How Do We Take Plant-Based Options From Niche to Norm in Food Service?

Diners are increasingly seeking healthier, more sustainable meals, with demand for plant-based food rising significantly. However, many food service venues have not kept pace, with only a small percentage of menu items being plant-based and often not tailored to the growing flexitarian majority. Barriers to progress include perceived high ingredient costs and doubts about consumer demand, but some cities, like London and Berlin, are leading the way in offering plant-based options.

To move towards a more plant-forward food service model, menus need to become more inclusive, flavorful, and competitive with animal-based options. This means visible, affordable, and appealing plant-based dishes that cater to a growing flexitarian market. For guidance on implementing a plant-forward strategy, readers can access ProVeg International's whitepaper on the subject or get in touch with their experts for support on an alternative protein strategy.