Trends come into focus each year as consumer research experts, foodservice companies, food companies, retailers, media and others release their predictions for upcoming trends. For the dietetics professional involved in meal planning, especially K-12 schools and colleges and universities but also hospitals and other settings, trends can be a big so-what.

Government regulations, budget, supply chain, staffing, resources, fickle consumers and other factors can make staying with the status quo safe and easy. However, today’s increasingly diverse populations have more access than ever to changing food trends in global cuisines and ingredients in their home, friends' homes, neighborhood, local restaurants, media, social media and travel.

They welcome diversity in foods. That is why trends watching toward recipe development and menu planning is so critical. In this panel discussion, a K-12 director of school nutrition and a nutrition and industry relations VP in a commercial foodservice company join a food and nutrition trends professional to unpack predictions for 2025 and 2026 trends.

With a noted culinary professional as moderator, explore the interconnectivity between schools, colleges and universities, and the community; and discuss the process for using trends to evolve meals and menus in a way that overcomes challenges and excites consumers.