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A food vendor wears a face mask inside a food truck on December 31, 2020 in New York City. Noam Galai / Getty Images

The COVID-19 pandemic is changing the way we eat.

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Boletus mushrooms such as these are on the menu at ONA restaurant in Arès, France. Jarry / Tripelon / Gamma-Rapho / Getty Images)

For the first time ever, a vegan restaurant in France has been awarded a coveted Michelin star.

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boonchai wedmakawand / Moment / Getty Images

Delta-8 THC is a cannabis product that has become a bestseller over the past few months, as many consumers find they can legally purchase it from CBD retailers. Its proponents say that Delta-8 THC will give you a nice little buzz, minus some of the more intense feelings (including paranoia) that are sometimes associated with marijuana.

Delta-8 THC is being marketed as a legal option for consumers who either don't live in a state with legal cannabis, or are a little apprehensive about how traditional psychoactive THC products will affect them. But is it all it's cracked up to be? Let's take a closer look, exploring what Delta-8 THC is, how it differs from other THC products, and whether it's actually legal for use.

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Amber Tobias, left, and Melody Conour are seated inside Fable & Spirit as their table is sanitized about an hour after California Gov. Gavin Newsom announced the immediate resumption of indoor dining for Orange County in Newport Beach on Sept. 8, 2020. Jeff Gritchen / MediaNews Group / Orange County Register via Getty Images

By Laurie Archbald-Pannone, Kathleen C. Brown, Ryan Huerto, Sue Mattison and Thomas A. Russo

Earlier this fall, many of the nation's restaurants opened their doors to patrons to eat inside, especially as the weather turned cold in places. Now, as COVID-19 cases surge across the country, some cities and towns have banned indoor dining while others have permitted it with restrictions. Still other geographies have no bans at all.

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A Buddha bowl vegan meal with kale, quinoa, green sprouts and season greens. fortyforks / iStock / Getty Images Plus

By Lindsay Campbell

Anthony Myint believes that you can use food to fight climate change.

The San Francisco chef has a new project in the works. In January, Myint hopes to formally launch Restore California, a joint initiative with the State of California that will enlist the golden state's restaurant industry to support climate-beneficial farming practices.

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Maskot / Getty Images

Dining out in California may offer an opportunity to fight climate change, thanks to a new initiative.

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Carl's Jr.

By Melinda McKee

Select Carl's Jr. locations now serve the delicious Beyond Burger!

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Taiyou Nomachi / DigitalVision / Getty Images

By Anna Ben Yehuda

There has, arguably, never been a better time to be a vegan in America. As chefs across the country create menus reliant on fruits and vegetables in an effort to embrace health, eaters are getting used to the idea of entrées made entirely of vegetables (albeit souffléd, stirred and brined ones). In short: nobody will give you a dirty look if you ask to "hold the cheese."

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Indie Ecology / Instagram

Food, as we know, is a terrible thing to waste. Roughly one third of the food produced in the world for human consumption gets lost or wasted every year. But what if we could use food waste to create more food?

That's the elegantly full-circle idea behind Indie Ecology, a West Sussex food waste farm that collects leftovers from some of London's best restaurants and turns it into compost. The nutrient-rich matter is then used to grow high quality produce for the chefs to cook with. Call it table-to-farm-to-table—and again and again.

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Small-Scale Intensive Farm Training Program

Small-scale, local food producers can look forward to stronger markets this year, if the National Restaurant Association’s predictions prove accurate. According to the association’s What’s Hot in 2012 survey of nearly 1,800 professional chefs, children’s nutrition and local sourcing will be the hottest trends on restaurant menus this coming year.

The top 10 menu trends for 2012 will be:

1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids’ meals
4. Hyper-local items
5. Sustainability as a culinary theme
6. Children’s nutrition as a culinary theme
7. Gluten-free/food allergy-conscious items
8. Locally produced wine and beer
9. Sustainable seafood
10. Whole grain items in kids’ meals

“The top menu trends we’re seeing in our What’s Hot in 2012 survey reflect the macro-trends we have seen grow over the last several years,” said Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association. “Nutrition—especially when it comes to children—is becoming a major focus for the nation’s nearly one million restaurants, in tune with consumers’ increasing interest in healthful eating.”

“Local sourcing of everything—from meat and fish, to produce, to alcoholic beverages—is another big trend for 2012. Local farms and food producers have become an important source of ingredients for chefs and restaurateurs wishing to support the members of their business community and highlight seasonal ingredients on menus,” Dubost added.

“The American Culinary Federation has a long history of working with families to ensure that children receive adequate nutrition, so we are delighted that chefs have chosen to include healthful kids meals in the top 10 menu trends for 2012,” said Michael Ty, American Culinary Federation national president. “We are also pleased to see an emphasis on local sourcing across major ingredient categories, including produce, a vital component of children’s diets.”

If you’ve not already pursued area restaurants as a market for your locally grown products, this could be an opportune time to do so. Chefs are often willing to pay a premium for healthy, fresh, local products, and with an anticipated increase in demand, they could be looking for additional suppliers.

For more information, click here.

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