World Vegan Day 2025 SLYCAN Trust celebrates Sri Lanka’s plant-based culinary heritage

Dennis Mombauer addressing the gathering

In celebration of World Vegan Day 2025, SLYCAN Trust, in collaboration with Meatless Monday Sri Lanka, recently hosted a reception titled ‘Plant-Based Gastronomy: Culinary Heritage & Tourism in Sri Lanka.’ 
The event celebrated the richness of Sri Lanka’s plant-based culinary traditions and explored their potential to drive sustainable tourism, entrepreneurship, and climate action.
Building on the success of last year’s initiative, this year’s reception emphasised how ethical, climate-friendly, and plant-based food systems can foster sustainable economic growth while preserving local culinary heritage. The event brought together government officials, development partners, hospitality leaders, academics, and food and lifestyle media to explore the intersections of culinary tourism, sustainability, and ethical entrepreneurship in Sri Lanka.
A highlight of the evening was the screening of ‘Plant-Based Gastronomy: Culinary Heritage and Tours’, a short video that took the audience on a visual journey across the island, celebrating regional flavours, traditional recipes, and innovative interpretations of plant-based cuisine.
As part of the event, SLYCAN Trust launched the Compendium of Plant-Based Protein Sources in Sri Lanka, a research initiative identifying ten locally available high-protein crops and analyses their potential for developing alternative protein-based products. The compendium aims to strengthen research, support sustainable agriculture, and create new opportunities for entrepreneurs and the hospitality sector.
Dennis Mombauer, Director of Research & Knowledge Management at SLYCAN Trust Global commented: “It is crucial to make connections between different actors and processes for a holistic food systems transition. As a think tank, we bridge the gap between businesses, entrepreneurs, policymakers, and investors. By mobilizing insights and evidence, we aim to inform policy processes and guide entrepreneurs to effectively incorporate ethical, sustainable, and climate-friendly practices and business models.”
The reception concluded with a culinary experience curated by Cinnamon Grand’s Executive Chef Kapila Jayasinghe, featuring a plant-based spread inspired by Sri Lanka’s diverse ecosystems and rich culinary traditions. The menu highlighted locally sourced ingredients, traditional recipes, and contemporary creations that reflected the island’s vibrant plant-based gastronomy.