Your child is at university and you want them to have nothing but the very best, in terms of all resources available, accommodation, finances and more. And then there’s their nutrition, with many parents worrying over the poor choices they could make. But these days students have much more diverse palates when it comes to what they put on their plate. Here, expert Cathy Amos reveals what the biggest food trends among students and universities are. www.brake.co.uk
Street food culture
Dining at university used to be all about beige canteen trays, meat-and-two-veg style meals or eating more or less the same dish. But now, student dining reflects a more modern approach, with grab-and-go culture leading the way. As students increasingly eat on the go or in between lectures, they crave food that’s convenient – but that also reflects the diverse communities they’re part of, such as sushi, burritos and curries, alongside plant-based meals, allergen-friendly menus and coffee shops that offer non-dairy alternatives.
Catered-for meal packages
There is also a growth in catered-for meal packages within student halls, as universities recognise the benefits they bring. Beyond ensuring students have access to at least one nutritious and healthy meal a day, these packages are a powerful way of driving community and supporting wellbeing. What’s more, shared mealtimes are a great way to encourage students to socialise, reducing potential isolation and helping build friendships and communities. At a time when universities are increasingly emphasising student wellbeing, catered-for meal packages will be a big trend in 2026 and beyond.
Bringing in chefs trained in cultures
With international students making up as much as 50% at some universities, there is now a real shift towards authenticity, as universities bring in chefs trained across different cultures to deliver flavours properly. As much as university meals are driven by nutrition, it’s also about comfort and connection, ensuring those who travel to study experience a taste of home on campus.
Power of language driving sustainable menus
Universities are increasingly providing sustainable, plant-based menus, particularly those pushing agricultural initiatives. Frameworks like Menus of Change – which set out 25 practical principles for healthier, more sustainable catering – are helping universities design menus with sustainability at the core. It’s not just about big and bold shifts; it’s all about the smaller moves that can make sustainable menus more attractive to students.
Technological advancements
With a rising demand for knowing exactly what’s going into our food, universities are tapping into the digital landscape by utilising technology to help with menu prep, labelling and recipe management. Tools like Nutritics are leading in this field by setting standards in online menu management and recipe analysis, including nutrition, allergies and costs, as well as helping reduce waste. Most universities are mirroring the high-street experience with their own dining apps, for pre-ordering meals and checking out menus online, food-focused Instagram accounts run by catering teams and loyalty schemes.
