Plant-forward dining is becoming a popular trend among higher education campuses, with 79 percent of college students striving to reduce the amount of meat they consume.
Students are now leaning toward nutrient-packed plant foods to tame digestive issues, reduce calories, lower cholesterol and blood pressure, and achieve their weight-loss goals. Universities can accommodate these plant-forward students with customizable menu options and by incorporating menu favorites students actually crave.
The market size for plant-forward eating is guaranteed to increase as younger generations enter the market. By adapting dining programs according to trends among students’ eating habits, universities can see an increase in meal plans and overall student satisfaction.
Explore the reasons why plant-forward dining is growing below.
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