For hundreds of years, Passover Seder meals have looked remarkably similar in households across the world.
Alongside the matzah are symbolic foods including a flame-broiled egg, bitter lettuce and roasted shank bone as well as raw veggies and a cinnamon-scented fruity dip.
A typical Seder dinner menu begins with chicken-and-matzah-ball soup and a fish appetizer followed by poultry, lamb or beef and topped off by a cake made with multiple eggs for leavening.
Today, this picture is starting to look out of sync with animal-free dietary trends.
Flexitarians are the primary drivers of this shift, as well as vegans, vegetarians and “climavores” who are choosing foods with a lower ecological footprint, says Noga Sela Shalev, CEO of the Fresh Start FoodTech incubator in Kiryat Shmona founded in 2020 by the Israel Innovation Authority in partnership with Tnuva, Tempo, Finistere Ventures and OurCrowd.
Keep reading at israel21c.org.
