Locally sourced ingredients and sustainability topped the list of top trends in restaurants for next year, according to an annual survey of chefs by the National Restaurant Association. The NRA asked 1,527 chefs, all members of the American Culinary Federation, what they expected to be top of mind in 2011. Tied at No. 1, with 86 percent of chefs identifying each of them as important trends, were locally sourced meats and seafood and locally grown produce. Sustainability came in as the ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?