Photo credit: National Restaurant Association
In October 2008, the association surveyed American Culinary Federation member chefs, asking them to rate 208 individual food/beverage items, preparation methods and culinary themes as a "hot trend," "yesterday's news," or "perennial favorite" on restaurant menus in 2009.Many of the top 20 trends are related to "philosophy-driven" food choices, including local sourcing, organics, artisanal items, sustainable seafood and free-range pork/poultry.
Sustainable seafood came in at No. 10 in the top trends list, with non-traditional seafood items -- including several sustainable farmed species like Arctic char and barramundi No. 13 on the list. Organic wine was No. 18. : Via Monterey Bay Aquarium Sea Notes
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Eating Local Food: The Movement, Locavores and More
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