Rockville, MD (PRWEB) August 27, 2013
Thanks to growing consumer awareness about the vulnerable state of the global environment and food supply, environmentally conscious eating is a trend destined to increase in urgency, according to “Eco-Eating Culinary Trend Mapping Report” by market research publisher Packaged Facts and the San Francisco-based strategic food consultancy CCD Innovation.
Consumers are continuing to educate themselves about ecologically sound foods and to look for new trustworthy partners in their pursuit to eat in ways that are kinder to the planet. This eco-eating takes many forms, typically starting with organic dairy and produce and moving on to plant-based proteins. In the past, it may have been sufficient to stop there and call it an eco-progressive meal plan. Now, according to Kimberly Egan, CEO of CCD Innovation, “Progressive diners and food shoppers are beginning to think about their eco-eating foot prints and are looking for sustainable choices in all sorts of new places.”
Eco-Eating has long been cultivated by natural grocery stores, which allows consumers to shop knowing that their values are reflected on the shelves and that they can trust that the meat, fish, dairy, produce and packaged products are made in accordance with a certain set of ecological and sustainable standards. Consumers are now looking farther afield, to restaurants, hotels and retail stores of all kinds for more eco-friendly food choices.
The sustainability trends covered by the “Eco Eating Culinary Trend Mapping Report” range from several cutting edge trends which may seem a bit far out, like edible packaging and eating insects, to familiar meat alternatives now going more globally authentic and flavorful. These trends are moving closer to the mainstream all the time thanks to creative entrepreneurs, progressive chefs, and consumers on a mission. The report profiles these seven trends:
Amid these trending solutions to eco-eating, the issue of trust remains. When feasible, according to the “Eco-Eating Culinary Trend Mapping Report”, marketers should enhance and support menu items and food products by having them certified by respected agencies. For seafood, the Monterey Seafood Watch program is well known and has a consumer-friendly smartphone app. There are also groups for certifying farmed fish, grass-fed beef, non-GMO tofu and whole grains. Marketing efforts, cooking tips, and waiter or cashier training in restaurants will also help ensure that eco-friendly foods are recognized and understood by consumers grappling with a confusing marketplace.
For more information on “Eco Eating Culinary Trend Mapping Report”, please visit: http://www.packagedfacts.com/Eco-Eating-Culinary-7710822/
The Culinary Trend Mapping Report is co-published by CCD Innovation and Packaged Facts. Individual issues and annual subscriptions are available at http://www.packagedfacts.com/landing/culinarytrends.asp .
About CCD Innovation -- CCD Innovation is a full-service food and beverage strategic innovation company that successfully blends culinary creativity with consumer insights, trends and marketing expertise. Visit http://www.ccdinnovation.com, or contact Lee Carstens at CCD Innovation at (415) 693-8900.
About Packaged Facts -- Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services. To learn more, visit: http://www.packagedfacts.com . Follow us on Facebook, Google+, Twitter, and http://packagedfacts.blogspot.com/ .