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Editor's note: The following information is part of a countdown recap from the inaugural Top 100 Movers and Shakers publication. It was published in the spring of 2012. Some of the information may now be different.
When the National Restaurant Association asked more than 1,000 professional chefs to predict the hottest trends in 2012, locally sourced meats and seafood was No. 1, and locally grown produce was No. 2. More educated consumers are increasingly demanding to know where their food comes from. The term "locavore" was coined in 2005 to describe the practice of eating foods harvested or grown within a 100-mile radius.
However, local does not necessarily mean sustainable, another top trend. Sustainably produced food isn't subjected to factory farming and is free of pesticides, hormones and fertilizers. An increasing amount of pizzerias are striving to fit into both of these "greener" trends, including California's Straw Hat Pizza, which updated its mission last year to be as green as possible with its offerings.
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Topics: Top 100