Last year, American college students couldn’t get enough of their cottage cheese – with Chamoy pickles, newstalgic dining experiences, miso, and redefined indulgence rounding out the top five trends forecast by Chartwells Higher Education, a foodservice management firm serving more than 320 colleges and universities across the U.S.
So, what’s trending in campus dining this year?
According to Chartwells’ 2025 Fall Flavor Forecast, the top five food trends shaping campus dining this semester include:
- Seasonal Classics Reimagined
- Smoky Flavors
- Social Media Menus
- Global Breakfasts and Snacks
- Filipino Cuisine
Chartwells focuses on “translating trending flavors and social media buzz into approachable, healthy dishes that meet student needs,” said Chef Sarah Bodner, VP of creative and innovation, in a press release. “We have meticulously identified these trends to inspire fall menus, offering students a dynamic mix of flavor, comfort, and innovation.”
Recently, Chef Bodner sat down with The Food Institute to offer additional insights into each trend.
#1. Seasonal Classics Reimagined: A Modern Twist on Fall Favorites
Bodner said that, while pumpkin spice may have had its moment, students still enjoy a PSL from time to time – they just like putting a fresh spin on it (think pumpkin chipotle).
This year’s menus also feature:
- Iced and Dirty Chai Lattes
- Cranberry Pomegranate Dirty Sodas with Vanilla Cold Foam
- Halloween-Themed “Monster Matcha”
Sweet and savory apple creations, like Apple Chutney, are also winning over today’s college students, as well as Oktoberfest-themed snacks like pretzels and brats.
#2. Smoky Flavors: Adding Complexity and Depth Through Smoke
Once a culinary technique reserved for barbecue, smoking has gone mainstream, adding a savory, complex layer to a variety of dishes.
In response to the increased demand for deeper flavor profiles, Chartwells chefs have been incorporating smoked salts, teas, and cheeses into a range of recipes.
“Being able to use smoky flavors, whether it’s salt or tea, outside of barbecue and meat, has been cool. As a chef, I really appreciate that [students are] not limiting their palates,” Bodner told FI.
#3. Social Media Menus: From TikTok to Table
Chartwells’ dining halls have also been harnessing the power of viral food content to add on-trend recipes to dining menus, as 24% of students said they wanted to see more on-trend menu items in a recent survey.
In direct response, some menus now feature items like:
- Dubai Chocolate
- Date Caramels
- Onion Chips
- Zucchini Wraps
“As chefs, we have to be really nimble, especially with social media. Normally, by the time we’d launch an innovation, that trend would go away. So, our team has developed a pipeline to help us be more nimble in the social media-inspired age,” Bodner told FI.
“Having those items on our menus is really exciting as a chef, because not only are we looking at new flavors and trying things in real time, but we’re also having our students experience them in real time and say things like, ‘Hey, I tried it at school first.’ And that’s been really exciting.”
#4. Global Breakfasts and Snacks: New Flavors for Every Meal
International flavors have continued to be a fan-favorite among college students, with 58% of the most desired foods on campus being global cuisines, according to the survey.
However, this year, the global options go beyond lunch and dinner, with snacks like Tajin and Chili Crisp, or Mangonada, a popular frozen Mexican drink featured at Chartwells’ new Blends and Bowls brand.
Breakfast options include:
- Fluffy Japanese Pancakes
- Shakshuka
- Congee
Bodner says that, while today’s students have adventurous palates, they’re often more likely to try something new when it’s combined with a familiar item.
“Maybe they haven’t had a certain spice blend, but it’s on a protein they’re familiar with, like chicken. That will allow them to walk through the door and try the spice blend.”
#5. Filipino Cuisine: Rich, Tangy Profiles
The diverse flavors of the Philippines have been appealing to all consumers lately – and Gen Z is no exception.
This semester, Chartwells has been responding to this increased interest by featuring menu items like Chicken Adobo, Garlic Fried Rice, Lumpia, and Pancit.
Bodner says campus dining halls have also been experimenting with ube in desserts and brunch items.
Broader Applications
For food industry professionals hoping to capitalize on these trends, Chef Bodner offered the following tips:
- Make it customizable: She recommends serving “deconstructed” menu items so diners can mix and match their preferred items and adjust the spice level to their liking.
- Combine new flavors with familiar ones: As mentioned above, diners will be more likely to try new things when they’re incorporated into items they already know and love.
- Provide context: With less familiar dishes like shakshuka, for example, Bodner recommends providing clear descriptions of flavor profiles, ingredients, etc. so diners know what to expect.
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