InterVeg Coalition launches to champion plant-based eating in France

A new coalition dedicated to advancing plant-based eating in France has officially launched. InterVeg, formed by five major players in the French plant-based sector –Hari&Co, Accro, HappyVore, La Vie, and Swap Food – aims to position plant-based meals as a natural part of French diets, citing health, climate, and food sovereignty as key drivers.

The launch comes at a pivotal moment for plant-based food in France. Between 2022 and 2024, the country’s chilled plant-based prepared food segment grew by 33% in value, reaching €177 million [approximately US$190 million] in 2024, according to IRI. This growth stands out against a challenging backdrop for the wider retail sector and signals rising consumer interest in plant-based options.

France, which holds the title of Europe’s largest agricultural producer, now has the potential to lead the continent’s food transition, according to InterVeg. The coalition seeks to accelerate this shift by promoting a shared vision of sustainable, healthy, and sovereign food systems.

“France is entering a strong phase of growth for plant-based eating, and we believe now is the right time to act,” commented Nicolas Dhers, President of InterVeg. “Our ambition is to make plant-based meals an obvious choice, without turning our backs on French culinary tradition.”

InterVeg highlights several benefits of plant-based diets, noting that France currently imports 23% of its beef and up to 44% of its poultry. A shift toward plant-based meals could improve national food security by reducing reliance on imported animal proteins and the feed required to produce them.

Health is also a key part of InterVeg’s messaging. The group references data showing that more plant-forward diets can reduce the risk of cardiovascular disease by 51% (American Heart Association, 2021), type 2 diabetes by 34% (NIH), colon cancer by 46%, and rectal cancer by 73% (Journal of Health, Population and Nutrition).

The environmental case is equally strong. Transitioning to more plant-based food consumption could cut carbon emissions from the food sector by 49% by 2050, reduce agricultural land use by a factor of 3.3, and halve freshwater consumption, according to findings from the Good Food Institute, France’s Environment and Energy Management Agency (ADEME), and UCLA.

InterVeg has outlined two immediate strategic priorities: engaging in policy advocacy to help shape a regulatory framework favorable to plant-based food, and launching innovative communications campaigns to shift consumer behavior.

The coalition says it intends to promote plant-based eating in a way that is inclusive and constructive, rather than ideological. “This is a nonpartisan space for collaboration, openness, and responsibility,” said Dhers. “We want to build a truly sustainable and inclusive food sector.”

With institutional outreach and consumer education as its initial focus, InterVeg hopes to amplify the progress already made by its founding members—each of which has played a significant role in advancing France’s plant-based food landscape.