cafe COMMITMENT TO SUSTAINABILITY Thomas Macrina, the ACF's national president, said the trend toward sustainable food production and local sourcing goes * Locally sourced meats, seafood and produce hand-in-hand with the customer's desire for menu items made * Environmental sustainability with ingredients that are or perceived to be more healthful for themselves and their families. * Hyper-local sourcing (restaurant gardens) * Sustainable seafood "Sustainable practices and environmental sustainability is * Reduce food waste by using entire animal or plant undoubtedly one of the most important issues facing the foodservice industry today," he says. "Today's consumers are informed and educated about sustainability and want to know would be the hottest trend 10 years from now, while another more about where their food comes from. The industry has 22% indicated local sourcing would take the top spot. been made aware that paying attention to sustainable practices is serious business. This is a trend that isn't going away, and Flavor trends for 2014 chefs will continue to make it a priority." The most familiar, tried-and-true flavors may have impressive staying power on menus, but Technomic's most recent flavor The survey further found that in addition to sustainability findings also signal the need for operators and suppliers to stay ranking among the top 20 trends for 2014, 38% of respondents on top of flavor trends by reinvigorating classic offerings with said they thought the issue of environmental sustainability new and unique twists. Baking Molds Free Standing for Outstanding Results www.novacartusa.com Toll-Free: 877-896-6682 Fax: 510-215-9175 bakemag.com | JAN 2014 > 69http://www.novacartusa.com http://www.bakemag.com