Locally, Sustainably Grown and Nutritious Food is Hot, Hot, Hot

The National Restaurant Association's annual survey of hottest menu trends shows that for 2010, its sustainability, local sourcing and nutrition, according to a release by the organization.

Sustainability means produced according to the concepts of environmentally friendly practices. Local sourcing is believed to impart freshness, minimal transportation and economic support of local communities and businesses.

Nutritious offerings include so-called superfruits, smaller portions, allergen- or gluten-free dishes.

Said Michael Ty, president of the American Culinary Federation, "This is retro - it's what we did in the past when chefs relied on local markets because we did not have the luxury of today's transportation system."

Other trends include:

• farm- and estate-branded ingredients;
• regional ethnic cuisine;
• ethnic-inspired and traditional ethnic items in breakfast/brunch;
• newly fabricated cuts of meat (including Denver steak and pork flat iron);
• mini-burgers or sliders in appetizers; and
• preparations including braising, sous vide, smoking and oil-poaching/confit.