Emirates airline has announced a strategic realignment of its culinary offerings, which is to be fully implemented by 2027. At the heart of this development is a "back-to-basics" approach that consistently avoids the use of industrially produced meat substitutes.
Instead, the team led by Doxis Bekris, Vice President of Food & Beverage Design, focuses on wholesome plant-based ingredients such as legumes, grains, nuts, and seasonal vegetables. This philosophy aims to meet the growing demand for health-conscious nutrition and unprocessed foods, drawing inspiration from culinary traditions in the Mediterranean, Asia, and Africa.
The airline is already experiencing massive growth in its vegan in-flight catering segment. With 488 recipes available on flights to 140 destinations, the selection has increased by 60 percent compared to last year. Emirates serves around half a million plant-based meals annually, with particularly high demand on routes to London, Sydney, and Frankfurt. Interestingly, cabin crew have observed that passengers who are not vegan are increasingly opting for these choices, as plant-based meals are often perceived as a lighter and more digestible alternative during long flights.
A key pillar for ensuring the quality of the new menus is the integration of regional production capacities. Emirates uses produce from Bustanica, the world's largest hydroponic vertical farm in Dubai, for its catering. This joint project delivers chemical-free leafy greens directly to the airline's catering facilities, thus guaranteeing the freshness of ingredients for all travel classes. In First and Business Class, complex creations such as pumpkin and pearl barley risotto or braised mushrooms in soy sauce will be served, while in Economy Class, dishes like pumpkin frittata or spinach cannelloni will be standard.
The selection is also being expanded in the exclusive Emirates Lounges at Dubai International Airport. Alongside buffet options like Baharat Kofta in coconut sauce, the "Emirates Green Burger," made from soy and flaxseed, remains a staple. The airline emphasizes that transparency regarding ingredients is a top priority for its customers. By avoiding lab-based substitutes and focusing on natural textures and nutritional values, Emirates is positioning itself as a pioneer in premium in-flight dining, emphasizing authenticity and artisanal culinary craftsmanship.