Restaurant chefs rank locally grown produce and healthful kids’ meals No. 2 and No. 4 respectively on 10 food trends for 2015, according to the National Restaurant Association.
“So, it’s only natural that culinary themes like local sourcing, sustainability and nutrition top our list of menu trends for 2015,” he said in the release. “Those concepts are wider lifestyle choices for many Americans in other aspects of their lives that also translate into the food space.”
Thomas Macrina, national president of the American Culinary Federation, said in the release that he was pleased that members of the American Culinary Federation continue to support local sourcing and sustainable food practices.
The top ten trends, in order of importance, are:
- Locally sourced meats and seafood;
- Locally grown produce;
- Environmental sustainability;
- Healthful kids’ meals;
- Natural ingredients/minimally processed food;
- New cuts of meat ;
- Hyper-local sourcing ;
- Sustainable seafood;
- Food waste reduction/management; and
- Farm-/estate-branded items.