Exploring the Biggest Culinary Food Trend in the World – ‘EATING PLANTS’ – New Docu-Series
When the docu-series Eating Plants first landed in 2022, it framed the global shift toward plant-forward eating as an upbeat culinary adventure rather than a lecture. Co-creators Kate Clere and Mick McIntyre, the team behind Kangaroo: A Love-Hate Story, sent hosts across six countries to meet chefs, doctors, athletes, and everyday cooks who were already living the change. The six episodes still hold up as a lively travelogue that mixes recipes, market visits, and straight talk about flavor, nutrition, and the planet.
The original lineup took viewers to the United States with Katie Cleary, Germany with Dr. Aljosha Muttardi and Gordon Prox, Israel with chef Ori Shavit, the United Kingdom with Lucy Watson, China with Nancy Zhao, and Australia with Martin Dingle Wall. Each stop spotlighted local experts who demonstrated how to build satisfying meals without leaning on meat. Appearances from figures such as NYC Mayor Eric Adams, chef Daphne Jade Cheng, and Dr. Neal Barnard added authority, while the hosts kept the tone accessible and fun.
Season 2 Expansions and New Destinations
Season 2 widens the map even further. New episodes visit Mexico, New Zealand, Sweden, Thailand, Canada, and additional stops, capturing how plant-based cooking adapts to local produce and traditions. Screenings in Bangkok and other cities marked the rollout, and the episodes continue to air through TVF International alongside platforms such as SBS On Demand. The expanded reach shows the movement has not slowed; it has simply traveled farther.
Current State of the Global Plant-Based Market
Market forecasts have shifted since the series debuted. Recent 2025-2026 reports place the global plant-based food sector between roughly $64 billion and $238 billion, depending on how broadly the category is defined. Projections still point to steady 8 to 14 percent compound annual growth through the early 2030s. The core message of Eating Plants remains intact: demand keeps climbing even as the numbers adjust.
Evolving Plant-Based Culinary Trends in 2026
Culinary priorities have moved past direct meat mimics. Chefs now lean into whole ingredients, clean labels, and regional formats that highlight what is already on hand. Chickpea-based cheeses, millet patties, and vegetable-forward tasting menus appear more often on mainstream lists. The series anticipated this shift by showcasing cooks who treated plants as the star rather than a substitute, and those techniques look even more relevant today.
Updated Health Research on Plant-Based Diets
New studies continue to back the health claims featured in the series. A 2024 analysis found that raising the plant-to-animal protein ratio correlated with 19 to 27 percent lower risk of cardiovascular disease and coronary heart disease. A 2025 Vanderbilt study linked healthy plant-based patterns to reduced premature mortality. Dr. Neal Barnard’s on-screen comments about reversing diabetes markers and lowering cholesterol now sit inside a larger body of evidence that keeps growing.
The original distribution deal with TVF International still anchors worldwide sales, while Season 2 keeps the catalog fresh for new viewers. The filmmakers have not changed their approach; they continue to pair striking locations with practical kitchen advice. Clere and McIntyre’s earlier work on environmental documentaries gives the series a consistent thread: show the issues clearly, then offer doable next steps.
Quotes from the creators hold steady. Clere emphasized flavor and texture as entry points for both meat eaters and plant-based cooks, while McIntyre noted that many people already sense the health and environmental case for eating more plants. Those motivations have only gained support as fresh data arrives. The series never promised perfection; it offered a colorful map of people already making the shift work in their own kitchens.
Viewers can still find both seasons through the official site at www.EatingPlants.TV and via TVF International outlets. The tone stays light because the subject invites curiosity more than guilt. For anyone curious about how eating plants looks across continents right now, the expanded catalog delivers exactly that: real cooks, real meals, and a growing body of reasons to keep the conversation going.
