A vegetable revolution

Less meat, more vegetables, better health for a better wallet? When nature invites itself into the restaurant, restaurateurs innovate with vegetarian and vegan dishes to the delight of their fans.

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Environmental impact 

To understand the environmental impact, let's take an omnivorous diet. To produce one kilogram of beef, that would amount to around 27 kg CO₂e produced, we understand the environmental, for a vegetarian diet, to produce cheese for example, the carbon footprint amounts to around 13.5 kg of CO₂e. For a vegan diet, the carbon footprint for producing lentils is around 0.9 kg of CO₂e. (source Poore and Nemecek study 2018). 

The figures clearly demonstrating the environmental impact of meat production. Switching to a plant-based diet drastically reduces environmental impact, as meat production is one of the main sources of greenhouse gas emissions in the food sector. It is responsible for 14.5% of global emissions, mainly due to enteric fermentation in ruminants, deforestation for pasture and the production of feed for livestock.

Against this environmental and economic backdrop, some people have chosen to give up meat for a variety of reasons. There are many reasons to reduce meat consumption or to stop eating animal products altogether.

They are more aware of animal welfare, exports, health and the environment. Customers are changing their eating habits: less meat, less palm oil, more vegetables and more colour in our dishes !

Impact on health

Excessive consumption of red meat increases the risk of cardiovascular disease, type 2 diabetes and certain cancers (notably colorectal). Vegetarian and vegan diets, rich in fibre from vegetables, fruit, wholegrain cereals and pulses, promote better intestinal health and prevent constipation.

What's more, plant-based diets are often lower in calories yet rich in nutrients, which can help maintain a healthy weight.

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Economic impact

With the current price of meat, some people say they have stopped eating it for economic reasons. This is the case for many students and low-income households. ‘According to France 3 regions, 20% of students don't eat enough to satisfy their hunger, and opt instead for a starch-based diet that keeps their bodies healthy for longer and is more affordable. 

Manufacturers and restaurateurs adapt to this new plant-based market

Vegetable-based products are booming, and substitutes for meat and dairy products are growing exponentially. Brands such as Beyond Meat, Impossible Foods, Alpro and Neslé are dominating this new market.

More and more restaurants are offering plant-based options, incorporating these alternatives into their standard menus. Or even entirely vegetarian or vegan restaurants, where their menus consist exclusively of tasty dishes without meat or animal products.

Haute gastronomy is also adapting to this new vegan era, with Chef Claire Vallée of the Ona restaurant in Arès being awarded a Michelin star in February 2021, a historic distinction. This is the first star awarded in the world to a restaurant offering exclusively vegan dishes.

Major fast food groups such as McDonald's, Burger King and KFC have introduced vegetarian and vegan menus to cater for their new customers.

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Flexitarianism on the rise

Many are taking an intermediate approach, reducing their meat consumption without eliminating it altogether. Campaigns such as ‘Green Monday’ and ‘Veganuary’ encourage people to adopt a more plant-based lifestyle gradually.

Whether you're a vegan, vegetarian, flexitarian or simply curious to discover new ways of eating, in 2025 let's continue to develop our awareness of animal welfare and the environment.

The influence of social networks:

Platforms like Instagram and TikTok play a key role in popularising vegetarian and vegan diets. Vegan influencers share recipes, tips and the benefits of a vegan lifestyle. Hashtags such as #PlantBased, #VeganLife and #MeatlessMonday are gaining in popularity.