Veg-Centric Dining: Social Responsibility Driver

Record U.S. Convenience Store Food, Merchandise Sales in 2018
April 18, 2019
Restaurant Industry Trendspotters Predict ‘What’s Hot’
April 20, 2019

salad falling into the plate isolated on white background. Greek salad: red tomatoes, pepper, cheese, lettuce, cucumber and olives


Younger consumers are driving increased focus on sustainable products across the food industry, and plant-based options are an ideal way to address sustainability and animal welfare concerns.

Thirty percent of 18- to 34-year olds consume vegetarian or vegan options or substitutes as a main entrée for sustainability or social responsibility reasons. And because this push is coming mostly from 18- to 24-year olds (33%), we’ve only seen the tip of the iceberg.

Further rationale – operators should describe vegetarian or vegan options as sustainable: it elicits a higher price point. Approximately 68% of consumers are more likely to buy vegetarian or vegan options described as sustainable, and 41% are willing to pay more for it.

Look for:

  • More operators will promote veg-centric dishes as socially responsible to combat the growing focus on sustainability among college students, in particular
  • Operators to ramp up their efforts in promoting socially responsible seafood production, as well as other meat production, which will later challenge this uptick in meatless consumption

Content courtesy of Ventura Foods


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