Emirates is shifting its vegan dining strategy away from ultra‑processed meat substitutes and towards whole, minimally processed ingredients, as health‑conscious flyers look for food that is both nutritious and transparent. From 2027, new plant‑forward menus will showcase legumes, grains, nuts, seeds and seasonal vegetables as the stars of the plate, expanding a programme that already serves around half a million vegan meals a year.
From Meat Substitutes to Whole‑Food Vegan Menus
During Veganuary, Emirates confirmed that its next generation of vegan dishes will celebrate “real, whole, and farm‑to‑fork” plant foods rather than engineered plant‑based meats. Vice President of Food & Beverage Design Doxis Bekris explains that new menus will lean on naturally plant‑forward culinary traditions such as Mediterranean mezze, Levantine grain salads, Asian noodle bowls and African stews, using these cuisines to build rich flavour and texture without replicating meat.
The airline links this concept directly to sustainability and passenger trust, arguing that clearly recognisable ingredients better align with customer expectations around health, planet‑friendly choices and label transparency. The new dishes are in development now and are expected to appear onboard in 2027, complementing – and gradually updating – the existing inflight vegan range.
488 Vegan Recipes and 500,000 Meals a Year
Emirates now offers 488 vegan recipes on rotation across 140 destinations, a 60 percent increase on 2024 and one of the most extensive plant‑based programmes in the airline industry. The carrier currently serves around half a million vegan meals annually, with demand rising broadly in line with overall passenger numbers.
Top routes for vegan meal orders include London, Sydney, Bangkok, Melbourne, Frankfurt, Manchester, Mumbai, Bali and Singapore, reflecting both strong local vegan communities and international transit traffic. Emirates notes that many non‑vegan customers also choose the plant‑based option as a lighter, easier‑to‑digest meal when flying long‑haul. Vegan meals can be pre‑ordered up to 24 hours before departure on all flights and in all classes, and on high‑demand routes plant‑based dishes are also featured on the main à‑la‑carte menus.
Farm‑to‑Fork: Bustanica Vertical Farm Meets the Sky
Supporting its whole‑food philosophy, Emirates sources fresh leafy greens from Bustanica, billed as the world’s largest hydroponic vertical farm and a joint venture with Emirates Flight Catering. The facility, located near Dubai, produces pesticide‑ and chemical‑free lettuce, arugula, salad mixes and spinach year‑round, using significantly less water than traditional agriculture, and delivers directly to Emirates’ catering operations.
These greens appear across vegan and non‑vegan menus, reinforcing the carrier’s “farm‑to‑flight‑to‑fork” positioning and reducing reliance on imported produce, which supports both freshness and sustainability goals.
What Vegan Dining Looks Like in Every Cabin
Emirates now highlights vegan cuisine in all cabin classes, pairing whole‑food ingredients with restaurant‑style presentation and desserts that feel indulgent but remain dairy‑free. Examples from current menus include:
- Economy Class – pumpkin frittata with sautéed mushrooms and tomato concassé; spinach cannelloni with tomato basil sauce, toasted crumbs and parsley; desserts such as vegan chocolate mousse cake or carrot cake finished with coconut cream.
- Premium Economy – kimchi fried rice served with roasted pumpkin and sautéed oyster mushrooms, followed by coconut cake with pineapple compote and pistachios.
- Business Class – braised mushrooms with vegetables in five‑spice soy, jasmine rice and pak choi; coconut panna cotta with raspberry mousse and berries; chocolate tofu cheesecake.
- First Class – pumpkin and barley risotto with rocket, caramelised walnuts, vinaigrette and vegan cheese; quinoa salad with grilled aubergine, courgette, Swiss chard and red pepper coulis; desserts such as strawberry tart with vanilla custard and pistachios or sticky date pudding with salted caramel sauce, vegan cream cheese, candied pecans and almond butter.
Across the network, vegan milk and other plant‑based accompaniments are also available, reinforcing the idea that a fully vegan meal experience is possible at any cabin level.
Vegan Choices in Emirates’ Dubai Lounges
At Dubai International Airport’s Terminal 3, Emirates operates seven lounges – three each for First and Business Class plus a shared Emirates Lounge – all of which feature curated vegan options. Dishes range from Baharat‑ and turmeric‑spiced kofta in coconut gravy at the buffet to à‑la‑carte breakfasts like warm amaranth porridge with compressed green apples, red grapes, raspberries and walnuts in the First Class Lounge.
The Emirates Green Burger, a soy‑ and flax‑seed patty served with signature sauce and pickled cucumbers, has become the lounges’ most in‑demand vegan dish and a hero item in the brand’s plant‑based story. Together with fresh salads and warm bowls, these lounge offerings bridge the gap between airport snacking and a considered, whole‑food meal before or between flights.
For travellers planning future trips, this pivot means that from 2027 onward Emirates flights are likely to offer even more globally inspired, whole‑food vegan menus, without sacrificing flavour, comfort or choice at 35,000 feet.