Posted on Thrusday, 24ᵗʰ November, 2022
Diners adopting ethical choices
As we witness the rise of the mindful menu, chefs and kitchens are responding to the issues that motivate today’s generation of diners. Chief among these is conscious consumption, where local produce, seasonal foods and tip-to-tail cooking are increasingly sought after switched-on consumers.
Conscious consumption is on the rise
There is perhaps no better culinary response to the rise of conscious consumption than bowl food. Its growing popularity boils down to ingredients anchored in the principles of ‘clean eating’ and a realisation among chefs that fresh, healthy and ethically sound dishes can also be creative and tasty.