Social consciousness, personalized, and simplified – 2017 food trends
Print Friendly, PDF & Email

   There are plenty of interesting food trends ahead for 2017

 Broadly speaking, social consciousness, personalization and simplification lead the way for the top three food trends you will see in restaurants and grocery stores this year.

Watch Andrea Holwegner speak about food trends for 2017 on CTV Morning Live:

One of the food trends you mention is social consciousness.  What do you mean by this and how will this continue to change what we see in grocery stores and on restaurant menus?

The social conscious food trend can be thought about as reduce, reuse and repurpose.

Consumers continue to demand total transparency in what is in their food, how it was produced and by whom. 

Expect to see continued interest in artisan, craft, house-made and locally sourced produce, meat and seafood. The National Restaurant Association ranked hyper-local sourcing as the top concept trend for 2017.

Alongside the “butcher-to-table” trend for restaurants to utilise artisan butchers using more pasture-raised, hormone- free and free-range options, you may also find more vegan or vegetable charcuterie plates at a restaurant near you. The new trend highlighted by THP, Sterling Rice Group and Baum and Whiteman for plant butchery involves “butchers” that create fabricated faux food such as look-alike sausages, burgers and other deli options.

The focus on sustainability by retailers, restaurants and philanthropic organisations will globally be on reducing food waste. Embracing so-called “ugly” fruit, imperfect vegetables and repurposing food waste in new ways will become vogue according to Mintel.


What do you mean by the trend for “personalized”?


More than ever consumers want to be able to pick and choose and custom design what they are eating. 

Consumers want the ability to personalize their food based on what they think will make them feel better according to Innova Market Insights. This means you will see paleo diet and low FODMAP diet options along with more free-from foods, protein rich foods and probiotics for example.

Grocery stores continue to grow personalized and convenience options to include sushi bars, coffee shops and mix and match entrees, sides and snacks at the deli for in-store dining.  Fast food outlets continue to offer more ability to customize your options, sauces and sides.

Delivery only restaurants and grocers are set to become more popular according to Forbes.

There are also more options for pre-cut vegetables used for meal prep and now totalpre-cut sweet potato and spiralized butternut squash meal kits that you can pick up or have delivered that contain everything you need to make a meal at home quickly and simply.  Nielsen has suggested that vegetable butchers that wash, cut and dice your produce before going to the checkout counter could be the next big thing in the grocery store.

The National Restaurant Association suggests ethnic inspired breakfasts options, street foods, fusion foods and African flavors will be on the menu to add more personalized flavor options.

All of this is good news for Generation Z (age five to twenty years) who think ethnic foods are the norm and are more likely to eat fresh home-cooked meals, prefer stovetop to microwave cooking and think cooking is cool according to Phil Lampert in a Forbes article.


You say that “simple and healthy” are trends for 2017, what kind of things will we see on the menu?


Even more than last year there is a continued movement for REAL FOOD which is refreshing for me as a dietitian.  Natural ingredients and clean and clear are in. Innova Market Insights ranks “clBeets, chard, cabbage, purple trendean supreme” as a top trend for 2017.

There will be more “power to the plants” in 2017 according to Mintel and Baum and Whiteman as well as continued interest in veggie centric meals, plant-based diets, plant-based milks, meat alternatives, vegetarian and vegan options.  In the latest 2017 trends report by Pinterest along with Buddha bowls; jackfruit (an Asian tree fruit) emerged as a top food trend given it can be used as a meat substitute because of its meaty texture for recipes like pulled “pork” sandwiches and nachos.

Top vegetables this year will include seaweed, beet greens, chard, turnip greens, mustard greens, carrot tops and squash according to Baum and Whiteman along with the trend for souping as a way to get a big dose of your veggies according to THP.  Pinterest lists zucchini chips to be the next kale chips. 

Global buyers and experts for Whole Foods Market list purple foods such as purple cauliflower, black rice, purple asparagus, elderberries, acai, purple sweet potatoes, purple corn and even purple cereal, potato chips and tortilla chips to be trendy.  Other trendy foods will include tonics, tinctures and wellness drinks as well as legume-based noodles and grain-free spiralized vegetable noodles.  Also expect to see coconut everything (such as coconut flour tortillas, coconut sugars, chips and more).


What are the top buzz words for food in 2017?


  • Craft
  • Local
  • Green
  • Simple
  • Real food
  • Plant based
  • Sustainable
  • Eliminate Food Waste
  • Natural
  • Customized
  • Health
  • Clean labels

    Andrea Holwegner and Jefferson Humphries on CTV morning live

  • Personalized
  • Veggie-centric
  • Artisan
  • Meatless
  • Plant Butchery
  • Transparent
  • Heirloom
  • House-made
  • Artisan butchers


Interested in more trends in food, and about health in 2017 and beyond? Sign up for Health Stand’s free bi-monthly e-newsletter for the latest articles, recipes, videos and tips on healthy eating.

Print Friendly, PDF & Email

As seen in


Success stories

"I am a psychologist in private practice and it is very important to me that my clients have the best care with other health care professionals. For that reason Health Stand Nutrition is my only source for exceptional Dietitians. Andrea and her team provide highly knowledgeable, compassionate, and real world support to my clients who require assistance with food lifestyle. I trust my clients to them and you would be in excellent hands making them part of your health care team."
Adele Fox, Psychologist
“This is the first time I feel satisfied; my cravings have diminished dramatically and I have a whole new relationship with food. I am eating guilt-free for the first time in my life. My energy has also dramatically increased and I feel great!
Rhonda Jenkins, Nutrition Counseling Client
“The Dieticians at Health Stand Nutrition help you to take action on the science behind eating well by making it practical, understandable, and fun. Their office is cozy and not at all clinical or intimidating. I felt like I was sitting down with a really smart, caring friend who wanted to help me make the best choices for my lifestyle and food preferences. They really are the best in the business.”
Marty Avery, Nutrition Counseling Client
“I have come to think of the program as a one stop shopping excursion for everything one needs to know about creating a joyous relationship with food and our bodies. In a single word, the course has gifted me with freedom from the punishing rigidity of disordered eating, old stories that never were true, and body dysmorphia that did nothing but make me lose sight of a body that has done everything I've asked, despite my careless dismissal of her needs. Now when I look in the mirror I find myself shifting from harsh criticism to gentle gratitude.”
Lynn Haley, Pursuit of Healthiness Online Course Participant
“I spent 3 hours when first diagnosed with type 2 diabetes. I learned more from my Dietitian about food in those 3 hours than I had learned in all the years of my life. I also love the newsletter, there is always something to learn.”
Peter Whitehead, Nutrition Counseling Client
“I didn’t realize how strong my “diet mentality” was, and all the rules I had in my head about food. I was in a cycle of reward/punish/binge/cringe. I booked with your business very reluctantly, on the repeated advice of my doctor, to get my slowly rising cholesterol levels in check. I thought I knew everything about food, and my behaviour with food, but I was definitely re-schooled. My weight is creeping down, I feel good about my diet, exercise, body image, and lifestyle.”
Amy Floyd, Nutrition Counseling Client
“Thanks Andrea for an amazing presentation, I have heard all positive remarks from attendees and the evaluations show the same sentiment. It is really gratifying when a speaker does their “homework” and weaves in our profession’s day to day challenges within their content, you did an awesome job of this! You truly took the “die” out of Dietician! Your information on healthy eating and simplifying how we can work towards this as we are all so busy really hit the mark. Andrea connects very well with her audience; she is energetic, funny, and very approachable.”
Carole Ann LaGrange, Transfusion Medicine Safety Officer

Event Planner for Laboratory Diagnostic Imaging Annual Event

I am a family physician who sees patients with a myriad of eating concerns – from wanting to know how to plan healthy meals for active families, to weight loss, to eating disorders, and so on. I cannot recommend the Health Stand team highly enough. I have worked with (and been to!) other Dieticians in the past and too often find that they just ask for food logs and make suggestions that are easily obtained online or in books. The Dieticians at Health Stand offer much more than just telling clients what they “should be eating.” In contrast, the team really does more of a counselling practice, and they work hard to help their clients learn more about why their eating habits may be off track and not optimal for them, as well as helping people to effect change at a deep level that, most importantly, is sustainable for lifetime health.”
Dr. Deb Putnam, Family Physician

Nutrition Counseling Client & Referring Physician

“I am a busy mom, with kids in high level sports, working full-time downtown, and running our home acreage outside the City. I now have the knowledge and tools I need to plan for and manage the chaos of meal planning.”
Gillian Gray, Pursuit of Healthiness Online Course Participant
“As a construction company, we select speakers who can relate to our industry and its employees. Andrea’s message was delivered with humor and empathy. She makes people feel as though they can make changes without leaving behind every favorite food. Andrea focused her presentation on healthy eating as a way to keep energy high throughout the day. This message and the way it was delivered resonated with our predominantly male, blue collar culture. I would highly recommend Andrea as a speaker for groups such as ours. She will get your message across without alienating anyone in your audience – which is a huge hurdle when trying to introduce a wellness program in the workplace!”
Stephanie Wood, HR and Safety Manager

Fisher Construction Group, Burlington, WA

I found my Dietitian warm, funny, and skilled at teaching nutrition concepts without the overwhelm. The general approach of each session was to mix science with emotion, which was exceedingly effective in helping me shift my perspective on food from one of anxiety to one of joy and curiosity.”
Erin Kronstedt, Nutrition Counseling Client
“Excellent presentation! What a refreshing change to have a speaker inspire rather than “lecture” about nutrition. Your captivating stories, tips and overall approach to healthy eating uplifts and puts people at ease. It was great to hear we don’t need to strive to be perfect eaters, and that small changes really can make a difference in how we feel and in our health. Thanks to Andrea, we have solutions to our everyday nutrition challenges that can actually work in real life!”
Tina Tamagi, Human Resources

ARC Resources Ltd.

“Had I not joined this course I would have struggled with no focus, low energy, and mindless eating. Excellent teaching and motivation. This is not just a course, it is a nutrition club with mentorship, support, and connections with other people with similar situations.”
Lorri Lawrence, Pursuit of Healthiness online course participant

Pin It on Pinterest

Share This