This Hawaiian dish is already pretty popular on the food scene, and it’s not going anywhere anytime soon, according to Baum + Whiteman, a food and restaurant consulting company. Who wouldn’t want chunks of tuna soaked in a soy & sesame oil marinade and served atop seaweed-seasoned rice? There's also the I Love Poke Festival & Competition, which, though not creatively named, is the only festival/competition for a specific food on this list. So that definitely qualifies this as a trend, and one that will sneak all those heart-healthy omega-3 fatty acids into your diet.
OK, this isn’t as gross as it sounds. It essentially means making use of as much food as possible -- a good thing, considering that 70 billion pounds of food go to waste each year. Earlier this year, it was impossible to ignore the buzz about wastED, a community of chefs, farmers, and other members of the foods world who work to cook up something delicious out of unused or “un-coveted” food. It even partnered with Sweetgreen to come up with a leftover-based salad creation so you could have lunch with a side of sustainability. And since articles like Bon Appétit’s “Guide to Garbage” gave us the skinny on how to make use of (usually) unwanted items, we suspect that 2016 will bring even more creative ways to consume castoff food.