In recent years, the restaurant industry has undergone a profound shift towards sustainability, driven by a growing awareness of environmental issues and consumer demand for eco-friendly dining options. As restaurants strive to minimize their environmental footprint, they are faced with the challenge of balancing environmental responsibility with the imperative of maintaining profitability and operational efficiency. In this delicate balancing act, sustainable practices emerge as not just a moral obligation but also a strategic imperative for long-term business success.
At the heart of sustainable dining lies the concept of responsible sourcing. Restaurants are increasingly prioritizing locally-sourced, seasonal ingredients that support local farmers and reduce the carbon footprint associated with transportation. By forging direct relationships with farmers and suppliers, restaurants can ensure transparency and traceability in their supply chain, while also promoting biodiversity and preserving traditional farming practices.
Moreover, the shift towards plant-based menus is gaining momentum as restaurants recognize the environmental and health benefits of reducing meat consumption. Plant-based dishes not only require fewer resources to produce but also appeal to a growing segment of health-conscious and environmentally-aware consumers. Restaurants are innovating with creative plant-based recipes that satisfy even the most discerning palates, demonstrating that sustainability and culinary excellence can go hand in hand.
Waste reduction is another key focus area for sustainable restaurants. Food waste not only represents a significant environmental burden but also incurs substantial economic costs for businesses. Restaurants are implementing strategies to minimize waste at every stage of the food production process, from inventory management and portion control to composting and recycling. By repurposing surplus ingredients, adopting nose-to-tail cooking techniques, and diverting organic waste from landfills, restaurants can not only reduce their environmental impact but also improve their bottom line.
Furthermore, energy efficiency plays a crucial role in sustainable restaurant operations. From kitchen appliances to lighting and HVAC systems, restaurants are investing in energy-efficient technologies to minimize energy consumption and reduce greenhouse gas emissions. Simple measures such as installing LED lighting, upgrading to energy-efficient appliances, and optimizing heating and cooling systems can yield significant cost savings while also mitigating environmental impact.
Innovative technologies are also empowering restaurants to track and analyze their environmental performance in real-time. Cloud-based software solutions enable restaurants to monitor resource usage, track waste generation, and identify areas for improvement. By harnessing data analytics and machine learning algorithms, restaurants can optimize their operations, reduce waste, and enhance efficiency, ultimately driving both environmental and financial sustainability.
Moreover, sustainable dining goes beyond the plate to encompass the entire dining experience. Restaurants are increasingly adopting eco-friendly practices such as using biodegradable and compostable packaging, eliminating single-use plastics, and offering reusable alternatives for takeaway and delivery orders. By prioritizing sustainable packaging solutions, restaurants can minimize their environmental footprint while also enhancing brand image and customer loyalty.
In conclusion, sustainable practices are becoming increasingly integral to the success and resilience of the restaurant industry. By embracing responsible sourcing, waste reduction, energy efficiency, and innovative technologies, restaurants can not only minimize their environmental impact but also drive operational excellence and enhance profitability. As consumers continue to prioritize sustainability in their dining choices, restaurants that prioritize environmental responsibility are well-positioned to thrive in a rapidly evolving market landscape, demonstrating that sustainability and business success can indeed go hand in hand.
Dining etiquette has undergone significant changes throughout history, reflecting shifts in societal values, cultural norms, and technological advancements. What was once governed by formality and ritual has transitioned into a more inclusive, intuitive, mindful, and experiential driven shaped by global influences, guest awareness, and a renewed focus on wellness and sustainability. Almost every restaurant in India follows the dining etiquette. Let’s see how it has evolved over the years.
The Evolution
Dining today is more relaxed and global, emphasizing simplicity, fresh ingredients, and visual appeal. Globalization has significantly influenced dining etiquette, introducing new cuisines, utensils, and dining styles. Chef Johnson Ebenezer, Co-Founder of Farmlore highlighted that with the increased cultural exchange, people are more likely to encounter and adopt different customs, leading to a more diverse and dynamic dining landscape.
Today’s diners navigate sushi and Indian thalis with equal ease, reflecting a cultural fusion that brings flexibility, respect, and diversity to dining habits and etiquette.
Chef Amit Dash, Cluster Executive Chef, The Westin Gurgaon, New Delhi & The Westin Sohna Resort & Spa said, “At our properties, we celebrate this openness by curating menus and experiences that blend global sensibilities with local authenticity. Whether it’s an Asian tasting menu at EEST or a plant-forward Indian innovation at Sunset Story, the intent is always to offer more than a meal, an immersive, borderless culinary narrative. We embrace this global palate while staying rooted in local ingredients and stories, creating what I like to call “a cuisine of conversation.”
Refining Dining
The move toward formal dining took root in the post-colonial era, as fine dining became a symbol of refinement and status. In India, this shift was significantly influenced by European traditions, multi-course meals, wine pairings, and cutlery codes entered elite households and hotel dining rooms alike.
Expressing his views, Chef Nisarg Chavan, Executive Chef, Novotel & Ibis Chennai OMR said, “What we have seen is people prefer informal and formal dining both. But there is a rise of informal dining setup. As restaurants and hotels are evolving, various cuisines are being served by us because of which the table manners, cutlery, etiquette.”
Guests now prefer relaxed, more open settings with shared plates and easy-to-eat finger foods, reflecting a shift towards informality and connection.
“At The Westin Gurgaon and The Westin Sohna Resort & Spa, we embrace this tradition with a modern perspective, one that prioritises personalisation, ease, elegance, and personal comfort without losing the sophistication of formal service,” commented Dash.
Suranjit Sengupta, Corporate Director - F&B, Sarovar Hotels said, “Modern trends are driven by technology and health consciousness—petit chef projections and sustainable sourcing enhance the experience, while wellness-focused, personalized menus are increasingly in demand. Fusion cuisine is on the rise, and guests actively seek exotic ingredients like quinoa and avocado, often with an Indian twist.”
Sustainability and Ethical Dining
As consumers become more environmentally conscious, sustainability and ethics are playing a larger role in dining etiquette. Chef Johnson shared, “This includes eco-friendly practices wherein reducing food waste, using locally sourced ingredients, and choosing sustainable seafood options are important. Cultural Sensitivity where being respectful of cultural differences and traditions when dining. Social responsibilities were supporting fair trade practices and promoting social justice through food choices are on rise.”
Ethical dining is now mainstream, with guests expecting transparency on ingredient sourcing, carbon footprint, and health benefits.
“This aligns beautifully with Westin’s “Eat Well” pillar, which emphasizes nutritious, responsibly sourced meals. We champion seasonal produce, minimize food waste, and support local farms without compromising indulgence,” added Dash.
As we move forward, dining etiquette will continue to evolve. Some potential trends to focus are increased focus on sustainability, technology integration and cultural exchange.
Plant-forward dining is a culinary style that places plant-based ingredients at the heart of the meal. We have seen a huge shift in choices in both commercial and home kitchens where vegetables, grains, legumes, and plant-based proteins are taking center stage. It's no longer just about replacing meat but about celebrating the natural, diverse flavors that vegetables get along with them.
Around 30% of restaurants in India are focused on plant-forward dining. Due to the rising demand, 50% of the restaurants have vegan, keto and plant-based menu. The key characteristics of plant-forward dining include plant first, health-driven, focus on local ingredients or sustainability. The market is projected to reach USD 3.82 billion by 2033.
What’s the Fad
“The beauty of plant-forward dining is in its versatility. More than just a food movement, it’s becoming part of a larger lifestyle shift towards clean and mindful eating practices,” shared Chef Sarfaraz, Executive Chef, Tresind Mumbai.
Plant-forward dining goes beyond traditional vegetarianism by emphasizing the quality, creativity, and sustainability of plant-based ingredients:
• Mindfulness: It’s about thoughtfully sourcing and preparing seasonal, local, and organic ingredients to showcase natural flavors.
• Culinary Creativity: Chefs are innovating with techniques like fermentation, smoking, and molecular gastronomy to create plant-based dishes that rival traditional offerings in complexity and nutritional-appeal
• Inclusivity: Rather than excluding certain diets, plant-forward menus often provide a flexible approach, making them appealing to omnivores, vegetarians, and vegans alike.
“The approach is to showcase the colours, flavours, textures, and diversity of plant ingredients, showcasing them as the star of the plate rather than mere accompaniments,” mentioned Rohit Dadlani, Co-Founder of Pause.
What’s Challenging
Convincing people that plant-forward dining can be indulgent, flavorful, and satisfying can be a deterrent due to preconceived notions of "vegetarian" or "vegan" food being bland, boring, preachy or restrictive.
“High-quality, sustainably sourced plant-based ingredients can be a tad expensive or may not be universally available. In regions where meat is deeply embedded in culinary traditions, plant-forward dining may face slower acceptance,” added Dadlani.
Commenting on the same Chef Sarfaraz, pointed, “We've always pushed the boundaries of innovation while respecting the essence of flavors, and incorporating plant-based ingredients into our menus has been a journey of both discovery and challenge.”
He also added that the challenges are sourcing of produce, consistency in product, nutritionally balancing the menu.
Training is Essential
More detail-oriented workshops for chefs should be conducted for better understanding regarding the sourcing. Sustainability isn’t a trend — it’s a responsibility.
Chef Anshul Dhyani, Executive Chef, ITC Grand Central, Mumbai said, “I believe in working with the seasons and sourcing locally whenever possible. Not only does this reduce our environmental footprint, but it also results in fresher, more flavourful produce on the plate. Supporting local farmers and producers is important to me, and I enjoy building relationships with them. It brings transparency and traceability into the kitchen.”
Hence, we can say that the future of plant-forward dining is set for substantial growth, driven by shifting consumer tastes, increasing environmental awareness, and ongoing culinary innovation. Plant-forward dining is not just vegetarianism, but a thoughtful celebration of produce as the hero.
The world of fine dining has experienced a remarkable and exciting transformation over the last decade, blossoming into a vibrant celebration of global culinary diversity. William Drew, Director of Content for The World’s 50 Best Restaurants, highlights this inspiring shift: ‘Cultures that were previously underrepresented on the world stage, from Latin America to Asia and the Middle East, are now earning the international recognition they deserve..’ French culinary techniques, once considered the cornerstone of haute cuisine, are now beautifully enriched and elevated through flavours and inspirations borrowed from the bustling street food stalls of Bangkok, the smoky delights of Mexico City, and the fragrant spices of Beirut. ‘Today’s haute cuisine knows no boundaries… it thrives on inspiration from every corner of the globe,’ he shares enthusiastically.
REDIFINING DINING’S FUTURE
This democratization of culinary artistry is a reflection of our times—globalization, travel, and social media are stitching a community of gastronomes eager to experience traditions from afar. ‘Diners in São Paulo can marvel at what’s plated in Saigon,; Drew notes, hinting at the exhilarating shift towards a more interconnected culinary world. With the upcoming 2025 awards ceremony set to be held in Turin, Drew’s direction serves as a compass for this culinary renaissance. Yet, the evolution doesn’t stop at cultural diversity. The pressing need for sustainability is now intertwined with the ethos of high-end dining.
‘Sustainability is no longer just a buzzword or a side project for restaurants — it’s becoming their foundation,’ he explains.
The World’s 50 Best Restaurants aims to spotlight those who lead in sustainable practices, transcending mere certifications and awards to influence a holistic approach. This paradigm shift prioritizes not only the environment but also the social and humane treatment of those involved in the culinary journey—from chefs to patrons. Drew emphasizes the importance of recognizing efforts that champion respect for the planet, producers, and teams alike.
STORIES THAT CONNECT
Storytelling, a pillar of culinary identity, plays a crucial role in how restaurants and chefs are perceived globally. Drew ardently believes that every dish, every dining experience, carries a narrative.
Whether they’re literally telling the stories about their food when they serve it, or it’s a more subdued storytelling through the culinary creations … storytelling is absolutely central.” He cites Gaggan Anand from ‘Gaggan’ as an exemplary figure whose restaurant experience is theatre—a tapestry of food, art, and culture that engages diners in profound ways.
Reflecting on his own culinary journey, Drew acknowledges the earliest catalysts of his passion—the stories of his grandparents. ‘They were food adventurers, endlessly curious about restaurants,’ he begins. This curiosity was kindled during an impactful visit to Raymond Blanc’s renowned ‘Le Manoir aux Quat’Saisons,’ which awakened a deeper appreciation for food as a narrative, not just a meal. His grandfather’s inclination to meet chefs and learn their stories enriched their dining adventures, molding Drew’s perspective that food is an experience beyond taste. Today, he finds inspiration in the Roca brothers of ‘El Celler de Can Roca.’ Their unmatched talent, amplified by humility, reinforces his belief that food transcends itself; it’s ‘a story waiting to unfold.’ They are, after all, superheroes in the culinary realm, reminding all of us that behind every dish lies not just ingredients but the essence of human connection, culture, and history. With The World’s 50 Best Restaurants leading this charge, diners are invited not merely to taste but to engage—discovering a world rich with stories that enhance our collective gastronomic experience. In this ever-evolving culinary landscape, every meal comes with the promise of a narrative, waiting to be savoured.
Akanksha Dean is an independent food & travel writer, a trained chef and a catalyst and is the first Indian to have trained at Osteria Francescana, in Modena, Italy, rated as the world’s best restaurant in the World’s 50 Best Restaurants, in 2016 and 2018.
As you know that food service industry is very demanding. What you serve to customers today, may not be their desire tomorrow. With social media playing an active role and people travelling a lot, the customers seems to be more exposed in terms of food that is being served in different parts of the world.
Experience at the Forefront
“Today people have an access to real time food trends. Earlier, we could create menus that were like forever and perpetual but today it is completely different and people want things that are based on high quality ingredients, good for their health, pocket friendly and people are looking for experiences when they go out for dining,” shared Chef Abhijit Saha who was one of the first chef to introduce molecular gastronomy in India at the time when we hardly knew anything about it.
This surely mean that chefs play a very big and dynamic role in keeping up the space and demand. And, there is no mistake saying that chefs are innovators.
Transparent Ingredients
“Today’s generation especially Gen-Z look for delicious food that’s infused with a lot of experience. To make the diners a comeback customer we as a restaurant owners need to do a lot of work as it’s not just curating a menu that’s different but overall giving them an experience that keeps us ahead of our competitors. You also need to be transparent, show them the ingredient that goes into the food or if we tell them a story related to any dish or show them live kitchen concepts that has given a great result for us,” added Chef Bobby Patel, Co-founder, Thyme and Whisk, Mad Doh.
Seasonal menu also plays an important role and that’s something that makes your customer coming back. This has emerged as one of the important dining trends in all restaurants across globe.
Innovation is the Mother of all Invention
“Innovation is something that has to drive your restaurant daily. Before innovation what comes to my mind is the data which has become extremely important for all of us. Tech is driving the innovation as today we understand what is our customer base, where’s it coming from, what’s the age group, what do they like, dislike and every hotel, restaurant I think we have a different genre of customers coming in as we don’t have a similar kind of crowd. So, first of all it’s important to know who is coming to my hotel and then we need to understand what innovation needs to apply to each one of them,” added Chef Nishesh Seth, Executive Chef, Shangri-La Bangalore.
Building a Connect
Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food.
“Today’s diner doesn’t come to a restaurant just to dine. They are much more aware and they exactly know what they are expecting out of the restaurant. It’s always about staying ahead of the game. Leela as a brand is pure Indian luxury. For us innovation is not about finding something new and innovate but it’s about our whole culture,” mentioned Chef Rajesh Roy, Executive Chef at The Leela Bhartiya City Bangalore.
Great Food to Go
India has got a very rich heritage and food culture. And, for these chefs innovation starts from sourcing to the plating and that has become the specialisation.
“You need to give your team a free hand to do mistakes. We being an FMCG company work with restaurants and hotels to get the best innovation. You have to have an open mind set, travel a lot, and know what’s trending as people are not just limited to chole bhature or pav bhaji,” explained Chef Ritik Mathur, Corporate Chef, Cremica Food Industries Ltd.
Hence, we can say that people when go out these days to a place are looking for an experiential dining and just a fancy food being served on the table.
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