Vegan restaurants may be in decline, but that doesn't mean customer convictions regarding ethical, environmentally responsible ingredients are dwindling. The popularity of farm-to-table restaurants is on the rise, as even steakhouse diners are increasingly focused on humane animal treatment.
The age of the standalone vegan restaurant may be on life support, but many values that spurred the movement remain alive and well. Motivations toward health, ethics, and sustainability are gaining ground in the population-at-large.
In short, whether it's beets or beef on their plate, many forward-thinking customers are concerned with the origins of their entree. Discerning diners and the restaurateurs who feed them should take note of their menu language, according to the experts at Post 1917, a Lexington, Massachusetts steakhouse.
Meat is back, after years of industry focus on vegan and vegetarian dining, according to market watchers at lifestyle magazine Sunset. Economic fluctuations and changing customer priorities pushed vegan restaurants to close their doors at a 25 percent higher rate than other restaurants nationwide since 2020. Trends in New England seem to support this theory, with vegan Boston eateries like Double Zero and The Grasshopper shutting down recently.
Standalone vegan restaurants are shuttering, but vegan menu items are popping up on more and more menus at traditional restaurants - even steakhouses. And as vegetarian and vegan offerings become more mainstream, so do questions about where ingredients are grown and what kind of treatments they receive.
While market forces and economics are shifting priorities, they aren't leading customers to abandon their convictions about restaurant ethics. In fact, many patrons are more interested in supporting local farmers and ranchers who share their values. Diners are increasingly demanding humanely-raised meat and locally-sourced produce, according to Sunset.
As food prices rise, customers have become increasingly concerned with rewarding responsible operations and penalizing the rest. Traceability, sustainability, and animal welfare are all key factors patrons consider when handing over their hard-earned money. With this in mind, restaurant owners should be as transparent as possible when crafting their menus.
When determining whether a restaurant is ethical, it's important to answer the following questions, according to the experts at farm-to-table steakhouse Post 1917:
Where does the meat come from? The menu should name the specific farm, or at least the region.
What are the certifications? Specific titles like "USDA organic" or "Animal Welfare Approved" mean that the operation has been independently inspected.
How was the animal reared? Using words like "grass-fed," "pasture raised," or "antibiotic-free" gives diners more specifics than simply "ethical."
While vegan feasting may be in decline, values-based dining is increasing with every passing year. Voting with your feet and your wallet can help promote sustainable dining, whether the entree on your plate features chickpeas or chicken. Post 1917 Lexington City: Lexington Address: 27 Waltham St Website: https://www.post1917.com