Jodi Smith, marketing manager at the National Association of College and University Food Services (East Lansing, Mich.), said a major trend on campuses is an increased customer interest in the history and origin of food.
“There is more of an emphasis on flavor layering and ethnic seasonings in food,” she said, “creating many more ethnically authentic and diverse choices.” According to the September 15, 2002, issue of Restaurants & Institutions, the bold and flavorful foods of the Mediterranean and Asia continue to dominate the market. Other popular flavors include those of South America, the Caribbean and Mexico.