1. Locally sourced meats and seafood
2. Locally grown produce
3. Environmental sustainability
4. Healthful kids' meals
5. Gluten-free cuisine
6. Hyper-local sourcing (e.g. restaurant gardens)
7. Children's nutrition
8. Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat)
9. Sustainable seafood
10. Farm/estate branded items
11. Nose-to-tail & root-to stalk cooking
12. Cooking & serving ancient grains such as kamut, spelt and amaranth
13. Small plates instead of eating larger meals
14. In the dessert category, savoury instead of sweet
15. Using unusual herbs such as lovage, chervil & lemon balm
16. Pickling, fermenting & smoking
