(NC) — This past year has been a big one on the Canadian food scene as we’ve seen trends like alternative proteins, accessible vegan, clean eating, simple ingredients and global-Canadian fusion come to life. And charcoal, lots of charcoal. After meeting with a council of Canada’s top chefs, academics and food writers, Mark Russell, executive chef for Loblaws, shares a taste of a few trends that will be big in 2018.
Zero food waste. “This trend kicked off in restaurants in 2017, but you can expect it to go mainstream in the New Year as consumers try to further reduce household food waste,” says Russell.