Plant-based food at restaurants too: the future is on the menu
July 2025
From the home table to restaurant kitchens, flexitarianism is taking over Europeans and beyond. A new food culture between taste, health and sustainability.
In the food sector, flexitarianism stands out among the trend phenomena lately. With its flexible but at the same time conscious mindset towards food, this philosophy prescribes - without dogma or constraints - to approach the meal mainly in a balanced way.
More specifically, flexitarians - who, according to Statista, already represent 5% of the population in Europe, 6% in the USA and 16% in Asia and Africa - are reducing their consumption of animal proteins, to which they prefer vegetable and sustainable foods, and are open to new flavours and combinations.
The reasons for this choice are many, ranging from respect for the environment to concern for health and spending. Indeed, producing and consuming meat is expensive in many ways. If Greenpeace notes that livestock farms are responsible for around 20% of greenhouse gas emissions - among the main causes of global warming -, the World Health Organization points out that, in order to reduce the risk of cancer, the consumption of red and processed meat must be significantly reduced. Not to mention the economic impact, with meat prices steadily rising: the latest FAO data show +2.1% compared to May and +6.7% compared to last year.
Tutti segnali che il mondo Horeca ha colto, tanto da rimodulare la propria offerta: le proposte culinarie delle società di catering e i menù dei ristoranti comprendono ora anche portate vegetali gustose e innovative, con verdure, legumi, erbe e cereali, e non più solo secondi piatti a base di carne e pesce.
Una rivoluzione che sta investendo pure il mondo del vino, sempre più caratterizzato da etichette light, low alcol e pairing vegetali nelle degustazioni.
These are all signs that the Horeca world has picked up on, so much so that it has revised its offer: the culinary proposals of catering companies and restaurant menus now include tasty and innovative plant-based dishes, with vegetables, legumes, herbs and cereals, and no longer just meat and fish main courses.
A revolution that is also affecting the world of wine, which is increasingly characterised by “light” labeling, low alcohol and vegetable pairing in tastings.
SANA Food is the ideal stage to explore these trends and the perfect showcase for those who focus on healthier, responsible and... creative food!