K12: Putting the Fun in Foodservice

As K12 school foodservice advances into high gear this fall, it’s important to understand the changing relationship school-age kids have with food. For starters, kids expect food to be fun. As explained by Datassential (FoodBytes, Aug. 2023), “School foodservice programs can demonstrate how fun, health, and approachable innovation can all merge to create items that resonate with kids.”

Global adventurers

Heavily influenced by TikTok and Internet exploration, school-age kids love to engage with the world around them. Member of Gen Z (born 1997-2012) are considered the most ethnically and culturally diverse group of school children to date. Gen Z is dubbed “the foodie generation” due to extensive food exploration and experimentation, says the Tunaversity course, Foodservice: Feeding the Generations.

When it comes to trends, school-age students are always trying something new—and their interests can turn on a dime, notes the course. In fact, TikTok and other social media are so influential that the National Restaurant Association advises foodservice operators in all segments to take note. “TikTok’s impact on food trends and restaurant menus can’t be overstated,” they comment. “Through social media and at viral speeds, consumers discover virtually unknown flavors, ingredients, prep methods, and menu hacks.” 

Personal identity

Among children, food is increasingly viewed as a way to define personal identity. As with consumer goods in general, food choices are a form of self-expression for many—which entrée to choose, what condiments to use, and even which brand of water to drink.

Food and health

Two-thirds of Gen Z members are following some kind of diet or eating pattern, according to the International Food Information Council (IFIC). Many regard their dietary choices as a means to manage fatigue and boost energy levels. Other common dietary concerns are weight management, emotional/mental health, and muscle health/strength, reports the IFIC.

In addition, 8% of Gen Z members avoid all dairy; 7% are vegetarian; and 5% are vegan (Sloan, Aug. 1, 2023).

Gen alpha

Today’s youngest school children, Gen alpha (born 2013 or later), may be even more diverse and eclectic in their food choices than Gen Z, explains Foodservice: Feeding the Generations. Plant-based dairy foods and plant-based chicken hold strong appeal for this age group. Some popular menu items are beef fajitas, boneless wings, mini quesadillas, white rice, pho, sweet tea, tater tots, chicken quesadillas, seasoned fries, and mini pancakes.

School foodservice menus

Social media influence and a hunger for global flare can translate into new and fun ideas for school foodservice. Operators can be sure to offer plant-based and vegetarian options to engage students. Even in the face of tight budgets, they can spice up routine fare with simple swaps in seasonings and condiments. Think sriracha and other spicy options in place of ketchup, or chili seasoning blends for potatoes and fries.

Our youngest generations also have high awareness of social justice and sustainability concerns. These values can influence food choices, so acting on your foodservice sustainability policy and sharing it with students can go a long way in driving participation.

In many ways, the food choices of school foodservice customers are complex and sophisticated. Delivering on the joy of trying new menu options and honoring values related to health and sustainability are excellent ways to satisfy your students today. Above all, keep it fresh and feed the adventure. For menu inspiration, check out the Tuna Ramen Salad, Grilled Vegetable and Salmon Quesadilla, Cilantro Lime Tuna Tostadas, and other exciting foodservice recipes from Chicken of the Sea.