By Valeri Lea
Peanuts Powering College and University Menus
The National Peanut Board (NPB) is working closely with campus dining teams to bring more peanut-based innovations to colleges and universities. As Generation Z students seek plant-based options, sustainable ingredients, and global flavors, peanuts are proving to be a key ingredient.
Meeting Gen Z’s Culinary Expectations
According to Technomic and the U.S. Census Bureau, Gen Z is the most diverse generation in the United States, and their dining expectations reflect that. Universities are responding by incorporating peanut-based global dishes such as Thai peanut curry, Chinese kung pao chicken, and West African peanut stew.
At the University of Massachusetts Amherst, global cuisines and street foods featuring peanuts as a key ingredient can be found throughout campus. Similarly, at the University of Georgia, the executive chef prioritizes authentic international cuisine, using peanuts in innovative ways.
Plant-Based and Protein-Packed Solutions
With 36% of today’s students identifying as vegan, pescatarian, or flexitarian, universities are expanding plant-based menus. The University of North Texas has a dining hall that is 100% plant-based.
Some barriers to serving plant-based foods include satiety, flavor, and protein content. The University of Georgia, which has been serving plant-based options since the 1980s, understands that peanuts, with their high protein content, help ensure plant-based meals are both satisfying and nutritious.
“We feature peanuts and peanut butter at our smoothie and yogurt bars as a great protein option for students. These menu items are popular with both our vegetarian students and those looking for pre- and post-workout fuel sources,” said Dr. Katherine Ingerson, Ph.D., RDN, associate director of nutrition at the University of Georgia.
At a collaborative event at the University of Wisconsin with The J.M. Smucker Co., the National Peanut Board saw firsthand that students chose protein-rich Uncrustables® over more sugar-laden snacks.
Sustainability and Functional Nutrition
Sustainability is a major concern for students, with 69% wanting more environmentally friendly food options. Peanuts fit this demand perfectly, requiring significantly less water to grow than other nuts. Additionally, students are interested in foods that provide functional nutrition benefits for both physical and mental health.
The National Peanut Board continues to educate universities on the sustainability and functional nutrition of peanuts to help drive student interest, offering ideas such as peanut energy bites, peanut butter smoothies, and nutrient-dense peanut grain bowls.
Expanding Peanut Offerings in K-12 Schools
While peanuts are widely served in K-12 schools, they primarily appear in pre-packaged Uncrustables® sandwiches. NPB is working to expand peanut-based options while ensuring safety, convenience, and nutrition.
New Pre-Packaged Peanut Products for Schools
NPB is supporting the development of more pre-packaged peanut products that meet U.S. Department of Agriculture guidelines. Through a collaborative project with Sodexo and the Georgia Department of Education, NPB is testing a new 1-ounce peanut pack that could be paired with apple slices, veggie sticks, or yogurt parfaits, providing an easy way to add plant-based protein to meals.
The 1-ounce peanut pack is designed specifically for schools with high concerns about incorporating an allergen into their meals. Many schools fear the risk of serving peanuts, even though research shows they can be managed safely with proper protocols. The 1-ounce pack provides a controlled and sealed portion, making it easier for schools to introduce peanuts in a way that feels safer and more manageable.
Bulk Peanut Options for Schools with Scratch-Cooking Capabilities
For schools that prepare meals from scratch and already purchase peanuts and peanut butter in bulk, the National Peanut Board shares real-world, innovative ways school nutrition professionals are incorporating peanuts into school menus. Examples include:
- Savory Avocado Toast with Peanut Salsa Macha – Created by Seattle Public Schools’ culinary services team
- Savory Peanut Butter Dipping Sauce – A multi-purpose sauce by Chef Garrett Berdan that can be served alongside chicken skewers or fresh spring rolls
- Cucumber With Peanut Lime Dressing – Created by the Georgia Department of Education
By expanding peanut offerings in both college and K-12 settings, the National Peanut Board is helping food service professionals meet evolving student demands while supporting America’s peanut farmers. Through innovative menu applications, plant-based solutions, and new pre-packaged products, peanuts are playing a bigger role in shaping the future of school and campus dining.
Sources:
- 2022 Plant-Forward Opportunity Report from Datassential and “What Motivates Gen Z to Go Plant-Based?” Sodexo Campus study, 2023.
- Sustainable Food Barometer, Sodexo and Harris Interactive, 2023.