CAFETERIA OF THE FUTURE
If you stepped out of a time machine and into a cafeteria sometime in the future, what would it look like? Will technology and convenience overshadow human hospitality? What will the political climate mean for food, farming and school lunch? And of course, who wouldn’t want to know which menu items your future customers will be craving? With the wisdom and experience of industry leaders, we can conjure up some visions of the cafeteria of the future.
Operations
The upcoming election will play a major role in how school nutrition programs operate in the coming years.
With automation, AI and more offering helping hands to the foodservice workforce, everyone is wondering what will become of hospitality’s humanity.
“In a chef’s world, AI can do so much, but you can’t take someone’s creativity and their education, their studies and their life experience: You can’t put that heart and love into a robot. When chefs know they have that passion, they know they’re not going to be replaceable.”
Dining and Innovation
University of Pittsburgh and Chartwells Higher Ed master-minded the multi-million-dollar transformation to reflect the city’s diversity of cuisines and cultures.
Sodexo partners with reusable-packaging pioneer Topanga to bring advanced reusable to-go program to 10 college campuses this fall, with sustainability goals and new ways to measure those goals.
Onsite with FSD: A fascinating agricultural conversation with Colin Cureton of the University of Minnesota Forever Green Initiative and American Hazelnut Co.'s Emma Dempsey.
