Sustainability is in, finally. The 2010 “What’s Hot” forecast is out from the National Restaurant Association and sustainability dominated the top trends.
I don’t really like the word “trend” for sustainability because I think resource conscious operations is a sensible, long-term business practice, and not a trend. However, the forecast is for “What’s Hot,” and some of the things on the list will go the way of the Dodo.
Sustainability in general ranked in at number three with local produce, locally sourced meats and locally produced beer and wine in the top five, sustainable seafood in the top ten and organic produce and artisan spirits in the top twenty. Many of the remaining top vote getters had a sustainable twist to them like farm-branded ingredients, “simplicity/back to basics” and non-traditional fish, which I equate to sustainable seafood. The overall theme for the top trends is obviously in line with consumer trends of healthier, more environmentally conscious eating habits. Of course what we say and what we do are two different things as the US is still the fattest country in the world and getting fatter every day…
Regardless, having been pushing for sustainability in the restaurant industry for several years, it is nice to see sustainability taking hold. Even though some of the same trends like organic and local produce made it on the 2009 list, it seems restaurants chefs and owners have realized the benefits of sustainable practices. We need to make sure that sustainability remains standard practice rather than a trend since restaurants are the most energy intensive commercial businesses in the US, and tend to produce a lot more waste than the average business. I’ve seen the trend coming and hope 2010 is a banner year for green restaurants. Maybe next year sustainable foodservice consultants will make the top twenty…