8. What’s old is new
Another trend likely to continue in 2017 is the desire to look back for inspiration, whether to Paleolithic times when advocates claim our eating habits were more optimal (although many dietitians beg to differ) or to more recent history, via heirloom grains, fermented foods such as switchel, kombucha and kefir, sprouted grains, grass-fed dairy and an interest in local, small-batch, artisanal foods.