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Consumers are continuing to educate themselves about ecologically sound
foods and to look for new trustworthy partners in their pursuit to eat in
ways that are kinder to the planet. This eco-eating takes many forms,
typically starting with organic dairy and produce and moving on to plant-
based proteins such as chef herve recipes. In the past, it may have been
sufficient to stop there and call it an eco-progressive meal plan.
Eco-Eating has long been cultivated by natural grocery stores, which allows
consumers to shop knowing that their values are reflected on the shelves
and that they can trust that the meat, fish, dairy, produce and packaged
products are made in accordance with a certain set of ecological and
sustainable standards. Consumers are now looking farther afield, to
restaurants, hotels and retail stores of all kinds for more eco-friendly food
choices.
Edible Packaging: Forward-leaning entrepreneurs are already launching
edible wrappers to help reduce the cost and impact of food packaging.
Fruit, ice cream yogurt and even sandwiches will soon be available
wrapped in innovation.
Protein-Packed Insects: The buzz is growing around tapping into the
protein insects can readily provide a hungry planet. These critters are
already an accepted part of many global cuisines; look for creative cooks
and global environmental organizations to join in the rallying cry for more
buggy bites. Restaurant Gardens & Hotel Beehives: Fine dining chefs are
joining hotel chains to plant rooftop gardens and raise honeybees to create
ultra-local food supplies and inspire seasonal menus.
Source: Trends in Eco Eating – TeatroNaturale.com

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Eco Eating

  • 1. Consumers are continuing to educate themselves about ecologically sound foods and to look for new trustworthy partners in their pursuit to eat in ways that are kinder to the planet. This eco-eating takes many forms, typically starting with organic dairy and produce and moving on to plant- based proteins such as chef herve recipes. In the past, it may have been sufficient to stop there and call it an eco-progressive meal plan. Eco-Eating has long been cultivated by natural grocery stores, which allows consumers to shop knowing that their values are reflected on the shelves and that they can trust that the meat, fish, dairy, produce and packaged products are made in accordance with a certain set of ecological and sustainable standards. Consumers are now looking farther afield, to restaurants, hotels and retail stores of all kinds for more eco-friendly food choices. Edible Packaging: Forward-leaning entrepreneurs are already launching edible wrappers to help reduce the cost and impact of food packaging. Fruit, ice cream yogurt and even sandwiches will soon be available wrapped in innovation. Protein-Packed Insects: The buzz is growing around tapping into the protein insects can readily provide a hungry planet. These critters are already an accepted part of many global cuisines; look for creative cooks and global environmental organizations to join in the rallying cry for more buggy bites. Restaurant Gardens & Hotel Beehives: Fine dining chefs are joining hotel chains to plant rooftop gardens and raise honeybees to create ultra-local food supplies and inspire seasonal menus. Source: Trends in Eco Eating – TeatroNaturale.com