Restaurant and Menu Certification

Our Restaurant and Menu Certification Campaign seeks to help restaurants and chefs of all types of cuisines worldwide to offer whole food, plant-based meals in their menus that are truly healthful and sustainable for both humans and the planet.  WFPB.ORG provides support and education as well as a distinctive seal that surpasses the Michelin and Zagat accreditations in terms of the quality of the food that it certifies. 

[ See the Official Press Release ]


Fastest Growing Market In the World: 

Europe: Europe was the largest market for meat substitutes in 2016, accounting for 39% of global sales. 

Australia: Australia’s packaged vegan food market is currently worth almost $136 million and is set to reach $215 million by 2020. Around the World, Australia was the most popular country for plant-based in 2018, according to Google Trends, followed by the UK and New Zealand. 

Southeast Asia: Between 2012 and 2016, new vegetarian and vegan product launches increased by 140% and 440% respectively in Southeast Asia alone. 

      Fastest Growing Market In the United States:

      USA: The number of plant-based eaters in America grew by 600% from nearly 4 million in 2014 to 19.6 million in 2017

      USA: US retail sales of plant-based foods that directly replace animal products grew by 8.1% in the 12 months to August 2017. 

      USA: A 2013 Mintel survey showed that US consumers try meat alternatives for the following reasons: 33% – I think they are healthy; 31% – I enjoy the taste; 31% – I am trying to reduce my meat consumption; 30% – I’m adding protein to my diet; 23% – I’m adding variety to my meals.

          THE GOAL

          3 Recipes

          To Certify at least 1 Appetizer, One Entree, One Dessert in One Menu


          1 Full Menu

          To Certify All Recipes in One Menu

          What You Get

          Expert advice from world-renowned chefs and experienced
          wfpb recipe developers

          Plant-based Substitutions for Common Foods
          Toxic Ingredients
          Foods To Avoid
          Meal Planning


          WFPB Certified Seal of Approval from WFPB.ORG
          Certification Decal

          Certification announcement on WFPB.ORG
          Naked Food Magazine social outlets

          WFPB.ORG | Naked Food Magazine

          Mention in Naked Food Magazine’s printed
          digital editions

          THE END RESULT

          WFPB Certification for Restaurants | Photo Credit @ Louis Hansel
          MORE SALES

          Catering to a whole food, plant-based dietary pattern is sustainable, wise and extremely profitable.

          Research shows that customers are more willing to purchase conscious products and services that are healthier for themselves, their families, and the planet.


          Conscious consumers expect more than tossed salads or steamed vegetables— they are looking for great restaurant experiences with health promoting, satiating, and delicious meals made with sustainable, unprocessed, and fresh ingredients.

          WFPB Certification for Restaurants | Photo Credit @ Nick Karvounis
          BETTER CHEFS

          Versatile chefs can increase the profits of their restaurants while improving the quality of their customers lives.

          The new market wants food grown, not born. Our expertise will help ensure your recipes or entire menu are a complete success!


          The food system is responsible for a quarter of all greenhouse gas (GHG) emissions, of which up to 80% are associated with livestock production.

          It occupies about 40% of the Earth’s surface and uses 70% of all freshwater resources.


          To learn more about the certification process or start a product evaluation, please submit an inquiry form. Our Client Services team is ready to answer any questions you may have and provide materials to assist in the process.