Culinova Consulting

Culinova Consulting Livingveggiebyania is all about healthy vegan and delicious food. I do believe it's possible to keep a healthy diet and yet not to compromise the flavor.
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Culinova Consulting Turning Sustainability into Profitable Menus | Helping Hotels & Restaurants Bring Sustainability to Life in the Kitchen | Plant Based Menu Consultant | Speaker | Plant-Based Nutrition Food is a pleasure and can be also our most effective medicine. I like to share my knowledge and experience with everyone, so please don't hesitate to contact me if you are interested in cooking classes or simple just tasting of vegan food.

Confession time: part of the reason I do what I do is completely selfish. 😅I love food. I love going out. I love travell...
01/06/2026

Confession time: part of the reason I do what I do is completely selfish. 😅
I love food. I love going out. I love travelling and planning my next meal before I've even arrived.
But as a vegan, finding somewhere exciting to eat can still feel like a treasure hunt. Especially when it's your birthday, date night, or one of those days when you just don't want to cook.
So every time I help a hotel, restaurant or café improve their plant-based offering, I'm not just helping the planet or supporting a business.
I'm also creating more places where I want to eat. 🌱
More interesting menus.
More choice.
More reasons to get excited about dining out.
And honestly? That makes me very happy.
Anyone else motivated by a slightly selfish reason behind what they do? 😊

30/05/2026

Flashback to last week: The Green Table Club at . 🍕 Pizza as a tool for sustainability—who would've thought something this comforting could be this powerful? The future of food is delicious and intentional. 🌱

02/05/2026

Last week there was another edition of The Green Table Club .
Great evening with great chefs and even better food 🌱
Thank you to everyone who came out.
A simple shift—swapping beef for ingredients like jackfruit, chickpeas, and tofu—resulted in 65% less CO₂ on the plate.
Small changes, real impact.

24/03/2026

Here are the highlights from last week’s The Green Table Club.
In partnership with .klcc and .kl , we hosted an insightful workshop by Pravena.
And just from dessert alone, we reduced CO₂ impact by 40%.

17/03/2026

Highlights from my cruise 🚢
Vegan? You won’t go hungry.
Vegetarian? Tons of options.
Just be ready for a little detective work… no labels yet 🔎

Unexpected vegan discovery in KL 🌱I almost walked past .kl It’s a British fish & chips spot at Rex KL, famous for their ...
09/03/2026

Unexpected vegan discovery in KL 🌱
I almost walked past .kl
It’s a British fish & chips spot at Rex KL, famous for their fish… so as a vegan I didn’t even consider it. I was actually heading next door for pasta.
Then I noticed a small line on the menu: fish can be replaced with tofu.
My interrogation mode was on 🛑
❓Is the batter vegan?
(Yes, No eggs, no dairy.)
❓Are the chips fried separately?
(Yes, separate fryer.)
❓Any butter in the mushy peas?
(No.)

Sorry to the poor owner who had to answer all my questions 😅

But the result? Absolutely worth it.
Golden crispy batter.
Chunky chips — crispy outside, fluffy inside.
Mushy peas with a gentle hint of mint.
❤️What I loved most was speaking with the team and seeing the care they put into every detail. Places like this don’t just serve food — they show that being inclusive for meat-free guests is possible.
And just to be clear — this is NOT a paid review. I paid for my portion and will happily pay for many more.
I’m already planning my next visit to try their vegan side dish — frickles (fried pickles).
If you’re around, please support them, try their incredible food
They’re the ones quietly helping change the KL food scene.

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. 🌱

One of the biggest misconceptions about being a vegan food consultant?That it’s about ideology.It’s not.It’s about econo...
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

Opposite to so many negative comments I keep seeing — I genuinely want to share a positive experience.Flying with @ rec...
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 ✨

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