Food Trends and Practices 2015

In 2004, the National Restaurant Association conducted a survey on food trends and practices. The top 3 trends are being further elaborated in the following.

Top 5



  1. Locally sourced meats and seafood



Nowadays, there are a growing number of consumers who want to know where their food is coming from, and what is being served to them. They are concerned with the living conditions as well as the forage provided to livestock. Because of this, chefs and restaurateurs are actively looking for better-quality ingredients. They maintain a close relationship with suppliers whose products they believe can reflect their restaurant’s philosophy and commitment of serving quality food to guests. One example would be Savory Maine in Damariscotta, with 90% of its products state-sourced. Another example would be the IPC Foodlab in Hong Kong. This restaurant puts a strong focus on locally sourced ingredients and healthy eating created by Michelin one-star chef.

  1. Locally grown produce

Lotus Courtyard Restaurant


Again, with the growing demand for produced fresh food by health-conscious diners in Hong Kong, the trend of locally grown produce practice is becoming more and more popular. To the restaurants, using local produce allows them to add variety to their menus based on different seasons. So it is a win-win situation for both parties. There are some passionate local restaurateurs grow and harvest their own produce and transforming it into dishes that enables guests to have fresh and healthy meals. Lotus Courtyard Restaurant in Tai Po is one of those. Michelle Huang, the restaurateur started farming on two adjoining plots of land covering 5,000 sq. ft., a 10-minute drive away. She, together with her staff, will go to the farm every day, and to decide which harvest(s) to be reaped and serve in the restaurant, including taro, chayote, papaya, bitter melon as well as many other kinds of fruit and vegetables.

  1. Environmental sustainability



Over the years restaurants have been focusing on improving their operations in a environmentally friendly way. According to Annika Stensson, the NRA’s senior manager of research communications, states that the strong trend towards sustainability in the food space is going to continue to grow. Chefs and restaurateurs have been realizing the benefits and cost savings brought by the conservation and food-waste reduction. Corporate image can be enhanced at the same time. San Diego Hotel is one of them. In an attempt to maintain a lower lever of carbon footprint, it holds a goal of 30% and 20% reduction in energy consumption and water consumption respectively. It changed its central food waste collection container to a 20 cy solar compactor, which reduced energy by 50% (compared to standard compactor).


From the top 3 food trends and practices, we can see that restaurants are increasingly putting effort in giving customers fresher, higher quality dishes in a sustainable way.


  • 2015 CULINARY FORECAST. (n.d.). Retrieved October 26, 2015.
  • Five Hong Kong restaurants that grow their own produce. (n.d.). Retrieved October 26, 2015
  • Local Food Trends for Restaurants. (n.d.). Retrieved October 26, 2015.
  • BioCycle. (n.d.). Retrieved October 26, 2015.
  • Restaurants. (n.d.). Retrieved October 26, 2015.


  • Local Food Trends for Restaurants. (n.d.). Retrieved October 26, 2015.


  • (n.d.). Retrieved October 26, 2015.

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