Showing identity and responsibility through food

From vegetarian and vegan diets to local supply chains: cultural, environmental and economic opportunities are opening up new options for SMEs in the tourism and food service industries

Recent years have seen constant growth in ethical eating, such as vegetarianism and veganism. More than just a personal choice, following diets of this kind can be a way of conveying cultural, environmental and social values. If you decide to give up meat or all animal products, you’re not just changing the way you eat: you’re showing that you respect animals, think about your environmental impact and want to play a part in setting a more sustainable example for consumers. In a similar vein, people often opt for local products or short supply chains because it reduces the ecological effects of transport and strengthens ties with the community.

How our choices affect the environment

The environmental consequences of dietary habits are well-documented by numerous studies. According to the FAO, the supply chain for meat and dairy products is one of the main sources of food-related greenhouse gas emissions. Choosing a vegetarian or vegan diet can significantly reduce your ecological footprint, helping to reduce emissions, water use and deforestation for intensive livestock farming. Even if you do not follow a fully vegetarian or vegan diet, you can do your bit by eating less meat, using local, seasonal plant-based ingredients and thinking carefully about biodiversity. 

Opportunities for travel, tourism and food service SMEs

The growth of veganism and vegetarianism presents interesting prospects for travel, tourism and food service SMEs. Rather than just adapting to cater to a trend, they can seize the opportunity to provide solutions that combine healthy, responsible choices with pleasures of the palate. Inclusive menus, products with short supply chains and local experiences can help businesses to stand out, attract international customers and keep them competitive. Therefore, ethical eating can play a key role in an economic model that blends innovation, sustainability and local development.

Ethical eating can make an important contribution to the European Smarties for SMEs project: providing vegetarian and vegan options boosts sustainability, promotes local development and makes companies more competitive. By doing so, SMEs will not only be meeting growing demand, but also acting as exponents of an economic model that fuses culture, environmental interests and inclusion.