This holiday, I was presented with three dozen farm fresh eggs – and it was one of the favorite gifts I received. A few years ago, I would have thought it was bizarre. But today, I shop and cook differently. I love that the eggs in my fridge were laid just two days before and I know the chickens were well cared for and never given hormones or antibiotics.
This is why the Miami Herald article about 2015 food trends intrigued me. Food says so many things. A meticulously prepared meal can say “I love you,” as a takeout box says “I’m busy.” What do these trends say about who we are and where we are going? In my opinion, it says that consumers are smarter, choosier and perhaps a bit healthier.
Here are the top 10 trends named in the article:
- Locally sourced meats and seafood
- Locally grown produce
- Environmental sustainability
- Healthful kids meals
- Natural/minimally processed ingredients
- New cuts of meat
- Hyperlocal sourcing
- Sustainable seafood
- Food waste reduction/management
- Farm/estate-branded items
But how many of us have easy access to trends like hyperlocal sourcing? Can mainstream food companies get on the bandwagon and give consumers what they want?
Gibbs-rbb research has proven that shoppers want better food options – they want to know where the food comes from, they want the companies who produce the food to be honest and transparent, and they are willing to pay more for food that lives up to these higher standards. With measureable results at the cash register, I expect what we call Conscious ConsumersTM will quickly see more sustainably produced and locally sourced food on our grocery shelves in 2015.
When I look at the 2015 trends, I think this reporter was right on target. Do you agree?