Conscious Festival, SustainBiz at Geneting, and Battle of the Chefs in Penang. I focus on practical, results-driven solutions, showing hospitality leaders how plant-based innovation can directly impact their bottom line.
Ultimately, profitability comes first, and I help businesses turn sustainability into a financial win.
Let’s talk about how plant-based innovation can drive your business forward. Schedule a free call with me today to explore how we can make sustainability a profitable strategy for you.
Why to work with me?
The hospitality industry is evolving, and businesses that embrace plant-based and sustainable dining are seeing higher profits, stronger customer loyalty, and a competitive edge. But simply adding a few vegan dishes isn’t enough—you need a strategic, data-driven approach that ensures these offerings are both profitable and appealing to a wide audience.
That’s where I come in. As a Vegan and Sustainable Food Consultant with over 10 years of expertise, I help restaurants, hotels, and catering businesses integrate plant-based and sustainable solutions in a way that drives real financial results. Here’s why working with me can transform your business:
💰 Boost Profits & Margins
I specialize in menu engineering and cost-effective ingredient sourcing to help businesses increase revenue by up to 30% while lowering operational costs. My focus is on creating high-margin, in-demand dishes that attract flexitarians, eco-conscious travelers, and health-focused diners—not just vegans.
📈 Stay Ahead of Industry Trends
The plant-based market is growing fast, valued at $44 billion globally, and businesses that adapt early gain a competitive advantage. I ensure your menus are aligned with current trends, setting you apart from competitors and making you the go-to choice for sustainable dining.
🏨 Certified Expertise in Vegan Hospitality
As an official Vegan Hospitality Consultant, I conduct Vegan-Friendly Hotel Certifications, helping hotels create plant-based guest experiences that increase bookings and enhance guest satisfaction.
🍽 Practical, Business-First Approach
I understand that restaurants and hotels are businesses first. That’s why I don’t just focus on adding vegan options—I ensure they’re designed for profitability and seamlessly integrated into your existing operations without unnecessary complexity.
🎤 Industry-Recognized Speaker & Thought Leader
I’ve spoken at Plant-Based Expo London, The Singapore Vegan Festival, Malaysian Vegan Festival, Vegan Travel Summit, The Conscious Festival, SustainBiz at Geneting, and Battle of the Chefs in Penang, sharing insights on how sustainable dining can drive revenue and enhance brand reputation.
🌱 Sustainability That Makes Business Sense
Sustainable food choices aren’t just good for the planet—they’re a smart business move. I help you implement waste reduction strategies, upcycling techniques, and carbon-conscious sourcing to cut costs and improve efficiency.
Let’s work together to turn sustainability into a financial win for your business.
📅 Schedule a Free Call Today to explore how I can help you create profitable, plant-forward dining solutions.
Who I work with
