Plant-based eating keeps growing worldwide, pushed by three things: the environmental cost of animal agriculture, the health case for plants, and better meat and dairy alternatives on the shelf.
The environmental argument is straightforward. Raising animals for food takes large amounts of water, land, and feed, and drives greenhouse gas emissions and deforestation. Plant-based diets need fewer resources and leave a smaller footprint.
The health case is also well documented. Studies link plant-based diets to lower risk of heart disease, diabetes, and certain cancers, and these diets tend to be high in fiber, antioxidants, and other nutrients.
Then there is availability. Alternatives made from peas, soy, and almonds now mimic the taste and texture of meat and dairy well enough to appear in most grocery stores and restaurants. Traditional plant-forward cuisines like Indian, Thai, and Ethiopian are gaining ground for the same reason: satisfying plant-based cooking already exists.
Expect more plant-based products and more attention to these cuisines as the trend continues.