A survey from the US National Restaurant Association (NRA) has revealed that sustainability will play a major role in culinary menu trends this year.
According to the survey results which took into account the views of 1,300 professional chefs, amongst the hottest trends in food will locally grown produce, environmental sustainability, restaurant gardens, farm branded items and the hottest food trend of all, locally sourced meats and seafood which received the highest percentage of votes under the ‘hot trend’ category.
“Today’s consumers are more interested than ever in what they eat and where their food comes from, and that is reflected in our menu trends research,” said Hudson Riehle, senior vice president of the National Restaurant Association’s research and knowledge group.
“The American Culinary Federation chefs who took part in the survey understand that sourcing locally and environmental sustainability tie in with ongoing efforts to provide more healthful foods for everyone, especially children,” said Thomas Macrina, ACF national president.
Chefs were asked to pick which trends will be hottest on the menu in ten years from now. Environmental sustainability topped the list, and was closely followed by local sourcing.