Chef Joe Labombarda has spent more than a quarter century in the food industry, and he’s currently entrusted with overseeing 280 higher education foodservice operations. In all his time in the industry, the chef has rarely seen young people as health-conscious as members of Gen Z and Gen Alpha are.
“What’s evolving is just the awareness of what they’re putting in their bodies – food as a fuel source,” said Labombarda, the senior VP of culinary at Chartwells Higher Education.
The veteran chef leads menu development and tracks Gen Alpha and Gen Z dining habits through surveys and feedback. His employer, which specializes in contract food management, recently surveyed more than 72,000 students to gain insights for its Emerging Food Trends report.
More than anything, Labombarda has been pleasantly surprised with how adventurous young eaters have become.
“It’s great to be in the food industry right now, especially for me with the generations that I have an opportunity to feed, because they really have an open mind,” the chef told The Food Institute.
Surprising Findings
According to Chartwells’ report, the following food items have gained the approval of the “in crowd” of late on America’s campuses:
- Cottage Cheese: This item is making a comeback as a versatile protein source. Seeing the youth of America’s growing affinity for cottage cheese “blew me away,” Labombarda said. “It’s interesting that it’s become popular again.” But, he added, with “social media, you put up a couple recipes, they become viral, and that has a huge influence.”
- Chamoy Pickle: This pickle item exemplifies the sweet-and-spicy movement that continues to gain momentum. The report suggested the pickle dish was inspired by the success of Mango Chamoy Ice Pops at the University of Miami.
- Miso: A Japanese fermented soybean paste, miso is appearing in products ranging from soups and dressings to marinades and desserts. Some American colleges have begun serving dishes like Sriracha Turkey Miso Burgers.
“These trends reflect a shift toward more personalized, global, and health-conscious dining experiences that are key to engaging younger palates,” noted Sarah Bodner, research and development executive chef at Chartwells, in a press release.
Gen Alpha Trends
Generation Alpha – comprised of kids born between 2010 and 2024 – has quickly become influential. And, by 2030, the collective spending power of this youthful cohort is projected to reach $12 trillion, according to Nielsen.
Labombarda’s research has revealed three unique trends among Gen Alpha and its approach to food:
- Today’s kids embrace clean eating
- They take part in decision-making when their families shop for groceries
- Many are interested in learning how to cook
Labombarda feels the pandemic era left many Gen Alpha kids feeling at home in the kitchen.
After all, during the pandemic “the world essentially shut down,” the veteran chef noted. “I think it just presented an opportunity to bring more food experiences made at home, together with their parents. I think this generation, they’ll want to learn how to cook a little more than Gen Z.”
While Labombarda largely works in the college and university landscape, he already senses Gen Alpha making its presence felt on the food industry.
“You can definitely start to see their influence creeping in,” the chef said of today’s kids. “In the coming years we’re certainly going to see it.”
The Food Institute Podcast
Is it possible to balance a legacy brand and innovative ideas for a food company? Bibie Wu, chief communications and technical development officer with Del Monte, shares how her company respects its past while looking to the future, and how her dual roles in marketing and product development inform each other and improve the company.
