Emirates is serving more than 500,000 vegan meals a year as passengers prioritise nutrition, health and minimally processed food in the sky.
The airline is developing new plant-forward dining concepts to mark Veganuary and confirmed that the next phase of its vegan offering will focus on real, whole and farm-to-fork ingredients, with new dishes scheduled to be introduced onboard in 2027.
Emirates said the current development project sees its chefs creating dishes that are authentic, vibrant and rooted in culinary tradition, without replacing typical proteins with engineered plant-based meats and substitutes.
The airline said the approach reflects changing consumer expectations around transparency, nutrition and sustainability.
Emirates vegan meals
Emirates Vice President of Food and 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.
“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.”
Plane food
Emirates now has 488 vegan recipes in rotation across 140 destinations, representing a 60 per cent increase in total recipes from 2024. The airline currently serves half a million vegan meals each year, with consumption growing broadly in line with passenger volume increases.
Last year, the top destinations for customers ordering vegan meals were London, followed by Sydney, Bangkok, Melbourne, Frankfurt, Manchester, Mumbai, Bali and Singapore.
Emirates said part of the demand comes from non-vegan customers who opt for vegan cuisine when flying, viewing it as a lighter option that is often considered easier to digest.
Vegan meals can be ordered and pre-ordered onboard and in Emirates Lounges, with customers able to request vegan options on all flights and across all classes of travel up to 24 hours before departure.
On high-demand routes, plant-based meals are also included as part of the main menu offering.
Emirates said it offers vegan meals in every cabin class, alongside complementary products such as vegan milk. Supporting its farm-to-fork philosophy, the airline incorporates fresh produce from Bustanica, described as the world’s largest hydroponic vertical farm.
The facility, a joint venture with Emirates Flight Catering, supplies pesticide- and chemical-free leafy greens directly to Emirates’ catering facilities.
In Economy Class, dishes include pumpkin frittata with sautéed mushrooms and tomato concassé, spinach cannelloni with tomato basil sauce, toasted crumbs and parsley, and desserts such as vegan chocolate mousse cake or carrot cake finished with coconut cream.
Premium Economy customers choosing vegan cuisine are served dishes such as kimchi fried rice with roasted pumpkin and sautéed oyster mushrooms, followed by desserts including coconut cake with pineapple compote and pistachios.
In Business Class, the menu includes braised mushrooms with vegetables in five spice soy sauce, served with steamed jasmine rice and blanched pak choi. Desserts include coconut panna cotta with raspberry mousse and fresh berries, or chocolate tofu cheesecake.
First Class customers are offered elevated vegan options such as pumpkin and barley risotto with rocket, caramelised walnuts, vinaigrette and vegan cheese, as well as quinoa salad with grilled aubergine, courgette, sautéed Swiss chard and red pepper coulis
