Thoughts about what this spokeswoman for the National Restaurant Association has to say? (See quote below.) Wonder where one could find accurate numbers?
From "Carlisle sees growing demand for restaurants that serve raw, organic and locally sourced food" (PennLive.com):
The raw movement is still fresh in [Pennsylvania].
However, state trends show diners are growing more aware of food’s impact on health. Demand’s up for local-source and gluten-free foods, healthy children’s meals and sustainable seafood, [Patrick] Conway said.
Nationally, the trend is in its infancy. And it may never fully mature.
“It was a much stronger trend several years ago ... than it is now. Similarly, the organics trend is starting to wane. General trends are leaning toward overall health and nutrition,” said National Restaurant Association spokeswoman Annika Stensson.
Raw eateries remain so rare that only seven were noted in E: The Environmental Magazine’s November list of top raw food restaurants in the U.S.
There’s good reason they aren’t prolific, said Jonathan Watts.
Click to read the rest.
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