2026
9
US Healthy Dining Trends: 2026
2026-09-24T10:04:43+00:00
REP43E1510E_BDB1_4B7C_A151_0EBDB15B7C7E
3695
196417
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Report
en_GB
Healthy dining is evolving beyond reduction claims (eg calories, fat) as consumers pursue a wider range of wellness goals. While nearly half of consumers identify as healthy diners, many continue…
US
Foodservice
Health and Wellness
simple

US Healthy Dining Trends: 2026

Healthy dining is evolving beyond reduction claims (eg calories, fat) as consumers pursue a wider range of wellness goals.

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  1. EXECUTIVE SUMMARY

    • What you need to know
    • Outlook for healthy dining trends
    • Opportunities
    • Lower sugar options can be a low-friction health upgrade
    • Outside influences carry greater weight for women and parents
    • Graph 1: reasons for choosing healthy menu items more often, by gender, 2026
    • Brands can build credibility through influencer partnerships
    • Ingredients can bring health claims to life
  2. THE MARKET

    • Consumers and the economic outlook
    • Graph 2: changes made to managing money in the past and next three months, 2026
    • GLP-1 use continues to influence how consumers dine out
    • Graph 3: NRA, percent of GLP-1 users who are doing the following more at restaurants, 2026
    • The protein conversation continues…
    • Health concerns place sugary beverages under scrutiny
    • Cyclospora outbreak pushes operators to think outside the box
  3. THE CONSUMER

    • Consumers seek balance, not perfection when dining out
    • Healthy dining takes different forms across generations
    • Graph 4: dining status, by generation, 2026
    • Balance can be about how much, not just what
    • Portion size variation in action: Olive Garden
    • Not everyone pursues health the same way
    • Graph 5: healthy dining priorites, by GLP-1 status, 2026
    • GLP-1 specific menu call-outs offer guidance
    • Healthy dining is becoming more personalized
    • Healthy dining is becoming more intentional and multidimensional
    • Graph 6: important nutritional characteristics, 2026
    • Life stage shapes what healthy means
    • Graph 7: important nutritional characteristics, by generation, 2026
    • Value and visibility can help drive healthier ordering amongst younger patrons
    • Graph 8: changes in healthy ordering, by generation, 2026
    • Graph 9: reasons for choosing healthy menu items more often, by generation, 2026
    • Healthy dining can support men’s approach to health management
    • Graph 10: reasons for choosing healthy menu items more often, by gender, 2026
    • Healthy dining is easier when decisions feel simpler
    • Graph 11: healthy dining attitudes, 2026
    • Accessible nutritional information from restaurants
    • AI can make healthy dining feel more achievable
    • Healthy choices still have to win the occasion
    • Wellness goals are driving healthier choices
    • Graph 12: reasons for choosing healthy menu items more often, 2026
    • Healthy has to be craveable to compete
    • Graph 13: reasons for choosing healthy items less often, 2026
    • Health travels across occasions for younger diners
    • Graph 14: occasions for ordering healthy restaurant items, by generation, 2026
    • Portability and convenience can help win the healthy dining occasion
    • Healthy intentions are harder to maintain when dining becomes social
    • Graph 15: healthy dining attitudes, by generation, 2026
    • GLP-1 users blur the line between healthy and social dining
    • Graph 16: occasions for ordering healthy restaurant items, by GLP-1 status, 2026
    • Healthy modifications are not one-size-fits-all
    • Graph 17: healthy dining swaps, by generation, 2026
    • The GLP-1 opportunity is bigger than smaller portions
    • Graph 18: healthy dining swaps, by GLP-1 status, 2026
  4. INNOVATION AND MARKETING

    • Real ingredients and health go hand-in-hand
    • McDonald’s isn’t reinventing the wheel
    • Seasonal innovation does not have to leave GLP-1 users on the sidelines
    • Sweetgreen is making healthy choices easier to navigate
    • Brands are building protein into the meal, not just on top
    • Steak ’n Shake builds trust through better beef
    • Kids’ menus become an extension of the adult menu
    • Puesto turns cooking oils into an ingredient trust signal
    • Protein is showing up in new (foodservice) ways
    • Protein/Fiber-maxxing opportunities are becoming more apparent on menus
  5. APPENDIX

    • The consumer
    • Consumer research questions
    • Consumer research methodology – US
    • Abbreviations [and terms]
Download Report Summary

"Wanting to eat healthy doesn't guarantee a healthy restaurant order. Taste, value, occasion, social context and convenience still determine what wins."

Pooja Lal, Research Analyst

Pooja Lal, Research Analyst

Healthy dining is evolving beyond reduction claims (eg calories, fat) as consumers pursue a wider range of wellness goals. While nearly half of consumers identify as healthy diners, many continue to balance healthy and indulgent choices, highlighting a preference for balance when dining out.

As wellness goals become more individualized, consumers increasingly evaluate restaurant meals through attributes such as protein, portion size, fiber and nutrient density. Appetite suppression medications, growing interest in protein and increasing awareness of ingredient quality are all contributing to more intentional dining behaviors.

Healthy choices must compete with financial pressures, convenience expectations and the emotional rewards associated with dining out. Consumers expect healthy options to feel craveable, accessible and appropriate across a wider variety of occasions, from snacking to social dining.

Opportunities exist for operators that make healthy dining easier to navigate. Personalized nutrition guidance, AI-supported recommendations, menu transparency and health-forward versions of familiar favorites can help consumers align restaurant choices with their individual goals. However, brands must also balance demand for wellness with consumers’ desire for flexibility, enjoyment and value.

This Report Looks at the Following Areas:

  • Healthy dining occasions and consumption patterns
  • Motivations and barriers to healthy ordering
  • Nutritional priorities and weight management goals
  • Healthy dining attitudes and behaviors
  • Healthy dining innovation and marketing activity
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