The National Restaurant Association (NRA), Washington, D.C., released its annual What's Hot culinary forecast, which explores the top menu trends for the coming year. The NRA surveyed nearly 1,600 professional chefs—members of the American Culinary Federation (ACF), St. Augustine, Fla.—to find which foods, beverages and culinary themes will be hot on restaurant menus in 2016.
When asked which current food trend has grown the most over that last decade, 44% of the chefs surveyed said local sourcing. Looking forward, 41% said the trend that will grow the most in the next 10 years is environmental sustainability.