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20 Dining Trends for 2020

Today's foodies want less meat, more veg and sustainable, zero-waste options. Read more about the 20 trends that will dominate higher ed dining in 2020 in this enlightening SlideShare.

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20 Dining Trends for 2020

  1. 1. 20 DINING TRENDS FOR 2020
  2. 2. 20 DINING TRENDS FOR 2020 Avocado anything. Coconut sugar. Less meat, more flavor. Tech apps to streamline meal prep. Innovative apps to monitor allergies. All of these trends and more are on the table for 2020. This list of the top 20 trends for the year will give you a glimpse into the future of what’s important to the students on your campus.
  3. 3. Catering to Unique Dietary Preferences Today’s students are more health- conscious and more concerned about the environment. They have more choices than ever before and hold their campus dining facilities to a higher standard as a result.
  4. 4. 01 REIMAGINING THE BASIC BURGER Americans eat 10 billion burgers a year. Replacing one-third of the meat with alternative, plant-based ingredients would be like taking 2.3 million cars off the road.1 The James Beard Foundation’s Blended Burger Project2 encourages chefs to create healthier, more sustainable, and tastier burgers using mushrooms. Benefits of substituting a pound of meat for a pound of mushrooms include using less water, using less energy and generating fewer carbon emissions.3 To meet consumer demand for more plant-based meals, less soy and greater sustainability, chefs are also blending ingredients like mung beans, hemp seeds, avocados, wheat, barley yeast, pumpkin, watermelon seeds and golden chlorella algae. Beef accounts for nearly half of the land use and greenhouse gas emissions associated with the food Americans eat. - World Resources Institute
  5. 5. 02 SIMPLICITY IS ON THE MENU Today’s home chefs are looking for two key ingredients when it comes to cooking: quality and simplicity. They are looking for simplified recipes that eliminate a step or two without impacting taste. Think: five-ingredient meals and one-pan recipes. Convenience continues to dictate many of the choices consumers are making when it comes to what’s on their plates. While consumers still enjoy cooking, they want to save time while also elevating the taste, wholesomeness and quality of their food. Expect to see more campuses offering “semi-scratch” meals, which involve using pre-cooked meats and pre-cut vegetables that students can combine to make their own meals in less time. 55% of Millennials say convenience is a key factor in their food decisions.4
  6. 6. 03 A BOWL FOR EVERY LIFESTYLE While there’s no single point of origin for “bowl mania,” the trend gained momentum as burrito bowls, grain bowls, Buddha bowls, power bowls and acai bowls began popping up in restaurants, on food blogs and on social media. Bowl-based dining options fit especially well into college students’ fast-paced, grab-and-go lifestyle. Today, new diet-based bowls are exploding in popularity. Bowl meals grew 21.31% from 2017 to 2018.5
  7. 7. New examples may include bowls focused on specific dietary preferences, such as: • Paleo bowls focused on low-inflammatory meals that include locally raised protein, quality carbohydrates and healthy fat • Keto bowls focused on healthy fat and protein, with a low-carb option • Vegan bowls delivering 100% plant-based meals As more students make significant lifestyle changes to improve their health, reduce their carbon footprint or better align with their values, we’ll see a greater variety of bowl-based meals popping up on campuses everywhere. No matter the lifestyle, the customization makes bowls satisfying and exciting.
  8. 8. 04 GOODBYE REFINED SUGAR, HELLO NATURAL SWEETENERS Replacing 130 grams a day of refined sugars (the average intake) with healthy sugar substitutes can increase the amount of antioxidants you consume each day, in amounts similar to that of consuming berries and nuts, according to the Journal of the American Dietetic Association. But just because consumers want less sugar, it doesn’t mean they don’t want to feed their sweet tooth. They want healthier sweeteners, including honey, agave, coconut sugar, date syrup, pomegranate syrup, monk fruit and blackstrap molasses. The top five sugars they don’t want are high fructose corn syrup, artificial sweeteners, aspartame/Equal, saccharin/Sweet’N Low, and fructose.7 Campus dining leaders can expect to see the demand for sugary beverages continue to decline in favor of more naturally sweet alternatives. 70% of American adults say they are concerned about their sugar consumption.6
  9. 9. 05 SUPERCHARGING HEALTH WITH FUNCTIONAL FOODS Consumers love the idea of boosting the nutritional value of their meals by adding ingredients that supercharge their health. Turmeric, ginseng, mushrooms, activated charcoal, collagen, spirulina, hemp, jackfruit and avocado oil are all among the hottest functional foods taking over dinner tables. One of the fastest growing superfood arenas is anything that promotes “gut health.” Digestive health has emerged as a core component of today’s view of health and wellness, with new appreciation of the powerful impact of the microbiome—the trillions of bacteria and microbes that live in our intestinal tract. Not long ago, dairy owned the probiotic market. Today, probiotics are being promoted through other foods like kombucha, kefir and fermented vegetables like sauerkraut and kimchi. By 2023, the global market for probiotic ingredients is expected to reach $64 billion.8 The ingredients that are making the biggest waves in the marketplace are those that are both functional from a health perspective (like superfoods) and have the perception of being more natural.9
  10. 10. An Appetite for Convenience Today’s students are not only more conscious of their health and the environment; they’re also busier than ever. To meet their need for fast, nutritious food, higher education dining facilities should consider expanding their selection of meal kits, campus delivery apps, ready-to-drink beverages and single-serve offerings.
  11. 11. 06 THE MEAL KIT BOOM Most Americans want to improve their eating habits, but not everyone can spend hours on grocery shopping and food preparation each week—especially if they’re also juggling a full course load, a part-time job and campus activities. Meal kits bridge the gap between home-cooked meals and takeout. They allow consumers to make homemade gourmet meals and learn cooking skills without the time and effort involved in planning and shopping for them. Consumers have many meal kit options, including healthy, diet-specific or traditional. The most popular options offer plans based on flavor preferences and fun twists on traditional dishes. Home Chef™, a meal kit and food delivery company, offers meals and meal kits to students on campus. Pre-portioned ingredients and recipes are delivered directly to students’ doorsteps, providing a new solution for those who enjoy or want to learn how to cook. Within the past few years, the meal kit industry has grown from $1.5 billion to over $5 billion annually.10
  12. 12. 07 MOBILE FOOD DRIVING INNOVATION Consumers have a big appetite for having their food delivered from restaurants and grocery stores. This ties into their overall demand for convenience and tech-driven dining experiences. Mobile apps account for 60% of digital restaurant orders. Today’s higher education students love the Good Uncle™ app12 , a food delivery system designed specifically to cater to college students. Meals are no more than $12, delivery is free and fast, and each dish is prepared daily. Each meal is crafted by Michelin-starred restaurateurs who curate the best food options. The meals are also designed for easy delivery so they look as appetizing upon arrival as they would appear plated. Students can also pick up their orders at convenient locations. By 2021, nearly 50 million U.S. consumers will use a food delivery app.11
  13. 13. 08 A FLOOD OF READY-TO- DRINK BEVERAGES Functional drinks represent the fastest- growing functional market, according to market research company Frost and Sullivan. In 2019, an increasing number of beverage brands have jumped on to the Ready-to-Drink (RTD) bandwagon with leading-edge innovations. The market includes iced coffees and teas, kefir yogurt drinks, CBD-infused drinks, collagen waters, probiotic beverages, smoothies, breakfast meal replacements and much more. Consumer awareness for health and wellness, demand for clean labels and functionality are just a few contributing factors driving this category. The global RTD market is predicted to reach $17.67 billion by 2025, with a growth rate of 7.2% from 2018 to 2025.13 Two key ingredients of RTD beverages are functionality and convenience. • Functionality — Consumers mainly seek choices that include antioxidants (47%), promote brain health (40%), are anti-inflammatory (35%) or have probiotics (30%), according to Mintel. • Convenience — On-the-go consumers are looking for products that fit their active lifestyles.
  14. 14. 09 THE SINGLE-SERVE SNACK PACK IS BACK Single-serving snack options have been popular for decades. What’s new is refrigerated single-serve snack options. This innovation expands the opportunities for new dining options for consumers — a bonus for college students, who are always eating on the go. The keyword is “fresh” in this new generation of grabbing and going, with meals and snacks all perfectly portioned and in convenient single-serve packages.14 Fresh grab-and-go options heading to the fridge include: Hard-boiled eggs with savory toppings Pickled vegetables Drinkable soups To meet this growing demand, more higher education institutions are stocking their convenience stores with fresh, ready-to- eat snacks. Granola bars with fresh fruit and veggies Yogurt bars
  15. 15. Greater Transparency Today’s college students have access to more information about the origins of their food than any other generation before them. As a result, they have come to expect more transparent labels that break down key nutrients, warn them of potential allergens and help them understand how their choices impact the world around them.
  16. 16. 10 NUTRITIONAL LABELS IN DEMAND Consumers want to understand what is in their food. They want “clean labels” with recognizable ingredients that are free from hormones, GMOs or antibiotics. Consumers expect transparency about where and how their products are made. The ethical labeling trend will continue as more such labels are introduced and as adoption rates rise. Some labels gaining popularity are Non-GMO Project, vegan and gluten-free. The market share of certified commodities will also continue to rise. Over one-third of all coffee, a quarter of cocoa, and almost one-fifth of tea is already certified according to voluntary sustainability schemes. More companies are expected to adopt in-house sustainable sourcing schemes, following the lead of Starbucks, and Mondelēz International. Three-fourths of U.S. consumers claim to read the nutritional and ingredient labels of food products.15
  17. 17. 11 PEACE OF MIND FOR FOOD ALLERGY SUFFERERS According to the Centers for Disease Control and Prevention, the number of children in the United States with food allergies increased by more than 50% from the 1990s to today. For many college students with food allergies, eating at a campus dining hall is their first time navigating food choices and health risks on their own. More than 170 foods have been reported to cause allergic reactions. The eight major food allergens are milk, eggs, peanuts, tree nuts, wheat, soy, fish and crustacean. Today’s students, in particular, suffer from many food allergens. Fortunately, new technology and a growing number of allergen-friendly menus have given them peace of mind. Many restaurants have even found that by accommodating food allergies, they can boost profits by as much as 24%17 . To better serve the needs of allergy sufferers, they are turning to mobile apps, such as AllergyEats and Spokin. Food allergies affect more than 10% of U.S. adults.16
  18. 18. 12 STRIVING FOR A ZERO-FOOD-WASTE WORLD An enormous amount of food goes directly from the table to the trash. It is estimated that 30% of the food produced in the world is wasted every year — a total of 1.3 million tons. Companies are working to reduce food waste by looking for ways to use some of the food supply that might not be ready for “prime time.” One example is using so-called “ugly” produce in beverages. Case in point: A U.S.-based company launched Ugly Juice cold-pressed juices and a UK-based retailer, Tesco, has launched Waste Not cold-pressed juices. Both juice lines are made from oddly shaped produce that would otherwise go to waste.19 is estimated to be almost The global cost of food waste $1 trillion annually.18
  19. 19. 13 SUSTAINABLY SOURCED FOOD INNOVATIONS As consumers become more savvy, they have more concerns about the environmental impact of their food choices. Specifically, they want food that is sustainably produced, non-GMO/not bioengineered, organic and food that uses recyclable packaging. the products they buy be produced it’s at least somewhat important that 54% of consumers say in an environmentally sustainable way.20 New trends in sustainably sourcing include21 : • Organic goes mainstream. Private-label organic food sales are on a positive trajectory, including mass-market retailers. • New plant-based foods. New options include fish-less fingers, chicken-less tenders and omni-pork. • Sustainability labels. The ethical labeling trend continues with popular labels like Non-GMO Project, vegan and gluten-free. • Certified commodities continues. A growing sector, for example, over a third of all coffee, a quarter of cocoa and almost a fifth of tea is already certified according to voluntary sustainability. • Ethical retail initiatives. Expect to see more natural and organic food retailers adopt plastic-free aisles, as well as zero-waste retail concepts.
  20. 20. 14 LOCALLY SOURCED INGREDIENTS STILL IN DEMAND Locavores are keeping the locally sourced trend alive and well. A locavore is someone who focuses on eating foods that are made with locally grown ingredients. They look for food options such as cage-free eggs and chickens, group-housed pork and humanely raised beef. Eating “local” has become a major factor that consumers equate with being socially responsible, fresh, clean, natural, higher quality, healthier and sustainable.22 a great or moderate influence agree that buying local will have 84% of restaurant operators on purchase decisions in the future.23
  21. 21. As one representative from the National Restaurant Association put it: “Farm-to-counter is not a passing fad. It’s only going to get stronger.” Consumers mean many things when they say local, including: • Fresh and natural • Family-owned producer • Small-sized producer • Within 150 miles • Delivered direct by producer • Artisan and craftsman
  22. 22. 15 PLANT-APPROVED BIODEGRADEABLE AND EDIBLE PACKAGING Today, consumers’ decision-making is also being driven by how products influence the health of the earth as much as the health of their bodies. As a result, there is a global push toward reducing the environmental impact of packaging by using bio-based materials.Non-plastic options are often made from plant-based components. Organic and sustainable food companies are expected to move to biopolymers and other sustainable packaging materials. Expect to see some disruptive innovation, like Eosta’s Natural Branding concept, which has saved 6.3 million pieces of plastic in the first year. Each year, 8 million tons of plastic leaks into the world’s oceans. That’s the equivalent of one garbage truck dumping its contents into the ocean every minute of every day.24
  23. 23. Some of the leading innovations in new planet-safe packing include25 : • Eco bags. Indonesian sustainable disposables company Avani created an edible eco-bag made from cassava root starch and other natural resins. • Spoons. Indian edible cutlery manufacturer Bakeys created edible spoons made from rice flour, wheat and sorghum. • Drink pouches. UK start-up Skipping Rocks Lab created edible drink pouches made from seaweed and plant materials, which can be flavored or colored. • Food film. UK researchers developed edible food film using plant carbohydrates and proteins, including konjac flour and starch, cellulose or proteins. • Drinking straws. UK disposable products manufacturer and supplier Herald Plastic has created a range of edible straws with sugar, water, corn starch, bovine jelly, carboxymethyl cellulose stabiliser, glycerin humectant and aromas. Forward-thinking campus dining leaders are already incorporating some of these innovations into their packaging, a trend that will continue in the coming years.
  24. 24. Elevating the Student Experience As students become more immersed in technology, they crave more authentic experiences in real life. These next five dining trends reflect broader shifts in the way they work, play, relax and enjoy each others’ company.
  25. 25. 16 CREATING MULTI-USE SPACES Understanding the science and art behind the environment is a must for winning over consumers. Acknowledging the importance of students’ surroundings — whether they’re eating a meal, having a meeting or studying — is all about stepping back to look at the bigger picture and seeing how everything works together. For example, students feel better in a comfortable place where they can dine, socialize, work and meditate. Innovative organizations provide twice as much access to environment-focused amenities, such as on-site cafés with specialty beverage options. A smart space is a physical environment in which people and technology-enabled systems interact in increasingly open, connected, coordinated and intelligent ecosystems. Multiple elements — including people, processes, services and things — come together in a smart space to create a more immersive, interactive and automated experience. — Gartner26
  26. 26. 17 MULTISENSORY DINING EXPERIENCES We taste with our minds as much as our mouths. Multisensory dining focuses on engaging our senses of sight, smell, touch and sound to increase our enjoyment of the food we eat. A modern, experiential dining environment is much more than the physical space. It’s everything from the amenities offered to the artwork on the walls—even the lighting and background music. Research shows pleasant background noise heightens our ability to perceive taste, which can make our food taste better. One study by HUI Research found that playing a carefully selected mix of music that fits a restaurant’s brand boosts sales of desserts, shakes and smoothies by 15%28 . As facilities managers in higher education seek to elevate student dining, they should be mindful of how design, technology and other trends can create unique experiences. 75% of people believe unique dining experiences are worth paying more for, according to recent studies. Similarly, 50% of people would pay more for the exact same menu if it included chef interaction – a common feature at multisensory restaurants.27
  27. 27. 18 PREDICTIVE TECHNOLOGY Predictive technologies have become the norm for monitoring student environments on campus. Thanks to advances in sensor technology, it’s now possible to monitor virtually any component of a facility, from occupancy and energy management to foot traffic. Such information will allow organizations to migrate away from traditional time-based preventive maintenance measures, toward real-time, data-driven actions that predict when maintenance is needed. Predictive technologies will make maintenance more proactive and less reactive. They will also become more crucial to providing a comfortable dining experience. For instance, when occupancy reaches peak levels, building automation systems could automatically lower the temperature. Facilities can achieve 3x-10x the cost savings with predictive technologies.
  28. 28. 19 MINDFULNESS AND DIGITAL DETOX As students’ lives become more entrenched in technologically, they are recognizing the need to minimize digital distractions and be more present. They want to sleep better, feel less anxious, improve their concentration and experience deeper connections with others. And being able to disconnect from their devices during important moments—such as while enjoying a meal—is becoming increasingly important to them. Students crave immersive dining experiences that draw them away from their phones and enable them to connect with others in more meaningful ways. This is already being reflected in their restaurant choices as they are introduced to multicultural concepts, such as the experience of watching their food prepared on a Japanese hibachi grill or trying a variety of meats at a Brazilian steakhouse. Facilities leaders in higher education are making more of an effort to re-create these experiences by introducing trained chefs who prepare unique culinary creations. Heavy social media users are twice as likely to experience social isolation.29
  29. 29. 20 PERMISSION TO PLAY Immersive dining goes beyond exciting menu items and flashy food preparation. It’s about creating irresistible experiences that stimulate the senses. It’s also about curating the kinds of experiences that build connections. Consider the Museum of Ice Cream, an interactive art exhibit with ice cream and candy themed exhibits in Manhattan. Visitors pay to explore the brightly colored, ice cream inspired rooms and dive into a swimming pool of rainbow sprinkles. While we’re not likely to see campus dining facilities create an ice cream-themed dining hall anytime soon, we could see them introducing more playful elements, such as swings, slides or games like giant Jenga. Adults who take time to play have less stress.30
  30. 30. How To Make Campus Dining More Engaging Want to add more playfulness to your campus dining? Here are a few ways to help students break out of their routine: • Add board games, puzzles or coloring books. Students will appreciate having something hands-on to do between classes, rather than just checking their phone. • Host a cooking class. Giving students the opportunity to learn a new skill and get involved in food preparation enhances their enjoyment of meals. • Ask students for input in choosing background music. Allow them to submit requests or vote on several playlists of different genres. • Bring the outdoors in. Outdoor dining spaces are great, but not always practical depending on your location. Make your dining facilities feel more like an oasis with tropical plants, nature-inspired artwork and furniture that uses natural elements. Want to give your campus the ultimate dining experience? Learn more about how Aramark can help.31
  31. 31. Sources 1. This Flavor-Packed Burger Saves As Many Emissions As Taking 2 Million Cars Off The Road 2. Why The Blend? 3. The Mushroom Sustainability Story 4. International Food Information Council Foundation, 2017 Food and Health Survey 5. Bowl Meal Trends 6. Food Dive Brief: 70% Of US Adults Are Concerned About Sugar Consumption 7. Sweeteners In Focus: Where Next For Allulose, Stevia, Isomaltulose? 8. Global Market Insights Inc. 9. Fona International 10. Food Truck Empire 11. eMarketer 12. Why Good Uncle™ Is Every College Student’s Answer 13. Ready To Drink Beverages: A Convenient Answer To Consumer Demand For Functionality 14. Whole Foods Market, Top 10 Food Trends 2020 15. Food Business News, Trend of the Year: Clean Labels 16. Study: More Than One In Ten U.S. Adults Has A Food Allergy 17. The Financial Benefits Of Being Allergy-Friendly 18. U.N. Food and Agriculture Organization (FAO) 19. Why Zero Waste Is An Important Trend To Save The Plant And Save Money 20. 2019 Food And Health Survey, IFIC Foundation 21. Watch For These Sustainable Food Trends of 2019 22. Food Industry Forecast: Key Trends Through 2020 23.Food Safety Considerations When Buying Locally, GFS 24. Aramark independent research 25. Transparency And Sustainability: 2019’s Food Trends 26. Gartner Identifies The 10 Strategic Technology Trends For 2020 27. The Growing Demand For Multisensory Dining, BD Destinations 28. Why Playing The ‘Right’ Background Music Increases Sales, Fast Casual 29. Social Media Use And Perceived Social Isolation Among Young Adults In The U.S., American Journal of Preventive Medicine 30. Adults Need Recess Too. Here’s Why You Should Take Time To Play. 31.