51% Of US Chefs Added Vegan Menu Items Over The Last Year, Says Study

Foodable Labs says the shift evidences a plant-based movement 'in full swing'
Chefs Add Vegan Options
The report says chefs are responding to a growing plant-based movement

A recent study from food industry insight company Foodable Labs has revealed that 51 percent of US chefs have added vegan options to their menus in the last year alone.

The company credits the shift in part to increased interest in plant-based fare - which it says is reflected in and fuelled by social media activity, and a 300 percent increase in 'consumption of plant-based foods' within the same time frame.

Social media

According to the report, 88.2 percent of ‘social media influencers' were shown to be engaging with chefs' plant-based content.

This is not the first time that social media has been credited for the popularity of veganism.

While major players in the animal agriculture industry have pointed to Instagram as a driving force behind the movement - an article from The Independent made the same argument early this year.

Vegan Influencer Bonny Rebecca
'Influencers' - such as Instagram's Bonny Rebecca - are credited with progressing the plant-based movement (Photo: Bonny Rebecca)

'Desireable'

Supporting these claims, Instagram user Megan Malthouse told the The Guardian: "More young people are into veganism (especially at about my age) because publicity for it has grown on social media,especially on Instagram.

"On Instagram, people make veganism look like a very desirable lifestyle, and young girls can be influenced by that. They always show pictures of vegan people looking beautiful and healthy."

Demand

The 'increased interest' cited by Foodable Labs - and reportedly fuelled by social media - is also evidenced by an international increase in demand for plant-based options.

A UK survey showed a 987 percent increase in demand for meat-free options in 2017 alone, while meat alternative brand Beyond Meat is opening a second production facility because it 'can’t keep up' with demand at US stores, or at Canadian restaurants due to its 'extreme popularity' in the country.

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Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

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PBN Contributor:

Emily Court is a passionate ethical vegan from Eastern Canada. She is a Challenge 22 Mentor, Digital Writer, and experienced animal advocate driven by issues of animal liberation and social justice. She studied at Dalhousie University, where her thesis highlighted intercultural and gender relations. She is an established public speaker, writer, and world traveller with a drive to provide a voice to those who might not otherwise have one. You can follow her on Instagram @emily.j.court or on Twitter @_EmilyJCourt_.

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