Your Palate for 2025

What's in store for you in the New Year when you go out for a meal or a drink? We ask industry experts to predict F&B trends for 2025

- SMITA TRIPATHI

Hyperlocal and Ethical Dining

The conscious consumer is driving a major shift toward sustainability. Guests now want to know where their food comes from—whether it's the name of the farmer, the GI tag of the produce, or the story of how it's grown. F&B businesses are prioritising seasonal, local sourcing, and ingredient-first menus. “This movement is redefining luxury dining by celebrating fresh, hyperlocal produce while supporting ethical practices,” says Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd, which runs restaurants like Ikk Punjab and Omo Café: Soul Food Community in the Delhi-NCR region as well as bars like AMPM in Kolkata. Adds Saurabh Sahni, Hotel Manager, The Westin Hyderabad Mindspace: “Sustainability will continue to play a big role, with a push for biodegradable packaging, reducing food waste, and responsibly sourced ingredients. Innovations like upcycled foods and regenerative farming will also gain attention.”

Sustainability is a big global trend. For instance, the Four Seasons Resort Mauritius at Anahita partners with small-scale planters and producers for seasonal and local produce.

Zero-waste Kitchens

Continuing with the theme of sustainability, there will be an increased emphasis on zero-waste cooking practices. “It is pushing us to go beyond finding ways to use every part of an ingredient and reducing food waste. From regenerative farming, carbon-neutral production, upcycled ingredients, and edible packaging, among others, innovation is at the core of sustainable gastronomy,” says Rajiv Ranjan Singh, Executive Chef of Mövenpick Resort Al Marjan Island, Ras Al Khaimah.