Gardens have been named the hottest trend in restaurants this year as more chefs involved with the ‘eat local food’ movement decide to grow their own tomatoes, herbs and other produce.
A third of the 2,000 chefs surveyed by the National Restaurant Association named gardens the top trend. It costs restaurants less to grow their own produce than to buy it elsewhere and have it shipped. It also gives them more control over quality.
Equally positive trends like sustainable seafood, locally sourced foods, smaller portions and gluten-free options round out the top five interests for chefs this year.