So What's The Basis For Plant-Based Food?
Epicure Magazine|February - March 2021
Taking a closer look at the fast diminishing gap between plant-based meat and dairy alternatives and their original counterparts, one food at a time.
Priyanka Elhence
So What's The Basis For Plant-Based Food?

It’s no secret that eating less red meat, and more fruit and vegetables is good for both people and planet, thus making plant-based foods and a flexitarian diet are some of the most used trending buzz phrases today.

What is a myth though, is the fact that a plant-based diet is synonymous with being vegan or vegetarian. In reality, a flexitarian approach allows for natural inclusion of diverse protein sources, in which regular meat and dairy are still permissible occasionally in smaller quantities, putting a greater emphasis on plant-based alternatives. The key to making this supposedly healthier and more planet-friendly lifestyle change sustainable and more enjoyable in the long run, is to simply include more plant-based foods to an already healthy diet rather than making drastic diet changes, most of which will be unsustainable on a long-term basis.

Nigel Moore, Accor’s Senior Vice President F&B, SE Asia, Japan & South Korea said at the Accor collaboration with Green Monday last December, “A recent study of 27,000 people across 27 countries confirmed that three out of four people want to reduce their impact on the environment by a large amount, and a significant number of meat eaters would be willing to switch to plant-based alternatives if they taste equally good, and have the same price and nutritional value.”

This story is from the February - March 2021 edition of Epicure Magazine.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the February - March 2021 edition of Epicure Magazine.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM EPICURE MAGAZINEView All
Savour the season
Epicure Singapore

Savour the season

Gather your friends for a joyous celebration at Pan Pacific Singapore's Pacific Emporium - one of the best spots, we think, to indulge in a festive afternoon tea.

time-read
1 min  |
Epicure November 2024 to January 2025
The Life Aquatic
Epicure Singapore

The Life Aquatic

On board Oceania Cruises' Riviera, a luxurious two-week voyage along the Southeast Asian coastline delivers on its promise as a food lover's paradise at sea, offering an array of specialty restaurants, thoughtfully re-inspired menus, and a state-of-the-art cooking school.

time-read
6 mins  |
August 2024
Sun, sea and banh mi
Epicure Singapore

Sun, sea and banh mi

NOX Beach Club in Central Vietnam is a balmy haven for daytime escapes and after-dark events. Plus you will never go hungry here thanks to the collection of six restaurants and bars.

time-read
3 mins  |
August 2024
Eye on Asia
Epicure Singapore

Eye on Asia

After 25 years in Hong Kong and 12 in Singapore, British wine merchants Berry Bros.& Rudd is a seasoned player on the Asian wine landscape. Charlie Rudd, a fourthgeneration family member, now leads the charge in Asia.

time-read
4 mins  |
August 2024
Journey to the west
Epicure Singapore

Journey to the west

Look forward to a new pocket-friendly restaurant in Jurong West, Na Oh, with seasonal menus crafted by top Korean Chef Corey Lee.

time-read
3 mins  |
August 2024
Reaching new heights
Epicure Singapore

Reaching new heights

Celebrating Modern Southeast Asian Cuisine: from Kuala Lumpur to Jakarta and Manila.

time-read
10+ mins  |
August 2024
Raising The Bar (And Beyond)
Epicure Singapore

Raising The Bar (And Beyond)

Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.

time-read
5 mins  |
March 2024
Secrets of the Orchards
Epicure Singapore

Secrets of the Orchards

Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.

time-read
3 mins  |
March 2024
Passion For Hanwoo
Epicure Singapore

Passion For Hanwoo

Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.

time-read
4 mins  |
March 2024
Preserving Quality in A Bottle
Epicure Singapore

Preserving Quality in A Bottle

Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.

time-read
2 mins  |
March 2024