Micro meals: College students tend to eat smaller, more frequent meals throughout the day instead of the traditional three full meals. Chartwells chefs are offering items like protein bento boxes and snack street foods such as chili-crisp dumplings and birria tacos.

Functional beverages: According to Chartwells Higher Education’s 2026 Campus Dining Index, students favor electrolyte drinks (22% of students want more on campus) and prebiotic sodas (14%), rather than drinks that merely quench thirst. Functional beverages to consider are coconut milk beverages, protein coffee, and drinks that support gut health, hydration, or electrolyte replenishment.

Botanical and global teas: Students are ready to move beyond pumpkin spice with teas like butterfly pea, jasmine, matcha, and chai.

Gut health: Like much of the population, students are focused on making sure they get enough fiber, seeking out meals that maximize their intake. Chefs can focus on fiber-rich grains and prebiotic, functional ingredients.

Sensory eating: Gen Z craves “dynamic dining experiences” emphasizing texture alongside flavor. Chefs are drawing inspiration from crispy vegetables and smooth, savory ingredients to serve dishes like crumbly brown sugar desserts and ube puree.