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Restaurants Canada's Chef Survey 2020 identified this niche as a top trend, embracing fermented foods such as kimchee and tempeh, as well as naturally raised, antibiotic-free meats. PILLd founder and CEO Mohamad bakih. m fr~ ~» l'his is going to be the biggest trend that comes out of [the palideittic]; ptiol w COVID-19, unly dbuul fuui pLI' cent of restaurants had a ghost kitchen", says Chris Elliott, senior, economist with Restaurants Canada. 1 FOOD FILE F*6 THANKS TO COVID-19, 2021'S DOMINANT FOOD TRENDS ARE ARRIVING A LITTLE w 'lillilli~zimi AHEAD OF SCHEDULE / BY SARAH B. HOOD t's not quite true that a global pandemic has revolutionized menu trends across Canada, but what it has done is act as a catalyst & r for change, forcing foodservice businesses to undergo evolutions 448, ". [Extracted from the article]

The article discusses the rich diversity of the culinary influences of British Columbia driven by the local of ingredients. Topics discussed include the book "Speaking in Cod Tongues: A Canadian Culinary Journey," by Lenore Newman, the statement of executive chef Ned Bell regarding the identity of British Columbia through the wild salmon, and the market-shopping culture kick-started by the opening of Granville Island in 1979.

The article reports on the current food trends in Canada in 2017. Topics discussed include the food items served at Kelowna's Krafty Kitchen and Bar such as noodlees, Mornay sauce, and mushrooms and truffle oil; advantage of social media for restaurateurs, and increasing use of plant-based proteins in dishes.

The article discusses the success and business strategies of the American fast-food restaurant chain McDonald's over the years in Canada including its revenues, major business events and expansions. Also included are the views of the McDonald's Restaurants of Canada's president and CEO, John Betts about branding, McCafe locations and focus on customers. Details regarding the self-order kiosks, McDonald's experience of customers and impact of the company on Canadian farming economy.

The article discusses dining trends in healthy eating. Topics discussed include the increase in the number of vegetarian restaurants and bakeries in Canada and vegan chef Doug McNish of Doug's Public Kitchen's signature dish of Raw Tostada made with corn and carrot tortillas layered with sunflower seeds. INSETS: FIVE MORE TRENDS TO NOTE;FULL DISCLOSURE.

The article focuses on high demands of consumers for chicken at the food services across Canada. It mentions emergence of batter-fried chicken as a favorite dish according to chef Jordan Carlson. It also presents the views of Robert Carter, executive director at NPD Group, on high demands for chicken after coffees and red meats.

The article focuses on the top ten food trends in 2016, which are sustainable and sensational. It discusses clean food which is sustainable seafood, steak menu served by Subway restaurants without artificial flavors, and preservatives. It also looks at the Asian street foods namely ethnic fusion bao buns, dumplings, and Tuk Tuk Thai.

The article features restaurants gaining profits by increasing awareness about ethical fishing in serving seafoods in Canada. Topics covered include Joshua Bishop providing ethically harvested shellfish and fish in Ottawa through The Whalesbone Sustainable Oyster and Fish Supply while Ryan Johnson is promoting sustainable practices through his Daily Catch Seafood Company in Vancouver. Also mentioned are the Chefs for Oceans Foundation promoting the March 18 National Sustainable Seafood Day.

The article looks at how George Brown College in Toronto, Ontario deals with the growing demand for skilled chocolatiers and patissiers in Canada. Topics mentioned include contribution of Redpath Sugar President Jonathan Bamberger to the college, information on the professional Advanced French Pastry program, and a shift in the demand for pastries overall according to chef school chairperson Christine Walker.