Veganism is no longer a fad. It is there to sustain itself, grow and be accepted on a larger scale. According to Sentient Media, almost 10% of the US population is vegan and 1.5 million people in the UK have turned to veganism. Following veganism is no longer confined to the four walls of a home or simply changing the daily diet by adding fruits and vegetables. Consumers are now looking for restaurants that offer a fully curated vegan meal that serves everything from appetizers to desserts.
The popularity of plant-based foods is increasing due to climate change and the aftermath of the COVID-19 pandemic. Sentient Media says sales of plant-based foods have jumped 45% over the past two years. Consumers are changing their food consumption choices and rapidly adopting a vegan diet because of its health benefits. This has led fine dining restaurants to modify their existing food menus and offer entirely plant-based dishes. The growing demand for dairy-free milk-based high-protein drinks plays a key role in restaurants offering vegan drinks.
Vegan burgers, pizzas and cafes are growing in popularity as cafes and restaurants design their business models not only to accommodate vegan consumers, but also to provide delicious vegan food products. The presence of meat and dairy alternatives has made it easier for restaurants to include several vegan dishes.
Not only do the restaurants offer vegan dishes, but they also promote a sustainable and greener lifestyle. Restaurants are investing to provide an eco-friendly experience for customers through vegan dishes. So, in this blog, we discuss how restaurants are reshaping and rethinking their business models to attract vegan customers?
Reducing carbon emissions through vegan food
According to the United Nations, 31% of human-made carbon emissions are caused by global agri-food systems. The stages of food production include food processing, food transportation and food waste. This emits carbon emissions on a large scale. Thus, most restaurants have shown an increasing tendency to incorporate locally produced vegetables and fruits. As the food has to travel less to reach the restaurant, the carbon emission is reduced. This, in turn, promotes a more sustainable life.
For example, La Table de Collete located in Paris is an eco-responsible gourmet restaurant. The restaurant offers four different varieties of meals that significantly reduce carbon emissions. The restaurant uses the Good for the Climate Calculator to choose ingredients that emit less carbon dioxide into the atmosphere. The restaurant’s five-course vegetarian menu releases 800g of carbon dioxide, eight times less than a traditional fine dining restaurant. The restaurant uses renewable energy to plant its own trees and only offers a seasonal menu. Through meal preparation, the restaurant focuses on providing a sustainable dining experience for customers.
Hypha, a vegan restaurant in the UK offers an ever-changing micro seasonal tasting menu. The menu offered by the restaurant changes with the seasons to adapt to changes in the environment. The company has taken a revolutionary step in offering vegan foods because it has a fermentation laboratory. This lab helps the restaurant maximize the use of every stalk and stalk to deliver an all-plant-based menu. The food is prepared with locally grown ingredients in Chester and surrounding areas. Thus, the company also practices sustainability by using only local products that eliminate carbon dioxide emissions on a large scale.
How are restaurants harnessing the potential of vegan drinks?
The demand for vegan protein powder has seen an exponential increase from athletes and ordinary consumers. Additionally, the lactose-intolerant population is investing in dairy-free beverages. According to Future Market Insights, the plant-based beverages market is expected to register a CAGR of 6.7% attaining a market value of $506,534.7 million by the end of 2032. Organic juices, rich beverages Protein and herbal coffees are widely consumed by people across the world. This has led to restaurants offering a variety of vegan drinks to customers.
For example, Jajaja Plantas Mexicana, a vegan restaurant in New York, offers a vegan menu rooted in Mexico’s local heritage. The restaurant offers a blend of traditional dishes integrated with modern cuisine palates that provide a complete vegan dining experience. The menu is curated for customers who prefer to have plant-based vegan drinks. The restaurant offers Mexican beers, Mexican lagers and pilsners from local microbreweries. The restaurant focuses on designing plant-based drinks by incorporating street food styles into its existing menu.
The rise of vegan restaurants
Veganism is becoming more and more common in today’s world. People choose a vegan diet and vegan lifestyle for multiple reasons. The increasing emphasis on reducing greenhouse gas emissions, eliminating meat to follow a cruelty-free lifestyle as well as climate change have directly affected people’s food choices. This has led to the growth in the number of vegan restaurants around the world.
Restaurants without vegan menus are seeing a drop in sales. The growing demand for vegan fast food like burgers and pizza has led restaurants and cafes to dedicate an entire section to vegan consumers. Some restaurants offer completely vegan dishes by offering a variety of food and drink products made from local products.
The pandemic has played a major role in changing the food consumption choices of people across the world. This has led most people to avoid dairy and meat products which harm the environment and human health. The adverse effects of eating too much meat and being lactose intolerant have caused restaurants to pay close attention to consumer demand.
In the future, restaurants plan to analyze consumer behavior and demands regarding vegan food. Thus, a plethora of options for vegan foods and beverages are expected to become mainstream. Additionally, the growing demand for dishes made with naturally-derived ingredients, organic vegan superfoods and vegan protein shakes will become popular. The development of vegan will only provide multiple opportunities for restaurants to offer delicious and healthy food to their customers.
Vegan and plant-based opportunities ([Future Market Insights Webcast]
May 5 from 9 a.m. to 10 a.m. PT
This is a market that is waiting to see explosive growth in the years to come! Join us as we talk with industry leaders about growth opportunities and what it takes to achieve economies of scale.
- Alison Rabschunk – Plant Protein Business Development Manager, Kerry
- Anna Turvoll – Head of Investor Relations, v2food
- Danny O’Malley – President and Founder, Before the Butcher