2012 Top 10 Food Trends in College Dining
This time of the year always brings a lot of predictions about trends for the new year. In my industry, it’s food trends. Just today, for instance, I received two of them in my in-box. Some of them focus on the restaurant business, others on the progress of American gastronomy. But very few—if any—talk about college dining. Since UMass dining is the nation’s second largest campus dining operation, we have some thoughts on upcoming trends. Based on our student surveys and our research, here is what we see as the top 10 dining trends on campus for 2012:
1. Stealth health is part of the daily offering.
Rates of obesity and diabetes are increasing at an alarming rate in America. More than ever, our students are demanding that food not only taste good but be good for them. During our recent survey last fall, more than 73% of our students wanted more healthy choices. Most schools already offer healthy choices, including “stealth health” programs in which food is made healthier behind the scenes. Stealth health opportunities include reducing sodium, serving more vegetables and whole grains and promoting healthy eating. Operators of College Dining programs can take leading roles in implementing healthy programs.
2. Food trucks are the next mega trend.
Curbside mobile cuisine served from our own food truck, Baby Berk, has generated so much excitement on campus that we are looking into purchasing another one soon. The secret of success is serving simple great food and providing exemplary customer service.
3. Noodles, noodles and more noodles.
From udon to pho, our customers cannot get enough of them. Noodles warm your tummy and remind me of the comfort food in Hong Kong, where I was born. We plan to have our chefs hand-pull noodles right before our guests’ eyes while they dine. In addition, rice noodles have the benefit of being gluten-free.
4. Grow your own food on campus.
You can’t get fresher food than when you grow your own on campus. Not only does it help reduce the carbon footprint but it also builds awareness around where food comes from. Permaculture gardening—cultivating gardens that are designed to ecologically sustain themselves—will become more widespread. It is part of an ecological design for creating sustainable communities and involves people working together to care for the planet.
5. Sustainable seafood is a must.
Serving sustainable fish and shellfish is good for business and good for the environment. What are you waiting for if you are not serving sustainable seafood already?
6. Melamine is out, china is in.
Melamine dishes have been popular in campus dining because they are lightweight, practical and unbreakable. But with growing concern about whether the presence of melamine in dinnerware could pose a safety risk, schools such as UMass are switching back to china dinnerware. It is the right thing to do.
7. Simple food, healthy eating.
Our customers want comfort food that is simply and freshly prepared and food that is less processed. This requires creating healthier dishes with a plenty of flavor and finding ways to incorporate locally produced, seasonal foods.
8. Late-night dining is second nature.
Students have a different lifestyle than most of us. We notice that students use late-night meals as a way to treat themselves, to meet their friends and to build community. At UMass, 30% of students dine from 9:30 p.m. to wee hours of the morning.
9. Coffee has to be good.
Students want high-quality coffee that is freshly ground and freshly brewed and made in front of them. If the coffee is organic and shade-grown, even better.
10. Campus Dining has become a place to shop, to eat and to be entertained.
Eataly in New York City is the largest artisanal Italian food marketplace in the United States. It includes a retail center for Italian delicacies, a culinary educational center, and a diverse selection of boutique eateries. After witnessing the success of Eataly, I think we are ready for a food superstore on campus.
This is Ken Toong. Thank you for keeping UMass Dining at the top.
Contact Ken at ktoong@mail.aux.umass.edu
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