K-12 Schools, and Colleges and Universities serve some of the most involved and demanding consumers in the foodservice industry. Leaders in both markets gathered in Atlanta at the School Nutrition Association Annual National Conference (SNA) and in Nashville for the National Association of College & University Food Services National Conference (NACUFS) to discuss the hot topics related to feeding tomorrow’s tastemakers today.

Mindful Dining on Campus        

Mindful dining is a mega trend. Forward thinking food and nutrition professionals are responsible for educating and raising consciousness about many issues with their consumers. Ethical treatment for everyone from producer to server is important to today’s consumer.

Influential Foodie Culture

Young consumers are immersed in a food-centric culture. According to a new Y-Pulse (ypulse.org) study of Gen Z and Millennial consumers, 65% of young consumers surveyed said their friends look to them for new restaurant and food trends, and 78% regularly share their food experiences.

Trending Now

Authentic Asian Flavors - Southeast Asian, Korean and Middle Eastern foods. Health and Wellness - Menus with health and wellness options are inspiring students who have come to expect healthful offerings that are delicious, customizable and convenient. New Retail Formats - Kiosk ordering is being tested in some schools, and micro-markets provide ultimate convenience on college campuses. Tech solutions eliminate the need for personal contact and reduce operating costs. Bowls and Beverages - Campus consumers are leading the way to new menu items including functional and flavorful bowls and beverages.

Implications for Food Marketers

Conscious Comfort – Young consumers are redefining comfort to include menu items that provide comfort and satisfaction, yet are also kinder solutions for the planet and global community. Plant Powered Menus – Produce is taking center stage to meet the needs of occasional vegetarians and carnivores who enjoy a balanced omnivore diet. Simply Delicious – Clean ingredient statements are now the norm.

Gen Z Menu Planning

Vegetarian, gluten free and local were among the most important aspects of menu planning for Gen Z consumers on campus, according to a recent survey from Y-Pulse (ypulse.org). Staying competitive with local foodservice and retail outlets, balancing variety, service and student desires were among the biggest challenges to foodservice professionals.

Taste Talk Tweet

Twitter chatter included:
  • Nutrition Education from the cafeteria to the classroom!
  • 50% of students said their school’s dining program factors into their school choice to attend.
  • Give students what they love and keep prep simple.
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