20 / PLANT-BASED FOOD
Plant Power Veganism isn’t just a trend – it’s a movement that’s here to stay. Onboard menu planners are adapting to plant-based provision and it’s a win-win change, claims April Waterston
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egan, vegetarian, flexitarian – there’s a whole host of dining identities bursting out of the dictionary these days but they all point to just one thing: plant-based diets are on the rise. In a year where the fragility of our world has been exposed, consumers are becoming increasingly aware of veganism and its benefits for human health and the planet. The United Nations estimates that meat and dairy production accounts for 14.5% of all man-made greenhouse gas emissions, with others claiming a vegetarian diet results in two-and-a-half times less carbon emissions than a meat diet. Claire Roper, head of marketing & innovation foodservices at UK meat-alternative producer Quorn, reports that 58% of the UK population is
actively looking to reduce the amount of meat in their diet. “Interest in plant-based menus shows no sign of slowing,” she says. “Sustainability alongside health is driving the desire to be meat free with 69% of consumers saying they are trying to lead an environmentally-friendly lifestyle.” Veganism is on the rise in the U.S. too. A 2019 study by Ipsos Retail Performance found that almost 10m Americans had moved to a vegan diet – up 3000% in 15 years. A 2018 Gallup poll estimated that a further 16m (or, five per cent of the U.S. population) identify as vegetarians. For some, avoiding animal products is a religious choice, too. In India, only around 32% of the population regularly eat meat, whilst Peru, Malaysia and Chile have the highest proportion of flexitarians in the world, at 27%, 25% and
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