5 December, 2025

Five years ago, sustainable fabrics were everywhere. Plant-based materials, “leathers” made from food waste, and recycled textiles were hailed as solutions to fashion’s growing emissions and ethical concerns. Fast forward to today, and the market for sustainable textiles has all but disappeared. 

Instead, cost-cutting and competitiveness dominate the fashion industry, while sustainability slips further down the priority list. Regulatory pressure has eased, particularly around leather, leaving brands with less urgency to innovate. 

There’s another reason the sustainable fabric industry has faltered: its products struggled to match the performance and quality of natural alternatives. When substitutes for leather, silk, or virgin cotton come at a higher cost and fail to deliver the same look, feel, and durability, consumers and investors hesitate and companies go back to what they know. It’s not enough to create a material that looks like leather, it has to deliver the same experience and durability too. 

Plant-based meat faces similar obstacles. Taste, texture, and appearance aren’t enough. Success depends on delivering comparable nutritional value at a price consumers can afford. 

Consumers haven’t abandoned sustainability altogether. Many are leaning into slow fashion and investment pieces designed to last, both new and secondhand. But that search for longevity often leads back to trusted natural fibres. Cashmere and wool keep you warm, leather lasts for decades with care, and cotton and linen regulate temperature thanks to their breathability. These qualities make natural fibres appealing for those seeking durability and comfort without the need for constant replacement, supporting affordability and reducing waste. 

So is there still room for sustainable textiles? There might be, if we stop trying to replicate and start rethinking. Instead of chasing perfect substitutes, what if we reimagine materials entirely? Not “fake leather,” but something new. Not “meat-like,” but food that offers equal or better nutrition and flavour without the environmental footprint. Sustainable innovation doesn’t have to imitate, it can redefine. 

By Meg Seckel