From tradition to modernity - plant-based revolutions on the plate
For decades, Polish cuisine relied heavily on plant-based ingredients. Potatoes, cabbage, beets, legumes, and grains formed the foundation of the daily diet. Meat consumption only began to rise significantly after 1989, becoming a symbol of status and prosperity2. Today, we’re seeing a return to those humble, seasonal dishes —not out of necessity, but by choice. Younger generations, influenced by urban trends and social media, are increasingly turning to plant-based takes on culinary classics: mushroom cutlets instead of pork, miso-based sour rye soup (żurek), or dumplings stuffed with lentils and pumpkin.
According to the ProVeg/SMART PROTEIN report3 from 2024, interest in reducing meat intake and choosing plant-based sources of protein is growing throughout the European Union. The main obstacles remain the same: taste, price, and ease of preparation. The situation in Poland is no different —many people express a willingness to change their habits, but don’t always know how. Still, the market for plant-based foods is expanding rapidly, both in restaurants and in home kitchens.
How Europe cooks - shared trends and local differences
While Europe’s culinary map is highly diverse, one common theme remains: home cooking continues to play an important role in daily life. According to the Cookpad & Gallup report (2022) 4, residents of EU countries prepare an average of more than six home-cooked meals per week. In a time of rising costs, climate concerns, and growing health awareness, more people are embracing simplicity, seasonality, and high-quality ingredients.
A 2024 report by Systemiq, Fern, and Madre Brava 5 emphasizes that reducing the consumption of highly processed foods and increasing the share of plant-based proteins could significantly improve public health across the EU and reduce greenhouse gas emissions. According to SMART PROTEIN 6 forecasts, by 2035, plant-based protein could make up as much as 22% of dietary intake in Europe. This is the direction chosen by a growing number of citizens, especially in Germany, the Netherlands, and the United Kingdom.7
Food education — a foundation for healthy habits
In recent years, food education has proven to be a crucial part of developing healthy dietary habits. A great example is the Danish Whole Grain Partnership, which, through public campaigns, cooperation with producers, and involvement of families and schools, effectively promoted the choice of whole grain products in everyday meals. While it was not the only factor in increased consumption, the initiative significantly raised public awareness and improved access to healthier options.8
In Poland, we still lack nationwide solutions in this area, but many organizations are taking important steps. One of them is the Food Bank in Olsztyn, which serves as Poland’s national partner in the The Kitchen Adventure project, implemented as part of the EIT Food program. The initiative promotes good cooking habits, a mindful approach to food preparation, use of local ingredients, and the active involvement of children in meal-making. The goal is simple yet powerful: to make cooking a natural, meaningful, and enjoyable part of everyday family life —not just something reserved for special occasions.
Summary and Recommendations
- Home cooking in Poland is still going strong, but there is room for more structure and variety in how we plan meals.
- Tradition meets modernity —plant-based versions of classic dishes are returning to our tables.
- Across Europe, interest in plant-based eating is growing, and it’s worth supporting this shift through education and accessibility.
- Food education is key —learning to cook from scratch and plan meals should start early and be widely available.
Encouraging shared cooking, recipe exchange, and culinary awareness forms the foundation on which —thanks to initiatives like The Kitchen Adventure— we can build healthier, more responsible, and future-ready food habits in Poland and throughout Europe.
This article was created by the Kitchen Adventure programme. Learn more about it and try the tasty plant-based recipes on its site!
