The Rise of Plant-Based and Sustainable Diets

As consumers increasingly seek foods that support both personal wellness and the wellness of the planet, plant-based and sustainable diets have moved from niche to mainstream. According to Innova Market Insights, regions across the globe are launching more plant-based products. Asia’s market saw a 85% compound annual growth rate from 2018 to 2022. 

Understanding what defines plant-based and sustainable diets—and how they intersect with sustainability goals—can help foodservice operators, manufacturers, and suppliers make informed decisions that balance nutrition, flavor, cost, environmental and social impact.

What Is a Plant-Based Diet? 

A plant-based diet is high in fruits, vegetables, legumes, and whole grains while also limiting saturated fat, sugar, and salt.

Common plant-based diets include veganism and vegetarianism, which apply strict rules to cutting out all or most animal-based foods like meat, dairy, and eggs. 

Flexitarianism, primarily eating a plant-based diet while occasionally incorporating animal products, is also a common plant-based diet. The Mediterranean diet is a prime example of the flexitarian persuasion—a diet that’s largely rooted in plant-based foods, as well as seafood and animal products in moderation.

What to Serve on a Plant-Based Diet 

If you think vegetables, beans, and fruits are the end-all-be-all of foods on a plant-based diet, it may seem rather limiting. However, according to Jackie Schulz, Senior Director of Global Nutrition at Griffith Foods, variety is one of the most important things to focus on to see the benefits of plant-based diets.

“By consuming a variety of fruits, vegetables, grains, and protein sources, a plant-based diet can be a complete and healthy option. That said, a plant-based diet can also be unhealthy if it is characterized by high intakes of energy dense, nutrient poor foods.” 

Benefits and Considerations

According to Schulz, benefits from a plant-based diet can include:

• Enhanced Nutrition: Plant-based foods tend to be higher in fiber and lower in saturated fats.
• Rich with Vitamins and Minerals: Fruits, vegetables, and legumes are a good source of essential vitamins and minerals.
• Reduced Disease Risk: Vegetarian and Mediterranean diets have been shown to reduce the risk of age-associated non-communicable diseases, such as certain cancers, cardiovascular disease, and respiratory disease.

However, solely plant-based foods also have considerable shortcomings if the nutrition of your meals is not properly planned. 

• Lacking in Certain Nutrients: Plant-based diets can be lower in vitamins such as vitamin B12, vitamin D, iron, and calcium.
• Unpleasant Flavors: Some plant-based products, particularly those that are trying to mimic meat products (like alternative meat burgers or chicken), can have an earthy, vegetal taste that some consumers find unappealing.
• Lower Satiety: If protein is not prioritized, consumers may feel less satisfied. 

Fortunately, a diet enriched with fortified foods and finely-tuned flavors can easily avoid these common drawbacks.

What Is a Sustainable Diet? 

A sustainable diet is one with low environmental impacts that also contribute to food and nutrition security, as well as healthy lives for present and future generations.

Many studies find that plant-based and vegan diets are often considered the most sustainable diets. EAT-Lancet produced the Planetary Health Diet, one of many emerging plant-based sustainable diets rich in whole grains, fruits, vegetables, nuts, and legumes. Other sustainable diets include the Nordic diet, which focuses on plant-based foods, local and seasonal produce, fish, whole grains, and reduced meat and sugar.

What to Serve for a Sustainable Diet 

To reduce total environmental impact, restaurants and suppliers should buy from sustainable sources, such as local and seasonal ingredients. Products and ingredients should also consider helping local farmers diversify crop output or support their regenerative agriculture initiatives.

Granted, these aspirations are often not possible—or economically viable. In these cases, working with a sustainability-focused supplier can help you reduce your impact and generate positive opportunities for those in the food system.

Serving dishes free of certain animal products or in smaller portions can help address concerns regarding their contributions to global emissions.