This link takes you to the National Restaurant Association’s infographics of the 2016 food trends.
I watched this video and found out that most of these items/ideas are incorporated into our local farmer’s market! The main key points are:
- Locally grown and sourced foods (primary producers) (Organicland, Otago Organics, etc.)
- Chef driven (Burger Blue, La Crepe)
- Natural ingredients (The Joyful Vegan, Nectar Delight Juice Bar, The Design Juicery)
- Sustainability in all areas incl. packaging, ingredients, environment (Janefield Paeonies and Hydroponics, YouthGrow Garden Centre, The Boatshed Smokehouse, KiwiWakame)
- Artisan foods (The Tart Tin, Gilberts Fine Food, Beanos Bakery)
- Ethnic foods (Lebanese Cuisine, Jacob’s Dream)
- Artisan Butchery (Leckie’s Butchery, Red Tussock Venison, Waitaki Bacon & Ham Limited, Wild Salami)
- Farm/Estate branded items – Nearly all of the Otago Farmer’s Market Vendors can elaborate on where their unique product comes from
- Ancient Grains (Church Road Industries Limited)
- Food waste reduction – The waste system at the OFM is run by volunteers who educate consumers on waste. As I recall from Sharyn Crawford’s class session, around 80% of waste from the OFM is turned into compost.
I think that if we want to find a gap in the Otago Farmer’s Market we need to map out what food trends are featured presently and which ones are less common, if present at all.