What's Happening?
The culinary industry in the United States is witnessing a significant shift towards plant-based dining, as highlighted by the release of several influential cookbooks. These cookbooks, including 'Eleven Madison Park: The Plant-Based Chapter' by Daniel Humm and 'Big Veg Energy' by Christina Soteriou, are gaining attention for their innovative approaches to plant-based cuisine. The National Restaurant Association's 'What's Hot 2025' report indicates that sustainability is a key factor influencing dining choices, driving the popularity of plant-forward menus. The Good Food Institute reports that plant-based protein sales reached $289 million in 2024, with categories like plant-based eggs and milk showing substantial growth. This trend is supported
by consumer surveys, such as the International Food Information Council's, which reveal a growing number of Americans adopting plant-based diets for health reasons.
Why It's Important?
The increasing popularity of plant-based cookbooks and menus reflects a broader shift in consumer preferences towards sustainable and health-conscious dining options. This trend has significant implications for the U.S. foodservice industry, affecting menu planning, procurement, and brand positioning. As more consumers limit meat consumption, restaurants and chefs are compelled to innovate and adapt to meet this demand. The growth in plant-based protein sales and the success of plant-based cookbooks suggest a durable market for these products, offering opportunities for chefs and foodservice operators to expand their offerings and appeal to a wider audience. This shift also aligns with broader environmental and health goals, as plant-based diets are often associated with reduced environmental impact and improved health outcomes.
What's Next?
As the plant-based trend continues to gain momentum, chefs and foodservice operators are likely to invest in training and resources to enhance their plant-based offerings. This may include adopting new cooking techniques, sourcing sustainable ingredients, and developing innovative menu items that cater to plant-based preferences. The success of cookbooks like 'Eleven Madison Park: The Plant-Based Chapter' suggests that there is a growing market for high-quality, plant-based dining experiences. Restaurants may also explore partnerships with plant-based product manufacturers to expand their menu options and meet consumer demand. Additionally, the focus on sustainability and health is expected to drive further innovation in the foodservice industry, with potential impacts on supply chains, culinary education, and consumer marketing strategies.
