WASHINGTON — Local sourcing, sustainability and kids’ health dominated the predictions for menu trends in 2013 based on a survey of chefs by the National Restaurant Association.
A poll of over 1,800 members of the American Culinary Federation on “What’s Hot in 2013” found the top two menu trends for next year will be “locally sourced meats and seafood” and “locally grown produce.”
Other green culinary concepts that made the top 10 were “environmental sustainability as a culinary theme,” “hyper-local sourcing (e.g. restaurant gardens)” and “sustainable seafood.”
NRA expects kids’ meals to take a nutritious turn. The No. 3 menu trend prediction was “healthful kids’ meals,” while “children’s nutrition as a culinary theme” and “whole grain items in kids’ meals” also ranked high.
“It is encouraging to see that children’s nutrition remains a top priority for chefs and that they continue to put their creativity in healthful kids’ meals to work on restaurant menus,” Joy Dubost, director of Nutrition & Healthy Living for the NRA, said in a statement.
A separate NRA survey of 200 bartenders on “What’s Hot in 2013 — Alcohol” predicts “onsite barrel-aged drinks,” “food-liquor pairings” and “culinary cocktails” to be the biggest alcohol trends next year.
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