From legumes to grains: Dubai-based Emirates develops next-generation vegan menus for global network
New onboard vegan concepts planned for rollout beginning in 2027
DUBAI – As global consumer preferences continue to shift towards nutrition, health and wellbeing, Emirates is refining its approach to vegan cuisine with a renewed emphasis on minimally processed, plant-forward food.
Marking Veganuary, the Dubai-based airline has confirmed that new vegan dining concepts are currently in development, designed to celebrate whole, authentic ingredients rather than engineered meat substitutes. The updated concepts are expected to be introduced onboard from 2027, reflecting a broader move towards transparency, sustainability and culinary heritage in airline dining.
The current development project brings together a dedicated team of Emirates chefs who are rethinking vegan menus from the ground up. Rather than replicating meat-based dishes using laboratory-developed alternatives, the focus is on ingredients that have long formed the backbone of traditional plant-based cuisines. Legumes, grains, nuts, seeds and seasonal vegetables are being positioned as centrepieces, creating dishes that are vibrant, culturally rooted and nutritionally balanced. According to Emirates, this approach aligns with growing passenger expectations for food that feels natural, recognisable and genuinely nourishing.
Culinary philosophy
Doxis Bekris, Emirates Vice President of Food and Beverage Design, said the airline’s philosophy has evolved in line with changing customer attitudes. He explained that the aim is to allow ingredients to speak for themselves, delivering depth of flavour and texture without reliance on ultra-processed components.
Bekris noted that instead of attempting to mimic meat, Emirates is drawing inspiration from cuisines that have always been plant-forward. These include Mediterranean mezze, Levantine grain salads, Asian noodle bowls and African stews, all of which have a long-standing culinary tradition built around vegetables, pulses and grains. He added that this direction offers a sense of authenticity while also providing variety and cultural richness across the airline’s global menu.
While acknowledging the innovation behind lab-based plant alternatives, Emirates maintains that whole food ingredients are better aligned with its sustainability objectives and the expectations of health-conscious travellers. The airline has highlighted the importance of ingredient transparency, enabling customers to feel confident about what they are eating and how it is sourced. The strategy also reflects a broader shift away from substitution towards celebrating plants as complete and satisfying components in their own right.
Growing vegan demand
Emirates currently serves around half a million vegan meals each year, a figure that continues to rise in parallel with passenger growth. The airline now has 488 vegan recipes in active rotation across its network of 140 destinations, representing a 60 per cent increase in total vegan recipes compared with 2024. This expansion underlines the airline’s long-term commitment to catering for vegan customers, as well as for those who occasionally choose plant-based meals.
Data from the past year shows that London remains the top destination for vegan meal orders on Emirates flights. It is followed by Sydney, Bangkok, Melbourne, Frankfurt, Manchester, Mumbai, Bali and Singapore. Emirates has observed that a significant proportion of vegan meal orders come from non-vegan passengers, many of whom opt for plant-based dishes while flying because they are often considered lighter and easier to digest.
Vegan meals can be requested on all Emirates flights across every travel class, up to 24 hours before departure. On high-demand routes, plant-based options are also included directly on the main onboard menu, allowing passengers to select vegan dishes without pre-ordering. In addition, vegan cuisine is available in Emirates Lounges worldwide, ensuring continuity of choice throughout the travel journey.
Economy experience
In Economy Class, Emirates offers a diverse selection of vegan dishes designed to balance comfort and nutrition. Options include pumpkin frittata served with sautéed mushrooms and tomato concassé, as well as spinach cannelloni paired with tomato basil sauce, toasted crumbs and parsley. Desserts are also firmly part of the experience, with offerings such as vegan chocolate mousse cake finished with chocolate sauce and biscuit crumbs, alongside carrot cake topped with coconut cream.
These dishes are designed to appeal to a broad range of passengers, combining familiar flavours with thoughtful presentation. Emirates says the aim is to ensure that vegan meals in Economy Class are not treated as secondary options, but as complete, satisfying choices in their own right.
Premium cabins
In Premium Economy, the airline builds on this foundation with more layered flavours and textures. Vegan passengers may be served kimchi fried rice accompanied by roasted pumpkin and sautéed oyster mushrooms, followed by desserts such as coconut cake with pineapple compote and pistachios. The menu reflects a balance between global influences and comfort-led dining.
Business Class customers choosing vegan cuisine are offered a more curated dining experience. Dishes include braised mushrooms with vegetables in five spice soy sauce, served alongside steamed jasmine rice and blanched pak choi. Desserts range from coconut panna cotta with raspberry mousse and fresh berries to chocolate tofu cheesecake, offering indulgence without compromising on plant-based principles.
First Class vegan dining is positioned as an elevated culinary experience. Main courses include pumpkin and barley risotto served with rocket, caramelised walnuts, vinaigrette and vegan cheese. Other dishes feature quinoa salad with grilled aubergine, courgette, sautéed Swiss chard and red pepper coulis. Desserts are similarly refined, with options such as strawberry tart with vanilla custard and pistachios served with berry compote, or sticky date pudding accompanied by salted caramel sauce, vegan cream cheese, candied pecans and almond butter.
Farm to fork
Central to Emirates’ vegan strategy is its farm-to-fork philosophy, supported by fresh produce sourced from Bustanica, the world’s largest hydroponic vertical farm. Bustanica is a joint venture between Emirates Flight Catering and its partners, supplying pesticide and chemical-free leafy greens directly to Emirates’ catering facilities. Produce from the farm includes lettuce, arugula, mixed salad greens and spinach, which are incorporated across menus and cabins.
The airline says the use of locally grown, sustainably produced ingredients helps reduce environmental impact while ensuring consistent quality and freshness. This integration of vertical farming into large-scale airline catering is positioned as a key component of Emirates’ wider sustainability efforts.
Lounge offerings
At Dubai International Airport, Emirates operates seven lounges within Terminal 3, including three for First Class customers, three for Business Class customers and the Emirates Lounge serving all premium passengers. Vegan dining features prominently across these spaces, with both buffet and à la carte options available throughout the day.
Among the buffet selections are dishes such as Baharat and turmeric-spiced kofta served in coconut gravy. In the First Class Lounge, vegan breakfast offerings include warm amaranth porridge topped with compressed green apples, red grapes, raspberries and walnuts. A wide variety of vegan salads is also available across lounges.
One of the most popular vegan items in Emirates’ lounges is the Emirates Green Burger, made from soya and flax seed, served with a signature sauce and pickled cucumbers. The dish reflects the airline’s approach of offering recognisable favourites alongside more traditional plant-based recipes, ensuring broad appeal for an increasingly diverse customer base.