At Duke University in Durham, N.C., these succulent scallops are devilishly delicious with a Southern accent: they’re served with stone-ground grits, braised collards and a pot liquor gastrique (pot liquor or pot likker is the liquid that remains after braising greens).

At Williamsburg-James (Va.) City County (WJCC) Public Schools, many new dishes are cooked speed-scratch style to allow for fresh, colorful veggie add-ins to heat-and-serve items, like this pepper steak with red onions, white onions and tri-color peppers.

WJCC Public Schools’ culinary crew is riding the wave of the emerging Hawaiian surfer-food trend with these chicken sammies featuring pineapple chunks, fresh jalapenos and sliced red onions.

Another flavorful speed-scratch item at WJCC Public Schools, these beef and beans also add plant-based protein into the mix.

At Sage Dining’s boarding school and college accounts, the breakfast-all-day trend has really caught on. Hearty breakfasts like this oatmeal bowl with spinach, squash, fried egg, goat cheese, onion, kale, feta and olives is a hit both in the a.m. and p.m.

Boston College has been serving some very cool new items this year, including liquid nitrogen ice cream, sticky rice for breakfast and these avocado chicken paninis, a fresh taste of the West Coast on the East Coast.

No sleepy Buckeyes here! This new pour-over coffee beverage at Ohio State University combines frozen cubes of strong coffee with hot milk (soy, macadamia or regular) and the flavor gets more intense as the cubes melt. 

At Georgia State University (GSU), this gorgeous hearth-seared rainbow trout plate has been gaining popularity at catered events. It’s served with a cranberry-maple gastrique and cranberries that have been cooked down to jam consistency.

GSU’s Southern-inspired retail location, Southern Market, just started offering this bold, citrusy beef flank steak with poblano chimichurri. The meat is marinated for 24 hours with a thicker version of the chimichurri to tenderize and intensify flavor.

Recently debuting at a plated catered event for the newly minted Georgia State Stadium, this beef tenderloin gets so fancy with a sherry-oyster reduction, chive-whipped potatoes and delicate little pattypan squashes.

At Greenville (S.C.) County Schools, seafood is served at least once a week in elementary schools and even more often in the higher grades. This salmon Caesar salad is one of five new signature salads for middle school and high school.

Every three weeks, Greenville high school and middle school students get to feast on this new chicken wing bar, which has quickly become one of the most popular offerings.

Greenville’s chicken wing bar offers Memphis barbecue, Buffalo, teriyaki and these tangy Thai sweet chili wings.

Featuring locally raised chicken, Mayocoba beans (medium-size white beans that originated in South America) and green chilies, this chicken chili at Greeley-Evans Weld County School District 6 is served with a locally made tortilla on the side for dipping.

The bowl trend is holding steady, and this new Korean rice bowl at Boston College is hitting all the right notes.

Also new at Boston College this year, a ramen bar offers a rainbow of fresh veggies to perfectly personalize a comforting bowl of hot ramen.