The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let’s dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store. In today’s episode, we are talking about the top food trends for 2022 and how these trends are shaped by “pandemic generation.” We talk about different ways the restaurant industry and supermarkets have changed since the pandemic and how restaurants now need to entice people to venture out of their houses. We also discuss the new 2022 Dirty Dozen and Clean Fifteen lists that have just come out. We’ll touch on the lists and give feedback on where we think each trend will go. Join us to get some tips and tricks around the dirty dozen and clean fifteen and what we see as valuable upcoming trends!IN THIS EPISODE: ●   [04:45] Discussing Food Trends for the COVID generation.●   [07:52] Foods designed to improve mental health and wellbeing are trending.●   [12:46] Cuisines to watch out for in 2022.  ●   [19:53] How micro influencers are impacting the restaurant industry.●   [29:09] Produce Blue Books Top 5 Trends to watch in 2022.●   [35:53] Dirty Dozen and Clean Fifteen.KEY TAKEAWAYS: ●   Clean 15: Avocados, sweet corn, pineapple, onion, papaya, sweet peas, asparagus, honeydew melon, kiwi, cabbage, mushroom, cantaloupe, mangos, watermelon, and sweet potatoes●   Dirty Dozen: Strawberries, spinach, kale/collard/mustard greens, nectarines, apples, grapes, bell and hot peppers, cherries, peaches, pears, celery, and tomatoes. ●   Think about which of the trends are healthy for each individual. Look for things that are easier and healthier.QUOTES: “When you buy local and seasonal, buy in bulk and freeze your own produce. Stuff that's in season tends to be less expensive.” Jenn Trepeck“Just because you can eat it, doesn’t mean it’s nutritious.” Jenn Trepeck“It’s about being savvy consumers. We hold strong to what we know to be true for ourselves and not fall prey to the marketing messages of the food industry.” Jenn Trepeck“During the pandemic, some restaurants did virtual cooking classes or the cocktails for pickup and delivery. So all of these kinds of things that sort of bring the restaurant to the home. And so according to datassential, there's likely to be more of the hospitality driven dining experience at home.” Jenn TrepeckRESOURCES:Become A Member of Salad with a Side of Fries  Jenn’s Free Menu PlanJenn’s InstagramSalad with a Side of Fries InstagramA Salad With a Side of Fries Website