Emirates has set up a team of chefs to create inflight meals with “real, whole, and farm-to-fork plant foods” set to be onboard for passengers in 2027.
It says the dishes will “feel authentic, vibrant and rooted in culinary tradition, without replacing typical proteins with engineered plant-based meats and substitutes”.
Emirates Vice President of Food & 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.”
Bekris acknowledged the availability of “commendable lab-based alternative” but said “real food” aligns with Emirates’ sustainability goals and passenger 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.”
Vegan options
Emirates already has 488 vegan recipes in rotation across 140 destinations, representing a 60% increase in total recipes from 2024.
It currently serves half a million vegan meals each year, with vegan meal consumption growing in line with passenger volume increases.
Last year the top destination with customers ordering vegan meals was London, followed by Sydney, Bangkok, Melbourne, Frankfurt, Manchester, Mumbai, Bali and Singapore.
Emirates attributes some of the demand to non-vegan customers opting for vegan cuisine when flying, as a lighter option often considered easier to digest.
Emirates offers vegan meals across all classes, as well as complementary products like vegan milk.
The menus incorporate fresh produce from Bustanica, the world’s largest hydroponic vertical farm. A joint venture with Emirates Flight Catering, it delivers pesticide and chemical-free leafy greens like lettuce, arugula, mixed salad greens, and spinach, directly to Emirates’ catering facilities.
All cabins covered
In Economy class, Emirates serves dishes like pumpkin frittata with sautéed mushrooms and tomato concassé,or spinach cannelloni served with tomato basil sauce, toasted crumbs and parsley, and desserts like vegan chocolate mousse cake drizzled in chocolate sauce and biscuit crumbs, or carrot cake dashed with coconut cream.
In Premium Economy, customers choosing vegan options can enjoy dishes like kimchi fried rice served with roasted pumpkin and sautéed oyster mushrooms, followed by desserts like coconut cake with pineapple compote and pistachios.
In Business class, a range of creatively-curated dishes are offered, including 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 with fresh berries or chocolate tofu cheesecake.
In First class, customers will be treated to elevated vegan cuisine like pumpkin and barley risotto served with rocket, caramelised walnuts, vinaigrette and vegan cheese.
Other dishes include quinoa salad with grilled aubergine, courgette, sautéed swiss chard and red pepper coulis, plus decadent desserts such as strawberry tart with vanilla custard and pistachios, served with berry compote, or a sticky date pudding served with salted caramel sauce, vegan cream cheese, candied pecans and almond butter.
Vegan options are available to order and pre-order onboard, as well as in Emirates Lounges.
Customers can request vegan meals on all Emirates flights and across all classes of travel up to 24 hours before departure and on high-demand routes, plant-based meals are also provided as part of the main menu options.
