Food Trends as viewed by the National Restaurant Association

http://www.restaurant.org/Downloads/PDFs/News-Research/WhatsHot2016

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.

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