Shifting food and drink preferences are taking flight at major airports, revolutionizing the way travelers dine and drink on the go. With growing awareness of healthy eating and lifestyle choices, passengers are increasingly opting for vegan options, non-alcoholic beverages, and gut health products, marking a significant departure from traditional airport fare.
At the forefront of this trend is the Manchester Airports Group (MAG), which includes Manchester, London Stansted, and East Midlands airports. Recent reports indicate notable increases in the sale of vegan dishes and alcoholic alternatives, reflecting changing consumer desires.
Vegan breakfasts and brunches have surged over 20 percent compared to last year, with Giraffe at Manchester Airport leading the charge with an astonishing eightfold increase. Similarly, the Windmill at London Stansted has seen its vegan chili become 167 percent more popular, illustrating how travelers are embracing plant-based choices.
Beer remains popular, with traditional sales rising alongside the increasing number of passengers. Yet, many passengers are now kicking off their travels with non-alcoholic options, as evidenced by the staggering 16.9 percent rise across MAG's airports.
Stansted’s Comptoir Libanais recorded the highest jump, with non-alcoholic beer sales increasing fivefold. This trend suggests travelers are seeking moderation, preferring healthier alternatives even before their flights take off.
Wetherspoons is also riding this wave, with its non-alcoholic offerings growing by 45 percent. Meanwhile, juice bars like Joe and The Juice are enjoying their own moment, witnessing juice sales soar by 39 percent year-on-year.
Health-conscious choices extend even to gut health products, with items advertising gut health shooting up by 102 percent across all three airports. Stuff like the Plenish Berry Gut Health Shot is particularly popular, showcasing the shift to functional foods.
Notably, the coffee scene is also evolving. At Costa Coffee, non-dairy options are making waves, with sales rising by 10 percent across MAG airports, driven largely by the growing love for oat milk, which dominates the non-dairy market.
Passengers are clearly enjoying oat milk over soy and coconut, making it the go-to option with 60 percent preference. With the shift away from traditional dairy, this change caters to those seeking lighter, plant-based alternatives.
This newfound focus on healthy dining is part of broader trends affecting dining habits globally. UK travelers, for example, are increasingly prioritizing nutrition and wellness over indulgence, leading to the disappearance of the classic full English breakfast from airport menus.
Richard Jackson, Manchester Airport's retail director, highlighted this transformation, stating, “There can be no denying the growing popularity of things like 0% beers.” He emphasizes the importance of diverse menus to cater to the evolving tastes of passengers.
The changing dietary habits extend beyond just meat- and dairy-free options. Fast-food chains have not been left behind; Burger King has reported substantial growth, with its Vegan Royale Burger witnessing a noteworthy 10.4 percent rise.
The demand for vegan and gut-friendly options is sending ripples through the fast-food industry, encouraging many to innovate their menus to suit traveler preferences. The combination of flavorful dishes and health-conscious alternatives makes it easier than ever for travelers to choose wisely at the airport.
Health trends are also influencing how people celebrate pre-flight. While many still enjoy their traditional drinks, the growth of alternatives signifies changing attitudes toward alcohol consumption.
Passengers can now enjoy their holiday start with nutritious and delicious options, transforming airports from mere transit points to culinary destinations. This trend of mindful eating could have far-reaching implications for airport dining culture.
The health-conscious dining wave doesn’t seem to be slowing down either. With the rise of wellness-focused products and plant-based options, travelers now have everything they need to maintain their diets, even when they're on the move.
Sales trends indicate not just individual choices, but also broader cultural shifts. Passengers appear determined to make healthier decisions, which could lead to long-term changes in airport menu offerings.
While busy terminals can still cater to those leaning toward traditional snacks, there's now considerable room for healthy alternatives. Travel these days encompasses not just the destination, but the wellness experience along the way.
Even though indulgent options remain available, it's clear more travelers are prioritizing their health during their journeys. This may reshape the airport food scene, ensuring mindful eating becomes more of the norm than the exception.
Passenger behavior reflects growing trends we see across dining at large, where health and sustainability are increasingly prioritized. This transformation could foreshadow lasting changes for airport food services.
Whether it’s filling up on plant-based brunches or opting for probiotic drinks, the shifting preferences signal exciting developments for airport dining. These changes can only lead to more exciting menus as customer demands evolve.
Travelers can now feel good about their meal choices, enhancing the start of their journeys. The shift toward healthier options is undoubtedly here to stay at airports, with benefits extending far beyond the terminals.
With each passing month, the fresh tastes and choices at airports continue to adapt to the needs of modern travelers. Airports are beginning to mirror lifestyle shifts seen throughout society, promising more exciting experiences at the gate.
Indeed, these trends should keep growing, making airport dining as pleasurable as it is practical. Time will tell how this evolution will shape the future of food and drink at some of the busiest transit hubs worldwide.
