From dining to athletics, students’ needs have evolved and they expect more from their university campus experience.

Foodservice directors on campus are going beyond traditional offerings to provide students with a wide range of options that cater to their unique dietary needs and preferences while prioritizing sustainability and social responsibility. These are some of the top food trends we’ve seen on college campuses:

1. Plant-Forward Eating – As students become more aware of the environmental impact of animal agriculture, they are turning to plant-forward dishes to make healthier, more sustainable meal choices. These include choosing vegan or vegetarian options, adopting plant-based protein substitutes, or switching out animal proteins from the center of the plate to accompaniments and garnishes. By providing access to options and knowledge on the provenance of their food, students can make informed choices on the carbon impact of what they eat.
2. Sustainability – Sustainability continues to be an important trend on college campuses. In general, students are more environmentally conscious and are looking for ways to reduce their carbon footprint. From implementing composting programs that can support campus community gardens, or using data-driven solutions like Leanpath to track and reduce food waste, there are a variety of options campuses can tap into to engage student diners and prevent food from entering landfills. Campuses can also access programs like Babylon Micro-farms through Entegra’s Local and Direct Program, to introduce indoor vertical farming onto campuses, so that students can grow some of the food that they will consume.
3. Global Flavors – College campuses are becoming more diverse, and students seek a variety of global flavors in their meals. With social media and access to global entertainment introducing a wide variety of international dishes and ingredients to young Americans, students are curious and eager to try new flavors. At the same time, with more international students choosing American colleges and American students increasingly well-traveled, authenticity is also an increasingly important factor. By accessing a wide range of ethnic food suppliers through a GPO like Entegra, campuses enable students to broaden their culinary horizons by bringing in new global flavors such as yuzu kosho or mala spices or leveraging our culinary services to train team members to deliver authentic international cuisine.
4. Comfort Foods – With students returning to campus after the pandemic and the various stresses of college life, students may be seeking comfort in familiar, nostalgic foods. To tap into these cravings, campuses are offering more comfort food options with a twist, using plant-based ingredients or whole grain options in traditional dishes like mac and cheese, pizza and burgers. From cauliflower pizza crust and flatbreads to buffalo seitan and jackfruit-based pulled-pork substitutes, there’s a wide range of food innovations campus foodservice directors can access through the Entegra program.

Entegra culinary services

Campuses can tap into Entegra Culinary Services to stay at the forefront of the latest food trends, improve the campus experience and expand dining and auxiliary revenues. With the team’s expertise and support, we enable campuses to increase the mix of plant-forward options, use locally sourced and sustainable ingredients and implement food waste reduction programs. By incorporating the latest trends into their menus, campuses can provide students with delicious and nutritious meals that are both socially responsible and environmentally friendly.

As campuses continue to reopen and welcome students back, Entegra Culinary Services is sure to play a key role in shaping the campus dining experience for years to come.

For more information on how we can benefit your college or university, contact our procurement experts or call 1-866-Entegra.