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Local food: Canada’s top culinary theme
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Canadian chefs have pegged local, farm-branded and sustainable food products as the culinary themes making the most sizzle in 2010, according to CRFA’s 2010 Canadian Chef Survey. Chefs weigh in on local and organic foods:
Local foods
Locally sourced foods are a common and strong theme among menu category trends found in the first annual CRFA Canadian Chef Survey. As a result, chefs and restaurant-goers are demanding more menu items from local sources.
The importance of locally sourced food may be the outcome of a number of underlying trends. The environmental movement and the growing awareness of our carbon footprint have generated increased attention on the impact of shipping food across the country and around the globe. Taste and freshness are key consumer benefits that locally sourced foods are often better able to deliver compared to their imported counterparts. Local sourcing carries financial also benefits for local economies.
Sustainability is also becoming more important in the minds of chefs and consumers. This trend is becoming more prominent when it comes to sourcing seafood and fish, and will continue to impact menu creation in the years to come.
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Organic products
Over the past decade, the demand for organic foods has grown exponentially. While organics are better for the environment and are perceived to be of higher quality, they also come with a higher price tag.
Despite the growing popularity of organic products, only a slim majority (53%) of respondents believe that organics are worth paying more for. Three in 10 chefs believe the merits of organic products do not warrant the higher price tag.
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