A new report from Aramark, the largest food service company in the nation, says consumers are expected to push for more plant-based alternatives and a focus on sustainability in the new year’s dietary choices.

The report is based on the thoughts of three Aramark chefs and what they’re expecting from their consumers. The top trend they’re anticipating is a “plant-forward” approach that encourages “putting more plants on the plate” as a “natural way to reduce the amount of meat in a meal.” The chefs specifically cite plant-based alternatives to milk and protein, but also say alternatives to conventional flour like banana flour and split-pea flour could become more available in 2020.

The chefs also see sustainability as a major driver in consumer choices in 2020. “Consumers want to know the story behind their food. In addition to shorter ingredient lists, products will showcase how they match up with evolving values,” they say. Specifically, they point to the inclusion of more plant-forward meals, information about the product or ingredient’s sourcing, and a desire for more eco-friendly packaging.

The chefs also expect consumers to push for more antioxidant-heavy superfoods and an increase in international flavors available at Aramark facilities, which range from cafeterias on college campuses to municipalities and companies.

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