BENCHMARK’s 2017 Food & Dining Trends: From Farmer Chefs to Sustainable Seafood, Millennials Drive Today’s Culinary Trends

Chefs become farmers, eggs are more edible than ever, the drinks of the ’20s roar again, onions appear in jams and desserts, while the demand for sustainable fish is rising like the tide. It’s largely driven by Millennials with adventurous tastes, disposable income and a good bit of nostalgia for the foods they may have missed growing up.

Source: Hospitality Net
BENCHMARK’s 2017 Food & Dining Trends: From Farmer Chefs to Sustainable Seafood, Millennials Drive Today’s Culinary Trends

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