Restaurants are offering more mocktails as beverage pairings, including farm to table recipes. Read our suggestion using blue borage flowers and much more.

Vegetables have been a growing trend in the food world for years but we feel strongly that the paradigm in America of consuming eighty percent meat proteins and twenty percent vegetables is shifting radically. And, even if it’s identified as a food trend, we believe it’s a trend that’s here to stay. What we’ve noticed at The Chef’s Garden is that there is a cultural shift underway that is upending not only how we’re eating but shaping and transforming our entire way of living, buying, cooking and dining.

Diners, explains Technomic, Inc. President Darren Tristano, are open to new experiences – and yet there is a “burgeoning back-to-basics mentality” in restaurant goers. This means they want to eat foods they trust, ones that won’t make them sick, ones that help with obesity issues and type 2 diabetes. They want farm to table foods – with Generation Z especially demanding more trust and transparency in what they’re consuming. Discover more about what Darren has to say about generational differences and back-to-basics trends: