Zero waste, seaweed and sweet potato chips

By the end of 2016, food gurus were enthusiastically blogging about the food trends for 2017. If we want to keep up, we look to serve authentic new ethnic dishes, such as African and Mexican cuisine. When we get together with friends for drinks, the trend is to have a nice glass of sustainably brewed beer, served with healthy courgette and sweet potato chips. Gone are the nachos! These have been replaced with the Buddha Bowl! And, for the uber trendy, we have changed our Italian pizza for a Naan pizza.

Sustainable
For health reasons, we are being encouraged to eat less meat and eat more fish. Sustainable fish of course! Some of us who are fanatical about our food sustainability, have even dared to replace their portion of meat with a portion of insects or even a seaweed. And, because we love “Zero waste”, pickled vegetables are becoming more and more popular. Ultimately, what matters is that we create a unique experience with adventurous tastes, exciting textures, that tell a story. These days, hospitality entrepreneurs aim for added value rather than price competition. What trends have you embraced for 2017?