The future of food and well-being in hospitality
A new EHL report encourages hospitality stakeholders to view well-being not as a passing trend but as a core principle for long-term success
The EHL Group Food and Well-Being Trend Report explores how the hospitality industry can align with evolving consumer expectations by integrating well-being into food offerings. In an era of heightened health consciousness, environmental challenges, and shifting cultural values, food is no longer just about sustenance—it is a vehicle for health, connection, and sustainability. This report examines key trends shaping the industry and offers actionable strategies for hospitality businesses to promote well-being while driving growth and innovation.
Key takeaways
- Food as the cornerstone of well-being: Food now fulfills roles beyond nourishment, supporting mental health, community, and planetary well-being. The concept of Food Well-Being (FWB) emphasizes food’s power to bring pleasure, purpose, health, and sustainability into daily life.
- The conscious consumer shift: Post-pandemic, consumers are more informed and demand healthier, transparent, and sustainable food choices. Trends like personalized nutrition, plant-forward menus, and tech-enhanced dining are reshaping hospitality offerings.
- Hospitality’s role in promoting well-being: The industry is uniquely positioned to influence well-being through innovative practices like nature-immersed dining, planetary diets, and social eating initiatives. Everyone in the sector - from chefs to management—has a role in creating meaningful food experiences.
- Challenges and opportunities: While conscious consumerism is rising, challenges include misinformation, inequality in food access, and sustainable sourcing complexities. Collaboration, education, and technological innovation are key to addressing these issues and creating a more equitable and sustainable food system.
Get the full report at EHL