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What’s Hot And What’s Not Chef Survey

Summary By: | Published: July 26, 2012
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EXTERNAL STUDY This is a summary of an external study
This survey listed 194 food trends that were considered to be the most “hot,” among them several related to free-range and meat consumption.

This survey conducted by the National Restaurant Association among restaurant and food service outlets showed that locally grown produce, organic produce, sustainable seafood, and “grass-fed” foods are among the top items considered to be “hot.” Meatless, vegetarian, and vegan dishes also appear on the list, though not as highly prioritized.

In total, 194 items made the list of things that chefs consider to be “hot.” The top ten, including the percentage of chef’s rating the item as “hot” are:

  1. Bite-size desserts (83%)
  2. Locally grown produce (81%)
  3. Organic produce (75%)
  4. Small plates/tapas/mezze (73%)
  5. Specialty sandwiches (71%)
  6. Craft/artisan/microbrew beer (70%)
  7. Sustainable seafood (65%)
  8. Grass-fed items (65%)
  9. Energy drink cocktails (64%)
  10. Salts (e.g. sea, smoked, colored, kosher) (64%)

Other trends of interest to animal advocates, including item ranking and % specifying “hot” are:
27. Free-range items (58%) Alternative red meats/game animals (e.g. buffalo, ostrich, venison, emu) (57%) 30. Aged meats (57%) 33. Meatless/vegetarian dishes (56%) 37. Vegetarian/Vegan entree salad (55%) 50. Vegan dishes (51%)

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Citations:

National Restaurant Association, National Restaurant Association, 2007 United States (National)

Tags:

Animals Used for Food Attitudes English Veg*n Diets “Humane” Farming Farm Animals Fish

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