1. Eco Eating: Culinary Trend Mapping Report
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4. Eco Eating: Culinary Trend Mapping Report
Across America, consumers are tuning in to new food choices to support their evolving values around
sustainability and ecology. We have learned enough in these last few years about food scarcity, climate
change, population growth, water shortages, crop failure and the health of the oceans to recognize
that the norms for buying and eating food have changed. Permanently.
While some sustainability trends, such as eating insects and edible food packaging, may seem a little
far out, they are moving closer all that time thanks to support from the United Nations and creative
entrepreneurs. Fine dining chefs are joining hotel chains to plant rooftop gardens and raise honeybees
to create ultra-local food supplies. Chefs and restaurateurs at all levels are working with seafood
certification boards to obtain sustainably raised seafood, whether from the ocean or a fish farm, and
looking deeper into the sea for new types of fish, big and small, that can be transformed into delicious
fare. A number of chain restaurants are also leading the industry by securing grass-fed beef supplies
for tacos, burgers and sandwiches, showing other companies that where there is a demand, a supply
can rise to fulfill it.
It is becoming easier all the time to practice more sustainable eating, or eco eating. A wide network of
institutions, health organizations, certification bodies and foodservice professionals are banding
together to offer new and appealing choices. Eco Eating: Culinary Trend Mapping Report showcases
new foods and ways of eating that address the issues of alternative protein sources, sustainable
seafood and meat, local food supplies and creative cooking without meat.

5. Eco Eating: Culinary Trend Mapping
Report TOC Highlights
o Why Eco-Eating?
o Stage 1 – Edible Packaging– Protein-Packed Insects
o Stage 2 – Restaurant Gardens & Hotel Beehives– New Sustainable
Seafood Choices
o Stage 3 – Grass-Fed Beef
o Stage 4 – Meatless Family Meals
o Stage 5 – Today's Tofu
o Strategic Implications
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