TURKEY FUELS K-12 VARIETY Trends change fast and students’ preferences shift along with them, so having versatile proteins like Butterball turkey for multiple recipes is a must. With adaptable ingredients that can fit different dayparts and formats, operators can maintain compliance and control costs. From handheld wraps to customizable bowls and global items , Butterball’s range of commodity turkey products makes it easy to add menu variety. Turkey is a hardworking protein in diverse recipes such as Jerk Turkey Street Tacos with Butterball Turkey Thigh Roast , coleslaw and pineapple, or a Hawaiian-inspired Turkey Loco Moco with a Butterball Fully Cooked Turkey Burger . Today’s students crave the foods and flavors they’ve seen on their screens, desire personalization opportunities and value the experience of trying new things. Operators in the know can capture their hard-won attention and give them fresh reasons to enjoy school meals. Explore K-12 trends, tips, recipes and more at butterballfoodservice. com/k-12 . Sources “Gen Alpha is Rewriting the Family Menu” – Razorfish – 2026 “Gen Alpha Tweens Hold Significant Sway Over Parents’ Purchases: Study” – 2025 – MarketingDive “Generation Alpha Food Trends in the U.S.” – 2025 – Innova Market Insights “Alpha Bites: Diving into Gen Alpha’s Food and Flavor Adventures” – 2025 – FlavorSum “Meet Gen Alpha: The Next Generation of Food Consumers” – 2025 – Mintel
Miami Mango Turkey Burger
saying they’ve prepared meals at home. On their own turf, they can customize meals to their liking, blending new and familiar ingredients and experimenting with flavor mashups . To play into this trend, schools can offer more personalization options , such as toppings, sauces and dips with bold, global flavors and fun textures.
PLAYING WITH PERSONALIZATION
Gen Alpha also brings food interests to the family dinner table. As many as 61% say they influence what their families eat at home, and 85% say they like trying different types of food in their own kitchens. Many kids are taking an even more active role at mealtime, with 62%
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