Eco-friendly practices, local purchasing top trends for 2010

The article that I read talked about a survey that was conducted on 1854 members of the American Culinary Federation about the importance of different food and beverage practices. It came out that most of the new trends in the up-coming year are leading towards more local and organic food and practices. Restaurants as well as customers are looking for fresher food, less food transportation, supporting local, sustainability, and nutritious foods. The AFC president Michael Ty claims that "This is retro...It's what we did in the past when chefs relied on local markets because we did not have the luxury of today's transportation system. We are going back to our roots and the foundation of our craft that made it more pleasurable." This seems interesting to me that we are actually retrograding towards simpler methods and away from the new technology that has forced us to tamper with food in order to make it more transportable and possibly less nutritious. I find it interesting that chefs believe that buying local is indeed preferable because the food is not only more nutritious, but also tastes better and they are having to use less ingredients (such as sauces) to cover up less quality products. The chefs surveyed also believe that there will be an increase in the industry of more eco-friendly equipment and practices, which I have to say I would be very happy to see happen. All of these practices and equipment currently in use are bad for the environment and if we do not start doing something about it now then soon it will be too late.