Food & beverage


beans. However, challenges persist. Concerns over hormonal effects from excessive soy consumption, particularly in vulnerable groups like pregnant women and children, have led to consumer advice in countries such as the UK, Norway and the Netherlands. Additionally, issues related to pesticide residues and natural toxins (mycotoxins) present ongoing hurdles. Gijs Kleter, a food safety scientist at Wageningen University & Research, emphasises that while regulated products such as pesticides should be safe when used correctly, any significant change in consumption patterns would require a re-evaluation of current safety estimates. He also noted that soybeans, despite these concerns, remain competitively priced and nutritionally valuable – qualities that make them difficult to replace completely.


On the regulatory front, initiatives such as


There is a fine art in sustainable cuisine.


Changing consumer habits and market trends


Despite the promising benefits of meat alternatives, consumer dietary habits remain deeply entrenched. In many high-income countries – including the UK, US and across Europe – meat and dairy consumption continue to dominate. However, there are tentative signs of change. The growing presence of plant-based dining in upscale restaurants and hotels is gradually shifting public perception and eating habits. Springmann noted of the study, “Our analysis suggests that the costs of many meat and milk alternatives are a major factor limiting their popularity. Choosing basic ingredients such as beans and peas is not only cheaper but also better for health and the environment.” Yet, the allure of premium dining experiences – whether in a Michelin-starred restaurant or a luxury hotel like Açai – provides a platform for introducing these healthier alternatives to a broader audience. A recent pan-European survey by ProVeg, in partnership with the University of Copenhagen and Ghent University, found that 57% of respondents incorporate legumes into their diets at least once a week. Moreover, 43% plan to increase their consumption, provided that the products remain tasty, healthy and affordable. These findings suggest that while consumer habits are slow to change, the increasing availability of high-quality, plant-based dining options in both restaurants and hotels could serve as a catalyst for broader dietary shifts.


Emerging alternatives and future challenges


As the culinary world embraces the plant-based revolution, emerging alternatives such as pea protein, wheat gluten, and mycoprotein are gaining traction. Recent innovations include the use of proteins from oilseeds – like canola and sunflower meal – and even a resurgence of traditional ingredients such as fava


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the EU’s ‘Farm to Fork’ strategy and the upcoming Deforestation Regulation (effective December 2025) aim to ensure that plant-based products are sustainably sourced. These measures are expected to bolster consumer confidence in the safety and environmental benefits of plant-based alternatives, further driving their adoption in both everyday diets and luxury dining environments.


Merging culinary innovation with sustainable hospitality The convergence of high-end vegan restaurants and plant-based hotels signals a transformative era for the food industry. Michelin-starred establishments like Plates and luxury hotels such as Açai not only exemplify the art of sustainable cuisine but also highlight the broader potential of meat alternatives in reshaping dietary habits. From the robust flavour innovations championed by chef Haworth to the eco-chic hospitality of emerging vegan hotels, the plant-based movement is set to redefine how we think about food – merging gourmet appeal with environmental responsibility.


As research continues to underscore the benefits of minimally processed legumes and as consumer trends shift, the industry finds itself with a challenge that remains: to make these healthier, sustainable options not only appealing in a gourmet setting but also accessible for everyday consumption. Whether through the luxurious dining halls of upscale hotels or the innovative kitchens of urban vegan hotspots, the journey towards a more sustainable food future is well under way. With each Michelin star and every new eco-friendly hotel launch, the culinary world is writing a new chapter – one where flavour, sustainability and innovation go hand in hand to create a truly inclusive and forward-thinking dining experience. ●


A version of this article originally appeared in Ingredients insight. Hotel Management International / www.hmi-online.com


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