It’s not your parents’ campus dining hall anymore. A survey from Chartwells Higher Education found that today’s college students eat differently than generations past, emphasizing functional eating and access to trending foods and global flavors.
“From accommodating distinct nutritional requirements to creating spaces for students to connect through the foods they love, we continue to innovate in ways that promote the well-being of every student,” Chartwells CEO Eva Wojtalewski said.
The 2025 Campus Dining Index, which cataloged preferences of more than 80,000 of the nation’s 19.1 million college students across the country, found students are paying more attention to balanced nutrition.
The report found:
- 19% of students preferred high-protein, meat-centric meals,
- 18% called for functional eating,
- 10% wanted non-processed foods, and
- 10% asked for dairy-free offerings.
The highest preference, 21%, was for meals that enhance athletic performance – a preference that has increased 61% from last year.
“Today’s students are more food-savvy than ever, and they crave global flavors, fresh ingredients, and tailor-made meals,” said Joe Labombarda, SVP of culinary at Chartwells Higher Education.
The results seem to be good news.
Cardiologist Dr. Ashley Simmons of the University of Kansas Health System said college students’ attention to diet is important to reduce the risk of coronary artery disease, which is showing up in younger populations, the result of the obesity and diabetes epidemics.
A study published in Applied Physiology, Nutrition and Metabolism underlined the issue. Researchers followed college students over their 4-year careers, finding 70% gained weight, with the number falling into the obese category increasing from 18% to 31%.
At Southern Utah University, the school advises students to eat healthy, leaning on whole grains and plant-based proteins like tofu, beans, and peanut butter.
Additional insights from Chartwells’ index reveal 26% of students want smoothies; 22%, pho, ramen and made-to-order noodles; 19%, authentic Mexican food; 19%, mac-and-cheese variations; 17%, sushi, and 17%, bubble tea.
Chartwell collected data between Sept. 30 and Nov. 8 at 218 campuses.
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