MANILA — A national consumer survey carried out by leading APAC consumer research agency GMO Research has found that a large majority of Filipino consumers would like food companies—including restaurants, retailers, and packaged food brands—to increase their plant-based food offerings.
Tokyo-based GMO Research is one of the world’s ten largest consumer research agencies, with 55 million online panelists across 16 APAC countries and markets. The survey, which randomly polled hundreds of respondents from across the country, reflects the evolving attitudes of customers in seeking more nutritious and sustainable options from the food brands they patronize.
The nationwide survey found that 85% of respondents believe restaurants, hotels, and retailers should serve more plant-based foods. 80% said they are also more likely to patronize businesses that set policy goals to increase the amount of plant-based foods they serve. Additionally, 93% said food companies are responsible for managing the sustainability and health of their food supply chain.
This consumer preference was also reflected in planned behavior, with 83% of consumers planning to increase their plant-based food consumption in the coming year, creating market opportunities for companies that expand their plant-based offerings. Consumer knowledge drives these preferences, with 91% aware that plant-based foods such as vegetables, grains, beans, tofu, plant-based meat, soy products, and similar are healthier and more sustainable than animal proteins.
“These new survey findings underscore how important it is for food companies to prioritize sustainability and health in their food offerings,” said Marielle Lagulay, sustainability program manager at Lever Foundation, an NGO that supports companies in the Philippines and across Asia on sustainable food sourcing. “As consumer awareness and demand for improvements like increased plant-based options continue to rise, businesses can seize the opportunity to enhance their brand reputation by aligning their food policies with consumers’ expectations.”
Research shows that plant-based proteins generate up to 90% lower greenhouse gas emissions, require up to 90% less land and water use, and generate approximately 50% less food waste than animal proteins, according to the United Nations Food and Agriculture Organization (FAO). Studies have also linked plant-based eating to significant health benefits, including lower blood pressure and cholesterol levels, as well as lower rates of obesity, highlighting the substantial environmental and health benefits of shifting towards plant-based foods.
