Food Trends for 2010

Food is a signifier of sorts, a barometer of who we are, where we're going and where we wish to be. The driving force behind some of these changes is money. Having half-size entrees at a lower cost means that belt-tightening customers will return. Stocking fish that isn't over-fished (and therefore more costly to restaurants and consumers) means that seafood selections can stay reasonably priced.

Late last year, the National Restaurant Association asked 1,854 professional chefs (all members of the American Culinary Federation) what they thought the trends for 2010 would be.

Much of what we'll be seeing in 2010 are carryovers from 2009. The localvore movement is still going strong, as evidenced by the number one trend: locally grown produce. Local meats and seafood get the second slot and number five is local brews and wines. Organic produce, sustainability, healthier choices for both kids and adults all make the list in the top 20.

The number three trend goes hand-and-hand with local food sourcing: sustainability. It's a bit of a loaded word, hard to untangle--but it means that restaurants are looking for ways to buy meat, produce and other items from providers that care about the earth, and more importantly, replenishing these resources.

Number 10 is simply a more exact, citing sustainable seafood as a trend. What this means to seafood lovers is more, not less exotic fish on their plates. This focus on sustainability gives restaurateurs a reason to put non-traditional fish (#18) on the menu. This gives over-fished populations a chance to recover while at the same time expanding our palates.

Smaller portions also hit the menu in this survey--mini-desserts came in at number four. Chains have been following this trend for a few years, particularly with fixed price menus.

Also in the top 20--savory cocktails, back to basics food, regional ethic cuisine and alternative steak cuts. In these we seem to be reaching for the new but yearning for comfort. It's as good a metaphor for 2010 as any I can think of.

But I see something else here as well. In the top 20 trends I see responsibility, a desire to make the world better through actions as small as choosing an entree, or in the case of the chef, choosing where to get tomatoes.