What’s on our plates in 2018? From power bowls and coffee, to vegetable-forward dishes and DIY everything, we rounded up the four most delicious food trends influencing what you’re eating this year.
"I see a renewed emphasis on […] 'investment' cooking, as in preserving, canning, home-smoking and making things from scratch that take time."
— Lesley Chesterman, Food Writer and Critic, Montreal Gazette
"Coffee is no longer just coffee, but a form of expression."
— Élyse Lambert, Master Sommelier and Coffee Sommelier, Nespresso
"We're eating less meat, and looking for our proteins elsewhere. I think it's a question of health, but also about eating local. It's pretty easy nowadays to get one's hands on local vegetables, and much harder to look for local meat. People place an emphasis on vegetables that haven't traveled too far, that are nice and fresh. Their options are renewed regularly."
— Estelle Métayer, President of Competia and Adjunct Professor, McGill University
"Everything tastes betters in a bowl. There's something about the way flavours, textures and colours meld together to make perfect mouthfuls."