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C&U trending: What you missed at NACUFS, On Site with FM highlights

As we look back at the trends in college campus dining programs in July, insights and new product trends from the annual NACUFS (The National Association of College & University Food Services) conference led the pack. At the conference plant-based products proliferated, reusables and compostables took center stage, noodles retained their stronghold on menu trends, snacks got even more portable, granola stepped into the spotlight and more.

Another top story for dining services was an updated c-store on the campus of SUNY New Paltz. The Sodexo-managed dining team at the New York university gave a face-list to a campus deli and turned it into The Roost, an organic c-store offering an assortment of grab-and-go offerings that trend toward healthy and environmentally conscious.

Rounding out the month’s biggest stories in college dining included a new Mexican concept, Chilaco, on the campus of Fairmont State University that tripled sales and a look at an On Site with Food Management event at NACUFS at Denver’s Milk Market food hall.

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