Local Food Tops 2010 Restaurant Trends

WASHINGTON — Locally grown produce will be the hottest trend on U.S. restaurant menus next year, according to the National Restaurant Association's annual “What's Hot” survey of more than 1,800 professional chefs, all members of the American Culinary Federation. Locally sourced meats and seafood were voted the second top trend, while locally produced wine and beer came in fifth. Similarly, farm- and estate-branded ingredients were eighth on the list.

“This is retro — it's what we did in the past when chefs relied on local markets because we did not have the luxury of today's transportation system,” Michael Ty, ACF national president, said in a release. “We are going back to our roots and the foundation of our craft that made it more pleasurable.”

Other trends that restaurants will be tapping into next year include sustainability — chefs rated “sustainability” in general the third-hottest trend and “sustainable seafood” 10th. Bite-sized or mini-desserts came in fourth, and half-portions or smaller portions for a smaller price seventh. The Top 10 also included nutritionally balanced children's meals at sixth, and gluten-free or food allergy-conscious items coming in ninth.

“The top trends this year — local sourcing, sustainability and nutrition — reflect wider societal trends and consumers' growing interest in these issues,” said Dawn Sweeney, president of the restaurant association.