September 2013: Emerging Trends

Catch up on September's Emerging Trends, including sausage skirmish and boomers eating out more.

Published in FSD Update

Boomers Eating Out More

There’s a shift in the clientele at restaurants. Before the recession, young adults were the diners you’d most likely see in a restaurant, according to the NPD Group. Adults under the age of 48 visited restaurants an average of 240 times per year. Post-recession, it’s an older crowd that’s dining out. Those 55 and older visited restaurants an average of 220 times last year, which is the highest of any age group, according to the research firm.

Sausage Skirmish

There’s another battle brewing in the meatless movement, this time in Germany, a country known for its love of sausage. In a campaign proposal, the Green Party says it wants to eliminate meat one day a week from cafeterias located in federal government institutions. The pledge has some in the country outraged. Members of the Free Democratic Party have been seen dining on meat outside the Green Party’s headquarters. The Free Democratic Party says dining decisions should be left up to the individual. One Green Party representative was surprised by the backlash, saying, “It’s not about dictating people what they should eat,” according to The World News. “Instead, we want to start a discussion about what high meat consumption means. It is not sustainable.” Sounds similar to the discussion being had in the U.S.

4.1 billion

The amount, in pounds, of food waste in the United States from food manufacturers, wholesalers and retailers in 2011. Seventy-three percent of that was converted to animal feed and 20% was reused as fertilizer, according to a new study by the Food Waste Reduction Alliance, Grocery Manufacturers Association, the Food Marketing Institute and the National Restaurant Association.  

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Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

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Pennsylvania Gov. Tom Wolf has announced $900,000 in mini grants to expand alternative breakfast programs at school districts throughout the state, Pittsburgh Action News reports . The governor secured the additional funding as part of the 2017-18 state budget.

“Students who start the day with a healthy breakfast are ready to focus and learn,” Wolf said in a press release. “Expanding access to school breakfast is an effective way to positively impact the lives and performance of individual students, as well as improve the overall climate in schools and classrooms.”


Menu Development

At University of North Dakota, National Nutrition Month in March sometimes elicits as much excitement as the NCAA basketball tournament or spring break. That’s when the school’s version of the TV show “Chopped” takes place. The competition is an event organized by UND Dining’s registered dietitian, Dustin Frize, in partnership with the college’s chefs. Students are organized into teams, given a basket of nutritious foods and tasked with creating winning dishes. “Healthfulness is a key component of the judging,” Frize says.

And this unique partnership is gaining traction nationwide...

Industry News & Opinion

The dining team at Hofstra University in Hempstead, N.Y., has updated the halal offerings at its student center after student concerns of cross-contamination and mislabeling, The Hofstra Chronicle reports.

After listening to students, the center’s halal options were moved from a self-serve line to a hot entree station. The dining team also updated its signage to better indicate which meals are halal.

In addition to halal hot dogs and hamburgers, students will now have the option of halal beef as well as new globally inspired halal meals.

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