Collegiate millennials shaping culinary trends of tomorrow

"On-the-go fare" among food needs driven by 18- to 22-year-olds.

Profile 1: Dining Along the Meatless Spectrum: More students align themselves along the less-meat to meatless spectrum, from flexitarian to vegetarian to vegan and even raw diets.

Profile 2: The Mighty Chickpea: Inexpensive, versatile and packed with protein, the worldly chickpea fills students' bellies in myriad ways.

Profile 3: Nut Butters: A Protein Pal: Although Gen Y students grew up in a climate of peanut distrust due to the increase in children's allergies, college students today have embraced peanut butter's valuable protein power along with that of other nut butters, especially almond.

Profile 4: Fruit & Vegetable Discovery: New college students are discovering a whole new world of fruits and vegetables. On campus they encounter expansive salad bars, unfamiliar vegetable side dishes and unusual vegan and vegetarian fare. Friends, restaurants and student retail haunts like Trader Joe's introduce them to new dried fruit snacks, to-go salads and produce-centric beverages.

Profile 5: Asian Love Affair: We hear so much about how younger Millennials have grown up eating global cuisine, and the study found many young consumers continue the discovery in college. Thanks to dining halls and nearby ethnic restaurants, students have many opportunities to try new foods. While flavor is the primary driver, other qualities attract students such as the vegetarian possibilities and robust amount of vegetables. Customization is another draw.

Profile 6: Italian & Mexican: Familiar Comfort: While college is a time to explore new foods and diets, it's also really stressful. Sometimes a kid needs a little comfort, something familiar, warm and filling. That's where Italian and Mexican cuisines come in.

Profile 7: On-the-Go Fare: "Easy to make." "Portable." "Eat quickly." "Eat as I walk to class." These are the refrains coming from our student survey respondents about their "go-to" foods.

--CSP Daily News

More From FoodService Director

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

Ideas and Innovation
wheaton emerson int salad bar

Restaurant design is all about catching a customer’s eye —and it’s sometimes particularly beneficial to be far-sighted. As Airbnb has proven with its San Francisco headquarters, where cafe spaces are inspired by cities like Cairo and Mumbai, elaborate design schemes that evoke far-flung geographic regions can be done to great effect. But operators are finding simpler ways to achieve that feel.

That’s been the experience of Kutztown University Dining Services in Pennsylvania. Kent Dahlquist, director of housing and dining services, says that when the university decided several years...

Managing Your Business
overtime payroll timesheet

Just eight days before Dec. 1, when operators would have to comply with the U.S. Department of Labor’s new overtime rules, a federal judge in Texas slapped an injunction on the regulation. The move indefinitely halted the rules that would have doubled the overtime threshold to $47,476, affecting nearly 4.2 million workers, according to the DOL. For some operators, the move was too little, too late. Now, they have to answer to employees who had been briefed on promised wage increases.

Kansas Memorial Union at the University of Kansas in Lawrence made changes ahead of the deadline...

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

FSD Resources