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Chef Survey: What’s Hot In 2009

Summary By: | Published: January 16, 2009
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According to a National Restaurant Association's survey of 1,600 professional chefs taken in October 2008, several animal products are among the hottest trend for restaurant menus in 2009.

According to the National Restaurant Association’s survey of more than 1,600 professional chefs taken in October 2008, several animal products (meat and seafood) are among the hottest trend for restaurant menus in 2009.

Across all categories, the responding chefs ranked a total of 208 items, with “locally grown produce” as the “hottest” item for 2009. Other top foods include the following animals products (and overall ranking), plus vegetarian items:

  • New/fabricated cuts of meat (#5)
  • Sustainable seafood (#10)
  • Non-traditional fish (#13)
  • Artisanal cheese (#14)
  • Free range poultry/pork (#20)
  • Grass-fed beef (#29)
  • Meatless/vegetarian entrees (#34)

Other survey results included: mini-burgers were rated the top appetizer/starter trend; free-range poultry and pork were rated the fifth hottest trend for main dishes; and aged meats like prosciutto and Iberian ham were rated the fifth hottest trend among “other food items.”

External Link:
http://www.restaurant.org/Pressroom/Press-Releases/Arti...
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Faunalytics is a nonprofit research organization dedicated to helping animals by providing useful information to advocates to help them increase their impact.

Citations:

National Restaurant Association (2008). Artisan Spirits, Culinary Cocktails And Organic Wine Among Hottest Menu Trends For 2009, National Restaurant Association Research Finds. Retrieved from: http://www.restaurant.org/Pressroom/Press-Releases/Artisan-Spirits,-Culinary-Cocktails-and-Organic-Wi

Tags:

Animals Used for Food English Evaluation Food Alternatives Meat Consumption Veg*n Diets Farm Animals Humans

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