2026 Plant-Forward Opportunity Report
What does "good value" really mean when it comes to plant-forward menu items? New research from BITE: Building Impact Through Eaters, the Culinary Institute of America, Datassential, and the Menus of Change University Research Collaborative suggests it's about far more than price. While many consumers expect plant-forward dishes to cost less than meat-based options, they're even more motivated by high-quality ingredients, hearty portions, and craveable flavors—with value meals and combo meals emerging as one of the strongest drivers of plant-forward purchase intent. Dive into the 2026 Plant-Forward Opportunity Report: New Consumer Perspectives on Value to explore what these findings mean for restaurants and foodservice operations looking to grow plant-forward sales in today's economy.
2025 Plant-Forward Opportunity Report
The 2025 annual research report—compiled by The Culinary Institute of America, Datassential, Food for Climate League, and the Menus of Change University Research Collaborative—uncovers a wide range of actionable insights for foodservice operators. This year’s report also provides a cutting-edge menu concept test. Among the latest findings:
Comfort meets climate: Familiar favorites are the gateway to plant-forward dining.
Millennials and Gen Z diners express the most reservations about ordering plant-based foods at restaurants, yet they are also the most open to being convinced—and flavor, price, and presentation are factors that can flip the script.
Consumers overwhelmingly trust whole foods—nuts, legumes, and grains—over processed plant-based meat alternatives.
In 2025, nearly a quarter of the general population is actively limiting meat in their diet. Women, Boomers, and lower- to medium-income consumers are leading the charge.
