Sustainability, local sourcing, and nutrition will be the hottest menu trends in 2010, according to the National Restaurant Association’s annual survey of more than 1,800 professional chefs.
The chefs – all members of the American Culinary Federation – ranked nearly 215 food and beverage items, preparation methods, and culinary themes. The resulting top five trends were: (more…)
For years now, researchers have been warning about the collapse of our marine ecosystems. In particular, global fish populations are declining, and as startling as it sounds, by some estimates, we’ve already pushed as much as 75% of the world's fisheries beyond the limits of sustainability.
In the U.S., consumers buy half of their seafood at supermarkets –ringing in a total of about $16 billion in annual seafood sales –and so, a few years ago, Greenpeace initiated a scorecard that ranks supermarkets on the sustainability of their seafood operations. The third edition of this seafood sustainability scorecard, titled “Carting Away the Oceans,” was released this week, and it contains a glimmer of good news: more than half of the leading supermarket chains in the U.S. have made at least some progress in helping the oceans and meeting meet consumer demand for sustainable products.
