Plant-powered plates are taking off at Emirates, with the airline confirming a major shift in its vegan cuisine strategy to meet growing demand for minimally processed, whole-food dining at 35,000 feet.
Announced during Veganuary, Emirates revealed it is developing a new generation of plant-based dishes built around real, recognisable ingredients rather than engineered meat substitutes. The new concepts are set to roll out onboard from 2027 and will focus on legumes, grains, nuts, seeds and seasonal vegetables, drawing inspiration from cuisines that have long championed plant-forward cooking.
Emirates Vice President of Food & Beverage Design Doxis Bekris said the airline’s approach is about celebrating authenticity rather than imitation. “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.”
While lab-based alternatives continue to grow in popularity, Emirates says its renewed focus on whole foods better aligns with customer expectations and sustainability goals. “Although there are many commendable lab-based alternatives available, real food aligns with our sustainability goals and guest expectations for health-conscious choices,” Bekris said. “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.”
The airline currently serves around half a million vegan meals each year, with demand continuing to rise alongside passenger numbers. Emirates now has 488 vegan recipes in rotation across 140 destinations, marking a 60 per cent increase in recipes since 2024. London leads the list of destinations with the highest vegan meal orders, followed by Sydney, Bangkok, Melbourne, Frankfurt, Manchester, Mumbai, Bali and Singapore, with the airline noting that many non-vegan customers opt for plant-based meals as a lighter, easier-to-digest option when flying.
Vegan meals can be requested on all Emirates flights and across all classes up to 24 hours before departure, with plant-based options also appearing on main menus on high-demand routes. Vegan cuisine is also widely available across Emirates’ premium lounges, including its seven lounges in Dubai’s Terminal 3.
Across the cabin, menus are tailored to each class. Economy customers can enjoy dishes such as pumpkin frittata with sautéed mushrooms or spinach cannelloni with tomato basil sauce, while Premium Economy features options like kimchi fried rice with roasted pumpkin and oyster mushrooms. Business Class offers refined plates including braised mushrooms in five spice soy sauce, and First Class elevates the experience with dishes like pumpkin and barley risotto, quinoa salads and indulgent vegan desserts.
Supporting its farm-to-fork philosophy, Emirates also sources fresh leafy greens from Bustanica, the world’s largest hydroponic vertical farm, delivering pesticide-free produce directly to its catering facilities.
For more info head to emirates.com
