Conscious and Sustainable Eating

Today’s consumers no longer seek just a tasty meal—they want responsible and transparent dining. They favor local, seasonal, and organic products, with clear information about origin and production methods. Vegetarian Resource Group / surveys showing that around ~50–54% of American adults sometimes or often eat vegetarian meals when dining out.

Vegetarian, vegan, or low-carbon diets are increasingly the norm rather than alternatives among many customers. Offering a menu enriched with vegetarian and vegan dishes not only meets this growing demand but also naturally reduces the proportion of meat- or fish-based options. The result: an eco-friendly, economical, healthy and absolutely delicious menu!

This transition is also an opportunity to highlight your identity and values. A dish based on local vegetables, legumes, or grains can become a bestseller and improve your margins, thanks to often lower ingredient costs compared to meat-based products. Moreover, it aligns your establishment with a global push toward more responsible consumption, strengthening your image especially among younger generations concerned about health and the environment.