'Lighter dishes and no questions asked' - How weight loss jabs are being felt on Scotland's dining scene
From a dip in Greggs sales to a brand new line of M&S products, Rosalind Erskine looks at the impact of GLP-1 medications on what we’re being served.
I don’t think there’s anyone that doesn’t know someone currently taking GLP-1 medication, otherwise known as weight-loss jabs (or jags if you’re in Scotland). The reasons are many and varied, and never before have we had such access to weight-loss products that work so efficiently, meaning being back to an ideal dress size, or losing weight for fertility of overall health is as simple as a regular injection. While the side effects are varied for all, and the price is going up, this year should see the introduction of this medication in a pill form, meaning it’ll be palatable to even more who want and need to have it.
But with so many people on this medication, which can seriously stunt the appetite, how is it impacting our dining and food trends? Personally, I’ve found some friends are eating a lot less when we go out for food. And I’m not the only one.
Head chef and patron of the newly opened Eleven Fifty Five in Glasgow (which was the site of the award-winning The Gannet restaurant until the end of 2025) Peter McKenna said he’s witnessed “rapid changes in dining preferences”. He said: “Over the years, trends in eating habits and the rise of dietary restrictions have significantly impacted our industry. In my view, this shift has been largely positive.
“As weight loss drugs have surged in popularity, we’ve witnessed rapid changes in dining preferences. Not too long ago, if a plate returned to the kitchen with food still on it, I would often question the server about the guest's experience—whether they were satisfied or didn’t enjoy the dish. Nowadays, we avoid this approach to prevent any potential embarrassment. Instead, we gauge customer satisfaction based on our initial check-ins, rather than waiting for them to finish.
“I’m taking an understanding approach as there are many reasons why individuals are gravitating towards weight loss drugs to help manage their weight. In today's fast-paced world, people may struggle to find time for the gym or simply feel too exhausted. This makes it all the more important for us to offer lighter and in some cases smaller dishes on our menu that cater inclusively to everyone.”
It’s not just restaurants that are witness to people eating less. Convenience foods are now being designed to target those on weight loss drugs. In early 2026, Marks and Spencer launched a new Nutrient Dense range of high fibre and protein meals, snacks and drinks created for those who are eating less and looking for a good balance of nutrients when they are hungry.
Speaking at the time of the launch M&S head of food trends, Annette Peters, said: “It is great if customers are reducing their food intake, such as those using weight-loss medication. We know the use of GLP-1 medications is growing, so it’s more important than ever to ensure that even if people are eating smaller portions, we help provide them with the right level of nutrients.
“We have challenged ourselves to make products that are denser in nutrients than calories, so every single mouthful is packed full of more of the good stuff we all need.”
Online health company Willpowders, fronted by former Hollyoaks star Davinia Taylor, recently launched a G-Help nutritional support powder which, when mixed with water, provides a hydration drink that will, the team say, help calm the gut and ease nausea (a common side effect of the weight loss jags) as well as offer an energy boost and amino acids to help counter ‘wired but tired’ feeling.
On the other side of the coin, the boss of high street favourite, Greggs, has said there is “no doubt” appetite-suppressing medication is having an impact on the bakery chain’s business as it introduces healthier options on its menu.
But as well as the rise of GLP-1s, there is also a “broader health trend” emerging as many of us look to cut down on ultra processed foods. Having tried some of the new M&S range, the ingredients (from the products I’ve eaten) were free of any preservatives and seed oils which will appeal to many, regardless of GLP-1s.
As Mr Mckenna said: “Whether these dietary drugs are here to stay or just a fleeting fad, one thing remains clear: hospitality is about meeting our guests’ needs, and it’s our duty to accommodate their requirements.”
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