The number of
vegetarians and vegans is growing worldwide — and Brazil is keeping up with this trend. For health,
projects or animal welfare reasons, more and more people are reducing their consumption of animal products and seeking plant-based options. In 2024, GFI Brazil (Good Food Institute Brazil) commissioned a survey on the plant-based market in the country. The survey showed that
36% of Brazilians reduced their consumption of red meat in the previous 12 months. Among them, 38% cited health and 35% the high cost of protein as the main reasons. In addition, 48% of the population has already replaced milk and dairy products with plant-based alternatives. The change is significant, especially in a country with the largest cattle herd in the world and the third-largest producer of milk. More than a dietary choice, it is also an environmental issue: according to the UN and FAO, adopting plant-based diets can reduce
up to 70% the emissions of greenhouse gases. This change in behavior can already be seen in bars and restaurants, which adjust their menus to these new demands. The
Lanchonete da Cidade, one of the classic houses in São Paulo, features the Quitandinha, a burger made with cashew nuts, mushrooms, and vegetables. "Lanchonete was a pioneer in bringing the vegetarian burger, and today it continues to be a product that customers really love," says Rafael Rigotto, experience manager of the brand. For chef Roberto Rebaudengo of
Lido – Amici di Amici, there has been an increase in demand for meatless dishes in recent years. The restaurant menu has naturally been composed of various vegetarian suggestions: "Genoese cuisine — and also my family's traditions — has never been very centered around meat. The most famous dish, pesto, is already an entirely plant-based sauce. Another example is the pansoti with walnut sauce, a meatless stuffed pasta." The chef explains that there is a concern in acquiring
fresh ingredients for the restaurant and that he seeks to always buy from local producers. Rebaudengo notes that one of the biggest challenges is creating dishes that stray from the traditional. "The challenge was not to create the dishes, but to ensure that they
didn't need to 'shout' that they are vegan or vegetarian. Selling a vegan dish to someone who is already vegan is easy; the interesting part is to win over others." At the Italian restaurant
Lassù, chef Henrique Schoendorfer has also noticed a
rise in demand for vegetarian meals. "Consumers are less willing to eat heavy dishes with red meat, especially at night, considering their health," he explains. For the chef, cuisine has evolved significantly, and there are substitutions and ingredients that surprise with their combinations: "Customers are impressed with the flavor profile that a vegetarian and vegan meal can have." At
Rendez-Vous, Vavy Marigo says she recognizes that it is not only vegetarians that choose meatless dishes, but the movement is also amplified by people seeking
healthiness. In the kitchen of
Marena Cucina, chef Denis Orsi brings a slightly different proposal: "One of the most interesting ingredients we have started to use is fermented Sicilian lemon, which acts as a seasoning in some dishes and completely transforms the result, providing acidity and complexity very naturally," he comments. For him, the main challenge is to balance flavor and texture with the same depth of a protein-based dish. "I have always believed that good cooking does not need excess: vegetables already have strength and presence when treated with respect. We also noticed this growing demand for dishes without animal protein and wanted to show that it's possible to preserve flavor and identity even without meat," he says.
CASACOR Publisher is an agent creating exclusive content, developed by the CASACOR Technology team based on the knowledge base of casacor.com.br. This text was edited by Yeska Coelho. 
