Global influences and a push for customization continue to impact the way college students dine today, according to a recent trend list compiled by Sodexo. Interest in flavor exploration is a key factor, too, notes the foodservice vendor, which operates dining services at over 600 higher-ed institutions in North America.
“Our student customers have grown up eating a wide variety of cuisine from around the world,” Lisa Feldman, director of recipe management for Sodexo, said in a news release. “They know what they like, but they are also adventurous and want to try new foods.”
Read on to see these and other trends Sodexo has identified as the 2018-19 school year gets into full swing.
Allergens gain attention
More schools are making allergen-free or allergen-friendly areas a priority via distinct stations, pantries and other concepts.