2017 trend: Health on the menu

senior citizens eating healthy old people

The definition of health has broadened since our 2015 survey. Chefs’ Council members still are concerned about cooking with less salt and fat to reduce both sodium and calories, and allergies and food sensitivities are top of mind. But ingredient sourcing has increased in importance, with issues such as clean labels, local and seasonal produce and food safety gaining ground. 

Salad add-ons

hummus pita

"We have recently opened a cafe in our main fitness center that will offer healthy food options (and a few cheat day/indulgent items) to go. Add-ons for salads include avocado, ‘hummuspheres’ and lean proteins.”

—Carrie Anderson
University of Illinois at
Urbana-Champaign

Fruit- and vegetable-juice vinaigrettes and dressings

vinaigrette salad dressing

“Fruit- and vegetable-juice vinaigrettes and dressings in K-12 for a healthier salad bar option.”

— Ryan McNulty
Metz Culinary Management

Kosher-certified station

kosher stamp certified

“A kosher-certified station featuring Middle Eastern dishes and halal offerings.”

—Jose Martinez
University of California at Berkeley

Seasonal sandwiches

brie sandwich

“Our sandwich selection for summer has been a hit with seasonal items like our Peaches and Scream, made with toasted sourdough, heirloom tomatoes, habanero peach mostarda, Brie and sprouts.”

—Daniel Skay
Castle Rock Adventist Hospital

Fresh juices and superfoods

vegetable juice

“Fresh juices and superfoods [promoted as such] are very popular now, and we intend to expand on these.”

—Jim Mazzaraco
Corning Inc.

Protein as an accent

modern market breakfast plate

“We are in the process of making the protein more of an accent on the plate, making it the last item guests can choose and having control of what that portion is.”

—Kurt Kwiatkowski
Michigan State University

Vegan desserts

raw vegan date hazelnut cookies

“Vegan desserts are our latest success in this area. They’re a healthy option, a good value and can be offered at several meal occasions.”

—Ron DeSantis
Yale University 

Plant-based proteins

falafel pita

“We are constantly using equipment in new and inventive ways to change the flavor and texture of plant-based proteins, sampling new plant-based products and testing new recipes to find ways to excite the palate.”

—Carrie Anderson
University of Illinois at Urbana-Champaign

Butternut squash

butternut squash

"Our new roasted butternut squash and dried cranberry lentil salad got very positive feedback. Squash is the new kale.”

—Bill Laychur
Pennsylvania State University

Kombucha

kombucha jar glass

“A kombucha bar is in the works.”

—Jose Martinez
University of California at Berkeley
 

Bubble tea

taro bubble tea tapioca

“I’m adding bubble tea next year.”

—Eric Cartwright
University of Missouri

Fresh-pressed juice

juice squeeze

“We are currently using fresh-pressed juice that is being made locally, but is high-pressure processed so we can safely sell it.”

—Drew Patterson
Wexner Medical Center

Infused water

water citrus

“I’m adding more infused water. It has really taken off, and it’s free.”

—Greg Gates
Kaiser Permanente

More From FoodService Director

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources