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US: Sustainability, local sourcing, nutrition top menu trends 16 Dec 2009
Survey of more than 1,800 American Culinary Federation member chefs shows locally produced food and beverages in top five menu trends.
The results from the National Restaurant Association's annual survey of more than 1,800 professional chefs reveals that local sourcing of ingredients, sustainability and nutrition will be the hottest trends on restaurant menus in 2010. Locally grown produce, locally sourced meats, sustainability, mini-desserts and locally produced wine and beer top the list of nearly 215 culinary items in the "What's Hot in 2010" survey.
"No one has a better view of restaurant menu trends than the chefs of the nation's nearly one million restaurants, and that is why we survey these culinary professionals on what hot, new trends we'll see in the coming year," said Dawn Sweeney, President and CEO of the Association. "The top trends this year - local sourcing, sustainability and nutrition - reflect wider societal trends and consumers' growing interest in these issues. Many restaurants are sourcing some of their ingredients locally, and you often see chefs shopping at farmer's markets to create a host of better-for-you options that today's diners want."
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