In a Pre-Covid world, we could look to a few key items & behaviours as reliable trend forecasters. It may seem a little random, but RV, lipstick, and Champagne sales, were all considered solid indicators of economy forecasting, in turn impacting trends large & small. But this pandemic has changed all of that, and the typical indexes no longer apply. All trend-forecasting bets are off!
As we work our way through this pandemic, we can’t help but wonder (daydream?) what’s next. So, a few members of the Avling team have stepped up to offer their own takes. Stock has been taken, recent history has been reflected upon, and without further ado, we’d like to take a stab at predicting the Next Big Trends in Food and Drink for 2021.
Chef Mike Reich, from our Kitchen
MR: In 2021, I see restaurants moving more to subscription-based models, and the style of food that we gravitate to turning to comforting and classic dishes. With restaurant fare being available solely for pickup or delivery, the menus will evolve to offer familiar, classic dishes that aren’t overly complicated. Increasingly, it’s looking like at-home-diners want classic, comforting menu staples.
I also predict 2021 becomes the year where everyone becomes a Regular somewhere. People can’t dine in the variety of restaurants that they could a year ago, so their connection and loyalty to just a few of their favourite eateries will grow and deepen.
Avling’s Butcher, Sam Campbell
SC: I am, in general, a pretty staunch advocate against food trends. That being said, there are some overarching trends that are undeniable. The meat industry is under intense scrutiny right now, for a number of reasons, and I see - and hope for - a trend leading to people eating less meat.
People are putting a lot more thought into their meat consumption habits than ever before. I hope that the trend that emerges is one of thinking small; small farms, small portions, small part of the diet, small scale, small system. I predict a new appreciation for working with one’s hands, and a new importance placed on the people raising livestock, as well as managing soil health from an agricultural and environmental perspective.
Our brewers, Brandon Judd and Taylor Mackenzie
BJ: I foresee a trend that’s two-fold: a good number of breweries leaning further into the maximal ingredient usage and extreme flavours, while those making more minimalist beers will continue to experiment with process and ingredient sourcing to find new and intriguing, though subtle, outcomes.
TM: One trend I predict for 2021 is the addition of flowers and other seemingly unconventional edible ingredients to beer. It’s been a ‘thing’ for a while already that some breweries have dabbled in, but I think there will be a noticeable uptake this year.
BJ: As we move forward, we will see years in which availability or quality of certain favourite hops will take a hit — this year’s Citra, for example. Over time, I am hopeful that this pushes breweries to be creative and agile in their brewing philosophy so that the changing farming landscape does not undermine their ability to produce at high quality.
BJ: I think people will continue to double down on supporting local - this will hopefully be a trend for beer as well as across the retail landscape, in general. This pandemic has shown us the importance of shopping locally, instead of relying on a few rich but fickle multinationals to be our tent poles. I hope this trend sticks around.
Our Rooftop Farmers Lindsay Sangster and Micheline Lalonde
LS: We see growing your own food as the Big Trend for 2021. The start of Covid kicked off a gardening boom, which will carry on for the next year, and maybe more. From balconies to backyards, urbanites are flocking to the garden and becoming more connected with their food.
ML: Another trend we foresee: Locally grown, culturally appropriate food. This means local growers growing more diverse and unique crops to better reflect the food choices of our multicultural society. This includes crops like callaloo, okra, bok choy, fenugreek and so much more.
From Max Meighen, Avling owner/operator
MM: Three letters you will be very familiar with by the end of the year: CSA. We all know someone that attempted to master a sourdough or the Julia Child Coq au Vin over the last 12 months and we see this interest in home cooking continuing well into 2021. In response to this, restaurants will continue to offer curated meal boxes as a way of bringing that special dining experience home. Paired with a the rise in awareness of the fragility of our current food supply chain, we see a rise in CSAs (community supported agriculture). CSAs are subscriptions where consumers pay for weekly deliveries directly from individual farmers. Many small farmers have seen their sales all but disappear with restaurants shuttered, so we would welcome this trend with open arms!
That’s it from us, now it’s your turn! We’d love to hear from you and get your take. Are we onto something, or way off? What do you think will blow up in 2021 and beyond?
Drop your thoughts, prophecies and ideas into the comments below, or send us a message.