Abba Napa, Cheryl Tiu-Snyder, Avin Ong, and other industry leaders share their trend predictions for 2022 and what they hope to see popularise in the coming year
Everyone's abuzz with excitement for 2022, foodies and industry experts included. In celebration of the new year, we asked restaurateurs, chefs, and others in the field two questions:
- What trend do you predict will catch on?
- What trend do you want and hope to see this year?
Stay in the know and read their responses, below:
See also: Top 10 Dining Trends of 2021—How Many Have You Tried?
Cheryl Tiu-Snyder, journalist and food enthusiast
Transitions from a plant-based diet to a plant-based lifestyle will surely grow. The alt-meat/alt-protein space has grown so rapidly globally—and whereas before, it was necessary to import from overseas, most countries now have their own homegrown meat alternative brands (the Philippines included). The onslaught of COVID-19, growing concerns over the environment, animal welfare, health, and immunity have also prompted many to re-think their food choices.
I believe we’ll become more hyper-local than ever, too. “Support local” was already a growing movement, and with the COVID-19 pandemic shutting borders and disrupting supply chains globally, chefs and restaurants have had to source from what's closest to them.
I hope to see more root-to-stalk cooking in 2022. With the rise of vegetable-forward cooking, I would love to see more kitchens using vegetable "scraps"—everything from the cores, stems, stock, etc.—in cooking or in dishes, to reduce kitchen waste.
See also: Food Waste: From Seoul to Dubai, Some Of The World's Initiatives For Cutting Food Waste