Restaurants and community spaces across Malta are coming together this month to show how everyday food choices can become powerful climate action. Through shared tables, familiar flavours and environmentally friendly creativity, the Eat for Impact initiative is demonstrating how local decisions can generate measurable global environmental benefits.
Seven local restaurants are translating this shared climate commitment into various dishes. Each has curated plant-based options that will be available on their menus in February, highlighting how familiar flavours, creativity and plant-based ingredients can come together on the plate.
The restaurants taking part are Palazzo Castelletti, The Harbour Club, Ġenna ta’ l-Art, Vincent Eco Estate, Pink Garlic Malta, The Flying Saucer and Heirloom Streatery.
Beyond restaurant menus, Eat for Impact is creating spaces for connection, conversation and learning.
Dinner with Strangers
A key kick-off event for the initiative is Dinner With Strangers, an evening that brings people together over food and dialogue. Guests are invited to enjoy a tasting menu of Eat for Impact specials while meeting new people in a relaxed setting. The event will take place on February 11 at 7pm in the Friends of the Earth garden in Floriana. Registration is available via the Friends of the Earth Malta website.
In parallel, the Central Public Library in Floriana is collaborating with Eat for Impact through a curated book display exploring the links between food, climate, and sustainability, extending the conversation beyond the plate and into shared public spaces.
“We are happy to be collaborating with our community to bring this new and exciting initiative to Malta. Working with other NGOs, local restaurants and the Maltese public has been enriching and we hope that everyone who tries an Eat for Impact special enjoys what plant-based food can offer,” Niki Adedapo from Friends of the Earth Malta said.
At the end of the month, a comprehensive climate impact report will be published, quantifying the greenhouse gas savings generated by all participants. The report will include data from restaurant sales, community events and additional food-related actions led by partners such as climate offices, local organisations and businesses. More information and endorsements can be found on Malta’s Eat for Impact website.
The restaurant specials
Here are the special, plant-based dishes the participating restaurants will be serving.
Roots and radiance: A celebration of seasonal vegetables: silky beetroot purée paired with sweet, glazed heritage carrots and gently charred leeks. Finished with toasted pine nuts for crunch and a drizzle of fragrant chive oil to tie it all together.
Baked pumpkin cannelloni: Baked pumpkin rolls with a mushroom mousse filling, served with umami broth and lemon foam.
Triq San Pawl Kohlrabi: Black garlic spelt risotto, radish sautéed spinach, spelt crisp, vegetable jus
Triq San Ġwann Apple Pudding: Roasted layered apples and dates bread pudding, Calvados Anglaise spiced sourdough ice cream, almond tuile.
Seasonal meals mean the specials change daily, shaped by what is growing, foraged, and freshly available. One will discover cgrazing boards and arranged spreads designed for communal dining. Because the menu follows the seasons, it is never fixed and changes each day. The only constants are simplicity, deliciousness and freshness.
Hearty harvest soup: A comforting, slow-simmered soup brimming with mushrooms, potatoes, zucchini, carrots, celery, chickpeas and onions.
Pumpkin burger: A golden pumpkin patty served in a soft bun, paired with a fresh, crunchy coleslaw and finished with a smooth vegan mayo.
A celebration of classic British curry-house favourites, available for takeaway, and reimagined with the freedom to choose tofu or vegetables. These include korma (mild), Tikka Masala (mild to medium hot), Bhuna (medium), a rich, dry-style curry with bold, concentrated flavours, slowly cooked with onions, tomatoes, and aromatic spices, and dopiaza (medium), one of the oldest curry recipes, packed with layers of onion, fresh garlic, ginger, coriander and a house-blended spice mix.
Dark Matter: A rich, indulgent protein ball made with hazelnut flour, dates, peanut butter, maple syrup, cacao, and dark chocolate, gently bound with coconut oil and a touch of vanilla and sea salt.
Gamma Ray: An energising protein ball blending matcha and ginger with shredded carrot, fresh lemon, almond flour, maple syrup and coconut.
The Mothership: A generously filled UFO sandwich layered with roasted peppers, ripe tomato, creamy avocado, cannellini beans, and fresh spinach.
Vegan Raw Snicker Bar: A decadent homemade raw Snickers-style bar made with organic oats, coconut oil, peanut butter, crunchy peanuts, maple syrup, and coated in vegan chocolate
Classic minestrone soup: A comforting Italian classic made with seasonal local vegetables, tender beans, and small pasta, slow-simmered in a rich tomato broth and finished with crunchy garlic sourdough croutons.
Rutabaga & red lentil Thai curry: Slow-roasted rutabaga, sweet potato, pumpkin, cauliflower, turnip, and red lentils coated in a fragrant Thai yellow coconut curry, served with fluffy jasmine rice.
Butternut squash & smoked tofu salad: Roasted butternut squash and smoked tofu served over Moroccan-spiced couscous with cherry tomatoes, steamed broccoli, pickled onions, roasted red peppers, pumpkin seeds, pomegranate seeds, and a fresh salad mix.
Double smashed falafel burger with sweet potato fries: A hearty burger featuring two smashed homemade falafel patties in a classic bun, layered with vegan feta, smashed avocado, crisp lettuce, tomatoes, pickled onions, gherkins, and vegan garlic mayo, served with sweet potato fries.
About the campaign
Eat for Impact is a locally led campaign developed by Planted Society, supporting cities in harnessing plant-based solutions to reverse environmental damage, conserve natural resources and build healthier communities.
In Malta, the initiative is coordinated by Friends of the Earth Malta (FoEM), continuing its work to promote simple, effective and locally rooted solutions that reduce the environmental footprint of major industries. Through Eat for Impact, FoEM aims to empower communities with accessible food choices that uphold human dignity and harmony with nature.
Since launching in 2022, Planted Society and its global partners have worked with more than 375 restaurants across 19 Eat for Impact initiatives. On average, each campaign saves approximately 1.8 metric tonnes of greenhouse gas emissions and 2.2 million litres of water, demonstrating the tangible environmental benefits of plant-based food choices.
Participating restaurants also report increased sales during campaign months, with some initiatives generating over €65,000 in plant-based dish sales − directly benefitting local economies. In 2025 alone, Eat for Impact initiatives reached an estimated 4.5 million people worldwide.
