CHICAGO — More likely than the overall population to start their day later, snack between meals, try unique cuisines and prioritize environmental and social responsibility, college students rely heavily on foodservice outlets—both on and off campus.

As off-campus options become increasingly accessible and appealing, on-campus operations find innovation and flexibility necessary to try to stay competitive. According to Technomic’s College & University Consumer Trend Report, on-campus foodservice is facing increasing pressure from restaurants and retailers touting inexpensive, fast fare that is also healthy and high quality.

“On-campus operators must match the innovations of their off-campus counterparts,” said Sara Monnette, vice president at Technomic. “Creating their own unique concepts, offering a wider range of convenient and portable options, incorporating technology and extending serving hours can help drive sales and keep foodservice dollars on campus.”

From price and convenience to diet restrictions and menu transparency, myriad factors drive students’ foodservice decisions.

Findings include:

• 74% of students visit on-campus foodservice locations weekly, justly slightly more than the 67% who visit off-campus restaurants one a week or more often.
• The main reasons cited for purchasing food or beverage on campus include convenience (62%), the desire to stay on campus (47%) and quicker service (34%).
• 46% of students, up from 37% in 2013, say it is important that the foodservice locations they visit are socially and environmentally responsible.

Chicago-based Technomic provides consumer-grounded research and consulting for food manufacturers and distributors, restaurants and retailers, other foodservice organizations and various institutions aligned with the food industry.