By Robert Nelson, CAE, president & CEO, National Association of College & University Food Services
As college-bound high school juniors and seniors head into the holiday season, they are making decisions about their top choices, where they will tour and, ultimately, where they see themselves living for the next four to five years.
There are many factors influencing their decision, not the least of which is: Does this campus feel like home? Are their values, needs and expectations reflected in the facilities where they will spend the most time?
Campus dining operations have a significant effect on every student’s quality of life.
Much more than the food’s nutritional and sensory appeal – though that is fundamental – campus dining has the opportunity to deliver high-impact sustainability and wellness initiatives, positive experiences through menu and facility design and employee training, educational programming, community engagement, special events, and much more.
The National Association of College & University Food Services (NACUFS) has, since 1958, aimed to support and elevate campus foodservice, becoming a catalyst for continuous improvement through the innovation and collaboration of its members.
Looking at the landscape of collegiate dining today, it is safe to say that these are not your grandparents’ cafeterias.
Today’s students have evolving needs and expectations, especially in the wake of the COVID-19 pandemic.
Dining operations, which heroically ensured safe and high-quality food service throughout the pandemic, are again stepping up to meet new challenges.
These challenges include mental health concerns, shifting labor dynamics, the rapid evolution of technology, rising rates of food allergies, higher product and labor costs, and uncertainties in higher education more broadly.
Given so many changing factors, this era presents unprecedented opportunities for growth, ingenuity and transformation within campus dining.
The dining hall, frequented by students multiple times a day, is a social hub and source of community, nourishment, rejuvenation and belonging.
At a student panel during the NACUFS 2023 National Conference in July, students shared how their interactions with dining staff and peers profoundly impact their well-being.
One student on the panel expressed that eating is her favorite thing to do in college, and another shared that the dining hall is where he feels cared for, because the dining staff know his name.
Another student noted the dining hall is where she learns about sustainable living, connects with friends and gains motivation to continue studying.
One of the conference keynote speakers, Amy Blankson, CEO of the Digital Wellness Institute and a speaker, author and visionary on the future of happiness, has partnered with some NACUFS member institutions to create “certified digitally well campuses” to combat mental health issues arising from technology use.
She emphasizes the dining hall as a source of wellness and connection—an opportunity to unplug from screens and nourish minds, bodies and hearts.
Given that meals and dining spaces have this ability to heal and bring people together, we must ensure that no one is left out due to food allergies, special diets, religious needs or cultural factors.
This colossal responsibility fuels our members’ relentless pursuit of evidence-based practices to enhance student safety and well-being.
Inclusivity is not just a value; it’s a cornerstone of our association and that of our member institutions.
Meeting and exceeding this need is driving ongoing innovation, refinement, and collaboration across a spectrum of different approaches.
NACUFS members showcased their care and dedication around allergens and special diets, along with many other areas of excellence, in NACUFS’ awards program this year.
Highlights from award-winning submissions included state-of-the-art teaching kitchens, innovative education and engagement programs, community building, human-centered design concepts, new technology, sustainability initiatives and nutritional achievements, among others.
Also furthering NACUFS’ mission of supporting and advancing collegiate dining, the Campus Dining: 2030 and Beyond research project will soon release its report.
Expert researchers at Florida International University examined labor and efficiency, the needs and expectations of tomorrow’s students, human resource dynamics, technology advancements, facility and menu design, and post-COVID consumer behavior.
The project – which has combined qualitative and quantitative research methods along with a practical think tank approach – will culminate in a December symposium, where attendees will have the opportunity to hear from researchers and other expert speakers, learn critical insights and actionable strategies, and connect with other leaders for discussions that will help shape the future of campus dining.
The opportunities in this field are limitless.
By leveraging our collective creativity and resourcefulness, campus dining professionals are working to address challenges, seize opportunities, and cultivate a culture that equips students with the habits they need to succeed, not only in college but throughout their lives.
NACUFS members take this responsibility seriously, and we are fortunate to engage with incredible individuals across the field, collaborating to elevate all aspects of collegiate dining and positively impact students’ lives.
Meeting this pivotal moment with resilience and determination allows us to witness the beauty that can emerge from the ashes of challenging times.
As campuses across the country nourish the minds and bodies of the next generation, we have the privilege and joy of shaping a better world and fostering a culture of well-being and success.
