Food Industry What's Hot In 2013 Food Trends

Published on December 22nd, 2012 | by Mary Gerush

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Food Trends: What Will We See In Restaurants In 2013?

What's Hot In 2013 Food Trends

 

I’m not usually a trend follower. Never owned a power suit (and never will). I don’t redecorate my home every few years based on what is stylish. (I’d have to decorate it first.)

But here are some trends that excite me!

The National Restaurant Association (NRA) recently released its “What’s Hot in 2013″ report — a top ten list of food menu trends to watch for next year. The NRA asked almost 2,000 professional chefs and members of the American Culinary Federation to rank 198 items of interest in the food industry.

What’s Hot In Restaurants In 2013?

Locally sourced meats and seafood and locally grown produce topped the list. This bodes well for our small farms that struggle to compete with factory farming operations. In line with these “real food” themes, interests in sustainable seafood, environmental sustainability, and hyper-local sourcing — restaurant gardens and rooftop beekeeping — made it to the top ten. Anyone with an interest in knowing that our food is produced in a healthy, sustainable, humane way should feel great about this group of trends.

On another positive note, chefs care out what our kids will eat in 2013. Three of the top ten on the hot list highlight this trend as chefs think the industry will focus on healthful food for kids, children’s nutrition, and whole grains in kids’ meals. Got kids? Looks like you may be able to feed them better when you dine out. And hopefully, childhood obesity rates will continue to decline.

Finally, chefs will be working more with new cuts of meat, like Denver steak and pork flat iron. Food adventurers, prepare to try some new chow. They also predict a continued emphasis on gluten-free cuisine.

You can read the detailed results in the NRA’s full report.

What do you think of these trends? What else do you wish made it to the top ten list?

 Image Credit: National Restaurant Association





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About the Author

Hi all! I'm Mary Gerush - a recovering corporate worker bee turned good-farm-real-food advocate and writer who wants to help people understand what they're eating. I tend a tiny urban farm in Dallas, TX, and hope to scale up one day soon. Omnivore through-and-through, there's not much I love to eat more than a butter-basted grass fed steak fresh from a searing hot cast iron skillet. Follow me on , , and !



  • http://glueandglitter.com/main Becky Striepe

    I am so glad that it’s getting hip to eat local now!!

  • http://www.fourtopper.com Michael

    You seem to be spot on. In Vermont, however, we’ve been eating local for quite sometime, and it’s almost a slap in the face not to have something local on the menu! And yes, it certainly tastes better, too.

    Thanks for the reminder of what’s upcoming in 2013!

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