Top food trends for 2014

Tea is predicted to be the biggest trend in 2014, including tea leaves in entrees, cocktails and more.

Jan. 6—At the beginning of every year, NPA reads the tea leaves to see what new food trends its staffers will be tasting in the coming months. This year, the tea itself is the trend.

Tea leaves will be big in entrees, desserts and, of course, cocktails. Starbucks has opened its first tea shop.

We won't be just drinking tea; Artisan distilling keeps on growing. This could be the year of gin, made with local botanicals as well as the traditional juniper berry.

New — but still ancient — grains will join the now-common spelt and quinoa. Teff and freekeh may be as familiar to us by the end of next year.

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Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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Ideas and Innovation
idea bulb innovation concept

There’s no feeling quite like the “spark of inspiration” that Dawn Aubrey , associate director of housing for dining services at the University of Illinois, cites in this month’s Steal This Idea-themed cover story. That rush of blood and endorphins to the brain when everything comes together is like nothing else, and often finds me falling over furniture because I’m so excited to start putting plans into action. Unfortunately, I also bruise easily.

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to...

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