Chartwells Higher Education has introduced BLUEPRINT, a data-driven evaluation framework to enhance campus dining programs. The framework, piloted at the University of Florida, uses analytics, including student traffic patterns, sales data and consumer preferences, to provide dining teams with actionable insights to improve satisfaction and performance.

Restaurant menus are showcasing global mashups this year, with Korean flavors appearing prominently at Velvet Taco and Paris Baguette. Velvet Taco offers a bulgogi taco with kimchi and Sriracha aïoli, while Paris Baguette incorporates shredded Korean beef into items like grilled cheese and wraps, and spotlights a Korean Plum Gochu Fresh Mint Lemonade. Kolache Factory fuses Mexican birria with Czech kolache in its Birria Kolache, and pandan, a Southeast Asian ingredient, is featured in spring beverages at Black Sheep Coffee. Japanese-inspired cherry blossom drinks are also trending at Ziggi's Coffee.

Randall Prudden, executive chef at the Good Eating Company, has won the Impact at Scale award at the Sodexo Cook for Change! Sustainable Chef Challenge for Whole Pumpkin with Roasted Maitake Mushroom Mole Negro. The competition, which drew 500 chefs worldwide, highlights the importance of sustainable practices in foodservice. "My motto for this competition would be 'Raindrops make oceans.' Any small changes we can make at any level in this organization can add up to make some serious change," Prudden says.

Harvard University pediatrics professor and author Dr. David Ludwig discusses the misconception that the tastiness of food is what causes people to overeat. Ludwig said his research shows that "we crave processed carbohydrates not because of their palatability, but because of how they affect our metabolism. The calories from these foods don't stay in the bloodstream for long. We come to crave them specifically because they rapidly raise blood sugar."

Registered dietitian Jillian Kubala recommends several nutritious alternatives to rice that cater to various dietary needs, such as low-carbohydrate, gluten-free and protein-dense diets. Options like riced cauliflower, quinoa and amaranth offer significant health benefits, including high vitamin and mineral content. Kubala also discusses the importance of choosing the right alternative based on individual dietary restrictions and preferences.

California Assembly Bill 1603 would ban pesticides containing per- and polyfluoroalkyl substances. The bill would classify PFAS as restricted materials by July 2028, prohibit the manufacture and sale of certain PFAS pesticides by January 2030 and ban all PFAS pesticides by January 2035.

Restaurants like Sophia's Trattoria in Orlando and Hungry Eyes in New Orleans are prioritizing sustainable seafood sourcing by partnering with suppliers such as Simple Seafood for handpicked, line-caught fish and by utilizing the whole fish to reduce waste. These practices aim to preserve fish stocks for the future and align with growing expectations for responsible sourcing. Techniques such as returning bycatch to the sea and using cryogenic blast technology to maintain freshness further highlight the commitment to sustainability.

Gunpowder masala, a South Indian dry condiment also known as milagai podi or idli podi, is gaining traction on American menus for its unique flavor and texture. Made from toasted lentils, dried chilies, sesame seeds and spices, it offers a toasty, nutty warmth with a slow-building heat. Often coarsely ground, it distinguishes itself from typical finely milled spice blends by its rustic, crumb-like consistency. Aromatic additions such as curry leaves, garlic or asafoetida provide nuanced layers and complexity, making gunpowder masala a dynamic and flavorful staple rooted in South Indian culinary heritage.