World Animal Protection Report Finds 20 of 25 US Restaurant Chains Failing on Plant-Based Offerings

Why It Matters

The lagging adoption of plant‑based menus limits restaurants’ ability to meet growing consumer demand and hampers progress toward a more sustainable food system.

Key Takeaways

• 20 of 25 top US chains scored below C on plant‑based options
• Burger and chicken categories received the lowest grades, many Fs
• Coffee chains and Chipotle led with B‑C scores for plant‑based defaults
• 60% of US households already choose plant‑based groceries, yet menus lag

Pulse Analysis

Consumer appetite for plant‑based foods has surged, with recent surveys showing roughly six in ten U.S. households regularly choosing meat‑free options at grocery stores. This shift is driven by health concerns, animal‑welfare awareness, and mounting evidence of the environmental toll of animal agriculture. Yet the food‑service sector has struggled to translate that demand into menu reality, a gap highlighted by World Animal Protection’s latest Moving the Menu report. By benchmarking the nation’s biggest chains, the study provides a clear barometer of how quickly the industry is adapting to a market that increasingly values sustainability and nutrition.

The report’s granular grading reveals stark disparities across categories. Burger and chicken‑focused chains—McDonald’s, Wendy’s, KFC, Chick‑fil‑A and others—earned predominantly Fs, reflecting minimal plant‑based offerings and weak commitments to reduce meat reliance. In contrast, coffee retailers such as Starbucks and Peet’s, along with Mexican‑style leader Chipotle, secured B‑C grades by integrating plant‑based items as default choices and eliminating non‑dairy milk surcharges. This divergence underscores a broader industry trend: many operators chase high‑protein marketing narratives while neglecting fiber‑rich legumes and whole grains that could deliver balanced nutrition and lower environmental impact.

Looking ahead, the findings present both a warning and an opportunity. Chains that fail to expand plant‑based by‑default menus risk alienating a sizable, growing customer segment and may face heightened scrutiny from investors focused on ESG criteria. Conversely, early adopters can differentiate their brands, capture new revenue streams, and align with sustainability goals. Pressure from consumers, advocacy groups, and shareholders is likely to intensify, prompting restaurants to accelerate product development, supply‑chain partnerships, and transparent reporting. Companies that act now can turn a compliance challenge into a competitive advantage in the evolving food landscape.