Catering in 2022 will be even greener, where attention to raw materials and sustainability will be among the key values of a growing number of businesses. The restaurant menus will focus on strong tastes and healthy ingredients, back to the origins. Not only veggie dishes and movements in support of alternative foods, but also revisited classic cuisine, with attention to new needs and healthy ingredients.
Several studies have predicted that 2022 will be the year of Roots Food. It is a concept that will lead consumers to deepen those little explored food cultures of some places, which are not yet trendy.
The trend of the year will be the rediscovery of these cultures. Chefs will rediscover the traditions of their family's countries of origin, transforming classic dishes and enriching them with contemporary touches.
In fact, contaminations will be created between ingredients and cutting-edge preparation techniques. There will be ample space in the menus for one's own cultural identity.
Speaking of sustainability, upcycling is the 2022 trend born from fashion and which is already expanding also in catering. The practice of upcycling, in the fashion sector, consists of the philosophy of "buy less, use it longer": it gives new life to clothing or stimulates the purchase of second-hand items. Upcycled foodis a movement that allows preventing food waste. Already many food companies around the world are cooperating to raise awareness among their consumers on these delicate issues.
Preserves, syrups and compotes are the preservation methods practiced in every home and today they allow chefs and bartenders to have ready-to-use products even out of season.
This system allows not impacting transport and CO2 emissions, making the process sustainable and green. In catering and mixology, consuming products carefully and adequately stored is one of the trends of 2022 that will enter the daily life of many activities. Like the use of "second hand" ingredients such as "ugly vegetables", those discarded by large retailers because they are damaged, dirty or not aesthetically appealing. These are about 40% of the products grown each year.
For this reason it is expected that in 2022 the diffusion of products made with waste or recovery materials will continue, in line with the green sensitivity that follows the 3 R rule: Recycle, Reuse, Re-employ. What should we expect from catering this year?
Vegetable peel chips, scrubs with coffee scraps, and so on. There is a great desire for comfort food and the rediscovery of traditional classic cuisine, but there is also a desire to dare with consumer products. Alongside this, again with a view to reducing the impact on the planet, further growth of more elaborate, refined, vegetable alternatives to meat is expected, which have slowly become the habits of many people and could rise very quickly in the pyramid of food interests of consumers.
Therefore, those who ride the wave of new consumption habits and new needs linked to attention to health and well-being, values that will be increasingly on the agenda, will be winners. Consequently, in 2022 the demand for genuine, fresh, local products will continue to increase. The short (or very short) supply chain will be more and more appreciated. This will be favoured above all thanks to the farmer's markets or to the networks of small producers who, albeit slowly, are entering the large-scale distribution market.