“Local” Trend is Catching On

nina | May 19th, 2011 - 9:00 am
Use of the term “local” on restaurant menus nationwide has grown by 13 percent in the last year, and that includes the fare offered by chains.

Indigenous ingredients help the migration away from overly processed food toward more recognizable and simpler ingredients sourced closer to home.

This trend also recognizes that many consumers have come to know the best sources for some regional dishes and ingredients, such as Maine lobster and New Orleans po’boys.

Among the examples of local sourcing for restaurants is berries, meats, cheeses and vegetables.   More than half (58 percent) of restaurant-goers are interested in seeing more locally grown products on menus. 

Source:  Meetingplace.com, Industry News, 5/5/11.

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