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Emirates has announced a significant shift in its culinary strategy for plant-based catering, confirming that its next generation of vegan concepts will prioritise "real, whole, and farm-to-fork" ingredients over engineered meat substitutes.

The airline has engaged a team of chefs to develop a new menu architecture set for onboard implementation in 2027. The project marks a distinct move away from the industry trend of utilising ultra-processed analogues, focusing instead on traditional cuisines where plant-based eating is foundational rather than alternative.

Authenticity Over Imitation

The airline's new philosophy is grounded in a "back-to-basics" approach to nutrition and wellbeing. By rejecting lab-based alternatives, Emirates aims to increase ingredient transparency and sustainability credentials.

Doxis Bekris, Vice President of Food & Beverage Design at Emirates, explained the divergence from the current market trajectory:

Culinary Inspiration and Regional Depth

The development team is drawing heavily from global cuisines with established plant-forward traditions. The airline highlighted specific influences including:

• Mediterranean & Levantine: Mezze and grain salads.

• Asian: Noodle bowls.

• African: Traditional stews such as South African chakalaka, Kenyan sukuma wiki, and Senegalese thieboudienne.

"We want to shift from substitutes to a celebration of plants, where it’s not about what’s missing - but instead what is gained in authenticity, flavour, and creativity," Bekris added.

Operational Scale and Demand

Emirates currently serves approximately half a million vegan meals annually. To meet this demand, the airline has expanded its recipe rotation to 488 dishes across 140 destinations—a 60% increase from 2024 figures.

Data from the airline indicates that demand is not limited to strict vegans; a significant portion of orders comes from passengers seeking lighter, easily digestible options during travel.

• Top Destinations for Vegan Orders: London, Sydney, Bangkok, Melbourne, and Frankfurt.

• Growth Markets: Significant uptake noted across African routes including South Africa, Kenya, and Uganda.

Supply Chain Integration: Vertical Farming

Supporting the farm-to-fork narrative, Emirates continues to leverage its joint venture, Bustanica, the world’s largest hydroponic vertical farm. This facility supplies the airline with pesticide-free leafy greens (lettuce, arugula, spinach) directly to catering facilities, ensuring a reduced carbon footprint for perishable inputs.

Current Menu Architecture

While the 2027 concepts are in development, the airline's existing offering illustrates the premiumisation of the category across classes:

• Economy: Spinach cannelloni with tomato basil sauce and vegan chocolate mousse.

• Premium Economy: Kimchi fried rice with roasted pumpkin and coconut cake.

• Business Class: Braised mushrooms in five-spice soy sauce and coconut panna cotta.

• First Class: Pumpkin and barley risotto with vegan cheese and sticky date pudding with salted caramel sauce.