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FSD’s Annual State of C&U Report: 2024

We surveyed college and university foodservice pros to check under the hood and kick the tires of one of the onsite foodservice industry’s most creative and hardest working sectors. The questions our editors came up with for the survey reflect what’s happening at the moment: How’s it going with labor? Which food trends are you anticipating? How are you being sustainable as possible with your practices? Questions like that got us asking more questions, so we each dug deeper into the big-picture topics and found operators who were willing to speak to us in greater detail about their successes and challenges for the year.

By Tara Fitzpatrick, Benita Gingerella, and Reyna Estrada

FOODSERVICE INSIGHTS

Keeping up with the cool kids 101

Pairing food trends with tech trends at UNC Greensboro

Students may be campus dining’s best ambassadors in sustainability

Solving the labor puzzle through partnerships

“You can advertise as much as you want, when doing theme meals and things like that, but once the students get on social media and put it on their Instagram...that’s the new word of mouth.”

—CHIN-HONG CHUA, CHARTWELLS HIGHER ED RESIDENT DISTRICT MANAGER AT TEXAS STATE UNIVERSITY

MORE FOODSERVICE CONTENT

Do-gooder dorm move-out, vegan carrot hotdogs to grill, Unilever Food Solutions’ splashy tablescapes of the future and more

Texas Christian University: Doubling down on student wellness

The Universal Meals program embodies inclusivity in dining at the University of Miami

Automated Retail Technologies expands its Just Baked kiosk footprint