The transition to the New Year remains an ideal time to reflect on what has been accomplished over the past twelve months. Here, we offer a brief culinary review of 2019, within the context of significant changes in the culinary world since the beginning of the 2010s.
Highlights
The 2010s have seen the rise of new consumer behaviors. Notably, there has been an explosion of food options for consumers: organic products, gluten-free items, vegetarian and vegan options, as well as diverse and bold local products. The selection continues to improve constantly.
The development of public markets and zero-waste grocery stores has now become part of the Quebec food landscape. In the interest of sustainable consumption, these shops offer products in bulk, encouraging customers to bring their own containers or purchase reusable ones on site.
This trend is slowly becoming part of everyday habits, alongside other practices like reducing plastic bag usage. Who would have predicted ten years ago that one could take prepared meals from large supermarkets?
The changes in eating habits over the 2010s are sure to continue in the coming years. In the meantime, here’s a brief look back at 2019.
The Canadian Food Guide
Released on January 22, 2019, the new Canadian Food Guide sparked considerable discussion, and for good reason. Gone are the food groups and portion sizes; the guide now emphasizes new values reflecting Canadians’ changing attitudes toward food.
It offers behavioral recommendations, such as eating more plant-based or protein-rich foods, consuming less processed food, which, in turn, encourages more home cooking. Drinking water, reducing salt and sugar intake, and eating more fruits and vegetables are all suggestions with added value.
Consumption Trends
You may have noticed that the Canadian Food Guide aligns with certain current food trends, notably eating local and seasonal produce. Local economies, as they are often called, operate on a smaller scale and support the development of local crops and products.
There are multiple benefits to consuming locally: fresh foods provide higher nutrient content, as fruits and vegetables that travel shorter distances stay fresher. Additionally, local consumption helps reduce the ecological footprint from transportation.
In recent years, a network of public markets has developed across the province. Beyond supporting local producers, these markets give farmers and artisans the opportunity to showcase a variety of products: cheeses, oils, honey, grains, specialty meats, seaweed, and even a wide range of alcoholic beverages, including craft beers, gin, vodka, and ciders.
Food Hits the Streets
Since 2012, street food has gradually expanded throughout Montreal, enhancing the culinary offerings at festivals across the province. Colorful food trucks offer a diverse culinary experience that delights food lovers from all backgrounds.
An association representing street food vendors, the Association des restaurateurs de rue du Québec, now counts more than fifty members.
Every first Friday of the month from May to October, Montreal’s Olympic Park Esplanade hosts an event gathering multiple food trucks. This culinary rendezvous, called Premier vendredi, allows visitors to taste a variety of dishes and drinks in a festive atmosphere. Hopefully, this event will return in 2020.
The phenomenon is gradually spreading across Quebec and is certain to grow in importance in the coming years.
The Quebec Gastronomy Awards
A new addition to the gala scene, the Lauriers de la gastronomie québécoise aims to encourage the culinary industry and promote Quebec gastronomy. Established in 2018, the event will celebrate its third edition in 2020. Winners are recognized in seventeen categories. A small suggestion: adding a category to reward the work of event caterers would be great.
Wishes for 2020
At the dawn of this new decade, the entire team at Zeste du Monde Catering wants to first thank you — our extraordinary clients — for your trust. Always attentive to new food trends and committed to constantly improving their business practices, the owners and the entire team work tirelessly to provide you with flavorful and original cuisine.
The team sends their best wishes for health, joy, and prosperity in 2020. On my personal behalf, I wish you a healthy 2020 filled with daily joys and memorable moments. May you also make wonderful culinary discoveries — the best is yet to come!
Happy New Year 2020! Gastronomically yours.
