Flexitarian

Nowadays it seems you can’t open a restaurants menu card, it’s Facebook page or Instagram account, without hearing or reading about regional food, local food, plant-based and sustainable food, all heading into a vegetarian or vegan and meat reducing direction.

But how far are we really with all these shifting diets?

With all these plant focused changes taking place in our hospitality industry, the amount of vegetarians has not really increased, where the amount of vegans has grown and this is mainly caused by vegetarians turning vegan and because the amount of offerings for vegans, with many meat alternatives are increasing drastically, this attracts more and more vegetarians to becoming vegan.

To create a better middle way and understanding, between meat eaters and vegans, we would like to share with you some ideas and suggestions, focused on another global trend, Flexitarian and eat less meat.

What you need to know about Flexitarian

For many non vegan consumers flexibility, convenience and taste are key factors when choosing what to eat. Instead of keeping to strict diets, many of us build meals around what they like to eat at certain times with an increasing focus on plant based produce. Already an estimated 20-25 % of consumers are focused in bringing more plant-based foods to the center of their meals, and seeing animal proteins more as a side dish, or something for maybe only 2-3 times a week. Mainly as a result of thinking more sustainable and taking animal welfare more into consideration, even meat eaters are willing to change the way they eat. Although they don’t want to disclaim eating meat, they are open to eat less meat, replacing it by fish, seafood, vegetables, plant proteins and meatless produce, but only as long as these foods give them the tastes they are looking for.

Over the last year we have seen this shift of diets increasing extensively, and with climate change, population growth, decreasing resources, lack of biodiversity and a huge increase in food waste, consumers are more and more aware of the urgency and importance of changing into more plant focused diets. One of the reports that especially supports the food industry with guiding principles is the “Menus of Change” from the CIA (Culinary Institute of America), and the Harvard Business School

One of the easiest ways of reducing animal proteins is using these as a finishing part to your meal, bringing tasty vegetables and whole grains to the center of your plate and topping it up with a small portion of meat, (which can also profit your finances). Another possibility is blending your meat with plant proteins or vegetables, such as lentils, chickpeas, mushrooms and other strong umami tasting produce, making the meals still appealing for meat eaters but also reducing the amount of meat by 30-50%. These meat-plant blends, as well as all the meat replacing proteins will be the top food trends for 2020.

Although these trends are already quite established in the grocery channels of many big suppliers, many consumers still find it difficult to find these plant focused food options in normal Restaurants, or don't have the knowledge of cooking these themselves at home. Beside this, many consumers still see eating out in Restaurants a possibility to indulge and many restaurants don’t offer indulging, exciting and tasty dishes with less or no meat. This is where chefs and restaurateurs have to start thinking different and more plant focused as well.

The times of the "all you can eat" restaurants, and steakhouses with 400 - 500 gram steaks will decrease hopefully soon, and therefore those Restaurants who find the ideal combination of healthy and especially tasty dishes with reduced animal proteins will be the new “In Places”

For chefs, this should read as a call-to-action to create dishes that present plant-based foods in their best possible way. Meat may always stay in most consumers’ diets, but a menu built upon plants, pulses and vegetables is much more cost-effective for restaurant operators, healthier for diners, more sustainable for the planet and hopefully – with the right approach from chefs – more delicious and especially more tastier.

Flexitarian and plant focused is the way forward for successful Restaurateurs and Chefs.