#Trending This Week - The Year Of The Chicken Skin, Electrified Road Trips, Transformational Travel, And The Rise Of Food Trails

Issue 122 • January 3, 2023

Welcome back from your holiday break and Happy New Year! Let’s get right into the trends for 2023 as there is a lot to talk about. The New York Times created a list of top food predictions for the next 365 days including the flavor of the year, the snack of the year, and more tasty bites. Road trips via electrical vehicles are becoming a thing, people want more from a vacation experience these days, and destinations are all about promoting unique food trails and other immersive culinary experiences. Check it all out in our three-minute read below.

It’s The Year Of The Chicken Skin

What are people going to eat and drink in 2023? Those with a crystal ball are saying brine is the flavor of the year including coastal cocktails garnished with seafood. After a few years of concerns about COVID, sharing plates, communal tables, and just a greater sense of community with food is going to be big. And a personal favorite: fried chicken skin is poised to be the snack of the year! There’s plenty more to indulge in via The New York Times here.

Electrified Road Trips Gain Speed

With more and more people either owning an electric vehicle, being intrigued by them, or wanting to leave less of a carbon footprint as a result of their travels, electrified road trips are gaining speed as we head into this new year. Read more in Hotel Business here.

How Travel Will Transform In 2023

Travel is transforming — literally — this year. One of the hottest trends identified is that of transformational travel. Last year everyone just wanted to get out and see places or family and friends, but this year, travel is more about betterment and transforming one’s self. Read more about this trend and the others for 2023 in Condé Nast Traveler here.

More Immersive Food Experiences Are On The Menu

Everything about food this year is going to be bigger and better than ever. Those in the food industry see a trend with destinations creating food trails which direct travelers to authentic dining experiences reflecting local and regional flavors and cultures. But that’s not only limited to the road apparently as culinary tourism by train is also on the rise as are more immersive food experiences at hotels and resorts as well. Finally zero-kilometer sourcing — ensuring food ingredients are hyper local — will also continue to thrive. Read more in Food & Wine here.