With the recent launch of Canada’s newest food guide and the increasing awareness of how a meat-centric diet is harmful to the planet, meeting planners have a lot to discuss with food and beverage departments in hotels, venues and convention centres. Event dining usually follows an arc in popularity on restaurant menus, so here’s a roundup of cresting trends you might expect to see unfurl over the next 12 months, and eventually on a plate near you.

At the recent Restaurants Canada Show, held in Toronto at the end of February, the trend to plant-based, cleaner eating is continuing. Root-to-stem cooking incorporates using all parts of a vegetable from stalks and leaves to carrot tops in a dish, instead of throwing them away. Plant-based milks (think oat or pea milk) and barley protein are looking to replace animal-based meats.

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