In the third part of our tribute to trends that change the focus, we look at the following trends, starting with sustainable practices and ending with the use of cannabidiol.
Long live the environment and society!
From the use of renewable energy sources, to water recycling and sourcing from local businesses, restaurants are realizing the value that is most sustainable for humans.
This portion of consumers is not only persistent, but willing to pay the price, as long as it frees humanity from unsustainable practices that affect both humans, animals and the environment.
Sustainability is important: 60% of consumers say that sustainability is important to them and that they are willing to pay more for sustainability: Factors that promote sustainability and sustainability are foods made from fresh, natural / organic materials (69% ), environmentally friendly (58%), corporate commitment to social value (56%), while prices and discounts were not even ranked in the top five factors of preference for a dish in restaurants! (source: Internation Food Information Council Foundation, 2018)
Restaurants are responsive, making sustainability much more than a buzzword. Many restaurants are evolving by implementing more environmentally friendly procedures, resulting in cost savings.
More vegetables on my plate
Wanting more vegetable dishes at your meal does not mean you are vegetarian or vegan. Consumers have learned to love zoodles (a special noodle-like cut made entirely of zucchini), cauliflower crust instead of pizza dough, buddha bowls (various vegetables cooked in soy sauce with spices), and many other dishes. more veggie!
The growing dissatisfaction with red meat has become a global trend, along with the fear of antibiotics and social / environmental awareness, another new category of meals has emerged.
Meals based on growing vegetables / legumes and other meat substitutes. The most modern protein alternatives are now a competitive advantage in today’s market.
The profile of consumers who have turned to alternative protein has health and well-being as a priority, while for others it is raising awareness regarding the breeding / slaughter of animals for food production.
In the restaurant landscape we see three-digit growth rates of companies investing in meat alternatives on their menu, another trend that will continue to accelerate throughout the year. It was originally adopted by fast food and burger houses, replacing the burger with flavors that resemble the umami feel of meat. This trend has also benefited vegan restaurants, which are also on the rise.
Food Waste
One of the most funded movements in the world. As global food production puts more and more environmental pressure on our planet, people are worried about the amount of food wasted.
Many restaurants have begun offering consumers the option to take home what they did not eat, even leftovers to be composted.
Another trend that is reducing food waste is the purchase of “ugly” products that are not usually sold by farmers, grocery stores and restaurants. The growing popularity of selling “bad” products has been accepted by major US chains. Much of the food to be discarded comes from not harvesting or discarding any product that is considered “ugly”, resulting in the use of cosmetic methods in the products in order to facilitate the consumer.
The reward of cannabis
From top chefs to the most popular cookbooks, the industry seems to be beginning to embrace cannabidiol (better known as CBD.) to help treat rare, severe forms of epilepsy.
But although this ingredient is derived from marijuana or cannabis plants, the regulated versions of CBD do not contain the psychoactive compound THC. Thus, CBD is not addictive or “fixable”. Instead, it has been reported to have a relaxing effect that can relieve stress and even help with sleep. Look for this modern ingredient that you will find in everything from lattes to ice cream cakes.
A recent survey of What’s Hot Culinary Forecast records that almost 77% of chefs who participated considered cannabidiol / CBD infusion drinks to be the first trend for 2019. 76% noted its use in food as the second most important trend for the year.
The tribute “Trends that change the focus” consists of sequels. Read also:
The reversal in delivery and fast & casual
Work issues and new values at meals
The experience and the revolution of machines
From vegetables to food waste and hemp
Source: epixeiro.gr
