Chartwells Higher Education just released its 2026 Campus Dining Index (CDI), which is essentially a gigantic Gen Z focus group that provides a wealth of actionable insights on the latest dietary preferences, foods and beverages in demand, and behavioral shifts among today’s college students.
This year’s findings from more than 100,000 students, faculty, and staff nationwide suggest that college dining will be defined by performance, personalization, and functional benefits in the coming year, with students prioritizing high-protein meals, clean ingredients, and beverages that support energy and wellness.
The Food Institute sat down with Joe Labombarda, senior VP of culinary at Chartwells, to dive deeper into these trends and discuss what he’s been seeing on campuses firsthand.
Protein, Performance, and Clean Eating
Like many of their older counterparts, many Gen Zers are looking to up their protein intake, with high-protein dining preferences now ranking as the top priority of college students (28%), up 36% year over year.
Dining preferences tied to athletic performance ranked second overall, a trend that applies to everyday athletes, as well — not just those with athletic scholarships.
Interest in clean eating and minimally processed foods saw the largest year-over-year increase of any dietary preference for Gen Zers, up 40% from 2025.
“Students aren’t just eating for fuel anymore; they are eating for performance, flavor, and overall wellness,” Labombarda said.
Labombarda has noticed a sizable increase in health, wellness, and nutrition knowledge and awareness among college students in recent years.
Chartwells responded to this demand by launching Performance Circle, a nutrition and education program that’s focused on improving athletic performance, which it developed in partnership with a group of athletes, chefs, and registered dietitians, including a board-certified specialist in sports dietetics, last year.
“Student-athletes want to know what they should be putting on their plates. There’s often a heavy focus on protein, but a key aspect of this program is educating students on carbohydrates as the body’s preferred, primary fuel resource–especially when it comes to performance,” said Megan Dudczak, corporate director of nutrition for Chartwells Higher Ed.
“We also emphasize the importance of meal timing, particularly when and how to incorporate both protein and carbohydrates throughout the day,” Dudczak added.
Customizable Indulgence
Don’t take the increased interest in clean eating to mean that today’s college students aren’t splurging, though, because they definitely are.
In fact, 20% of respondents said they hope to see more sweet treats in their dining halls soon.
Labombarda said Chartwells is currently building out dirty soda menus that allow diners to customize their drinks with add-ons like protein, electrolytes, and caffeine.
“It’s interesting, because it’s a bit of a mix of indulgence and fuel,” Labombarda told FI, adding that he’s seen a rise in students wanting to add ingredients like protein cold foam to their dirty sodas.
“The generation is definitely trying to fuel, but at moments, they also make space for indulgence. They definitely aren’t shy about going out to get an indulgent bao bun,” Labombarda added.
Top 10 F&B Items College Students Want in 2026
For the first time, the 2026 Campus Dining Index analyzed food and beverage preferences as separate categories, which revealed distinct yet complementary trends.
The top foods that students want to see more of on campus include:
- Pho and ramen (29%)
- Authentic Mexican cuisine (24%)
- Sushi (22%)
- Pastas and mac & cheese bars (21%)
- Sweet treats (20%)
And on the beverage front, students said they hope to see more:
- Smoothies (45%)
- Bubble tea (26%)
- Energy drinks (24%)
- Electrolyte drinks (22%)
- Specialty teas (22%)
Beyond smoothies and bubble tea, survey respondents also expressed growing interest in beverages that offer functional benefits like caffeine, electrolytes, and prebiotics.
Food for Thought Leadership
In this episode of Food for Thought Leadership, host Chris Campbell is joined by food and nutrition expert Marie Molde to explore how health and wellness trends are reshaping the food and beverage industry heading into 2026.
