How AI, social media and social events will shape what we eat in 2025

Welcome to 2025, where the culinary world is cooking up excitement faster than a microwave on overdrive. AI is now your sous-chef, ready to suggest recipes, measure your spaghetti (because who ever gets that right?), and maybe even judge your plating skills. But while tech is stirring the pot, food lovers are also flocking back to real-life dining adventures, where the only screen is the one between courses.

Social media is still calling the shots, with TikTok trends (for those who can still access them) inspiring everything from bizarre burger mashups to “how is this even edible?” desserts. But let’s be honest, sometimes you just want a meal that doesn’t need a ring light to shine. With sustainability, inclusivity, and health leading the menu, 2025 is set to be the year of eating smarter, kinder, and greener. Let’s take a closer look at the food trends and movements that will define the year ahead.

Social Media: The digital pulse of the food world

There’s no denying it, social media continues to be a major driver of food trends. Platforms like TikTok and Instagram have long been the places where food trends go viral. From the whipped coffee craze to the cloud bread phenomenon, these platforms are influencing how we think about food in 2025. And it’s been like this since 2021: according to a GlobalData Consumer Survey, 35% of Gen Z say that social media directly influences their food choices.

While these viral trends are fun to watch (and try), the real magic happens when they translate into real-world experiences. Social media isn’t just for discovering new recipes, it’s a powerful tool for bringing people together over food. This shift is reflected in the growing demand for in-person dining experiences, where social media meets the physical world in exciting new ways.

The rise of in-person food events

After several years of digital food consumption, 2025 is expected to see a resurgence of in-person events. People want more than just a meal. They want experiences that engage all their senses. From pop-up dinners to immersive food festivals, in-person events are becoming a major part of the food landscape. These events allow food lovers to connect with others, taste new flavours, and discover innovative dining concepts that go beyond what they can find on a screen.

Food tourism is also booming, with 45% of travellers now choosing destinations based on their food scenes according to the World Travel & Tourism Council.** In 2025, expect more people to plan trips around exclusive dining experiences, chef’s tables, and food festivals that offer hands-on opportunities to dive into local and global cuisines. 

Sustainability: A Conscious Shift on Our Plates

In 2025, sustainability will be at the heart of the food industry, driven by a growing awareness of the environmental impact of our food choices.

Plant-based eating continues to gain popularity. In Europe, the plant-based food market has experienced significant growth and this surge is not limited to vegans. Flexitarians, people who reduce meat consumption without fully committing to a plant-based diet, are driving much of the growth. According to the Berlin-based NGO ProVeg, 24% of Polish consumers identify as flexitarians, contributing to the rapid expansion of plant-based alternatives in the region.

Alongside plant-based options, there’s a significant push toward zero-waste dining. Chefs and consumers alike are embracing practices such as upcycling food scraps and choosing eco-friendly packaging to reduce food waste.

With growing consumer demand, it’s evident that sustainable eating is more than just a trend, it’s a new way of living.

And sustainability rhymes with social media too, with a rise in popularity of Vegan and Vegetarian Butcheries, such as De Vegetarische Slager in Germany and Macelleria Vegana in Italy, both followed by thousands of people on Instagram.

Functional Foods: More than just a meal

In 2025, food will be about more than just satisfying hunger. As wellness continues to take centre stage, consumers are looking for food that serves a purpose beyond taste. Enter the world of functional foods, which promise to improve health and well-being with every bite.

From kombucha and kimchi for gut health to turmeric lattes for inflammation, these foods offer health benefits that extend well beyond basic nutrition. The rise of CBD-infused foods and drinks is another key trend, with many consumers turning to them for relaxation and stress relief.

AI in the Kitchen: Cooking for the future

As technology continues to evolve, so does the way we cook. Artificial intelligence is now playing an increasingly bigger role in the kitchen, offering innovative solutions that make cooking more efficient and personalised.

We are now used to automated systems at supermarkets, fast foods and even pharmacies, but we will have to be ready for even more automation in the kitchen. And we are not just talking about kitchen robots and food processors that help cutting and prepping…

Moley Robotics has already introduced an AI-powered kitchen that can replicate the skills of a top chef. Imagine having a robot chef that can whip up a gourmet meal at the touch of a button, a dream for the lazy foodies, a potential nightmare for restaurant.

But AI isn’t just about convenience. It’s also helping to make personalised nutrition a reality.

AI-powered apps now allow consumers to create meal plans tailored to their genetics, lifestyle, and health needs. This allows for more precise, individualised food choices that contribute to better health outcomes. As we continue to learn about the impact of food on our bodies, functional foods will become more prevalent, offering customised, health-boosting solutions. Even food shopping is influenced by apps that can track, via the barcode on the package, the nutritional values of the food we pick off the shelves.

A Flavourful Year Ahead

On a larger scale, AI is helping to improve the food supply chain. Smart inventory systems, automated delivery services, and optimized farming techniques are all powered by AI, making the food system more efficient and sustainable. This shift toward AI in the food industry promises to not only improve how we cook but also how food is produced and delivered to us.

2025 is shaping up to be a year of innovation, connection, and purpose in the food world. It’s a year where technology and tradition is likely to blend seamlessly, where health-conscious eating will be front and centre, and where we come together to experience food in new and exciting ways.