With barely any clean-up and a deep whiff of nostalgia, cooking dinner in foil packets is poised for popularity.

THE DRIEST DRINKS

Lighter wines, natural wines and drinks with less or no alcohol will be popular. People aged 18 to 34 are more interested in spirit-free cocktails than any other demographic group, according to Mintel. As a result, bartenders will replace high-alcohol liquors like gin with lower-alcohol wines like prosecco in mixed drinks, and make more use of shrubs, craft vermouths, botanicals and distilled non-alcoholic spirits. Outlier prediction: Forbes magazine is betting the breakfast cocktail will be big.

THE CASE AGAINST WASTE

With the plastic straw and the plastic bag increasingly out of fashion, restaurants, food manufacturers and groceries will face new pressure to reduce other packaging waste. Restaurants that serve food on plastic with disposable cutlery will have an incentive to invest in reusable plates and forks. Cutting waste in the delivery market will get new attention, too.

THE PLANT-BASED MAIN COURSE

Substantial vegetable entrées will become a fixture on restaurant menus. Many diners have started to eat less red meat or abandon animal protein altogether, whether for health, environmental or ethical reasons. A few corporations have banned meat consumption on their campuses. In Los Angeles, a member of the city council proposed a law