College foodservice continues to enjoy a real renaissance period. That's because the administrations leading today's institutions of higher learning see foodservice as doing more than providing sustenance on a plate-by-plate basis. They understand the social significance of breaking bread together represents a key attribute of the student life experience. That's why the design continues to migrate toward more dynamic living environments and away from the institutional approach of the past.

As a result, the foodservice design process now draws early participation from facilities management directors, interior designers and more. And to listen to them talk you would never know they were not foodies by trade. We continue to work collaboratively to help create a meaningful experience that starts the minute a student, faculty member or anyone else walks through the front door of these dynamic facilities. ​​

When discussing the trends shaping today's college and university foodservice segment, it would be easy to discuss the innovative cuisines these operators prepare on exhibition cooking platforms. We could even explore the more socially conscious or sustainable efforts such as farm to table, waste reduction efforts and more. But let's face it: as an industry we've discussed these trends for quite some time and in depth. And while we could explore the operational impact of these trends, it's time to turn our attention to three evolving developments that will have a profound impact on college and university foodservice in the coming months and years.

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