After reading a couple of articles about current food trends here are a few fascinating ones. Hopefully one will spark your interest and you will start following the trend.
Eating from the bottom of the food chain: This idea is so intriguing- it seems a little out there but it also makes sense sustainability wise. Serving krill and grasshoppers as menu items seems gross, but at the same time sounds fascinating. As long we don’t wipe out the bottom of the food chain with this new trend, it could be more sustainable since it is more efficient. Eating from the bottom means you are getting all those nutrients and energy directly from the source without it being diluted throughout the food chain until you get to higher species- such as pigs, cows, and chicken- and then consuming those sources of energy.
The Growing Community Supported Agriculture (CSA): CSAs are becoming more well-known, causing their demand to grow, and allowing niches to develop. Now instead of just being available in the summer months, many CSA farms are now offering winter shares. Some farms are even offering other goods outside of produce such as milk, meat, cheese, eggs, bread, juice, etc. There is even a coffee CSA (which connects you with the farmer so you can make sure they are growing their coffee sustainably) and grain CSAs are growing.
Root-to-Stem Cooking: Using every bit of food is more sustainable since the waste is eliminated. Currently there is a push to use previously unused items in dishes. This example is taking after the nose-to-tail ideology when butchering an animal. It seems like this trend has been a long time coming. There are examples of people using watermelon rind and peach leaves in dishes when previously these items were thought of as trash.