Top 20 Food Trends for 2010 from The National Restaurant Association’s What’s Hot in 2010 chef survey and Restaurant News. The trends are listed below with my comments to the side in italics.

1. Locally grown produce
2. Locally sourced meats and seafood - it’s a start, but a better trend would be veganism
3. Sustainability – for those who are serious about this, veganism is the only real option
4. Bite-size/mini desserts
5. Locally produced wine and beer
6. Nutritionally balanced children’s dishes – yeah, that would be nice. Let’s stop poisoning kids with sodas, fries, and burgers.
7. Half-portions/smaller portion for a smaller price
8. Farm/estate-branded ingredients
9. Gluten-free/food allergy conscious – I like this trend because it makes label reading easier
10. Sustainable seafood – there’s really no such thing
11. Superfruits (e.g. acai, goji berry, mangosteen, purslane) – just eat fruit, people. Stop looking for the magic fruit. It doesn’t exist.
12. Organic produce – this is good
13. Culinary cocktails (e.g. savory, fresh ingredients)
14. Micro-distilled/artisan liquor
15. Nutrition/health – again, if you’re serious about this, veganism or near-veganism is necessary. At a bare minimum, stop consuming cheese and bacon.
16. Simplicity/back to basics – think beans and rice people, think potatoes, stop thinking “Newly fabricated cuts of meat”
17. Regional ethnic cuisine
18. Non-traditional fish (e.g. branzino, Arctic char, barramundi) – gross!
19. Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender) - what do they mean by “fabricated”? Sounds scary.
20. Fruit/vegetable children’s side items - it’s about time. Kids deserve better than fries and katsup all the time.

Hat tip: Vegan.com

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