Ecology, Healthy Snacking, and Global Cuisine


Gastronomy is changing. Even though the pandemic was a tough test for the gastronomic sector, in some cases, even the test of survival, the brave ones, except the traditional dishes, dared to experiment with the new trends. Today, it is the same. Trends are coming are influencing cuisine slowly but surely. Some have already found their fans, and others still need to find the path to people’s hearts. What’s the most exciting thing?

The most recent trends are sustainability, food waste, and plastic. Gastronomy needs to address them even quicker than other sectors. Famous international cooking and show business personalities and prominent players operating in gastronomy are interested in ecology and sustainable food handling. For example, the sector has developed a Memorandum of Understanding on the principles of maximum food utilization, food solidarity, and a zero-waste society.

The range of high-quality teas has also expanded significantly in Slovakia.

New Lifestyle

Seaweeds, sprouts, micro herbs, and edible flowers are already more common in restaurants. However, they were initially cautious on their path to the consumers. Most of them have become popular. There are still many areas, especially plants and sprouts, that can offer new food variations. Current consumers are also increasingly aware and careful about food origin. People are looking for local products, i.e., locally-produced meat, vegetables, and fruits. However, it is generally known that it is only possible for some products. They expect transparency in the ingredients labeling and higher quality. So people prefer to pay extra, especially in exceptional circumstances. These trends will continue.

Fermentation is also an exciting trend. Fermented drinks from tea (kombucha), homemade lemonades, or “craft” beer have already found their fans. The fermentation trend also spreads within meals and their preparation, such as soured milk, kefir, pickles, or the famous fermented cabbage in Slovakia. Another trend consists of preserving fresh ingredients. Today, there are also restaurants where you can prepare your own meals, so staying in the restaurant can be a culinary and entertainment experience.

People have started to travel more again and bring pleasant gastronomic experiences from their travels

Experts from the gastronomic world promote excellent dishes prepared by culinary masters. Still, very quickly, easily consumable, affordable dishes (tempura, kebab, Asian dumplings, tortillas with various fillings, and much more) are strengthening their position. And many people will want to treat themselves in the comfort of their own homes. Further, burgers have also won many supporters.

Unconventional locations, secret menus, and interesting people – the trend will also be an experiential kitchen with a story in unconventional places. People are returning to business after bad times. Many people get tired of unpacking plastic food boxes, taking into account our planet and the trends of “zero waste” or “less plastic,” and start enjoying food in restaurants again.

Trying Tea and ‘other’ Meat

Even small snacks have must look tempting.

More and more people are getting to drink good-quality tea, not only those who like coffee. People are likely to try all kinds of tea blends, different ways of preparation, tea cocktails, or, for example, interesting draft “Nitro tea.”

Meat is one of the most popular foods, and many people can’t imagine a decent meal without meat. As far as the future is concerned, more will be said about the development of “heme” (a special ingredient). This product should become a stepping stone for using organic meat and protein substitutes. An interesting trend may also become specially cultivated meat. The first results should be known in Slovakia soon. Meat lovers, however, do not have to worry. Even classic meat continues to get its proper space in gastronomy—for example, Bavette – flank steak, Merlot cut, or Vegas strip from the shoulder.

Farm or World

This trend has been reigning in our country for several years, and farm products have become the most sought-after. An interesting new trend, however, is the creation of “farms,” restaurants, or retail chains, some of which are starting to grow their vegetables and fruits for their menu. Today, many already have their herb or spice beds and know precisely how and in what quality they grow. There has also been much about the vegan trends. In some modern restaurants, a vegetarian menu is an essential part of the menu. It is also promoted in the tasting menu and the “fine-dining” segment, i.e., in experiential gastronomy.

Microgreens both add flavor and decorate dishes.

People have started to travel more again and bring pleasant gastronomic experiences from their travels, which they do not want to give up even at home. Or they simply liked what they once tried from international cuisine. A few years ago, the trend of Asian and Indian cuisine was growing. However, Latin American cuisine, for example, is currently striving. Many dishes, such as ceviche (prepared from fresh raw fish), pisco sour (typical alcoholic cocktail), or arepas (pastry made from corn dough), are becoming increasingly attractive.

Text: Daniel Košťál, source: author, METRO, photo: author, KAUFLAND, IKEA