Consistency matters. When a limited time dish performs well enough to become a regular menu item, it signals that almonds are delivering value for both operators and consumers. That repeat exposure helps reinforce almonds as familiar, versatile ingredients. Measuring Success Across Campuses Measuring impact in foodservice is complex. There is no single metric that captures success. Instead, the Almond Board looks at a combination of signals such as menu adoption, chef feedback, toolkit downloads and website engagement. These measurements are directional rather than exact. Together, they help guide strategy as campus dining and student preferences continue to evolve. Importantly, most almond products featured through C&U programs are already available through existing foodservice distributors, helping turn menu exposure into real usage while supporting current handler and distributor relationships. Why C&U Matters to Growers C&U foodservice represents a long-term investment in almond demand because it combines large-scale meal volume with an unusually strong ability to shape consumer choices. Campus dining teams influence what students try repeatedly, and those experiences can carry forward into habits and purchases after graduation. For growers, this work helps keep almonds top-of-mind as these student-consumers navigate more choices and more competing ingredients. By inspiring chefs and putting almonds in front of students in everyday, desirable formats, the Almond Board is helping drive preference and demand in one of the most influential food environments in the country. In short, College & University foodservice is not just about feeding campuses. It is about influencing what the next generation enjoys, expects and chooses, and building durable almond demand as those preferences travel beyond the dining hall. Article Contributed by the Almond Board of California
Chef-driven college dining is reshaping foodservice demand, an estimated $18 billion channel nationwide where small ingredient choices scale across millions of meals.
Engagement includes on-campus activations that connect students with almond-based dishes already on the menu and makes those choices easier to notice and select. ABC also collaborates with chefs to test recipes and menu applications that highlight almonds in relevant, student-appealing ways. Limited-time-offer toolkits support this work by providing recipes, signage and guidance that help dining teams feature almonds consistently and creatively. Each effort is designed to remove barriers and help operators see almonds as functional, versatile ingredients that solve real menu challenges. Learning What Works in Real Kitchens Being on campus provides valuable insight as well. Seeing almonds used in high-volume kitchens highlights what works well and what needs improvement. Small observations, such as how almond butter behaves during high-volume service, can reveal operational challenges and spark ideas for further research or technical guidance. These learnings inform future product forms, usage recommendations and support materials. Over time, that benefits the entire supply chain, including handlers and growers. Reaching Consumers at a Formative Moment College students are making independent food choices, often for the first time. Repeated exposure to almonds in appealing dishes expands how they think about almonds beyond snacking.
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