Griffith Foods charts a practical path as plant-based diets go mainstream

Plant-based and sustainable diets have shifted firmly into the mainstream, driven by consumers seeking food that supports both personal health and the planet. As product launches accelerate across regions, companies such as Griffith Foods have outlined how manufacturers and food-service operators can translate demand into offerings that balance nutrition, flavor, cost, and environmental impact.

• Asia’s plant-based market recorded an 85% compound annual growth rate from 2018 to 2022, reflecting accelerating global demand for plant-forward food innovation.

• Griffith Foods outlined how plant-based and sustainable diets intersect, emphasizing nutrition planning, protein balance, and “farm to factory” traceability across supply chains.

• The United Nations estimated the food industry accounted for 30% of global energy consumption and 22% of greenhouse gas emissions, underscoring the environmental stakes.

According to Innova Market Insights, Asia’s plant-based market recorded an 85% compound annual growth rate from 2018 to 2022, reflecting rapid global momentum. Against that backdrop, Griffith Foods has detailed how plant-based and sustainable eating patterns intersect, and where they diverge, as the industry works to align product development with broader sustainability goals.

A plant-based diet is typically defined as one that emphasizes fruits, vegetables, legumes, and whole grains, while limiting saturated fat, sugar, and salt. Vegan and vegetarian diets exclude all or most animal-derived foods such as meat, dairy, and eggs. Flexitarian diets, by contrast, focus primarily on plant-based foods while incorporating animal products occasionally. The Mediterranean diet is often cited as an example, rooted largely in plant ingredients with seafood and animal products consumed in moderation.

While plant-based eating can appear restrictive, Jackie Schulz, Senior Director of Global Nutrition at Griffith Foods, stressed the importance of diversity within the diet. “By consuming a variety of fruits, vegetables, grains, and protein sources, a plant-based diet can be a complete and healthy option. That said, a plant-based diet can also be unhealthy if it is characterized by high intakes of energy dense, nutrient poor foods.”

Schulz pointed to several well-documented benefits associated with plant-forward eating patterns. Plant-based foods tend to be higher in fiber and lower in saturated fats. Fruits, vegetables, and legumes provide essential vitamins and minerals. Vegetarian and Mediterranean diets have also been shown to reduce the risk of age-associated non-communicable diseases, including certain cancers, cardiovascular disease, and respiratory disease.

However, nutritional planning remains critical. Diets built exclusively around plant-based foods can fall short in key nutrients such as vitamin B12, vitamin D, iron, and calcium if not properly fortified or supplemented. Taste and texture challenges also persist in some alternative protein products, particularly those designed to replicate meat. Earthy or vegetal notes can deter certain consumers, while meals that lack adequate protein may leave diners less satisfied.

Griffith Foods noted that these drawbacks can be mitigated through fortified ingredients, careful flavor development, and a focus on protein balance.

Beyond plant-based eating, sustainable diets encompass a broader framework. A sustainable diet is defined as one with low environmental impact that contributes to food and nutrition security and supports healthy lives for present and future generations. While many plant-based diets are considered more sustainable, sustainability also encompasses sourcing practices, agricultural systems, and supply chain transparency.

The EAT-Lancet Commission’s Planetary Health Diet has become one widely referenced model, emphasizing whole grains, fruits, vegetables, nuts, and legumes. The Nordic diet similarly prioritizes plant-based foods, local and seasonal produce, fish, whole grains, and reduced meat and sugar consumption.

Environmental pressures underscore the urgency of change. The United Nations has estimated that the food industry accounts for 30% of global energy consumption and 22% of greenhouse gas emissions. Shifting dietary patterns and improving sourcing strategies are viewed as levers to reduce that footprint.

For restaurants and suppliers, sustainable diet implementation often begins with procurement decisions. Sourcing local and seasonal ingredients can reduce transportation-related emissions and support regional producers. In cases where local sourcing is not feasible or economically viable, companies can work with suppliers focused on sustainable practices.

Griffith Foods highlighted the importance of “farm to factory” traceability as a foundation for modern sustainable sourcing. TEROVA, for example, operates with a farmer-first approach, providing education and incentives to encourage sustainable agricultural practices that improve soil quality and yields.

The company also underscored the need to protect workers’ rights and prevent deforestation throughout the supply chain, indicating that sustainability commitments extend beyond environmental metrics to social responsibility.

At the consumer level, demand signals are clear but not always straightforward. A report from McKinsey & Company found that 50% of consumers wanted to eat more healthily, while 33% wanted to eat more sustainably. Yet many reported uncertainty about how to achieve those goals in practice.

One response has been the development of protein-forward offerings that incorporate plant and hybrid proteins, reducing overall meat consumption while maintaining satiety and managing cost. Ingredients such as legumes and ancient grains have gained attention for their nutrient density and comparatively lower environmental footprint. In several regions, these crops are traditionally cultivated by small-scale farmers, offering opportunities for income diversification and rural resilience.

Sustainability considerations are increasingly integrated into product design itself. For manufacturers and culinary teams, this can involve reformulating recipes to reduce high carbon footprint ingredients while maintaining taste and nutritional quality. Incremental adjustments, such as blending plant and animal proteins or elevating legumes and nuts to center-of-plate status, can deliver measurable impact without alienating consumers.

Griffith Foods indicated that aligning sustainability goals with consumer expectations requires coordination across the supply chain, product development, and sourcing strategies. The company recently committed to prioritizing a nutritious and sustainable portfolio as part of its broader 2030 Aspirations, a strategy aimed at embedding regenerative principles across its operations.

The company described sustainability as connected to every aspect of its business, from ingredient sourcing to product innovation. By focusing on traceability, responsible agricultural practices, and balanced nutrition, Griffith Foods has set out a framework intended to help partners navigate the growing complexity of plant-based and sustainable food development.

As plant-based diets continue to expand globally and sustainability metrics move higher up corporate agendas, the challenge for food manufacturers and operators remains practical execution. Balancing health, flavor, affordability, and environmental stewardship requires coordinated decisions that begin at the farm and extend through formulation and final presentation on the plate.

For companies operating in a market where consumers are seeking clarity as much as change, the intersection of plant-based and sustainable diets is no longer a niche consideration. It has become a central strategic question for the future of food.