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Food trends for 2026: better for you, better for the planet

As we move into 2026, the way people eat at work, at events and in social spaces is evolving fast. Guests want food that makes them feel good, tastes incredible and does the right thing for the planet, without needing to shout about it.

The most successful hospitality offers today focus on food that feels indulgent yet thoughtful: plant-forward, seasonal and packed with flavour. The best dishes don’t need labels, you just enjoy them.

Here are the key food and drink trends shaping UK hospitality in 2026.

1. Gut-friendly, feel-good food

Wellness has moved far beyond calorie counting. In 2026, diners are choosing food that supports digestion, energy and long-term health.

Menus are shifting away from heavy, protein-led plates towards fibre-rich, plant-forward meals. Fermented foods like kimchi, kefir and sauerkraut are now part of everyday dining, while pulses, wholegrains and vegetables are taking centre stage.

The goal isn’t “health food”, it’s food that makes you feel better after eating it. You wouldn’t notice the difference, but your gut might.

Plant-forward menus don’t have to mean compromise. By designing dishes around flavour, seasonality and balance, it’s possible to create food that supports wellbeing while still feeling indulgent — all while keeping the planet front and centre.

2. The food you didn’t know was vegan

Plant-based food has become mainstream, but not in the way people expected.

Vegan dishes are now part of the natural flow of modern menus. Guests choose them because they look and taste great, often simply because they’re the most appealing option.

From comforting pies and rich curries to indulgent desserts and bakery favourites, plant-based food in 2026 is about flavour first. It’s the food you didn’t know was vegan and that’s exactly the point.

This shift also supports lower-carbon eating and smarter sourcing, helping hospitality teams put the planet front and centre without sacrificing taste or choice.

3. Global flavours that bring menus to life

International inspiration continues to shape UK dining. Korean, Latin American, Middle Eastern and African flavours are now everyday choices rather than niche options.

Ingredients like gochujang, miso, harissa and ube add depth, colour and excitement and they pair naturally with plant-forward cooking.

From vibrant curries to spice-rich bowls and street-food classics, modern menus need to travel well and taste incredible, whether they’re served from a café counter or delivered in fresh from specialist kitchens.

4. Comfort food, elevated

In 2026, comfort food still leads, but it’s had a glow-up.

Think loaded mac & cheese, fried-chicken-style dishes, stacked sandwiches and nostalgic desserts… made with better ingredients, more vegetables and lighter environmental impact.

It’s about keeping food familiar, satisfying and indulgent, while making it more balanced and sustainable.

5. Low and no-alcohol drinks

Mindful drinking is here to stay. Guests are choosing low and no alcohol options that still feel special.

Botanical sodas, fermented teas, alcohol-free cocktails and functional drinks are now expected on menus, offering flavour, fizz and complexity without the alcohol, perfect for modern working and social spaces.

6. Experience-led dining

Food is no longer just fuel, it’s part of how people connect, relax and enjoy their day.

From bakery-led cafés to pop-ups and all-day restaurants, hospitality spaces are becoming more social, visual and immersive. Presentation, flavour and atmosphere matter just as much as what’s on the plate.

From morning coffee to late-afternoon pick-me-ups, today’s workplace hospitality is designed to feel flexible, energising and inspiring.

7. Sustainability as standard

In 2026, sustainability isn’t a nice-to-have, it’s expected.

Guests want to know their food is seasonal and locally sourced, lower in carbon, and designed to reduce waste.

The best menus balance environmental responsibility with great taste, proving that sustainable food can still feel indulgent.

Looking ahead

The future of hospitality is about balance: wellbeing without restriction, indulgence without guilt, and sustainability without compromise.

Whether it’s everyday workplace dining, pop-ups or events, these 2026 trends come to life through carefully designed hospitality services that put people, flavour and the planet first.

You might not notice the difference. But your gut will. 🌱