Sustainability is evolving into regeneration, which focuses not only on minimizing harm but actively improving ecosystems. Regenerative farming practices that restore soil health, promote biodiversity, and reduce carbon footprints will see greater demand. Consumers are increasingly aware of how their choices impact the environment, and regenerative food will be a cornerstone of menus and sourcing practices.

Local production is no longer just a preference; it’s becoming essential for food security and quality. In regions like the UAE, vertical farms are playing a key role in producing fresh ingredients close to where they’re consumed. This trend delivers multiple benefits:

• Fresher Food: Less transit time means better taste and nutrient retention.
• Lower Environmental Impact: Reduced food miles and emissions align with global sustainability goals.
• Food Security: Local farms ensure a steady supply of fresh produce, mitigating dependence on imports.

At Greeneration, we’re proud to contribute to the UAE’s food security goals with our locally grown microgreens and edible flowers—delivering freshness, flavor, and nutrition to the community while supporting a sustainable future.

Plant-based eating continues to evolve, with alternative proteins and creative vegetable-based dishes gaining traction. Look out for innovations that combine taste, texture, and nutrition, making plant-based options appealing to a wider audience, including flexitarians and traditional meat lovers.

Fermentation remains a favorite technique among chefs and food innovators. Expect creative applications beyond kimchi and kombucha, such as fermented sauces, grain-based starters, and probiotic-infused desserts. These foods not only deliver umami-rich flavors but also support gut health, aligning with the growing wellness movement.

Microgreens and edible flowers will continue to shine as both nutrient powerhouses and aesthetic enhancers. Chefs will experiment with bolder applications — using microgreens like baby kale and basil in salads, pestos, and garnishes, while edible flowers add vibrant color and delicate flavors to plates, like Viola, Nasturtium. Locally sourced microgreens, like those grown at Greeneration, will be at the forefront of this trend, combining sustainability with culinary innovation.

The menu of micro ingredients will be broadening next year with a resurgence of public interest in tiny, nutrient-rich organisms called microalgae. You may have heard of some of them before, spirulina, chlorella have been known as dietary additives for some time now. Next year microalgae will take up more space in a wide variety of dishes. From artisanal pasta to experimental seafood dishes or even desserts, these nutritional micro helpers will be a force for good in the culinary landscape of 2025.

Ancient grains, often referred to as "heritage grains," have been cultivated for centuries and have sustained communities across the globe. These grains, which include farro, quinoa, millet, and spelt, were cherished for their hardiness, nutritional value, and distinct flavors. 2025 will see a rekindled interest in these grains, as chefs and food enthusiasts seek to reconnect with their roots and experiment with the wholesome treasures of the past. Paired with the regenerative food trend we discussed in our previous post, expect to see grains like sorghum and barley taking up more space on the menus in the coming years in the GCC region.