Today’s kids are shaping the future of school dining with adventurous appetites and purposeful choices – from surprising mashups to craveable comfort foods.
Chartwells K12 just released its Top 10 Food & Nutrition Trends report developed in partnership with its market research and analytics partner, E15, which showcases how students are balancing fun, flavor, and function in their meals and snacks – and how school dining professionals are satisfying these cravings for creativity and curiosity in every bite.
“By combining our internal insights with crucial market research on K-12 trends, we’ve created a holistic view of what actually drives Gen Alpha and Gen Z students – which directly informs our programming,” said Ashley Kakas, SVP of Marketing & Communications for Chartwells K12.
Let’s dig into five of the emerging trends.
#1. Pizza Party
The results are in: 98% of students list pizza as their favorite food, but not just any old slice.
Whether they prefer classic pepperoni or something a bit more experimental, such as Nashville Hot Chicken or a Nut-Free Pesto Spinach Flatbread, pizza appears to be the ultimate unifier for Gen Alpha and its diehard desire for both comfort and customization.
“Students are shaping flavor trends quicker than ever, and they’re more sophisticated than you might expect. Gen Alpha is constantly finding inspiration for new foods online, but what really motivates them to explore new tastes is quality, balance, and flavor. That curiosity is where our culinary execution makes the difference,” said Chef Peter Gilhooly, SVP of Culinary Services for Chartwells K12.
#2. That’s a Wrap
Parents aren’t the only ones who love portability, apparently.
With 68% of kids reporting that they want food they can take on the go, the demand for wraps, tacos, and other handheld options is surging in the lunch line.
Chartwells highlighted how variety and mobility meet, serving options like Ham, Egg & Cheese Burritos, Santa Fe Turkey & Cheddar Wraps, and Jamaican Beef Hand Pies, which makes a great segue into the next trend on the list.
#3. Passport to Flavor
Much like with older consumers, Gen Alpha is curious about other cultures, and this curiosity shines through in their food and beverage choices.
With new countries and regional flavors joining Chartwells K12’s Global Eats program lineup later this year, students can explore world cuisines in approachable ways – from Korean Style Bulgogi Chicken Tacos to Mexican Pork Pozole.
“Global flavors aren’t new to kids anymore; they’re expected. Students are comfortable with fusions, spices, and cross-cultural influences. This gives us more room to innovate with layered flavors while still offering accessible options based on favorites like chicken and pizza,” Gilhooly told FI.
#4. Powering Up Performance
Today’s students are also quite health-conscious, with many of them seeking protein-packed and macro-friendly foods that fuel their performance.
Both Gen Z and Gen Alpha tend to prioritize health and energy, which is why Chartwells’ Power Up program is launching new menu items like a Chipotle Chicken Rice Bowl and Banana Chocolate Chip Overnight Oats, which are packed with protein, whole grains, and fresh ingredients designed for active days and focused minds.
#5. Plant-Forward and Planet-Friendly
According to Chartwells, sustainability is no longer a bonus; it’s an expectation.
With 60-70% of Gen Alpha students eating plant-based meals each week, Chartwells continues to lead with plant-forward entrees like a comfort food classic Sweet Potato and Black Bean Vegetarian Chili, or Butternut Squash Enchiladas.
Using locally sourced produce and hosting programs like Chartwells Farmers Markets brings food origin stories to life for kids.
“Understanding student preferences, both in and outside of the cafeteria, allows us to design relevant, inclusive menus and ingredient selections that are aligned with the evolving tastes of the students we serve,” Kakas told The Food Institute.
Food for Thought Leadership
This Episode is Sponsored by: Koelnmesse
Snacking in the U.S. has been on the rise for many years, but is this a global phenomenon? Sabine Schommer, Director, ISM, and Guido Hentschke, Director, ProSweets Cologne and ISM Ingredients, explore European and global snacking trends, and how the trio of ISM, ISM Ingredients, and ProSweets Cologne serve as a meeting place for the global snacking industry.
