Emirates is developing new vegan dining concepts centred on real, whole and farm-to-fork plant foods, as global consumers increasingly seek minimally processed options focused on nutrition, health and wellbeing. The airline’s new dishes are scheduled to be introduced onboard in 2027.
Rather than relying on engineered plant-based meats and substitutes, Emirates says its culinary teams are building menus around traditional, naturally plant-forward cuisines using ingredients such as legumes, grains, nuts, seeds and seasonal vegetables.
Emirates Vice President of Food & Beverage Design, Doxis Bekris said, “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.”
Emirates currently has 488 vegan recipes in rotation across 140 destinations, representing a 60% increase from 2024, and serves around half a million vegan meals each year. The airline notes demand is driven not only by vegan travellers, but also by customers choosing plant-based meals as a lighter, easier-to-digest option. The top destinations for vegan meal orders last year included London, followed by Sydney, Bangkok, Melbourne, Frankfurt, Manchester, Mumbai, Bali and Singapore.
Vegan meals can be requested across all cabins up to 24 hours before departure, with plant-based options also available on select high-demand routes as part of the standard onboard menu. Vegan dining is also offered in Emirates Lounges, alongside complementary items such as vegan milk.