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Meet the Demand of C&U Students


Meet the Demand of C&U Students

Harvestland Provides Healthy, High-Quality Proteins to Meet the Demand of College & University Students

College-age consumers are paying attention to diet and nutrition. While value ranks as the most important factor for on-campus dining, 54% of students would like to see more healthy and better-tasting food options. Vegetables are currently the leading dish on university menus, with chicken as the second leading item.1 Antibiotic-free and organic foods are becoming more mainstream,1 as are gluten-free offerings, as indicated by the 200 percent spike in gluten-free menu mentions since 2010.2 In general, Millennials are more health conscious and environmentally aware than previous generations were at the same age.3

Health-forward attributes such as organic, high protein, gluten free, whole grain and natural are more important to Millennials, whereas ‘avoidance’ attributes such as heart healthy, low cholesterol and diabetic-friendly are important to Boomers.4 College and university foodservice directors can look to Harvestland® to help satisfy students’ needs with a variety of delicious, better-for-you proteins for a wide range of daypart and “station” possibilities including sandwich, salad, ethnic, and grill. For example, operators can serve up any of the following products to meet demand for flavorful, nutritious menu offerings.

  • Harvestland® Ready-to-Cook Ground Turkey, 5lb. chub
  • Harvestland® Diced Chicken Breast
  • Harvestland® Fully-Cooked Chargrilled Beef Burger (2.4oz and 3.8oz)
  • Harvestland® Ready-to-Cook Airline Chicken Breast with Wing
  • Harvestland® Ready-to-Cook Buttermilk Breaded Chicken Tenderloins
  • Harvestland® Fully-Cooked Gluten-Free Breaded Chicken Breast Tenders
  • Harvestland® Fully-Cooked Honey Smoked Turkey Breast

Millennials feel what they eat is a reflection of who they are, and 80% of them want to know more about where their food comes from.1 Thus, C&U foodservice directors should provide greater transparency on menus to reflect ingredient sourcing, nutritional information and dietary considerations such as gluten-free, low-sodium and antibiotic-free options.

Perdue Foodservice is an ideal protein supplier and partner of choice offering a wide portfolio of Harvestland® high-quality proteins that are made with only all natural* chicken, turkey, pork and beef raised on an all-vegetarian diet with no animal by-products and No Antibiotics EVER! Harvestland® products are available nationwide. Visit For more information on the Harvestland® brand, please contact or call 1,855.673.4300.

*Minimally processed. No artificial ingredients.

1 Mintel, College and University Foodservice - US - February 2013

2 Rabobank “The Hybrid Consumer” 2013

3 IRI Data 2013

4 The NPD Group / CREST®, YE Sep 2012; Lunch and Supper; 18-34 indexed to 50+ and vice versa