(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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