Emirates is preparing to offer passengers a new vegan cuisine approach developed as part of Veganuary, focusing on more natural and minimally processed flavors centered on legumes, grains, nuts, seeds, and seasonal vegetables instead of processed plant-based meat alternatives. Shaped in line with the growing global interest in healthy and conscious nutrition, the new concept is planned to be introduced in inflight services starting in 2027.
The new menus draw inspiration from cuisines that have traditionally been plant-forward, including Mediterranean, Levantine, Asian, and African culinary traditions, rather than laboratory-produced meat substitutes. Emirates chefs are adopting an approach that highlights cultural diversity while creating original dishes with natural depth of flavor and nutritional value. Emirates Vice President of Food and Beverage Design, Doxis Bekris, emphasizes that this philosophy aligns more closely with the airline’s sustainability goals and passengers’ expectations for transparency.
Today, Emirates offers 488 vegan recipes on a rotating basis across 140 destinations, serving approximately half a million vegan meals annually. This represents a 60 percent increase compared to 2024. The highest demand for vegan meals has been recorded on routes to London, Sydney, Bangkok, Melbourne, Frankfurt, Manchester, Mumbai, Bali, and Singapore. Vegan meals are available in all cabin classes through pre-order or as part of the main menu on selected routes.
Across all cabins, from Economy Class to First Class, vegan menus include main courses as well as desserts and complementary items. In addition, as part of Emirates’ “farm-to-table” approach, fresh greens sourced from Bustanica and grown without pesticides or chemicals are used in onboard catering.
