The National Restaurant Association released its findings that plant-based ingredients, including cannabis and CBD, and zero-waste cooking will be the hottest culinary trends of 2019.
The annual survey, a barometer of US food and beverage trends, found that 77% of the chefs, all members of the American Culinary Federation, identified cannabis/CBD-infused drinks as the No. 1 trend. In addition, 76% of them tapped cannabis/CBD-infused food as the second most popular trend. Chefs who participated in the survey said infusing foods with the ingredients could create unique cuisine opportunities and potential new markets for experiential dining occasions.
The new research is part of the National Restaurant Association’s annual What’s Hot survey. The results forecast food, beverage, and culinary concept trends for the year ahead. The annual survey looked at the responses of approximately 650 professional chefs.
As chefs and restaurateurs consider incorporating the ingredients into menu items, the Association’s officials stress that cannabis and CBD are federally controlled substances and laws governing their use vary from state to state. As a result, they said, “Operators are urged to follow all laws, including applicable federal, state and local laws that apply when selling or using those items at their restaurants.”
Third on this year’s list of overall trends is zero-waste cooking, which calls for chefs and restaurateurs to reduce the amount of food waste created during the preparation of menu items to prevent it from ending up in landfills. It is also the second most popular concept trend. Chefs can achieve this through nose-to-tail cooking, incorporating “ugly” produce into menu items, and recycling or composting, among other things, the chefs in the survey said.
“Zero-waste cooking is a sign of the times,” said Hudson Riehle, the Association’s senior vice president of research. “Millennial and Gen Z customers in particular expect the restaurants they patronize to be more eco-friendly, so sustainability is high on their list. It’s also good for business. Not only is food waste reduction more cost effective, it creates brand loyalty and helps protect the planet. It’s a big win for everyone.”
Other trends that made this year’s list include:
• Globally inspired breakfast foods, which more than 69% of the chefs said would be a top food trend
• Hyper-local foods made from produce grown in restaurant gardens, or house-made items, were popular with 67% of chefs
• Veggie-centric cuisine, a favorite with 67% of the survey’s participants
• New cuts of beef, like oyster, Merlot, and Vegas Strip steaks, which 67% of respondents hailed as a top choice
• Plant-based sausages and burgers, which 64% of the chefs cited as a trend
• Locally sourced meats and seafood, popular with more than 60% of the chefs polled, and
• Veggie-carb substitutes, like zucchini “Zoodle” spirals, riced cauliflower, and noodles made from beets, were popular with three out of five chefs
The chefs also tagged overnight oats, anise-flavored cocktails, and pretzels in desserts as trends that have come and gone.