Perhaps never before in human history has eating gone beyond the boundaries of survival needs or enjoyment as it does now. Amid climate change, biodiversity loss and global resource depletion, the way people choose to eat every day is gradually becoming a manifesto for the future life of the entire planet.

In the sophisticated world of fine dining, from the dining tables of MICHELIN restaurants to the home kitchens of green lifestyle enthusiasts, the shift towards sustainable eating patterns such as vegetarianism, plant-based cuisine or pure plant-based cuisine is taking place strongly and is increasingly supported.<h4 style="text-align: justify;"> Vegetarianism – From belief to global trend</h4> Vegetarianism has long been associated with moral and spiritual values as a way to express compassion and moderation in lifestyle. However, today, vegetarianism is no longer the “privilege” of religious people. It has become a rational and fashionable choice for those who care about health, the environment and animal welfare.

According to global statistics, about 20% of the world's population is currently following a vegetarian diet and this number is still growing strongly. In Europe, where Buddhism is not popular, there are still many cities in Italy and Germany that record 9-10% of the population following a vegetarian diet. Saveur magazine has praised these cities as "the new vegetarian capital of the world".&nbsp;
From a health perspective, many modern medical studies have proven that a reasonable vegetarian diet helps reduce the risk of cardiovascular disease, diabetes, cancer and improves longevity. More importantly, vegetarianism is one of the most practical ways to reduce greenhouse gas emissions from the livestock industry, which contributes about 14.5% of total global emissions (as of 2013), equivalent to the emissions from all the world's transportation vehicles combined (*).

However, being vegetarian does not mean sacrificing sophistication or taste experience. On the contrary, it is the limited ingredients that have inspired chefs to create highly artistic dishes, with elaborate presentation.

“Humanity will have to give up eating animals, which will be driven by two factors: animals will become scarce and expensive, and we will develop delicious alternatives,” says marine scientist Daniel Pauly.

<h4 style="text-align: justify;">Plant-based cuisine</h4> As traditional vegetarianism is no longer flexible enough to meet all modern needs, two new concepts are emerging strongly: plant-based cuisine and vegan cuisine. A plant-based diet completely eliminates animal products, including milk, eggs, honey, etc., and focuses on natural, unrefined ingredients such as vegetables, seeds, and whole grains. This is not just about minimalism in diet, but a philosophy of living cleanly and returning to nature as much as possible.

This is what Hum Dining has been doing for over a decade. This restaurant has been voted by Tripadvisor customers as one of the best plant-based restaurants in the world. Here, plant-based cuisine is guaranteed to have three elements: no oil, no sweet foam, and only uses local vegetables and fruits. This form helps Hum create a unique position with no shortage of culinary experiences that are both beautiful and delicious. The dishes here are always carefully selected by the chef from local ingredients, providing a nutritious experience and no lack of connection to the source. Going beyond the framework of conventional vegetarian dishes, Hum always strives to ensure its commitment to nature and the environment, and brings creations beyond the imagination of customers.

Plant-based cuisine, meanwhile, is more flexible – allowing for the selective use of animal products, as long as they are sustainably and humanely harvested. This is a popular choice with gourmet foodies – who still want to experience the umami of aged cheese or a little raw honey, but within controlled limits.

Tales by Chapter restaurant is a typical example of this philosophy. With a zero-waste model, using organic agricultural products, sorting and recycling all ingredients after processing, the restaurant offers a plant-based menu designed according to the season and serves as a continuous story between the land and people. No by-products are thrown away during the entire process from the kitchen to the dining table. All dishes are inspired by local ingredients, grown directly on Tales&#39; farm. It is this deep connection with the origin of food that helps Tales not only create unique and unprecedented dishes, but also build a sustainable, responsible and connected ecosystem between farmers, chefs and customers.<h4 style="text-align: justify;"> Turning Invasive Species Into a Premium Delicacy</h4> If vegetarianism or plant-based eating is an act of protecting the environment by limiting exploitation, then some chefs have gone further – by actively using the very species that are harming the ecosystem.

In Thailand, Jaras restaurant (at the InterContinental Phuket resort) has taken the traditional dish of kanom chin – fish noodle soup – to a new level by using black tilapia, an invasive fish species that is disrupting the local marine ecosystem. Under the talented hands of chef Chalermwut “Nui” Srivorakul, the dish not only retains the soul of Thai cuisine but also becomes a meaningful act of environmental protection. In the United States, “Eat the Invaders” campaigns are encouraging people to eat species like Asian blue crabs, silver carp, and even Asian longhorn beetles, which are threatening native forests. And in Italy, Sicilian chefs are putting lionfish, which have become a threat to the Mediterranean, on their menus, helping to control their populations with… taste. This is not just creativity, but a flexible response to global ecological change, where cuisine does not stop at the role of nourishment, but also becomes a tool of intervention and healing.<h4 style="text-align: justify;"> Conclude</h4> “Humanity will have to give up eating animals, which will be driven by two factors: Animals will become scarce and expensive, and we will develop delicious alternatives” – the words of marine scientist Daniel Pauly are not a pessimistic warning, but an invitation to wake up.

We can start small: choosing one vegetarian meal a week, supporting green restaurants, cooking with local produce, or simply eating with gratitude and mindfulness. After all, food is not only a culture, but also a dialogue with the Earth, and every meal, if chosen wisely, can be a beautiful statement of life – for today and for future generations. (*) According to data from the Food and Agriculture Organization of the United Nations (FAO)

Other options for sustainable dining, besides veganism

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