Meet Shriya Swaminathan

We were lucky to catch up with Shriya Swaminathan recently and have shared our conversation below.

Shriya, so good to have you with us today. We’ve always been impressed with folks who have a very clear sense of purpose and so maybe we can jump right in and talk about how you found your purpose?

I have to thank my family cat, Ginger. We were fostering her when my family was in India one summer, and she decided to adopt us. We brought her back with us to the U.S., and she has always been the queen of the household. One day, I came across heartbreaking footage of how cows in the dairy industry are treated. The industry norms of artificially inseminating female cows, separating her from her newborns only for the human species to consume the milk meant for her calf, didn’t sit well with me. I couldn’t stomach the fact that their life and bodies were reduced to breeding machines. I saw this footage with Ginger sitting by my side, and the thought of her being subjected to anything remotely similar broke me. I knew that I had to align my values with my actions, and the worth I placed on Ginger’s life is no different than the inherent worth of the life of a cow, pig, chicken, fish, or any other species used and exploited for human pleasure. Going vegan only made sense to me on a personal accountability level, but I also want to inspire others to find joy in a way of life that minimizes harm to other living beings and our planet. Being a part of the movement to make the world a kinder place for ALL species with whom we share this planet is my life’s purpose and mission, all inspired by one sassy little cat.

Thanks, so before we move on maybe you can share a bit more about yourself?

In 2021, I signed up for a Vegan Hospitality Consulting training course so I could bring my expertise to other mission-driven businesses to align with their commitment to sustainability while expanding their customer base by offering an equally enjoyable experience for their vegan guests. I started Nourish by Shriya, my hospitality consulting business, where I offer services to businesses that are excited about the prospect of including vegan options on their menus. It’s also a fantastic avenue to educate businesses about the abundance of animal-free cuisine, contrary to the narrative that plant-based diets are boring and restrictive. I find that food can also be a welcoming way to showcase culinary creativity to those are not vegan or plant-based and invite customers to expand their hearts and minds to make better choices for themselves, the planet, and animals.

Whether they want to curate an exclusive vegan menu, source products that best suit their menu, promote their vegan dishes, train staff to address questions and concerns from vegan customers, and more, my training enables me to ensure that seasoned and novice businesses in the plant-based space are well-equipped to afford a quality experience to their vegan and veg-curious guests.

I have a “Shriya’s Hot Hospitality Takes” series where I’ve been sharing pieces of wisdom from my hospitality consulting training and applying them to real world scenarios so non-vegan restaurants can have a better understanding of the vegan customer’s perspective without feeling the need to reinvent the wheel.

In addition to working with restaurants, cafes, and other hospitality entities, I’ve also had opportunities to collaborate with vegan and vegan-friendly brands to promote their products and encourage followers to step outside of their comfort zone and experience a compassionate lifestyle of leaving animals off our plates, wardrobes, and cosmetic cases.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

I think I’m learning not to be afraid to put myself out there and see what happens. Active outreach, presenting myself on social media, trying not to get too bogged down by the likes, views, etc., and prioritizing showing up in a way that is most authentic and that I feel aligned with is what I value. It’s important to me to center those core beliefs rather than compromise on those values for the sake of engagement, which I understand can be tempting. Of course, it’s a hit or miss, and I’m relatively new to understanding the scopes of social media, but it’s something that I’m discovering that I enjoy doing, so why not have fun and figure out what sticks? Honesty and accountability are key qualities I work to adhere to, especially if my expertise is to support another business in its growth and success.

If you’re just getting started, don’t hesitate to reach out to others in the space and potential clients that you hope to work with. The worst they can say is “no,” and you’ll never know unless you give it a shot… you might be pleasantly surprised with the opportunities that come your way just because you motivated yourself to step out of your comfort zone and make things happen for yourself. It’s a piece of advice that I could do better at myself, but it’s a useful one nonetheless.

How would you describe your ideal client?

Any hospitality business- restaurants, spas, hotels, salons, etc., that are passionate about sustainability and offering an inclusive, enjoyable experience to their patrons are my ideal clients. Offering a vegan-friendly dining experience, stay, or pampering session aligns with planet-friendly practices while curating a space where the growing population of conscious, vegan customers can cherish their time without feeling like they are being accommodated as a mere afterthought.

I also enjoy working with non-vegan restaurants on social media collaborations to showcase the vegan-friendly hospitality element that can encourage other non-vegan businesses to get ahead of the curve by offering delicious vegan-friendly options.

I’ve worked with non-vegan businesses that understood the importance of offering a vegan menu that is on par with the non-vegan options and also with vegan businesses to help with product sourcing, client outreach, etc. My skills allow me to be flexible in my services to best cater to my clients’ needs. As long as they are open-minded, willing to learn, and ready to bust the stereotypes of what animal-free hospitality truly is, I’m on board for an exciting adventure!

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