Sustainability Meets Plant-Based Dining
18th March 2025
From our insights at Savour the Krumb, the go-to source for foodservice trends, we explore how sustainability and plant-based options are shaping dining. Learn how operators can stay ahead by adopting eco-friendly practices and focusing on veggie-forward dishes.
Sensible Sustainability
Consumers continue to engage with sustainability, now expecting operators to play their part. They expect operators to adopt food waste reduction initiatives and responsible sourcing methods. Consumers favour venues that demonstrate transparency and a commitment to sustainability by publishing the credentials on their menus.
This shift is putting pressure on operators to integrate environmentally conscious practices into their operations to remain competitive.
The people have spoken: What steps should pubs and restaurants take to be more eco-friendly?
- 58% say composting food waste.
- 50% advocate reducing single-use plastics by providing reusable or biodegradable alternatives.
- 44% support offering organic, fair-trade, and sustainably sourced food and beverages.
- 43% suggest using renewable energy sources like solar panels.
Operators have been placing greater emphasis on low waste credentials as well as transparency regarding both carbon emissions and produce sourcing and they’re shouting about it. Some operators are using regeneratively farmed products on their menus which will lower their carbon footprint, whilst others such as hotel operators, are reducing food waste by reusing buffet leftovers and turning them into delicious dishes and placing them on the evening menu.
Shifting Food Choices: Veg Please
Shares of consumers who are flexitarian, vegetarian and vegan have stagnated this year (30%, 6%, 1%), through fears around the negative effects of meat alternative products. This year operators switch their focuses to vegetarian and vegan dishes that have a stronger focus on vegetables. The positive power that comes naturally from plants is only growing in importance for consumers. Operators across the breadth of the market are introducing plantbased dishes where vegetables are the hero.
Veg-first focus boosted in 2024, aligned with consumer preferences towards whole foods and attitudes around faux meat options shifting amid fears of ultra-processing. In recent years, operators have had to fine-tune their formulations of plant-based food and drink to be simple, flavourful and nutritious – simply by having ‘cleaner back-of-packs’, and we expect to see more of this in 2025 and beyond. 73% of UK adults agree eating a wide variety of plant products (e.g. fruit, veg, seeds) is important to support general health.
At Kara, we’re committed to helping you stay ahead in the ever-evolving foodservice industry. Whether you’re looking to enhance your offerings, improve customer experiences, or discover new ways to elevate your menu, we have the solutions you need. Get in touch with us today or browse our range of wholesale products to give your menu the upgrade it deserves.
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