LULU GREEN

confidence 0.85 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

Lulu Green is committed to 100% vegan cooking, using only natural ingredients and non-GMO sunflower oil. The menu is entirely plant-based, with no animal products used in any dish. This is a structural fact: the kitchen is 100% dedicated to vegan food.

confidence 0.85 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

As a 100% vegan kitchen, all dishes are automatically vegetarian. The menu contains no meat, fish, or animal by-products.

confidence 0.85 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

Lulu Green is committed to 100% vegan cooking, meaning no eggs are used in any dish. The menu uses 'plant eggs' (e.g., 'Scrambled Plant Eggs', 'Chickpea Egg') as substitutes. The kitchen is 100% dedicated to vegan food, so eggs are structurally absent from the premises.

confidence 0.85 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

As a 100% vegan kitchen, no shellfish or any animal products are used. The menu contains no shellfish ingredients. The kitchen is structurally dedicated to plant-based cooking.

confidence 0.85 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

As a 100% vegan kitchen, all dishes are suitable for pescatarians (no fish or seafood is used). The menu is entirely plant-based.

confidence 0.60 ·

Marked menu + dedicated, Allergen-marked menu plus dedicated fryer / prep area. Staff trained. Not a fully dedicated kitchen.

The menu marks many items as 'gluten free' (e.g., Lulu Pancakes, Warm Quinoa Bowl, Yuca Fries, Lemony Lentil Soup, Banana Walnut Cake, French Macaron, Chocolate Cheesecake Jar, Adobo Mex Bowl, Beet + Feta Salad, Blue-Brie Salad, Mushroom Short Rib, Tres Leches Cake, Triple Chocolate Cheesecake). Some dishes are noted as 'available gluten free w/tofu' (e.g., Crispy Chick'n Vietnamese Noodle Bowl, Pastor Tacos) or 'gluten free pasta $2' (Gemelli al Limone). However, the kitchen is not 100% gluten-free; gluten-containing items like pretzel buns, sourdough, pita, and focaccia are on the menu. There is no evidence of a dedicated fryer or prep area for gluten-free items, and no accreditation from a coeliac body.

confidence 0.55 ·

Marked menu + dedicated, Allergen-marked menu plus dedicated fryer / prep area. Staff trained. Not a fully dedicated kitchen.

The menu is 100% vegan, so no dairy ingredients are used. However, the menu text uses terms like 'cheddar', 'feta', 'parmesan', 'crema', 'labneh', 'yogurt', 'buttermilk', 'whipped cream', 'cheesecake', 'tres leches' which are clearly plant-based analogues in this context. No dedicated dairy-free equipment is mentioned, and cross-contamination from shared prep is possible. The structural fact of a 100% vegan kitchen means no dairy is on premises, but the lack of explicit dairy-free protocols or accreditation keeps this at Tier C rather than S.

confidence 0.50 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

The menu contains numerous nut-based ingredients: cashews (Cashew Crunch, Cashew Caesar Dressing, Cashew Cheese), walnuts (candied walnuts, Banana Walnut Cake, Walnut Red Pepper Muhammara), pistachios, pecans, and 'nut crunch'. Almond milk is used in smoothies. There is no mention of nut-free protocols, dedicated equipment, or staff training for nut allergies. Cross-contamination risk is high in a kitchen that uses nuts extensively.

confidence 0.40 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

The menu includes soy-based ingredients like tofu, seitan (often wheat-based but may contain soy), and 'Sprouted Chocolate Protein' (which may contain soy). There is no allergen matrix or soy-free marking on the menu. No information about soy-free protocols or dedicated equipment is available.

confidence 0.30 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

The menu is not marked for halal. While the kitchen is 100% vegan (no meat, alcohol is served), there is no halal certification or mention of halal protocols. Alcohol is served (cocktails, wine, beer), which may be a concern for some halal observers.

confidence 0.30 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

The menu is not marked for kosher. While the kitchen is 100% vegan (no meat/dairy mixing issues), there is no kosher certification or mention of kosher protocols. The kitchen is not supervised by a kosher authority.

confidence 0.30 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

The menu is not marked for low-FODMAP. While some dishes may be naturally low-FODMAP (e.g., simple salads, yuca fries), many contain high-FODMAP ingredients like garlic, onion, wheat, cashews, and legumes. No staff training or protocols for low-FODMAP are mentioned in any source.

confidence 0.30 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

The menu is not marked for sugar-free options. Many dishes contain added sugars (maple syrup, coconut sugar, simple syrup, agave, etc.). No sugar-free protocols or staff training are mentioned.

confidence 0.30 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

The menu is not marked for keto. While some dishes (e.g., salads without croutons, yuca fries) could be adapted, many contain high-carb ingredients like rice, quinoa, bread, pancakes, and sweet potatoes. No keto-specific protocols or staff training are mentioned.