Kids these days. They’re growing up in a world that’s constantly changing, interconnected, fast-paced, curiosity-driven and (of course) different from what past generations had. Is it any wonder that your school meals program needs to keep up with them? In this issue, we’re taking a look inside the minds of your customers: Generation Z and Generation Alpha. They’re the ones discovering new foods on social media, seeking authenticity from any marketing aimed at them and probably expecting a different kind of lunch tray than what past generations wanted. You’ll find valuable insight in our November/December issue highlighting these topics:
What’s Trending on a Global Stage: Shokuiku is a Japanese term for food and nutrition education, and it’s central to Japan’s 75-year-old school meal program—one that’s highly regarded around the world. At the Global Child Nutrition Forum, held in Osaka, Japan, participants from 82 countries exchanged ideas, and from an American perspective, there was much to be learned from Japan’s specific approach. Respect for labor, an integration of education, longer lunch periods and staff participation could help reform America’s perception of school meals and how they foster healthy eating among our nation’s children.
Tuning In to Gen Z and Gen Alpha: There’s hardly a part of youth culture that social media hasn’t influenced, and that includes food. Gen Z and Gen Alpha love to follow the food trends they discover through platforms like TikTok and Instagram—and that’s something your program can use to its advantage. You can keep up with these trendy foods the same way they do (through online engagement) and use that excitement to build interest in your program.
The Future is Flavor Forward: Today’s youth are lot more adventurous when it comes to trying new foods, and your program can take advantage of their interest in unusual flavors, combinations and dishes to build more innovative menus. Consider key trends like “swicy” (the combo of sweet and spicy) or the enduring appeal of pickle foods. You can adopt these trendy tastes to familiar formats, plan tasting events or solicit student input to take advantage of the way today’s youth aren’t settling for the same old simple foods.
Emerging Trends in Marketing Strategy: Just like food prep itself, marketing is an ever-evolving practice. What worked yesterday might not be as effective today, so it’s always best to keep up with the times and find the emerging trends that will help you connect with your customers. Today’s marketing strategists are looking at the evolving use of artificial intelligence, as well as the explosive popularity of short-form video content and the importance of community engagement. Plus, what if we were to tell you LinkedIn is cool now?
Your Guide to SNIC26: SNA’s School Nutrition Industry Conference is fast approaching January 11-13 in Austin, Texas, and this year’s theme is Feeding Innovation. It will be an opportunity to discover new approaches for brainstorming and implementing in ways that will boost your program, and you’ll do it alongside your peers in the school nutrition industry from across the country as well as industry partners with products, tech and services that could solve your problems. Get the full run-down for this year’s conference, including workshops, keynote speeches and networking opportunities.
Food Focus: Something Sweet: Who doesn’t love dessert? This understandably popular part of school lunch has changed over the years, from the home-style comfort of the ‘50s and ‘60s to the processed and prepackaged treats of the ‘70s and ‘80s. Today’s desserts continue to delight us with their sweet taste, but they do much more than that—they fit into nutritional guidelines and honor global cultures. Treat yourself to a better understanding of why dessert matters and get ideas on nutritious, innovative recipes you can serve.
Click here to read the full issue.
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