It is not surprising that locally-sourced seafood and meats is the number one culinary trend, according to the National Restaurant Association’s annual “What’s Hot 2016 Culinary Forecast.” The survey of nearly 1,600 chefs also ranked “hyper-local sourcing” as the number four trend out of 20 top food trends for 2016, and sustainable seafood was ranked ninth.
“The trend for local and sustainable seafood has been in the top 10 trend in the NRA’s annual survey, ‘What’s Hot’, for at least the last five years, and we see this trend continue to gain strong momentum,” Linda Cornish, executive director of Seafood Nutrition Partnership (SNP), told SeafoodSource. “There is a desire by consumers to know where their food comes from; they want to know the story of the farmers and fishermen that bring food from the land and ocean to their dinner table.”…
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