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EHL Hospitality Business School

Food and Well-being Trend Report

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Introduction

In a world marked by rising health awareness, environmental challenges and shifting cultural expectations, food has become more than a source of sustenance or pleasure; it is a vehicle for health, connection and purpose. Today, there is a demand for food that supports people's well-being, reflecting a societal wave toward holistic health and planetary well-being. Businesses that prioritize well-being through food offerings are well positioned to meet evolving consumer demands.

The hospitality industry is positioned to play a central role in this transformation. As a global touchpoint for millions of individuals daily, it has the power to shape food systems and advocate practices that enhance holistic well-being. By embracing this role, hospitality businesses can drive growth and innovation as well as make meaningful contributions to society.

By examining consumer behaviors and innovative practices, this report aims to provide insights for hospitality stakeholders and emphasize the importance of integrating well-being into food strategies, not merely as a trend to follow - but as a core principle for driving long-term impact.

We chose to adopt a positive psychology perspective on food and well-being, encompassing both hedonia and eudaimonia. Hedonia is reflected in the emotional and sensory pleasure derived from eating, whereas eudaimonia refers to health-related objectives, meaningful connections and the sense of purpose individuals find in their food choices.

We hope that you find the information in this report beneficial and inspiring. We also hope that it encourages you to apply some of the learnings to your own operation and practices. Thank you for joining us on this mission to promote well-being and create a healthier, regenerative community.

Forewords

ELISA ZAMBITO MARSALA

Intesa Sanpaolo places a central role on projects aimed at education and the cultural and civil growth of society. Supporting research, innovation and sustainability is one of the core elements of our business plan, deeply rooted in the ISP’s history and way of operating. In a world of increasingly rapid change, we face global challenges driven by transformative trends such as Life Sciences, of which nutrition and health are key components.


In partnership with EHL, we are proud to present the Report on Food and Well-being 2025. This collaboration reflects our shared mission: to educate and empower young generations to promote a new, more conscious, and sustainable approach to food - one that enhances individual well-being, strengthens communities and supports the long-term health of our planet.

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MARKUS VENZIN

At EHL, we don’t just follow industry shifts, we actively shape them. Hospitality today extends far beyond service; it is a force for well-being, human connection, and above all, new working systems. In partnership with Intesa Sanpaolo, we are excited to present the EHL Insights Report Food and Well-being 2025, an in-depth analysis of the evolving relationship between nutrition and health seen through the prism of hospitality innovation for all its stakeholders. 


As consumer awareness grows, the demand for healthy, sustainable and convenient food experiences is redefining the industry. This report explores the mindset needed to unlock new hospitality offers from personalized nutrition to responsible sourcing and innovative business models.


Like the ancient philosophers who saw food as central to well-being, we recognize nutrition as a powerful driver of both personal and societal health. In our AI-driven world, personalization and speed are - on the surface - reshaping consumer expectations but underneath the themes of belonging, connection and community remain fundamentals for a positive human existence. 

Portrait Markus Venzin - EHL CEO - Sept 2022 (5)

Executive summary

The EHL Group Food and Well-being Trend Report explores the intersection of food and well-being, an important area currently shaping the future of the hospitality industry. This report analyzes emerging consumer behaviors and actionable strategies to help hospitality players align their operations with evolving market dynamics while promoting health, sustainability and community engagement.

Six overarching trends shaping food and well-being have been identified

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Key findings

  1. Food as the cornerstone of well-being: Food has evolved far beyond its traditional role as a source of sustenance. Once viewed primarily as a means to satisfy hunger and later as a status symbol, food now touches nearly every layer of Maslow’s hierarchy of needs. It nurtures not only the body but also mental health, a sense of community and supports planetary well-being, enabling the balance between human prosperity and the health of earth’s ecosystems. The concept of Food Well-Being (FWB) captures this multifaceted impact, highlighting food's role in bringing pleasure, purpose, health and sustainability into daily life. 

  2. Consumer trends and the conscious shift: Driven by heightened post-pandemic awareness and access to information, consumers today are more informed than ever and are increasingly prioritizing health, transparency, as well as sustainability in their food choices. This shift is shaping new expectations and offers for the hospitality industry, from personalized nutrition to plant-forward menus and tech-enhanced dining experiences. A growing number of consumers seek food that is healthy and adjusted to their personal needs while still being convenient and quick.

  3. Hospitality’s role in promoting well-being: The industry is positioned and expected to influence well-being at multiple levels. Through innovative practices like nature dining emersions, planetary diet offers, social eating initiatives or even just small shifts in their existing offering, hospitality providers can create environments that support both hedonic (pleasure-driven) and eudaimonic (purpose-driven) well-being.In recent years, chefs have taken a prominent role in these efforts, but everyone in the business, from line cooks and servers to management, has an important part to play. This highlights the growing importance of cross-disciplinary, continuous education to meet these expectations effectively.

  4. Challenges and opportunities: While the rise of the conscious consumer signals progress, it also presents challenges, such as the increased spread of misinformation, addressing systemic inequalities in access to healthy food and navigating the complexities of sustainable food sourcing. Innovations in technology and education, alongside stronger commitments to shared responsibility, offer pathways to address these issues. The report highlights that achieving meaningful impact will require collaboration across sectors, embracing diverse perspectives and scaling innovative solutions to create more equitable and sustainable food systems.
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Strategic implications for stakeholders

  • Hospitality businesses: Embrace transparent practices and collaborations with innovators nutritionist and local communities to build trust and resilience.
  • Chefs and operators: Lead through culinary innovation and flavor, advocating for nutritious and sustainable options without compromising on taste, enjoyment or experience.
  • Policy makers and educators: Develop frameworks and curricula that align with the principles of well-being, sustainability and equity in food systems.

This report shines a spotlight on the hospitality industry’s potential to serve as a catalyst for positive change, creating connections that benefit individuals, communities, as well as the planet. By integrating these insights, hospitality players can navigate the shifting landscape of food and well-being with a clear vision for a healthier, more sustainable future.

Next chapter :

Objectives and Methodology



Report created with the support of:

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