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The Top 10 Dining Out Trends in 2013

Posted by Joan Salge Blake  January 9, 2013 11:22 AM

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If you have avoided dining out in order to keep to your resolution to eat more healthfully in the New Year, the restaurant industry wants you to know that they are here to help.

According to the National Restaurant Association (NRA), many restaurants are going to be serving up nutrition and health on the menu this year.  “We have seen an increasing interest in health and nutrition among consumers over the last several years, and these consumers' needs and desires are being reflected in many of our restaurants’ offerings," said Joy Dubost, Ph.D, R.D., director of Nutrition and Healthy Living for the NRA.

Based on the NRA’s survey of more than 1,800 professional chefs, these are the top 10 trends that will be on the menu in 2013:

1.  Locally sourced meats and seafood
2.  Locally grown produce
3.  Healthful kids' meals
4.  Environmental sustainability as a culinary theme
5.  Children's nutrition as a culinary theme
6.  New cuts of meat (e.g. Denver steak, pork flat iron)
7.  Hyper-local sourcing (e.g. restaurant gardens)
8.  Gluten-free cuisine
9.  Sustainable seafood
10. Whole grain items in kids' meals

 “It is encouraging to see that children’s nutrition remains a top priority for chefs and that they continue to put their creativity in healthful kids' meals to work on restaurant menus, ” adds Dubost.
“Local sourcing is another macro-trend that will maintain its momentum in the restaurant community in 2013. Whether purchased from local farms or grown in onsite gardens, many chefs make use of seasonal ingredients to showcase their menus.”

Many restaurants are offering these trends.  The Healthy Dining Finder makes it a cinch to a locate a restaurant that meets your dining and health needs. 

Follow Joan on Twitter at: joansalgeblake 

Originally published on the blog Nutrition and You!.
This blog is not written or edited by or the Boston Globe.
The author is solely responsible for the content.

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About the author

Joan Salge Blake, MS, RD, LDN, is a clinical associate professor and registered dietitian at Boston University in the Nutrition Program. Joan is the author of Nutrition &You, 2nd Edition, More »

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