Belgian dietitian Michaël Sels has recently called on restaurants to introduce “Ozempic menus” featuring smaller portions at reduced prices. This idea responds to the growing number of people using medication like Ozempic to lose weight, which often suppresses their appetite. As of 2025-08-07 18:02:00, the discussion around adapting dining options to new eating habits is gaining attention across Belgium.
- Diëtist Michaël Sels roept restaurants op
- Introduceer "Ozempicmenu's" met kleinere porties
- Bied lagere prijzen voor medicatiegebruikers
- Mensen met medicatie ervaren minder eetlust
- Horeca Vlaanderen ondersteunt initiatief in principe
- Restaurantuitbaters tonen terughoudendheid bij invoering
Horeca Vlaanderen, the main hospitality association, generally supports the proposal but leaves the decision to individual restaurant owners. However, not all restaurateurs are eager to adopt these smaller, more affordable menus. What could this mean for the Belgian dining scene? How might it affect both customers and businesses?
Is the hospitality sector ready to embrace this shift? Introducing Ozempic menus could benefit both sides but poses challenges. Consider the following:
- Smaller portions might reduce food waste and appeal to health-conscious diners.
- Lower prices could attract customers who eat less due to medication.
- Some restaurateurs worry about profitability and menu complexity.
- Consumer acceptance remains uncertain—will diners ask for these options?
As more Belgians turn to appetite-suppressing medications, will restaurants innovate to stay relevant? The coming months may reveal whether Ozempic menus become a new standard or remain a niche concept. Restaurateurs and customers alike should watch this space closely.
