As global consumers increasingly prioritise nutrition, health and wellbeing, Emirates is responding with a renewed focus on minimally processed, farm-to-fork plant-based cuisine.

This Veganuary, the airline confirmed that new vegan concepts are in development, centred on real, whole foods rather than engineered meat substitutes.

A dedicated team of chefs is creating dishes that are authentic, vibrant and rooted in culinary tradition, with the new offerings expected to launch onboard in 2027.

Emirates currently serves around half a million vegan meals each year and has significantly expanded its portfolio to 488 vegan recipes across 140 destinations, marking a 60% increase since 2024.

Demand for vegan meals continues to rise in line with passenger growth, with London leading as the top destination for vegan orders, followed by Sydney, Bangkok, Melbourne, Frankfurt, Manchester, Mumbai, Bali and Singapore.

 The airline notes that many non-vegan passengers also opt for plant-based meals, viewing them as lighter and easier to digest while flying.

Vegan meals are available across all Emirates flights and travel classes and can be pre-ordered up to 24 hours before departure.

 On high-demand routes, plant-based dishes are also included directly on main menus.

In addition, vegan options are widely available in Emirates Lounges.

Demonstrating its commitment to quality and sustainability, Emirates integrates fresh produce from Bustanica, the world’s largest hydroponic vertical farm and a joint venture with Emirates Flight Catering.

Bustanica supplies pesticide-free leafy greens directly to the airline’s catering facilities.

Across cabins, Emirates offers diverse vegan cuisine. Economy Class features dishes such as pumpkin frittata, spinach cannelloni and vegan desserts like chocolate mousse cake and carrot cake with coconut cream.

Premium Economy includes options like kimchi fried rice with roasted pumpkin and oyster mushrooms. Business Class offers refined dishes such as braised mushrooms in five-spice soy sauce and desserts like coconut panna cotta or chocolate tofu cheesecake.

First Class elevates the experience with dishes including pumpkin and barley risotto, quinoa salads and indulgent vegan desserts.

At Dubai International Airport, Emirates’ seven lounges in Terminal 3 provide extensive vegan choices, from buffet dishes to à la carte options.

The most popular lounge item is the Emirates Green Burger, highlighting the airline’s continued innovation in plant-based dining.

 Doxis Bekris, Emirates Vice President of Food & Beverage Design, confirms the philosophy: “Our focus now is on legumes, grains, nuts, seeds, and seasonal vegetables as the heroes of the plate. These ingredients offer natural depth of flavour, texture, and nutrition without relying on ultra-processed alternatives. Instead of replicating meat, we want to draw from cuisines that have always been plant-forward like Mediterranean mezze, Levantine grain salads, Asian noodle bowls, and African stews. In our view this approach feels genuine and culturally rich.”

He added: “Although there are many commendable lab-based alternatives available, real food aligns with our sustainability goals and guest expectations for health-conscious choices. It’s about transparency for our customers who want to know what they’re eating, as well as have confidence that it’s good for them and the planet. We want to shift from substitutes to a celebration of plants, where it’s not about what’s missing - but instead what is gained in authenticity, flavour, and creativity.” -TradeArabia News Service