For a growing number of consumers, it’s not meat.
While fruits, vegetables, and herbs have always been an important part of cooking, more and more people around the world are opting to eat only plants at some or all of their meals.
As a food service expert, it’s important for you to stay on top of these rising trends. Of course, you don’t have to abandon your existing menu, but by catering to both people who eat foods and beverages from animal sources and people who avoid them, you can expand your offerings to serve a wider range of consumers.
In this issue, we’ll examine the main types of plant-based diets and the reasons people choose them. We’ll also cover some of the unique challenges and opportunities of cooking without animal-based ingredients, along with helpful tips you can use in your establishment. From an occasional meatless meal to a strict vegan diet, you’ll know just what it takes to keep every guest satisfied.
30% of millenials eat meat alternatives every day, 50% a few times each week.
Meat consumption is decreasing in 25% of countries around the world.3
China has committed to reduce meat consumption 50% by 2030.3
39% of european shoppers are buying vegetarian food options.2
Each year there are 76 million new vegetarians around the world.4
