NRA Survey Shows 'What's Hot' is Sustainability, Local Food Sourcing

The National Restaurant Association recently released the results of its "What's Hot" survey of more than 1,500 professional chefs. As other surveys have shown this year, sustainability and local and hyper-local sourcing remain among the hottest trends. The top 10 menu trends for next year will be locally sourced meats and seafood, locally grown produce, sustainability as a culinary theme, nutritious kids’ dishes, hyper-local items, children’s nutrition as a culinary theme, sustainable seafood, gluten-free/food allergy-conscious items, back-to-basics cuisine and farm-branded ingredients. “Sustainability and nutrition are becoming key themes in our nation’s nearly one million restaurants,” said Hudson Riehle, senior vice president of Research and Knowledge Group for the National Restaurant Association.

“Locally sourced food and a focus on sustainability is not just popular among certain segments of consumers anymore; it has become more mainstream,” said Michael Ty, CEC, AAC, American Culinary Federation national president.  Diners are requesting to know where their food comes from, and are concerned with how their choices affect the world around us.” The survey showed that sustainability impacted four of the top five culinary trends. Even locally produced liquor, beer and wine has become a hot trend

Children's nutrition is another hot trend. Michelle Obama's work as an advocate for healthy school menus has apparently trickled down to the restaurant industry. The chefs were also asked how chefs and restaurateurs can best promote health and nutrition. Twenty-one percent said create diet-conscious menu selections (including lower-sodium, -calorie and -fat items); 19 percent said increase fresh produce options on menus; and 17 percent said get involved in school nutrition/children’s education efforts.

Fifty-five percent of the chefs said they are currently using social media for professional purposes, and another 16 percent said they plan to start using such channels.

These and many other restaurant industry trends will be showcased at the 2011 National Restaurant Association Restaurant, Hotel-Motel Show, to be held May 21 to 24 at Chicago’s McCormick Place.