November/December 2025

Inside the Minds of Gen Z and Gen Alpha

You might have left childhood or adolescence behind a few years ago (or maybe more than a few), but it’s still important you know what it’s like to be young in today’s world. After all, Gen Z and Gen Alpha are your customers, and to meet them where they are, you need to know what they like and what they don’t—not to mention how they want to be marketed to. So, log into your SNA account and take a look at our coverage found in the November/December edition of School Nutrition. Here’s what you’ll find:

  • What’s Trending on a Global Stage: The 24th Global Child Nutrition Forum in Japan offered a few ideas as to what American school foodservice programs might be missing, from longer lunch periods to integration of education.
  • Tuning In to Gen Z and Gen Alpha: Social media shapes the culture of today’s youth, and understanding the power of platforms like TikTok and Instagram can set your program up to follow popular food trends and build excitement around a new menu.
  • The Future is Flavor Forward: Young people in 2025 tend to be more adventurous in their eating habits than what you might expect, so don’t be afraid to be “flavor forward” with trends like “swicy” foods, pickling, fruit-centric options and global flavors.
  • Emerging Trends in Marketing Strategies: How can you best market your program today? The approach is changing, and it’s worth paying attention to trends like artificial intelligence, short-form video content and (surprisingly) LinkedIn.
  • Your Guide to SNIC26: If you’re planning to attend SNA’s School Nutrition Industry Conference January 11-13 in Austin, Texas, get ready to connect with your fellow school foodservice professionals and industry professionals over this year’s theme: Feeding Innovation. And if you haven’t yet, there’s still time to register so you don’t miss out!
  • Food Focus: Something Sweet: It’s always a good idea to save room for dessert, especially when today’s school meals are finding ways to make these sweet treats more nutritionally beneficial and culturally relevant.
November/December issue cover

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