What are college kids eating?

College students are making their own dining decisions about not just where to eat but also what to eat and when. While some may be on meal plans attached to their universities, these consumers are eating at restaurants now and will continue to be restaurant patrons in the future. In fact, 25% of their meals currently come from off-campus restaurants, and another 36% come from off-campus retail, grocery and convenience stores. So what do operators need to know about the habits and preferences of their future dining set?

“Students primarily value workers’ rights and waste reduction. Specific community-focused initiatives are consistently more important to students and have stronger appeal than the broader, more general issues of animal welfare and water conservation,” Technomic says.

Source: Technomic College & University Consumer Trend Report

Sixty-seven percent are more likely to purchase high-protein options, with 40% willing to pay more. And nearly 3 in 5 say they are willing to purchase low-calorie goods, with 31% willing to pay more.

More than a quarter of diners are also willing to pay more for low-sugar, low-sodium and low-carb claims.

Source: Technomic College & University Consumer Trend Report

Three-fourths (76%) are likely to eat snacks in midafternoon. Just under 40% say that they are likely to snack in midmorning or late at night.

Source: Technomic College & University Consumer Trend Report

More than half—53%—are willing to pay more for “fresh” foods. Just over 7 in 10 are also more likely to purchase food described as “authentic” and “made from scratch,” with more than 40% willing to pay more for those claims.

“Older students are more likely than younger students to purchase and pay more for items described as GMO-free and gluten-free. This indicates this group is more likely to reference labels tied to specific counts and nutritional claims,” Technomic says.

Source: Technomic College & University Consumer Trend Report

Half of all students say it’s important that they can substitute or omit ingredients in their food.

In addition, a quarter of students follow a type of diet—vegan, vegetarian or flexitarian—that limits their consumption of animal products. And nearly a quarter of sophmores and older agree that they are eating more vegetarian and vegan foods on campus compared to a year ago.

Source: Technomic College & University Consumer Trend Report