Tides are changing, so to speak, in two major food trends. To start, more consumers are adding seafood to their plates. Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report found that 53% of consumers eat seafood at least once a week, with 89% eating it at least once a month. Meanwhile a significant segment of consumers (67%) say they are more likely to buy seafood that is sustainable, and 30% say they are willing to pay more for it.
Second, consumers are increasingly aware of the benefits of produce that is sourced locally—fruits and vegetables taste fresher and it aligns with consumers’ desire for sustainable options. This spells opportunity for operators: According to Technomic’s report, 70% of consumers say they are more likely to buy vegetarian options that are locally sourced, with 40% saying they’d be willing to pay more for it.
Capitalizing on these waves of consumer preference, foodservice operators can combine sustainable seafood with local produce by using speed-scratch cooking, a low-labor solution that combines fresh ingredients with minimal preparation.
Here are four simple and healthy recipes to incorporate into your foodservice menu planning, whether you’re running a cafe, dining hall, hospital cafeteria or any other kind of operation.