Malta Restaurants Announce Exclusive Specials for February ‘Eat for Impact’ Initiative
This February, restaurants and community spaces across Malta are coming together 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 food you can actually taste. Each has curated plant-based dishes that will be available on their menus for February, highlighting how familiar flavours, creativity, and plant-based ingredients can come together on the plate. The Eat for Impact specials include:
- Roots and Radiance: A vibrant 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 & Dates Bread Pudding, Calvados Anglaise Spiced Sourdough Ice Cream, Almond Tuile
- Ġenna ta’ L-Art
- Seasonal meals mean the specials change daily, shaped by what is growing, foraged, and freshly available. Discover a truly Maltese way to share and connect through grazing 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. Deeply nourishing and gently earthy, it’s the kind of bowl that warms from the first spoonful.
- Scrumptious Pumpkin Burger: A golden pumpkin patty served in a soft bun, paired with a fresh, crunchy coleslaw and finished with a smooth vegan mayo. Hearty, balanced, and satisfyingly comforting.
- Pink Garlic Malta
- A celebration of classic British curry-house favourites, available for takeaway, and reimagined with the freedom to choose tofu or vegetables — the same beloved flavours, made for everyone.
- Korma (Mild) A luxurious, gently spiced curry built on a rich almond, cashew, and coconut sauce, delicately fragrant and finished with a touch of plant-based cream.
- Tikka Masala (Mild to Medium) Voted the UK’s number one dish for over 15 years, this iconic curry delivers a deeply comforting balance of creaminess and spice — one spoonful explains its enduring popularity.
- Bhuna (Medium) A rich, dry-style curry with bold, concentrated flavours. Slowly cooked with onions, tomatoes, and aromatic spices, the thick sauce clings beautifully to tofu or seasonal vegetables.
- Dopiaza (Medium) One of the oldest curry recipes, tracing back to the Mughal Empire. Packed with layers of onion, fresh garlic, ginger, coriander, and a house-blended spice mix, this dish is warming, robust, and full of character.
- The Flying Saucer
- 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 A vibrant, energising protein ball blending matcha and ginger with shredded carrot, fresh lemon, almond flour, maple syrup, and coconut – bright, fresh, and lightly spiced.
- The Mothership A generously filled UFO sandwich layered with roasted peppers, ripe tomato, creamy avocado, cannellini beans, and fresh spinach — hearty and balanced.
- 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.
- 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
Beyond restaurant menus, Eat for Impact is creating spaces for connection, conversation, and learning.
A key kickoff 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 Wednesday 11th February 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.” – Said Niki Adedapo from Friends of the Earth Malta
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 reason I wanted to join this initiative was to show how versatile Maltese cuisine can be using just local vegetables and greens to create plant-based food. Tried, tested, and proven. It lowers environmental impact, and it also takes us back to a time when meat wasn’t always available and we were healthier too,”
said Moyra Sammut, Chef of Ġenna ta’ L-Art.
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 benefiting local economies. In 2025 alone, Eat for Impact initiatives reached an estimated 4.5 million people worldwide.*
“Food choices shape the future of our environment and it’s inspiring to see so many local businesses raising their hands to help take action by participating in Eat for Impact. We are excited to see meaningful change – and delicious climate-friendly food – come from this locally-led initiative,” said Britty Mann, Executive Director of Planted Society.
Eat for Impact shows that small, everyday choices, like what we eat, can create meaningful change. As food systems remain a major driver of climate change, initiatives like this demonstrate that communities already have the tools to reduce environmental harm while supporting local businesses and shared wellbeing. This February, Malta is proving that climate action can be practical, collective, and deeply rooted in everyday life.
*based on 2025 averages
About Planted Society
Planted Society’s mission is making plant-based eating more accessible to ensure a better future for the planet and all living beings. The 501(c)(3) nonprofit actively collaborates with governments and small businesses, spearheading community-wide initiatives that incentivize and celebrate the adoption of pro-climate food choices. The organization’s Eat for Impact initiative empowers cities to leverage the power of plant-based solutions to reverse environmental damage, conserve natural resources, and build healthier communities. Planted Society has helped partner cities curb their climate impact in meaningful and lasting ways, preventing over 2,200 metric tons of greenhouse gas emissions through their initiatives.
About Friends of the Earth Malta
Friends of the Earth Malta (FoEM) is a Maltese environmental NGO established in 1985. Originally founded as Żgħażagħ għall-Ambjent (Youths for the Environment) and later known as Moviment għall-Ambjent (Movement for the Environment), FoEM is committed to advancing environmental justice, sustainability, and social equity through research, advocacy, public engagement, and grassroots action. In 1991, the organisation joined the international network of Friends of the Earth. Over the past four decades, FoEM has actively contributed to climate action, zero waste, food sovereignty, sustainable agriculture, and biodiversity conservation. Currently, the organisation is leading a flagship project on Comino called Il-Forn ta’ Kemmuna.
MEDIA CONTACT:
Jessie Lingenfelter
Communications Director | Planted Society
plantedsociety.org
MEDIA CONTACT:
Rachel Abdilla
Communications Coordinator | Friends of The Earth Malta