Predictions are what they are. But one way to measure the power of plant-based foods as a menu mainstay is to hold its current popularity up against a bigger landscape.
Here are 3 colossal forces that are throwing their weight into the rising and seemingly enduring preference for plants.
The growth of this industry (valued at $16 billion and projected to more than double in the next five years) is tied to a confluence of issues and consumer trends on which companies like Gotham Greens have brilliantly capitalized.
At the core is a demand for healthier, fresher foods, which dovetails right into the increasingly formidable demand for local sourcing.
While the post-pandemic world continues to endure the uncertainty and delays of a global supply chain in seizure, buying closer to home has turned from a feel-good, “support your local economy” trend into a widespread, common-sense business shift.
Further, and even more impressive, is what indoor farming can produce. Controlling conditions has its productivity benefits. But operators can control them with the precision to yield unheard-of results.
We’re talking about nutrient enhancement, texture variations and even custom flavors. Beyond any trendy appeal, plant-based diets will continue to gain sound value.
Another intriguing development accelerated by the pandemic and, more specifically, its stay-at-home orders, is the rise of the home gardener.
Perhaps sparked by a fear of food access in 2020, the long-term trendline on this is looking legit, based on seed sales in subsequent years.
For whatever reason—supply fears haven’t faded completely; gardening success has given the home-growing hobby some roots; Americans are rediscovering the fulfillment of self-reliance—consumers’ appreciation for fresh produce is expanding.
It stands to reason that such appreciation will extend to other avenues like foodservice.
This is about so much more than meat and dairy replacements, which are tectonic activities unto themselves.
The inherent value of plants is becoming more widely perceptible for the increasing number of ways in which they contribute to sustainability.
Interestingly, even if not about protein substitutes or the above-mentioned indoor farming, these eco-minded applications aren’t completely detached from foodservice.
For example, plants are playing a role in the development of sustainable packaging, including containers used for more earth-friendly takeout & delivery.
And growth here isn’t just happening because operators want to project a greener image. It’s because sustainability is yet another undeniable market demand, with close to half of consumers saying they’re willing to spend more money on sustainable takeout.
But wait. It gets crazier.
Plant-based materials are being used to 3D print food, a process that continues to prove uniquely viable for solving food manufacturing challenges and serving a range of feeding applications from outer space to nursing homes.
Taking a broader, 360° look at the plant-based expansion brings the plant-based menu into sharper focus and further incentivizes operators—many of which haven’t dialed into the movement yet—to reevaluate the depth of their meat-free options.
From there, maximizing the sales and profit opportunities of plant-based menu items comes down to a tighter menu strategy—one that involves menu marketing, as well as recipe development.