A combination of education, marketing and a sense of environmental stewardship might just mean eating strange seafood dishes is nearing megatrend status.
CSP sister publication Foodservice Director is reporting that “aquatic foods,” “alt seafoods” and “blue food” could be the trending tags if the next big wave in socially responsible dining becomes eating more shellfish and seaweed.
The prediction is restaurants and others in foodservice will be the primary drivers. “Just as high-end chefs, college feeders and a few environmentally mindful chains proved plant-based fare could be popular outside the hemp-underwear set, research-based expectations hold that foodservice will be the catalyst for broad consumer acceptance,” Foodservice Director writes.
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