It’s a new school year, and campus dining trends are moving toward choices that balance bold flavors straight from the street with rising concerns about sustainability and wellness. Metz Culinary Management is capturing these trends with the launch of a fresh round of campus dining initiatives for colleges and universities for the 2025–2026 school year.
According to Ed Knake, Division Chef for Higher Education and Independent Schools, “Our Metz teams are introducing new limited-time promotions, continuing to expand plant-based menu options, and deepening waste-reduction practices in campus dining halls.”
Street Eats: Breakfast and Beyond
The hallmark of the year’s dining calendar is Street Eats, a rotating promotion featuring monthly, chef-inspired menus. New this year is a strong emphasis on breakfast, with August bringing Breakfast Tostadas, a Breakfast Bánh Mì, Shakshuka, and Chilaquiles to campus menus.
Breakfast Bánh Mì
Other highlights include:
- Latin-based Sushi for Hispanic Heritage Month in September (Al Pastor Taco Roll, Tropical Veggie Roll, Boricua Steak Roll)
- Crepes in October, from sweet (Nutella-banana with whipped cream) to savory (Smoked salmon with avocado and crème fraiche)
- Phorritos in February, a pho–burrito fusion with beef, chicken, and vegan variations
- Korean BBQ Fusion in March, featuring Bulgogi quesadillas and Tofu Kimchi tacos
- “Best of Fries” in June, including Montreal Poutine and Loaded Beef Brisket Fries
“Street Eats is a way to engage students with authentic flavors, cultural diversity, and fun, chef-driven creativity,” Knake said. “This year, we’ve broadened the mix by adding classic American comfort foods like meatloaf sandwiches alongside global inspirations such as Korean BBQ and Latin sushi.”
Plant-based Leadership
Metz is also nearing its company-wide goal of making 50% of menu offerings plant-based by the end of 2025, appealing to student demand for healthier and more sustainable options. “We are very close to that milestone already,” Knake noted. “Plant-based dining resonates strongly with today’s students and aligns with our responsibility to reduce environmental impact.
Sustainability Through Leanpath
Supporting its environmental stewardship, Metz is continuing its partnership with Leanpath, a waste-tracking program that measures and reduces both pre- and post-consumer food waste. By tightening production practices and engaging dining teams, Leanpath helps Metz minimize waste while improving efficiency in campus operations.
Student-centered, Chef-driven
Knake emphasized that Metz’s approach is inspired by students and informed by its local chefs: “Instead of sending down pre-set menus from corporate, we work with our chefs in the field to create dishes. That involvement gives guests authentic variety and allows our dining teams to showcase their creativity.”
With these new initiatives, Metz Culinary Management is enabling their college and university partners to offer dining programs that not only satisfy students’ cravings but also support their health and reinforce their values.