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What are some of the latest trends and innovations in seasonal and sustainable menu development?

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Seasonal and sustainable menu development is not only a way to reduce environmental impact and support local producers, but also a creative challenge and a competitive advantage for chefs and restaurateurs. In this article, we will explore some of the latest trends and innovations in this field, and how they can help you create memorable dishes and communicate your values to your customers.

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1 Plant-based options

One of the most prominent trends in seasonal and sustainable menu development is the increasing demand for plant-based options, especially among younger and health-conscious consumers. Plant-based dishes can showcase seasonal fruits, vegetables, grains, nuts, seeds, and legumes, as well as innovative alternatives to animal products, such as plant-based meats, cheeses, and milks. Plant-based options can also reduce food waste, water consumption, and greenhouse gas emissions, and appeal to customers who care about animal welfare and social justice.

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Davide Catalano

Regenerative Agriculture Consultant, Agroforestry Consultant, Sustainability Consultant, Environmental Consultant, Water Collection and Retention Consultant, Carbon Sequestration Consultant.
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I agree with most of the points in this article, but I always recommend to stay away from processed food (i.e.plant-based meats and cheeses). All processed food is bad for human consumption, and the food processes behind the production of plant-based meats and cheeses it is also harmful for the environment. I recommend to adhere strictly to natural products (consumed raw or cooked) and in line with Mother Nature, meaning as sustainable as possible; including the transformation of gardens and back yards in food forests.

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2 Zero-waste cooking

Another trend that is gaining momentum in seasonal and sustainable menu development is zero-waste cooking, which aims to use every part of an ingredient and minimize food waste. Zero-waste cooking can involve techniques such as fermenting, pickling, dehydrating, freezing, and composting, as well as using unconventional parts of plants and animals, such as peels, stems, seeds, bones, organs, and blood. Zero-waste cooking can help you save money, reduce your environmental footprint, and create unique flavors and textures.

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Davide Catalano

Regenerative Agriculture Consultant, Agroforestry Consultant, Sustainability Consultant, Environmental Consultant, Water Collection and Retention Consultant, Carbon Sequestration Consultant.
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Absolutely agree to all the points in the article. Bones are good for making stocks and broths, blood can be used for frittatas and home-made black puddings, but can also be used as natural fertiliser for outdoor and indoor plants. Organs are not consume in massive amount anymore, unfortunately, but they are rich in minerals like:Iron, Magnesium, Selenium and Zinc, B-vitamins and folate, Copper and important fat-soluble vitamins like vitamins A, D, E and K. Furthermore, organ meats are an excellent protein source.

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3 Hyper-local sourcing

A third trend that is shaping seasonal and sustainable menu development is hyper-local sourcing, which means sourcing ingredients from within a very short distance from your kitchen, such as your own garden, rooftop, or farm, or from nearby producers, farmers' markets, or community-supported agriculture (CSA) programs. Hyper-local sourcing can help you reduce transportation costs and emissions, support local economies and communities, and ensure freshness, quality, and traceability of your ingredients. Hyper-local sourcing can also inspire you to create dishes that reflect your terroir, culture, and identity.

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4 Global influences

A fourth trend that is influencing seasonal and sustainable menu development is global influences, which means incorporating flavors, ingredients, techniques, and traditions from different cuisines and cultures around the world. Global influences can help you diversify your menu, attract new customers, and celebrate diversity and inclusion. Global influences can also help you adapt to seasonal availability, climate change, and customer preferences, by using spices, herbs, sauces, and condiments that can enhance the taste and appearance of your dishes.

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Davide Catalano

Regenerative Agriculture Consultant, Agroforestry Consultant, Sustainability Consultant, Environmental Consultant, Water Collection and Retention Consultant, Carbon Sequestration Consultant.
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I agree that is a trend, quite a modern one, but hopefully will stop soon. As a chef, it is true that using global food can help you to diversify the menus, celebrate diversity and inclusion. But as Regenerative Agriculture consultant, global food trends are a major cause of climate change, via transportation, hence if we really want to make an impact in the World we need to use seasonality. We, as a World population, need to use products that are available in the country where we live in, but the most difficult task is to change habits, green beans from Kenya and pineapple from South America are not sustainable etc.

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Sterling Smith, CSW (Certified Specialist of Wine)

Restaurant and chef consultant Executive Chef| Motivational Speaker| Food Service Director | Food Blogger/ Influencer Veteran
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In my experience I have always practiced using global foods, spices and techniques in my cooking. Adding a story or place to it is good way to create connection.

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5 Transparency and storytelling

A fifth trend that is essential for seasonal and sustainable menu development is transparency and storytelling, which means communicating your values, practices, and sources to your customers, through your menu, website, social media, signage, or staff. Transparency and storytelling can help you build trust, loyalty, and engagement with your customers, and educate them about the benefits and challenges of seasonal and sustainable menu development. Transparency and storytelling can also help you showcase your creativity, passion, and expertise, and differentiate yourself from your competitors.

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Takeshi Nishikawa

CEO/Founder of Snow Crane | Culinary Operational Consultant | Active Growth Technology Investor | Global Macro Investor
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Believe or not, every dish has a story. Maybe it is: how the dish was created?, what was the inspiration behind this dish?, what is behind these ingredients?, was it created by accident? Consumers do not remember random 3 to 5 ingredients but stories do resinate WAY MORE. People remember the storyline of the movie not the color to trouser the antagonist was wearing.

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6 Technology and innovation

A sixth trend that is facilitating seasonal and sustainable menu development is technology and innovation, which means using tools, platforms, and solutions that can help you optimize your processes, reduce your costs and risks, and improve your outcomes. Technology and innovation can include software, apps, sensors, data analytics, artificial intelligence, blockchain, biotechnology, and more. Technology and innovation can help you manage your inventory, supply chain, waste, energy, labor, marketing, and customer feedback, and enhance your quality, safety, efficiency, and profitability.

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Sterling Smith, CSW (Certified Specialist of Wine)

Restaurant and chef consultant Executive Chef| Motivational Speaker| Food Service Director | Food Blogger/ Influencer Veteran
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In my experience this is often over looked. I just saw a video for and app that you can scan all your receipts and purchases. It intigrates with most POS and creates find and lobor cost, to n virtual time.

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7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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What are some of the latest trends and innovations in seasonal and sustainable menu development?

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1 Plant-based options

2 Zero-waste cooking

3 Hyper-local sourcing

4 Global influences

5 Transparency and storytelling

6 Technology and innovation

7 Here’s what else to consider

Menu Development

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