While restaurant operators know that consumers want more local and sustainable seafood, the trend has reached a new pinnacle. In its annual survey of nearly 1,300 professional chefs, the National Restaurant Association found that the top U.S. food trend for 2015 is “locally sourced seafood and meats.” “Sustainable seafood” is listed as the eighth major trend for 2015 and “hyper-local sourcing” is ranked seventh.
“Consumers are much savvier, especially the younger generation. Millennials, to a great regard, have driven the conservation about transparency and more labeling,” Ralph Rubio, co-founder of Carlsbad, Calif.-based Rubio’s Fresh Mexican Grill, a 190-unit restaurant chain, told SeafoodSource. “Consumers are much more knowledgeable about sustainable seafood, whether it is wild or farmed.”…
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