PL ant-ForwarD trenDing

Five trenDs in tHat wiLL reign in 2023

Director oF sustainaBiLitY, MonaLisa

PrasaD sHares Her toP Five PreDictions

For PLant-BaseD Dining in 2023

As leaders in innovation, we are responsible for learning and growing with Gen Z students’ tastes and preferences while keeping creativity at the center of the plate. Here are some trends our National Director of Sustainability, Monalisa Prasad, predicts will have a big impact on plant-based dining this year and how we are preparing for the future.

More 100% PL ant-BaseD Menus on coLLege caMPuses

Think full-service concepts and retail locations. Seattle University opened its first 100% plant-based café in 2022.

innovative waYs to increase ProDuce grown on-site

I think the scale and sophistication of campus gardens will increase. New Mexico Tech partnered with its Garden Club to maintain and grow produce served on campus.

greater transParencY in MeaLs’ cLiMate iMPact

Consumers are looking for more insights on their food’s environmental impact. This year we formed an exclusive partnership with HowGood.

PL ant-BaseD Menus on c oLLege caMPus

1 a rise in PL ant-BaseD

seaFooD aLternatives

As Pescatarian diets rise in popularity, there’s a greater need for seafood alternatives. Bowling Green State University plans to incorporate plant-based shellfish into its menus this year.

vegan snacks are now a Dining staPLe nationwiDe

By 2030 the vegan snack market is expected to double with students looking for clean, vegan and upcycled snacks. UMBC samples protein packs of pretzels, roasted chickpeas and dried edamame.

Hottest FooD trenDs

More aLternatives, More vegan viaBLe oPtions eco-FrienDLY

More ProDuce grown on-site

2

3 tracking tHe environMentaL iMPact oF MeaLs

4

PL ant-BaseD aLternatives to seaFooD

5 cLean, HeaLtHY vegan snacks