Low Waste Menus, Local Abundance Among Unilever's Foodservice Trends

Rising ingredient costs are the driving force behind a shift towards low-waste menu offerings, according to a report released Tuesday from Unilever Food Solutions. The Future Menus Top North America Trends 2024 report leverages input from 1,600 chefs to identify the top menu trends slated to influence the restaurant industry in the coming years.

In the face of sustainability concerns, 65 percent of foodservice operators consider the low-waste menu trend exceedingly relevant, expecting it to grow, according to the report.

“Our goal is to help chefs and operators put these trends into action and create unique dining experiences for their customers,” said Brandon Collins, executive chef for Unilever Food Solutions North America in a statement. “As the restaurant industry continues to evolve to satisfy diners' changing expectations and dietary preferences, our culinary team is committed to bringing operators the resources and tools to navigate the challenges faced within our industry.”

Additional menu trends identified in the report include:

• Modernized Comfort Food: there is a persistent demand for ‘classics with a twist’ and the delivery of authentic dishes.

• Low Waste Menus: the industry seeks ways to maximize resources through creativity.

• Irresistible Vegetables: nearly 50 percent of chefs see vegetable innovation as a way to offer new and interesting dishes, according to the report.

• Local Abundance: consumers across generations are willing to pay more for dishes with locally sourced ingredients.

• The New Sharing: shareable options help bring consumers together.

The report cites a sustained shift toward the flexitarian diet as another motivator between both the low-waste menu and the irresistible vegetables trend. Findings show that 42 percent of diners consider themselves to be flexitarian, according to research from Unilever Food Solutions. Additionally, the report found that nearly one-third of the U.S. population shows a strong affinity for plant-based food, and more than 40 percent of consumers agree that the availability of plant-based food enhances the restaurant experience, solidifying the case for interesting vegetable innovations.