An excerpt from the news release from the National Restaurant Association about its 2009 Menu Trends chef survey:
Several among the top 20 trendy items are related to the emerging trend of philosophy-driven food choices, including local sourcing, organics, artisanal items, sustainable seafood and free-range pork/poultry. Locally grown produce – rated the number-one trend on restaurant menus in 2009 – has grown tremendously in popularity for a variety of reasons. The idea of farm-fresh fruit and vegetables and minimal transportation are appealing to many, and sourcing locally is also tied to supporting local communities and businesses.
Created by The Packer's National Editor Tom Karst
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