As part of its annual survey last year in Oct/Nov The American National Restaurant Association (NRA) interviewed 1834 chefs to identify the relevant trends for 2013. This pattern is a continuation of previous years and is probably set to carry through to 2014. The chefs identified the following trends in order of importance.
1. Locally sourced meats and seafood.
2. Locally grown produce.
3. Healthful kids’ meals.
4. Environmental sustainability as a culinary theme.
5. Children’s nutrition as a culinary theme.
6. New cuts of meat (e.g. Denver steak, pork flat iron, teres major).
7. Hyper-local sourcing (e.g. restaurant gardens).
8. Gluten-free cuisine.
9. Sustainable seafood.
10. Whole grain items in kids’ meals.
From our visits to the local chefs who are concerned with sustainability the emphasis on these areas is definitely apparent. These issues are not going to disappear and so restaurants should take note of their own strategy with regard to local, healthy and sustainable produce.