Chefs to put sustainability on the menu in 2013

12/4/2012 |

Sustainability and local sourcing will be among professional chefs' priorities in 2013, according to the National Restaurant Association's annual forecast of major industry trends. Locally sourced meat and seafood is likely to be the top trend for restaurants in the coming year, and five of the NRA's top 10 trends focus on sustainably or locally sourced food items. Locavorism is a "macro-trend that will maintain its momentum in the restaurant community in 2013," said NRA executive Joy Dubost.

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