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CONCLUSION
College and university freshmen and high school seniors who were 18 or older were asked myriad questions about their
preferred dining experiences, service times and styles, and other characteristics of the dining experience. Concerning
the overall experience expected, they identified preferences surrounding technology, dining styles, and student wellbeing.
For the technology preferences, they most valued the ability to use personal technology, sit with friends, and to
socialize in the dining area to meet with other students. For dining style preferences, the students indicated a
preference for the all-you-care-to-eat option and food prepared to-order, over pre-packaged food offerings and other
styles of dining services. There was also an emphasis placed on student well-being. The students emphasized the
importance of offerings and facilities that promote mental health and well-being, in addition to providing food and
programs that highlight other cultures. They also noted the importance of using food as fuel for academic performance
by providing healthful options.
Technology-enabled meals is another area of emphasis for student campus diners. They indicated a preference for the
use of robotic vending machines when human operated outlets had too long of wait times as the most desired feature.
They also indicated a preference toward purchasing food prepared by a person instead of from a vending machine-style
robot. Interestingly, outside of normal operating hours, they prefer to check out at a kiosk over an automated vending
machine-style robot. When there are grab-and-go facilities offered, students prefer to check-out themselves over using
a human cashier. Students also mentioned preferences for technology-enabled food delivery options. Their preference,
only slightly more than other options, was toward the use of third-party delivery apps. They also desire an integrated
food delivery system on campus.
In addition to using technology for food preparation and for services, students desire support technologies to help them
with their dining experiences and options. The most desired feature was a dining calculator in a dining application to
help them with meal plan budgeting throughout the term. They also prefer to use a mobile app instead of a physical
payment swipe card and would like to experience personalized marketing through the school dining app that notifies
them of specials and where their favorite or preferred meals can be located on campus that day. They indicated that the
most important information to provide in a dining app are the menu and hours of operation.
Regarding the actual product for consumption, food and menu preferences included the need for a wide variety of
nutritionally balanced food options. Students also indicated a need for a variety of allergen friendly foods. It is also
important to this new generation of students that their specific dietary needs such as vegetarian, flexitarian, vegan, etc.
are accommodated. Additionally, for all three meals each day, students indicated a desire that the offering be changed
daily if possible or weekly at the latest.
The last major area of emphasis for students with regard to their dining experience revolved around the importance of
CSR, DEI, and sustainability. They highlighted the importance of transparency in food offerings-they want to know what
they are eating and where it is from. They also want to see a clear sustainability effort and story and know that their
campus dining is purchasing food and other goods from sustainable sources. To that end, they emphasized the
importance of reusable containers, reduction of single-use plastics, and compostable cutlery. A sense of community
was also articulated with the notion that it is important for all students that students from different backgrounds feel at
home. Lastly, the students indicated that it is important to them that campus dining has a program to address food
insecurity and social injustice issues.
Ultimately, this section demonstrates how to improve target areas of the organization based on the recommendations of
new students. It highlights the importance of issues including sustainability, DEI and technology in the dining context. As
Generation Alpha continues to emerge into the college dining scene, it is important to consider their dining preferences
while balancing what we know is core to the organization's values, what is feasible given budgetary, technological,
geographic and facility design constraints, and what the experts in the field know to be vital for operational success.
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Campus Dining 2030 and Beyond

Table of Contents for the Digital Edition of Campus Dining 2030 and Beyond