Survey: Local sourcing, sustainability resonate with chefs

12/3/2013 | Restaurant-Hospitality.com

Six of the top 10 trends identified by chefs in the National Restaurant Association's 2014 Culinary Forecast center on local sourcing and sustainability, including locally sourced meat and seafood which landed in the top spot. Locally grown produce, environmental sustainability, healthful kids' meals and gluten-free cuisine rounded out the top five. "Today's consumers are more interested than ever in what they eat and where their food comes from, and that is reflected in our menu trends research," said NRA's Hudson Riehle.

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