Sustainable Grilling 2026
Whether it’s quality meat saved through Too Good To Go, plant-based steaks from Planted, or Zero Waste BBQ according to the Kotányi Grill Study: The 2026 grilling season stands for mindful enjoyment, new taste experiences, and smart ways to save money while grilling.
The 2026 grilling season is taking on a new character
The scent of charcoal is in the air, and the grill is once again becoming the centerpiece of summer. But the 2026 grilling season is taking on a new character. As food prices continue to rise, awareness of quality, sustainability, and the responsible use of resources is growing. Today, enjoyment should not only taste good but also make sense.
This is exactly where a new generation of companies and concepts comes in. Too Good To Go makes high-quality meat from sustainable farms accessible through mystery bags at heavily discounted prices. Haya Molcho shows how to grill creatively with lesser-known cuts. Planted is taking a stand against shrinkflation with a larger planted.steak. And the latest Kotányi Grill Study 2026 confirms: Austrians are grilling more consciously, diversely, and sustainably than ever before.
Barbecuing has long been a way of life
According to the Kotányi Barbecue Study, 95 percent of Austrians consider barbecuing an integral part of summer. For 48 percent, time spent at the grill is much more than just cooking. It represents a zest for life, a sense of community, and a brief escape from everyday life. About a quarter of those surveyed even barbecue weekly. And they don’t just barbecue in the garden or on the patio, but increasingly also at the lake, in the park, or at the campground. Barbecuing has become a social ritual centered on enjoyment, camaraderie, and preparing food together.
At the same time, the variety of what ends up on the grill is growing. Sausages remain the undisputed number one at 77 percent, but vegetables have reached second place for the first time at 74 percent, placing them ahead of poultry at 72 percent. Plant-based alternatives are also gaining significant ground.
Too Good To Go: Saving Premium Meat at Half Price
Rising prices are noticeably changing shopping habits. According to a representative study commissioned by Too Good To Go, 70 to 82 percent of Austrians now pay closer attention to price when buying groceries. At the same time, the Retail Association reports that between 41 and 56 euros are spent per barbecue evening.
Too Good To Go intelligently combines savings and sustainability. Through the app, consumers can purchase high-quality meat and sausage products that haven’t sold by the end of the day for at least 50 percent off the original price. The products are fresh, of impeccable quality, and far too valuable to be thrown away.
In Austria, more than 18 million surprise bags have already been saved from waste in this way. The model thus strikes a chord with the spirit of the times: cost-consciousness and sustainability are not mutually exclusive, but rather reinforce one another.
Haya Molcho: “Use everything and be creative”
For Haya Molcho, sustainable grilling starts with a simple mindset. “Use everything and be creative”, is how the NENI founder describes her approach. In her experience, lesser-known cuts of meat in particular offer enormous culinary potential. Beef shank or shoulder are excellent for slow braising or preparing as pulled beef for wraps and sandwiches. Those open to surprises often discover new favorite dishes. Molcho therefore sees Too Good To Go as much more than just a money-saving model. The app becomes an invitation to think flexibly, try new ingredients, and expand one’s own creativity.
Pro tips from Haya Molcho for perfect grilling:
- Good meat often needs nothing more than a little salt.
- The grill should be fully heated before placing the meat on it.
- Don’t constantly flip the food so that rich roasted flavors can develop.
- Vegetables naturally belong on the grill and provide balance.
- Fresh dips and sauces with acidity add extra depth.
- Meat can be easily frozen, extending its shelf life.
Waldgut: Animal Welfare, Local Sourcing, and Quality
One particularly exciting Too Good To Go partner is Waldgut, located in the Weinviertel region of Lower Austria. The farm is fully committed to species-appropriate organic free-range farming and treating animals with respect. Dominik and Bernhard Angelmayr recommend always prioritizing the highest quality and local sourcing when it comes to meat. In the summer, maintaining the cold chain is especially important. Vacuum-sealed meat stays better protected and retains its juiciness. After marinating, the meat should rest for at least two hours. Beef benefits from being brought to room temperature briefly before grilling. Leftovers should be returned to the refrigerator within an hour and used the next day.
Planted: More Steak, Less Shrinkflation
While many manufacturers are shrinking package sizes and raising prices, Planted is taking a deliberate stand against this trend. The optimized planted.steak now contains 25 percent more product and has increased in size from 120 to 150 grams, with no change in price. At the same time, the recipe has been revised. The ingredient list is shorter, the fat content has been reduced by 30 percent, and both added sugar and bean flour have been removed. The product remains rich in protein and fiber and continues to contain absolutely no additives.
Pascal Bieri, co-founder of Planted, sums it up: more product, more intense flavor, and uncompromising naturalness. The BBQ range is complemented by planted.steak Paprika with an aromatic marinade and planted.spiesse Herbs with a fresh herb-and-lemon note. The products have been available since the end of April 2026 at Spar, Eurospar, Interspar, Billa, Billa Plus, and MPreis.
Zero-Waste BBQ and Plant-Based Trends Are Taking Over the Grill
The Kotányi Barbecue Study clearly shows how grilling habits are changing. 32 percent are interested in the Open Fire Revival, 20 percent in Fire’n’Smoke, and 17 percent are consciously opting for Zero Waste BBQ. This involves using as much of the food as possible. For meat, the approach ranges from nose-to-tail; for vegetables, from leaf-to-root. Plant-based grilling is also gaining momentum. Vegetables, meat alternatives, and creative vegan ideas are bringing a breath of fresh air to the grill. Kotányi is responding with new seasoning concepts such as the Grill Steak Seasoning Salt with turmeric and ginger, which is specifically tailored to the current needs of consumers.
Quality Trumps Price
Despite rising costs, price remains the least important factor in purchasing decisions. According to Kotányi, the key factors are taste, good value for money, and high quality. Austrian production, regional origin, and ease of preparation are also gaining in importance. This trend shows that consumers are shopping more consciously. They are making targeted investments in products that deliver great taste while aligning with their personal values.
Our conclusion: The 2026 grilling season is all about conscious enjoyment
Barbecuing remains one of summer’s strongest rituals. But in 2026, what it represents is changing. Enjoyment, frugality, sustainability, and innovation are merging into a new barbecue culture. Too Good To Go makes high-quality products affordable and saves valuable food. Haya Molcho inspires creative use of leftovers and bold cuts. Waldgut stands for regionality and animal welfare. Planted demonstrates that plant-based alternatives can be not only sustainable but also economically attractive. And the Kotányi Barbecue Study confirms that Austria is ready for a more conscious approach to what goes on the grill. The barbecue thus becomes the stage for a new culture of enjoyment, where it’s not just the taste that counts, but also the mindset behind it.
© Planted
