How can Canada's restaurant sector fit with global food trends?

Visit any busy area of downtown Toronto, Montreal or Vancouver and there will be a plethora of culinary choices. Whether it is fast food outlets or high-end restaurants, not to mention a myriad of different cuisines from a traditional Canadian steak through to various Italian, Mexican, Indian, Japanese or Korean dishes. 
 
To that extent, the Canadian restaurant scene reflects something of the global diversity of the world's culinary offerings. But does that also mean it marches hand-in-hand with the other trends going on round the world? 
 
Without doubt, there have been some significant trends in the Canadian food scene itself that are sure to contrast with other parts of the world. An obvious example is the growth of vegetarianism in the western world, with health and ethical concerns prompting many people to either eat less meat or cut it out of their diets altogether. 
 
By contrast, in parts of the world where economies are growing rapidly and millions are emerging from poverty to enjoy middle class lifestyles, larger incomes mean more food choices and increased meat consumption. 
 
However, some trends appear to be quite universal, and therefore it is wise for restaurateurs in Canada to appreciate them. 
 
Indeed, the whole report begins by noting: "Many consumers around the world lack trust in regulatory systems, manufacturers, and even their fellow humans. This compounds a pre-existing wariness about food and drink because of product recalls, scandals, and suspicion about large companies."
 
Because of this, it adds, the issue if the origin of food has become a key concern for consumers in many countries, with "natural, ethical and environmental" issues to the fore. The Mintel Global New Products Database indicated that "natural product" claims, such as stating a food contains no additives, is organic, or is GM free, were made in 29 per cent of product launches between  September 2016 to August 2017, up from 17 per cent between September 2006 and August 2007.
 
There is no doubt that this 'trust issue' trend is evident in Canada, as the survey noted that just one in five Canadians believe the health claims made on food packaging. Quite simply, trust cannot be taken for granted. 
 
Of course, packaging isn't an issue in restaurants, but the menu fulfils the same role. There is clearly a strong case for menu labelling that emphasises the use of locally sourced or organic ingredients, or products that are from ethical sources such as items that carry the Fairtrade kitemark. 
 
Another key trend found across the globe, but which may have great relevance to North america, is product portion sizes when it came to 'unhealthy' treats. The report noted that many producers have downsized options, such as very small ice creams on offer from Haagen Das. Given that North America is famous for its huge portions on offer - although more egregiously in the US - it may be worth considering making sweet treats smaller or shareable to appeal to the health concerns sugary items attract. 
 
Finally, a curious emerging trend is not for different flavours, but new textures. This can mean serving the same kind of food, but on different ways - like pulped or in new combinations. 
 
This trend is seen most powerfully in Asia, but three out of ten Canadians who eat sweet baked good expressed an interest in cookie and chip hybrids, showing there is a lot of room for innovation.
 
So, bearing these trends in mind, Canadian restaurants may do very well to ensure their menus are ethical, innovative and make sure their sweetest treats are not too large.