IN 2020, the popularity of locally sourced food shows no signs of stopping, but innovative chefs know they cannot rest on the appeal of local alone. Restaurants wanting to capture and retain the attention of consumers must explore innovative options to add a new twist on local food offerings. This includes looking at larger national trends such as the growing demand for cannabis- and cannabidiol (CBD)-infused foods. Three in four of the 650 professional chefs surveyed by the National Restaurant Association and the American Culinary Federation last year predicted CBD- and canna-bis-infused food would remain a hot trend.
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