Set to be offered on board for customers in 2027, Emirates’ team of chefs will be creating dishes that feel authentic, vibrant and rooted in culinary tradition.
Emirates currently has 488 vegan recipes in rotation across 140 destinations and serves half a million vegan meals each year. The dishes will not replace 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.
“Although there are many commendable lab-based alternatives available, real food aligns with our sustainability goals and guest 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.”
According to Emirates, its top destinations with customers ordering vegan meals last year were London, Sydney, Bangkok, Melbourne, Frankfurt, Manchester, Mumbai, Bali and Singapore, and that some of the demand is due to non-vegan customers opting for vegan cuisine as a lighter option. Vegan meals are available across all classes.
