While our passion for plant-based cuisine is unparalleled, we are observing the global F&B industry shift towards a plant-forward future.
At Kinfoli Culinary Consultancy, we aspire to be a part of shaping this new horizon - read on to find out why we believe the future is plant-forward.
Because it is the future of food.
and not plant-based?
WHY PLANT -FORWARD
Globally, less than one-third of plant-based consumers identify purely as vegans or vegetarians.
In the UAE and KSA, three out of ten plant-based consumers are flexitarians, primarily opting for plant-based foods while occasionally indulging in meat and other animal products.
This means that the demand for plant-based dining is much higher than most studies indicate.
Plant-based food is not just for vegans.
The plant-based market is
poised for explosive growth.
The increasing popularity of flexitarian diets and growing consumption of dairy and meat substitutes are significant drivers of the global plant-based food market.
Market experts project the plant-based food market, valued at approximately $9.84 billion in 2022, to triple in size to around $30.20 billion by 2030.
A comprehensive study conducted by Oxford University in 2023 found that eating a plant-based diet significantly reduces the damage to the environment caused by food production.
Research showed that plant-based diets resulted in 75% less climate-heating emissions, water pollution and land use than diets in which more than 100g of meat a day was eaten.
Furthermore, food is starting to factor in heavily when it comes to environmental sustainability.
During COP28 in Dubai, global climate talks spotlighted food systems for the first time ever, underscoring the profound impact of agricultural practices and food consumption patterns on our planet’s health.
Plant-based food is better for the planet
THE FUTURE FOR ME IS PLANT-BASED...
CHEF DANIEL HUMM,
THREE MICHELIN-STAR CHEF
It has never been more clear that the world is changing, and we have to change with it.
Top chefs spearheading the plant-based movement
Nowadays, leading chefs are receptive to the development of menus that feature purely plant-based dishes, marking a staunch departure from traditional culinary norms. In 2022, celebrity chef Gordon Ramsay admitted that he was now a 'huge fan of vegan food’.
The seeds of change are even blossoming in France, a country well-known for its sky-high culinary standards and classical cooking. In Lyon, Culina Hortus was named the world's best vegetarian restaurant in 2020. Additionally, vegan chef Claire Vallée helmed ONA, France's first vegan restaurant to receive a Michelin star.
Other notable chefs who have pivoted towards plant-based dining include Alexis Gauthier, whose London-based fine-dining restaurant went fully vegan in 2021.
In New York, Chef Daniel Humm's fine dining mainstay Eleven Madison Park was famously criticised in the media for its transition to a plant-based establishment. The restaurant is now thriving, having recently been awarded not one or two but three Michelin stars.
Ready to take a step towards the plant-forward future of food?
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