Culinary Trends 2025: An Evolution Towards Sustainability and Discovery

In 2025, the diet of Quebecers is experiencing an evolution, driven by economic, environmental, and cultural concerns. Consumers are looking for products that meet their nutritional needs while respecting the planet and their values. Here are the 10 culinary trends that will shape our plates this year.

1. Affordable staple foods

In the face of food inflation, consumers are turning to inexpensive staple foods, such as legumes, whole grains, and potatoes. Prepared takeout meals are gaining popularity as they offer a convenient and economical solution for busy families. The grocery basket will be influenced on one hand by the economy, the cost of food, and the cost of living in general. The search for low-cost solutions will be at the center of concerns. 

2. The reduction of beef consumption

With the continuous rise in beef prices, beef is becoming a noble ingredient, reserved for special occasions. Quebecers are exploring alternatives such as white meats and plant-based substitutes, while reducing the frequency of consumption. In restaurants, there is a more creative use of beef, incorporated into refined dishes that highlight its quality.

3. The rise of flexitarianism

This trend continues with an increase in the consumption of poultry, fish, and vegetables. Flexitarian meals are becoming the norm, offering tasty and healthy options that help reduce the carbon footprint. For example, recipes combining local fish and root vegetables are becoming favorites in Quebec households.

4. The interest in local and organic products

Local consumption remains at the heart of concerns. Quebec-origin products, whether organic or not, are favored for their freshness, taste, and reduced environmental impact. Farmers' markets and short supply chains are gaining popularity, while organic certifications strengthen consumer trust.

5. The rise of protein alternatives

With the decline in red meat consumption, plant-based meat substitutes, such as tempeh, the PVT, seitan and tofu continue to thrive. Companies are innovating by creating products rich in flavors and nutrients, meeting the expectations of health-conscious and environmentally aware consumers.

6. Trendy sobriety

Sobriety becomes a conscious choice, at home as well as in restaurants. Mocktails, infused waters, and artisanal iced teas are gaining popularity. These drinks offer a refined taste experience without alcohol, ideal for pairing with light meals or evenings with friends.

7. Sensitivity to sustainable practices

Consumers are placing increasing importance on sustainable agricultural and production practices. Companies that highlight their efforts in eco-responsibility, such as reducing plastic packaging and using renewable energy sources, attract more followers.

8. Healthy snacks

Les collations play a key role in the daily lives of Quebecers. They must be both nutritious, practical, and tasty. Products like nut bars, the energy balls, vegetable chips and organic dried or freeze-dried fruits meet this demand, while being suitable for an active lifestyle.

9. The discovery of flavors from around the world

Curious and open-minded, Quebecers explore the cuisines of the world, from Southeast Asia to Latin America. Culinary fusions, such as kimchi tacos or poutines reimagined with Indian spices, are becoming essentials, bringing a touch of escape to everyday meals.

10. Pleasure and practicality

Despite these changes, pleasure remains at the heart of food. Consumers seek to combine flavors, health, and convenience. Whether cooking simple dishes with fresh ingredients or enjoying ready-to-eat meals, they want to make the most of every culinary experience.

A diet at the crossroads

In 2025, the eating habits of Quebecers are informed by global and local issues. Every bite becomes an act of choice, influenced by cost, health, the environment, and culture. By adopting these trends, consumers are committing to a more responsible and fulfilling diet. 

Article written by Audrée Hogue