Green, Red & Beyond: Evolution Of Visual Cues For Veg & Non-Veg

Over the years, the dining experiences across the world have been shaping up. Just like people have started opting for varied dietary choices like gluten-free, vegan, dairy-free, and so on, there was a need for the evolution of the traditional green and red dot for vegetarian and non-vegetarian foods respectively.

From new symbols to powerful tools like using different types of crockery for different diets, visual cues for sure have developed in the last decade. To get an inside scoop from experts in the F&B industry, Slurrp interviewed chefs across India. Here’s everything you need to know about the journey of the symbols and modern dining habits as per the dietary patterns.

The Green And Red Dots

“The traditional green and red dot system, where green typically signifies vegetarian dishes and red indicates non-vegetarian options, remains a widely recognised and useful method. It provides a simple, quick visual cue that is easily understood by many people,” says Chef Nikhil Kedar from Baliboo, Goregaon.

Adding to it, Chef Mohan Sawant, the Executive Sous Chef at Bengaluru Marriott Hotel Whitefield elaborates, “The traditional green and red dot system has been effective in quickly communicating basic dietary categories. However, as dietary preferences become more nuanced—such as distinguishing between vegetarian and vegan or no allergen information—this system alone may not suffice. It's beneficial but often needs to be complemented by additional details or more specific icons.”

Also Read: FSSAI Approves Bold Nutritional Labelling For Packaged Foods

Adoption Of Innovative Visual Methods

Slurrp talked to many chefs across the nation and here’s how a lot of restaurants have adopted innovative visual cues.

Chef Mohan Sawant, the Executive Sous Chef at Bengaluru Marriott Hotel Whitefield comments, “We have embraced several innovative visual methods to distinguish dietary preferences. For example, using distinct icons such as a leaf for vegetarians, a cow silhouette for non-vegetarians, and a leaf with a "V" for vegans helps in immediate recognition. We also use different colour plates and glassware for specific dietary options, making it easier for guests to identify their choices visually.”

Chef Sandeep Deshmukh at The BlueBop Café also said, “ We could consider using distinct icons or different plate designs to represent dietary preferences. For instance, dishes could be served on specific types of plates (e.g., circular for vegetarian, square for vegan) to provide a visual cue. Special glassware could also be used to indicate non-alcoholic beverages or gluten-free options.”

Representing Vegan And Allergen-Free Options

Divyesh Thakkar, the co-founder of QEY takes a leap and says, “On our menu at QEY, vegan options are represented by a "V" symbol, while gluten-free dishes are marked with a "GF" symbol. These clear and straightforward indicators help our guests quickly identify options that suit their dietary preferences and needs.”

Adding to Divyesh Thakkar, Chef Sandeep Deshmukh informs, “On the menu at BlueBop Café, vegan and gluten-free options can be marked with clear icons—such as a leaf for vegan and a wheat symbol with a slash for gluten-free. We also include a brief description or key at the bottom of the menu to explain these symbols to customers.”

The Role of Technology

“Technology plays a significant role in enhancing visual representation. Digital menus and apps can offer dynamic filters, allowing customers to select their dietary preferences and see tailored options. Interactive features, such as clickable icons or pop-ups with detailed ingredient information, further improve the clarity of dietary options,” says Chef Mohan Sawant.

“With digital menus, guests can filter menu items based on their preferences, receive detailed descriptions, and view customisable symbols for various dietary needs. This not only improves clarity but also offers a more personalised and engaging dining experience, making it easier for guests to find dishes that meet their specific requirements,” adds Divyesh Thakkar, the co-founder of QEY.

Challenges While Adapting To The Visual Cues

Chef Sandeep Deshmukh from the Bluebop Cafe addresses, “The main challenge is ensuring that the symbols are universally understood by customers. Another challenge is maintaining a balance between simplicity and clarity—too many icons can make a menu look cluttered, while too few might leave out important information.”

Suggestions For New Visual Cues

“One suggestion for improving the representation of dietary options could be the use of colour-coded icons with text overlays, such as a leaf for vegan, a wheat stalk for gluten-free, or a dairy symbol with a slash for lactose-free. These icons, paired with subtle colour cues, could make it even easier for guests to identify their preferred options at a glance, while still maintaining a clean and cohesive menu design,” suggests Divyesh Thakkar.

Furthermore, Chef Mohan Sawant also added, “I suggest incorporating more universal symbols or customisable options within digital menus that allow customers to personalise their dietary preferences. Additionally, integrating colourblind-friendly designs and more descriptive icons could improve accessibility for all guests.”