In the past, children and teens had little say in the food they were served – especially at school – and were branded as “picky eaters” if they turned up their noses at any of it. However, the cultural paradigm surrounding dietary choices has shifted in recent years for Gen Alpha, as awareness of taste aversions, food allergies, and textural sensitivities has grown.
Parents, food brands, school cafeteria personnel, and even restaurant operators are starting to realize that giving children more ownership of their food experiences is one of the most effective ways to get them to actually eat it – and isn’t that the whole point?
Chartwells K12 has had its finger on the pulse of students’ dietary preferences for a while now, regularly gleaning invaluable insights that are applicable to the entire F&B industry by essentially viewing K-12 schools, colleges, and universities as large-scale focus groups.
“The intersection of student preference and nutritional integrity is where the real impact happens. We believe that empowering student voices is the key to creating lifelong positive habits,” said Amy Shaffer, CEO of Chartwells K12.
“By aligning our strategy with the authentic desires of students, we transform school dining into a collaborative experience that supports the physical, emotional, and social growth of the next generation,” Shaffer added.
One strategy that Chartwells leverages is aligning its national programs with Generational Insights, which involves analyzing market research, student feedback, and data-driven insights from the Chartwells AI: Appetite Intelligence platform to inform future menu development.
This approach has enabled Chartwells to continue creating meals that “meet kids where they are, and where they’re going next.”
So, what kinds of things have students been craving lately?
LTOs and Menu Innovations
It’s tough to say who loves breakfast food more: Gen Alpha or Ron Swanson, a beloved character from the hit sitcom Parks and Recreation.
Either way, it’s safe to say that the young cohort is obsessed with breakfast – and they consider it an all-day affair.
This insight inspired Chartwells to launch “Bloom into Breakfast,” a limited-time campaign enabling students to enjoy their favorite breakfast flavors throughout the day.
In terms of their favorite breakfast foods, French toast was the top choice for 88% of Gen Alpha, followed by breakfast burritos (82%).
In response, Chartwells K12 introduced two menu items: Homemade French Toast Casserole and Chorizo Breakfast Burritos.
Beyond breakfast, pizza is the favorite food of an overwhelming majority of Gen Alpha, with 98% listing it as their all-time favorite food.
However, pizza is nothing new, so Chartwells is putting a fresh spin on it with upcoming limited-time offers including calzones and pizza dippers, which pair familiar flavors with a modern, dippable twist.
And for the 86% of Gen Alpha and 85% of Gen Z students who prefer consuming smaller meals and snacks throughout the day, the company will expand its fall lineup of wraps and handheld offerings to provide nutritious, portable options for all.
Culinary and Wellness Education Programs
In addition to giving students more opportunities to satisfy their cravings, Chartwells is also giving them more ownership of their dining experiences.
After learning that about half of older Gen Alphas regularly watch food-related content and try recipes they find on social media, Chartwells launched programs like Student Choice and Discovery Kitchen, enabling students to vote on new cafeteria concepts, participate in hands-on cooking demonstrations, and learn how to recreate viral dishes they see online.
In addition to the programs above, Chartwells has also developed programs in partnership with parents that are designed to support students’ health and wellness – as 84% of Gen Alpha parents believe that helping students acquire a taste for healthier foods is important.
Mood Boost is one such program, which helps students understand the connection between what they eat and how they feel and helps them build lifelong healthy habits.
Another program, Power Up, teaches students how to fuel their bodies, boost their athletic performance, and achieve their goals, which was developed after the group learned that 74% of Gen Alpha parents strive to increase their children’s protein intake.
“Whether students are looking to be successful in the classroom, on the field, while taking the stage, or all three, what they eat matters,” Shaffer said.
Food for Thought Leadership
In this episode, The Food Institute sits down with William Grand, founder and CEO of NutriFusion, to examine the growing health crisis tied to ultra-processed foods—and what it will take to fix it.
