The National Restaurant Association last week released the results of its annual "What's Hot" culinary forecast, predicting that locally sourced meat and seafood will be the top trend for 2014.
The survey, which takes into account responses from 1,300 professional chefs, found local sourcing, environmental sustainability and nutrition are gaining culinary influence.
According to NRA, these trends have been building momentum for several years, indicating that these are wider themes that will influence the national culinary scene.
"Today's consumers are more interested than ever in what they eat and where their food comes from, and that is reflected in our menu trends research," said Hudson Riehle, senior vice president of the National Restaurant Association's research and knowledge group.
"True trends – as opposed to temporary fads – show the evolution of the wider shifts of our modern society over time, and focus on the provenance of various food and beverage items, unique aspects of how they are prepared and presented, as well as the dietary profiles of those meals."
Even trends in alcohol and cocktails are going local. The What's Hot survey indicated that micro-distilled/artisan spirits, locally produced beer/wine/spirits, onsite barrel-aged drinks are among the top trends.
When asked which current food trend will be the hottest menu trends 10 years from now, environmental sustainability topped the list, followed by local sourcing, health-nutrition, children's nutrition and gluten-free cuisine.
Compared with five years ago, items that have remained top 20 food trends include locally grown produce, healthful kids' meals, gluten-free cuisine, sustainable seafood, and health/nutrition.
Get the full results at www.restaurant.org/foodtrends.