EHL Hospitality Business School launched its Food and Well-being 2025 report on March 19 in Lausanne, Switzerland, shedding light on how shifting consumer priorities are redefining the global hospitality industry. The report emphasises the growing demand for health-conscious, sustainable and mindful food consumption, particularly in the Asia Pacific region.
A 2024 PwC survey highlighted a shift in consumer spending, with 65% of Asia Pacific consumers prioritising groceries and healthier food over luxury goods. This trend aligns with EHL’s findings, demonstrating how consumers now seek value, transparency and well-being-focused dining experiences, leading to a transformation in hospitality offerings.
Key Themes from the Report
The Food and Well-being 2025 report examines:
The rise of Food Well-being (FWB) — recognising food’s role beyond sustenance to influence mental health, sustainability, and social connection.
Hospitality’s expanding role in promoting well-being, including personalized nutrition, plant-based menus, and tech-enhanced dining experiences.
Challenges and opportunities in meeting consumer expectations while addressing misinformation and access inequalities.
Actionable strategies for stakeholders such as hotels, restaurateurs, educators, and policymakers to drive industry change.
Written with contributions from Intesa Sanpaolo, the report aims to inspire innovation within the hospitality sector through research, education, and industry collaborations.
Food as a Pillar of Well-being
Food is no longer just about sustenance — it plays a vital role in health, happiness, and social connections. The concept of Food Well-being (FWB) underscores how food enhances pleasure, purpose, sustainability, and belonging, shaping the hospitality industry’s evolution.
Consumer Trends & the Conscious Shift
Modern consumers prioritise health, transparency and sustainability, leading to significant changes in hospitality. Personal nutrition plans, plant-based menus, and tech-driven food experiences are now in high demand. Hospitality providers must adapt, ensuring future professionals are equipped with relevant skills and knowledge.
Hospitality’s Role in Well-being
The hospitality industry has a growing responsibility to support both hedonic (pleasure-driven) and eudaimonic (purpose-driven) well-being. From planetary diet offerings to social eating initiatives, even small menu adjustments can create a lasting impact on guest experiences and sustainability goals.
Challenges & Opportunities
While conscious consumerism promotes positive change, it also presents challenges such as:
The spread of food misinformation, making it difficult for consumers to make informed choices.
Access inequalities, where healthier food options remain unaffordable or unavailable to many.
The complexities of sustainable sourcing, requiring innovative supply chain solutions.
Technology, education, and industry collaboration will be crucial in overcoming these challenges.
Opportunities for Stakeholders
For hospitality businesses: Partnering with innovators, nutritionists, and local communities to create sustainable offerings.
For chefs and operators: Leading the charge in nutritious, flavourful, and eco-conscious cuisine.
For policymakers and educators: Developing curricula that emphasise sustainability, nutrition, and hospitality’s role in fostering well-being.
Bringing the Report to Life: Industry Initiatives
To translate research into real-world action, EHL and Intesa Sanpaolo have launched initiatives in Italy’s Oltrepo Pavese region to promote the report’s key findings. These include:
Nutrition Day (March 25, 2025) – Engaging students in hands-on learning about informed food choices, sustainability, and professional development.
Business Matchmaking Day (March 28, 2025) – Connecting startups and businesses in sectors like AgriTech, nutrition, food & wine, and hospitality.
These events serve as both a launchpad for the report and a platform for new industry partnerships to shape the future of food and hospitality.
A Call to Action for the Hospitality Industry
Markus Venzin, CEO of EHL Group, emphasised: “Like ancient philosophers who viewed food as central to well-being, we recognise its power to drive both personal and societal health. Our collaboration with Intesa Sanpaolo encourages hospitality leaders and educators to rethink what we eat, how we live, and how our industry can actively shape a more connected, human-centric future. It’s an important call to action for cross-sector collaboration.”
The EHL Food & Well-being 2025 Report will be available in English and Italian from March 19, 2025, and officially launched at the Business Matchmaking Day in Italy on March 28, 2025.
About EHL
EHL Hospitality Business School is a global leader in education, innovation, and consulting for the hospitality and service industry. With expertise dating back to 1893, EHL offers apprenticeships, undergraduate and master’s degrees, professional education, and executive training across campuses in Switzerland and Singapore.
True to its values of sustainability and people-centric leadership, EHL aims to provide education, services, and working environments that shape the future of global hospitality.
For more details, visit: www.ehlgroup.com.
