The 2017 food trends are out, and they’re as delicious as they are practical, according to Michael Whiteman of Baum+Whiteman, a food, restaurant and hotel consulting group.

His top picks, according to Forbes magazine, include

• veggies as comfort food — Not just a side dish, you can expect to see more vegetarian options on the dinner plate, which means more mashed cauliflower and vegetable crust pizza, and less rice and pasta.
• artisan butcher shops — On the other end of the spectrum, restaurants are expected to cater to people’s love of meat with an upscale butcher-to-table trend that showcases meal preparation from start to finish.
• dinner for breakfast — Say goodbye to scrambled eggs and hello to fried chicken as the texture of breakfast changes in the coming year, making it the norm to eat whatever … whenever.
• kale replacements — Kale isn’t king anymore. Healthy vegetables that also reduce food waste are the focus for 2017, including such options as seaweeds and beet, turnip and mustard greens, chard and carrot tops.
• bowls are the new plates — Food experts say instead of plating your food, you’ll be bowling it, contending that bowls are easier and faster to assemble, less likely to spill and create a food flavor combination that plates just can’t match.

You can help Publix customers stay up on the trends this year by suggesting items that tie in with these predictions!

Find out more about 2017 food trends from Baum+Whiteman.