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The global culinary landscape is undergoing a vibrant transformation. As travellers become more health-conscious, environmentally aware, and digitally connected, forward-thinking hotels must rise to meet these evolving expectations. From wellness-forward menus and bold international flavours to TikTok-driven food trends and inclusive dietary offerings, hotels that embrace these changes are poised to thrive.

Where sustainability, health, and adventure meet

Across the globe, food trends are moving in exciting new directions. Fusion and globally inspired cuisines are gaining popularity as diners become more adventurous. Korean ingredients like gut healthy kimchi are appearing in Western kitchens, while Middle Eastern harissa is captivating palates. Inventive culinary mashups (such as Mexican Pakistani lamb tacos) are becoming crowd-pleasers in urban dining scenes. Beyond taste, health is top of mind. Functional foods that support gut health, immunity, and mental clarity are seeing increased demand, with product launches in this space up by 8% globally. Probiotic-rich dishes, fermented vegetables, and vitamin-enhanced beverages are now seen as essentials on any modern menu.

Sustainability is no longer optional, guests are seeking out properties that focus on farm-to-table sourcing, waste reduction, and environmental consciousness. Locally sourced, seasonal ingredients are not only fresher and more flavourful, but they also align with travellers’ growing eco-awareness.

Equally critical is dietary inclusivity. Plant-based, vegetarian, vegan, and flexitarian diets are more than just fads; they’re becoming the norm. The personalised nutrition industry is already valued at over $8 billion and is set to double by 2030. Travellers are also more informed than ever, with 59% of global shoppers now reading nutrition labels and actively avoiding additives and overly processed ingredients. This points to a growing demand for transparency and cleaner ingredient profiles. And while indulgence still has its place, wellness is winning.

Trending foods that hotels can (and should) serve

No conversation about food trends in 2025 would be complete without mentioning TikTok. The platform continues to shape food culture at lightning speed, turning everyday meals into viral sensations. From pistachio-infused desserts and savoury butters to matcha-inspired breakfasts and nostalgic "butter boards," TikTok trends are driving real consumer behaviour and choice of holiday location. Hotels can harness this momentum by designing menus that are as visually appealing as they are flavourful.

These changes aren't just about food; they're about creating meaningful guest experiences. Today’s travellers seek dining that’s immersive, memorable, and emotionally resonant. Experiential offerings like live cooking stations, chef-led tasting menus, or themed culinary nights, are powerful ways to elevate a stay.

A taste of excellence and innovation

Radisson OR Tambo, located near Johannesburg’s bustling international airport, is one hotel leading the charge. With menus that celebrate global flavours like that in Khoi’s Tofu Bowl; while staying rooted in local authenticity, the hotel combines innovation with comfort. It embraces dietary diversity and sustainability, using local ingredients and techniques to offer guests a rich culinary experience tailored to modern preferences.

“At Radisson OR Tambo, we believe food should do more than fill a plate, it should tell a story, nourish the body, and spark connection,” says Chef Stanley Jacobs, Executive Chef at Radisson OR Tambo. “We’re committed to blending bold global flavours, dietary inclusivity, and the latest culinary trends to delight and surprise our guests, all while honouring sustainability and our local roots.”