Locally, sustainably grown and nutritious food is hot, hot, hot

Industry News - AM
By Lisa M. Keefe on 12/2/2009


The National Restaurant Association's annual survey of hottest menu trends shows that for 2010, it's sustainability, local sourcing and nutrition, according to a release by the organization.

Sustainability means produced according to the concepts of environmentally friendly practices. Local sourcing is believed to impart freshness, minimal transportation and economic support of local communities and businesses.

Nutritious offerings include so-called superfruits, smaller portions, allergen- or gluten-free dishes.

Said Michael Ty, national president of the American Culinary Federation, "This is retro — it's what we did in the past when chefs relied on local markets because we did not have the luxury of today's transportation system."

Other trends include:

farm- and estate-branded ingredients
regional ethnic cuisine
ethnic-inspired and traditional ethnic items in breakfast/brunch daypart
newly fabricated cuts of meat (including Denver steak and pork flat iron)
mini-burgers or sliders in appetizers
preparations including braising, sous vide, smoking and oil-poaching/confit

The more than 1,800 chefs who were surveyed for the research — members of the American Culinary Federation — indicated that when it comes to sources for trendy food and beverage ideas, television, trade shows and independent restaurants are the best places they go to get inspired.

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