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US chefs predict: Local produce to become popular

Each year, the National Restaurant Association surveys nearly 1,300 professional chefs-members of the American Culinary Federation (ACF)-to explore food and beverage trends at restaurants in the coming year. This year's survey identified both food and concept trends. The top 20 food trends included such items as new cuts of meat, house-made charcuterie, heirloom fruits and vegetables, and ancient grains. The top 10 concept trends, meanwhile, included hyper-local sourcing (such as restaurant gardens), environmental sustainability, and locally sourced produce and meats.

Find out more about the trends here.