{"id":183265,"date":"2026-01-19T14:30:34","date_gmt":"2026-01-19T14:30:34","guid":{"rendered":"https:\/\/aviacionaldia.com\/?p=183265"},"modified":"2026-01-19T22:30:01","modified_gmt":"2026-01-19T22:30:01","slug":"emirates-redefines-its-onboard-vegan-strategy-less-ultra-processed-more-real-food-starting-in-2027","status":"publish","type":"post","link":"https:\/\/aviacionaldia.com\/en\/2026\/01\/emirates-redefines-its-onboard-vegan-strategy-less-ultra-processed-more-real-food-starting-in-2027.html","title":{"rendered":"Emirates Redefines Its Onboard Vegan Strategy: Less Ultra-Processed, More Real Food Starting in 2027"},"content":{"rendered":"\n<p><strong>Emirates i<\/strong>s redefining one of the most dynamic segments of the onboard experience: vegan cuisine. Moving beyond fleeting trends or industrial solutions, the Dubai-based airline is advancing towards a proposal focused on real, minimally processed foods with culinary identity\u2014a decision that combines health, sustainability, and premium brand positioning.<\/p>\n\n\n\n<p>The announcement, made during Veganuary, confirms that new plant-based culinary concepts are already in development and will begin implementation starting in 2027, marking a clear, long-term roadmap.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">From Industrial &#8220;Plant-Based&#8221; to Authentic Vegetable Cuisine<\/h2>\n\n\n\n<p>The philosophy behind the new approach is clear: abandon dependence on ultra-processed meat substitutes and return to the fundamentals of traditional vegetable-based cooking.<\/p>\n\n\n\n<p>According to Doxis Bekris, Vice President of Food &amp; Beverage Design at Emirates, the focus is now on:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Legumes<\/li>\n\n\n\n<li>Grains<\/li>\n\n\n\n<li>Nuts and seeds<\/li>\n\n\n\n<li>Seasonal vegetables<\/li>\n<\/ul>\n\n\n\n<p>These ingredients become &#8220;the protagonists of the dish,&#8221; not as an artificial meat replacement, but as a natural base for flavor, texture, and nutritional value.<\/p>\n\n\n\n<p>&#8220;Instead of replicating meat, we want to draw inspiration from cuisines that have historically been plant-forward, such as Mediterranean mezze, Levantine grain salads, Asian noodle bowls, or African stews,&#8221; explains Bekris.<\/p>\n\n\n\n<p><strong><em>\u2192 <a href=\"https:\/\/aviacionaldia.com\/en\/2026\/01\/emirates-accelerates-premium-economy-expansion-with-introduction-of-new-destinations.html\">Emirates Accelerates Premium Economy Expansion with Introduction of New Destinations<\/a><\/em><\/strong><\/p>\n\n\n\n<p>The message is strategic: less food engineering and more cultural heritage, a narrative that resonates both with conscious travelers and corporate sustainability goals.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Half a Million Vegan Meals a Year: The Numbers Behind the Decision<\/h2>\n\n\n\n<p>The decision is not ideological; it is data-driven.<\/p>\n\n\n\n<p>Currently, Emirates:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Serves around 500,000 vegan meals per year<\/li>\n\n\n\n<li>Operates with 488 vegan recipes in rotation<\/li>\n\n\n\n<li>Covers 140 destinations<\/li>\n\n\n\n<li>Has increased its total number of vegan recipes by 60% compared to 2024<\/li>\n<\/ul>\n\n\n\n<p>The growth in vegan consumption directly parallels the increase in passenger volume. A relevant point is that a significant portion of the demand comes from non-vegan passengers, who choose these meals considering them lighter and easier to digest during the flight.<\/p>\n\n\n\n<p><strong>Destinations with the Highest Demand for Vegan Meals<\/strong><\/p>\n\n\n\n<p>In the past year, the airports with the most orders were:<\/p>\n\n\n\n<p>1. London<br>2. Sydney<br>3. Bangkok<br>4. Melbourne<br>5. Frankfurt<br>6. Manchester<br>7. Mumbai<br>8. Bali<br>9. Singapore<\/p>\n\n\n\n<p>Vegan meals can be requested with up to 24 hours&#8217; notice on all flights and classes, and on high-demand routes, they are already part of the regular onboard menu.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">A Cross-Category Proposal: Vegan in All Classes<\/h2>\n\n\n\n<p>Far from being limited to Economy or specific niches, Emirates has integrated the vegan offering into all cabins, reinforcing its message of gastronomic excellence without exceptions.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Economy Class<\/h3>\n\n\n\n<p>Dishes such as:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pumpkin frittata with saut\u00e9ed mushrooms and tomato concass\u00e9<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Spinach cannelloni with tomato and basil sauce<\/li>\n<\/ul>\n\n\n\n<p>Notable desserts:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Vegan chocolate mousse<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Carrot cake with coconut cream<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Premium Economy<\/h3>\n\n\n\n<p>Options like:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fried rice with kimchi, roasted pumpkin, and oyster mushrooms<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Coconut cake with pineapple compote and pistachios<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Business Class<\/h2>\n\n\n\n<p>More elaborate proposals, for example:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Braised mushrooms in soy and five-spice sauce, with jasmine rice and pak choi<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Coconut panna cotta with raspberry mousse<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tofu and chocolate cheesecake<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">First Class<\/h3>\n\n\n\n<p>High-end vegetarian cuisine, with dishes like:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pumpkin and barley risotto with arugula, caramelized walnuts, and vegan cheese<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Quinoa salad with grilled eggplant and red pepper coulis<\/li>\n<\/ul>\n\n\n\n<p>Fine dining-level desserts:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Strawberry tart with vanilla cream<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sticky date pudding with salted caramel sauce and vegan cream<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">From Farm to Plane<\/h2>\n\n\n\n<p>One of the less visible but most relevant pillars is sourcing.<\/p>\n\n\n\n<p>Emirates integrates products from Bustanica, the world&#8217;s largest hydroponic vertical farm, operated jointly with Emirates Flight Catering, into its offerings. From there, pesticide- and chemical-free leafy greens such as:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lettuce<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Arugula<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Spinach<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mix of fresh leaves<\/li>\n<\/ul>\n\n\n\n<p>Everything arrives directly at the catering facilities,, reinforcing the farm-to-fork concept, key to the transparency and sustainability narrative.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Vegan Experience Also Extends to VIP Lounges<\/h2>\n\n\n\n<p>At Dubai Airport, Emirates operates seven lounges in Terminal 3, with a specially developed vegan offering.<\/p>\n\n\n\n<p>Options include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Spiced vegan kofta with baharat and turmeric in coconut sauce<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Amaranth porridge with fruits and nuts in the First Class Lounge<\/li>\n<\/ul>\n\n\n\n<p>The most requested vegan dish in the lounges is the Emirates Green Burger, made with soy and flax seeds, served with an exclusive sauce and pickles.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">A Strategic Shift That Goes Beyond the Menu<\/h2>\n\n\n\n<p>Emirates&#8217; shift is not merely culinary. It is a strategic decision that combines:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Health expectations of the modern traveler<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sustainability goals<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Premium brand differentiation<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Coherence between messaging and product<\/li>\n<\/ul>\n\n\n\n<p>The airline makes it clear that this path is still evolving. 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