The rise of sustainable & vegan cuisine
Sustainability is more than just a trend – it is fundamentally changing the restaurant industry. The winners of the Lieferando Awards 2024 show: Restaurants with sustainable and vegan concepts are gaining in importance. But what makes a restaurant truly sustainable? And can plant-based cuisine compete with classics like burgers and pizza?
Himalaya Masala: What real sustainability in gastronomy looks like
Sustainability in gastronomy means more than just organic ingredients – it's about regional sourcing, waste avoidance, energy efficiency and fair business practices. Himalaya Masala, which has been awarded the title of “Best Sustainable Restaurant”, is a prime example of this. The business consistently relies on local suppliers to reduce transportation routes and CO2 emissions. The restaurant also pursues a zero-waste philosophy by avoiding, composting or recycling food waste. Sustainable packaging made from biodegradable materials is also part of the concept.
Particularly exciting: Himalaya Masala is increasingly integrating plant-based dishes into its menu – a sign that sustainability and a plant-based diet often go hand in hand.
Vevi: The triumph of vegan cuisine
Vevi was awarded the title of “Best Vegan Restaurant” – a clear sign that a plant-based diet is no longer just a niche, but is winning over more and more consumers. The Vietnamese restaurant focuses on authentic, wholesome dishes that do not contain any animal products but still taste great.
Why are more and more people opting for vegan cuisine?
- Health benefits – A plant-based diet can reduce the risk of heart disease, obesity and diabetes.
- Environmental benefits – Less meat consumption means a significant reduction in CO2 emissions and less water consumption.
- Creativity in the kitchen – Plant-based alternatives offer exciting flavor combinations and innovative dishes.
The secret of Vevi's success lies in its quality and variety. Instead of substitutes, the restaurant focuses on fresh ingredients and authentic preparation, combining traditional Vietnamese flavors with modern approaches.
Can vegan cuisine keep up with burgers and pizza?
Fast food classics such as burgers and pizza continue to dominate the delivery market. However, the increasing demand for plant-based alternatives is showing: Even the big players are adapting. Many well-known burger chains now have vegan options in their range – and these are often not only healthier, but also competitive in terms of taste.
Interestingly, traditional pizzerias are also increasingly experimenting with vegan cheese or plant-based toppings. The market for plant-based nutrition is growing rapidly, and restaurants that adapt early will benefit from the increasing demand.
Our conclusion for the future: sustainable and vegan cuisine is the future of gastronomy
The successes of Himalaya Masala and Vevi show that Gastronomy is undergoing a transformation. Sustainability and a plant-based diet are no longer marginal phenomena, but a central component of the future. Restaurants that focus on regional ingredients, zero-waste concepts and plant-based dishes have a decisive advantage.
Consumers are becoming increasingly aware of their choices – and restaurants are responding to this. Whether purely vegan concepts or sustainable adaptations of classic dishes: the green revolution on our plates has long been in full swing. The future of gastronomy is sustainable, plant-based – and incredibly tasty.
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