For Your Students, the Food Obsession is Real. And the proof is in the
Food & Health Inspiration
Plant-based proteins check all of their boxes.
Plant-based proteins can meet your students’ growing demand for nutrition, sustainability and craveability. Just ask Barbara Harral , Director of the Division of Food Nutrition Services with Montgomery County Public Schools who’s seen success with menuing plant-based proteins.
Calculate the difference your school can have on the environment by menuing plant-based proteins and show your students how their craveable favorites canmake an impact with this MorningStar Farms Sustainability Calculator.
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Kellog’s Partner Stefanie Dove, MBA, RDN, SNS
Learn more about how to connect with GenZ through plant-based and get Continuing Education Units from Kellogg’s Away From Home. Upon completion of the educational session, you can request a certificate of participation by emailing kelloggk12@kellogg.com. In the email, please identify the session you completed. Your certificate of participation will then be emailed within 10 business days.
Students’ hunger for plant-based proteins is on the rise with 2/3 of GenZ and over half of Millennials showing interest 7 .Not tomention 33%are interested in eating more plant-based burgers and over 29% are looking to eat more plant-based chicken 7 . The simple truth is that plant-based is a $296M market in foodservice that’s growing at 50.3% 8 . And it’s not just for vegetarians and vegans – it’s all about flexitarians. They make up 42% of the global population 9 and are more likely to be GenZ 10 .
Because Gen-Zers were raised as foodies, they want bothflavorandfunction 1 .For them,foodgoesbeyond nutrition – it’s a major source of entertainment 2 so they’re into trying different types of cuisines more than any generation before them 3 .
to deliver the experience younger consumers want, from fresh and flavorful options all the way to new and exciting 5 . But GenZ’s need for healthy nourishmentdoesn’t stopthere.Theyalsowantmore organic and natural foods compared to millennials – and are more likely to be vegetarian 6 .
It’s no surprise then, that GenZ is looking for nutritious foods away from home 4 – but it better be crave- worthy – with 81% of GenZ wanting foods that are ‘craveable’ and 61% interested in new flavors 4 . In fact, away from home operations are jumping at the chance
They care about the planet, too. GenZ is raising expectations around sustainability so foods that align with their values are a win as they’re willing to pay a premium for ethically and sustainably sourced ingredients 7 .
Stefanie Dove, MBA RDN SNS is a Registered Dietitian and K-12 Wellbeing & Regulatory Business Partner for Kellogg. Prior to working for Kellogg, she was the Coordinator of Marketing & Community Outreach for Loudoun County Public Schools in Virginia. She has worked in the school nutrition sector, specializing in marketing and communications since 2015. Prior to working in School Nutrition, Stefanie lead the marketing efforts for several food companies in and was the social media manager for two nutrition lifestyle blogs. Stefanie has contributed regularly to consumer publications on topics ranging from school nutrition, young professionals in the workplace, heart health, food allergies, consumer trends, childhood nutrition, marketing and branding.
Stefanie Dove MBA, RDN, SNS
1-2018 The NPD Group, Inc; 2-2019 The Hartman Group Inc; 3-“The Food World’s Next Big Question: What Does Generation Z Want to Eat?” Forbes 2019; 4-Technomic Foodservice Planning Program Survey, 2019; 5-Technomic, Gen Z Report, July 2019; 6-Packaged Facts Report 2019; 7-IFMA Datassential CPP survey, February 2020; 8-NPD SupplyTrack Latest 12 Months, Feb 2020 – Exl Tofu; 9-The Rise of Vegan and Vegetarian Food, Euromonitor, November 2020; 10-2020 U.S Grocery Shopper Trends study, conducted by the Hartman Group
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