The curious case of the plant based revolution
The big flashback!
Roll the tapes back to 2020, the year COVID-19 shook the planet and turned our routines upside down. While the world seemed to be going to hell in a handbasket, it also triggered a major shift in how people thought about their health and, by extension, what they put on their plates. Suddenly, your morning coffee wasn’t just a coffee; it was an oat milk latte, carefully chosen for its “better-for-you” and “better-for-the-planet” claims.
At the same time, health concerns and endless lockdown cooking experiments sparked a wave of curiosity around plant-based diets. Brands selling soy-based patties, pea-protein sausages, and coconut yogurts became rock stars overnight. This wasn’t just a quick fad, it felt like a genuine movement. Meanwhile, plant-based restaurant concepts and pop-ups sprouted like mushrooms on a humid fall morning, riding that wave of growing demand.
Fast-forward a few years, and the once-thunderous hype around plant based eating has notably cooled down, like the last espresso in a too long Zoom call. So, what exactly happened after that big boom?
