Germany's Culinary Shift: 54% Flexitarian, Young People Drive Plant-Based Trend
A Forsa survey reveals that 12 percent of Germans are vegetarian, three percent vegan, and 41 percent flexitarian. Meanwhile, young people and women lead the trend towards plant-based diets. However, traditional culinary training in Germany lags behind, focusing mainly on meat and fish.
Students at BBS Soltau discussed the need for their training companies to adapt menus to include more vegetarian and vegan dishes. They found the offered dishes simple and not typically what one would expect in a restaurant. However, they agreed that even simple dishes can be upgraded with creative toppings and descriptions.
A former Michelin-starred restaurant in Verden offers a vegetarian menu with creative dishes like falafel with hummus. This demonstrates that plant-based cuisine can be innovative and exciting. The new examination regulation for cook's training now includes an option to obtain an additional qualification as a plant-based cook, reflecting the growing demand for plant-based dishes.
The role of plant-based dishes in gastronomic businesses depends on the location, with more demand in urban areas. The main motivations for people to buy more plant-based products are animal welfare and health, with 52 percent and 53 percent respectively.
The trend towards plant-based diets is growing, particularly among young people and women. While traditional culinary training in Germany is adapting, there's still room for improvement. Specialized training and certifications focusing on vegan nutrition and cooking are becoming available, offering growing opportunities within continuing education and career development for chefs.
