Campus dining leaders share what they're learning about Gen Z
The data are showing high levels of stress and anxiety among Gen Z, and a desire to eat for wellness and for comfort. But does that line up with what C&U operators are seeing every day on campus? We caught up with a few of the best in the industry to get their take:
“Pre-pandemic, students were asking us for new and trending global flavors and foods they’d seen on Instagram. Today there’s been a real return to the basics. Even a dish as simple as pasta and marinara is now one of the most popular.”
“Comfort foods in general are what our students are craving, like Mac and Cheese, chicken tenders, and meatballs - items they are used to getting at home, or from DoorDash. I’m seeing more interest in plant-based too, but not as much the meat-analogs as authentic vegetarian dishes from cultures where plant-based is the norm.”
-Campus Executive Chef Frank Turchan, University of Michigan Dining

“Comfort food is as popular as ever; we’ve seen the asks for special diet accommodations and allergen concerns increase as well. More and more we’re taking the approach of making foods that will have broad appeal like a Mac and Cheese made with Barilla Lentil pasta and a high-quality vegan cheese. It’s delicious and satisfying in that comfort-food way, and other than a small icon, we’re not marketing it as vegan or gluten-free…even though it is.”
-Matt Thompson, Chief Culinary Officer, Harvest Table Culinary Group

“Students love customizing their meals, and our design-your-own bowl and pasta stations with different pasta shapes and sauces have never been more popular as people have sought out comfort food the last two years. For those who are looking for healthy dining options, clean proteins and simply prepared fresh vegetables are a hit with our student athletes and others.”
“Interest keeps growing in plant-based meals, and our chefs are exploring not only creative ways of working with whole foods like legumes and grains, but also some of the meat substitutes on the market, like the Impossible Burger. Many of our side dishes, from rice and beans to roasted vegetables, are intentionally prepared without animal products so students looking for a vegan meal have more than one or two options.”
“Risley Dining is our dedicated – and very popular – certified 100% gluten-free dining room, offering creative meals without compromising. We also make gluten-free packaged and takeout items available in many of our cafés and dining rooms for those who need them.”
-Dustin Cutler, Executive Director, Cornell University Dining
