As college students return to campus this fall, they’ll find that plant-based dining is no longer a niche offering: in many cafeterias, it is now the default. Some trends to expect include: fully-vegan dining stations, climate-impact-labelled menus, plant-based seafood, meat-free grab-and-go items, campus-grown/ hyperlocal ingredients, and personalized, tech-power dining. Additionally, functional ingredients like adaptogens, turmeric, matcha, chia seeds, probiotics, and sea moss (along with whole-food proteins like lentils, tofu, and tempeh) are increasingly showing up in smoothies, bowls, and snacks. Schools piloting these approaches have seen a significant uptick in plant-based adoption without any significant drop in student satisfaction. (SOURCE: Total Food Service)  (ICE NEW YORK)

Fonte notizia: Total Food Service