Sustainability tops trends on US restaurants 2015 Culinary Forecast

(green lodging news) Environmental sustainability, sustainable seafood and food-waste reduction are among the top trends at restaurants in 2015, according to the National Restaurant Association’s annual What’s Hot culinary forecast. The NRA, as it does every year, surveyed approximately 1,300 professional chefs—all members of the American Culinary Federation—to determine the industry’s hottest trends, and in 2015 sustainability is going to be center of the plate, the respondents said.

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Jeremy Smithhttp://www.jmcsmith.com
Jeremy Smith is the editor and co-founder of Travindy. He is a writer and communications consultant working for a more responsible and sustainable tourism industry. He is the author of two books, writes a fortnightly blog on responsible tourism for World Travel Market, and provides consultancy to a wide range of companies and organisations, ranging from National Parks to individual hotels and tour operators.

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