Sustainability, Local Sourcing and Nutrition are Top Restaurant Menu Trends for 2010
Submitted on Jan 03, 2010 (Original item from 2009)
Diet and Nutrition | Food Trends | Health, Personal Health | Meat, Dairy, Egg Consumption
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Short Description:
According to this year's National Restaurant Association's annual survey, What's Hot in 2010, experts predict that local produce, bite-sized desserts, organics, healthful kids' meals, and new cuts of meat will be the most popular food items in 2010.
Abstract:
According to the National Restaurant Association, the "hottest" culinary themes for 2010 will be sustainability, local sourcing, and nutrition. The top ten trends include locally grown produce, locally sourced meats and seafood, sustainability, mini-desserts, locally produced wine and beer, nutritious kids' meals, half-size or smaller portions for a smaller price, farm-branded ingredients, gluten-free/food allergy conscious meals, and sustainable seafood.
Meatless or vegetarian entrees ranked at #72 in the top 214 trends listed for 2010.
Spot Check Number:
1255
Sponsor:
National Restaurant Association
Record Type:
News Article, Organizational Publication or Materials
Research Method:
Literature Review
Geographic Region:
United States National
Number of Participants:
1,800
Population Descriptors:
Restaurant chefs
Year Conducted:
2009
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