In this last blog post for 2012 we would like to wish our friends, partners and readers a very happy new year. May 2013 brings more creativity to events on agriculture, food and culinary arts.

During the last few months of 2012 many organizations predicted the culinary trends for 2013. We reviewed some sources that we think have interesting points:

Eater, a restaurant, bar and nightlife blog did a survey to see what will be significant in restaurants around the world in 2013. The survey found there will be increasing interests on fermentation. In addition, food sourcing that focuses on regional cooking and vegetables will become absolute. Janice Leung, the blogger behind e_ting in Hong Kong interviewed by Eater predicted the evolution of Asian food into new territory. In addition, restaurants will likely source from their own farms.

The National Restaurant Association in its “What’s Hot in 2013” surveyed more than 1,800 professional chefs  who are members of the American Culinary Federation. The survey results indicated children’s nutrition and local sourcing will continue to be the hottest trends on restaurant menus. The chefs also gave their solutions to counter rising food costs as changing menus, adjusting plate composition and exploring options on food source.

A blogging forum for and by women, BlogHer suggests things to consider in 2013 for food bloggers. BlogHer reminded its readers to have their own identities and not emulating other blogs  nor criticizing other bloggers. The point is to blog for fun and help one another.

The World Future Society mentioned a research that would be the future in food and agriculture. An aquaponic system being developed by SUNY ecological engineers aimed at reducing food waste and lower the cost of raising fish. The plan might work by using leftover foods to feed a tank of tilapia or other fish, and use the fish waste to grow vegetables. In other research, a trend that worth exploring is decreasing farm chemicals and wasting less food to counterbalance for lower crop yields as a consequence of less chemicals.

In Indonesia, culinary expert Sisca Soewitomo predicted the culinary trends for 2013 favor roasted meals and soups, modern or tradiitonal. In the meantime another expert, William Wongso, projected Chinese food, specifically moslem Chinese food as the trend.

At Omar Niode Foundation we believe that in 2013 Indonesian traditional food will be in higher demand than ever, especially since there are measures taken by the government, business and celebrities who promote such foods.

To contribute to the culinary conversations in 2013, we are excited to inform you that our immediate action will be launching 3 books:

• Produksi Pertanian dan Pangan Berbasis Kawasan dan Lingkungan. (Agriculture & Food Production Based on Regions and Environment) - A compendium of articles by Gorontalo  researchers and well known national and international scholars.
• Food Science and Technology. A Festschrift for Omar Taraki Niode M.Sc. - A compilation of papers from alumni of University of California Davis and IPB Bogor Agricultural University.
• 50 Appetizing Snippets. Agriculture, Food and Culinary Muse - A collection of selected blog posts from www.omarniode.org showcasing the endless opportunities in the arena of agriculture, food and culinary arts.

Through programs and discussions centered on the books we hope to enliven the circle of agriculture, food and culinary arts in the first few months of 2013.

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Images: LanKS, Africa Studio/Shutterstock, Omar Niode Foundation