1. Digitization and automation
The future of institutional food goes through the implementation of new technologies that optimize the operation of establishments. The use of online orders systems, self -service kiosks and mobile applications will allow users to make orders faster and more comfortable. Also, new management software will allow automating tasks such as inventory management, costs and data analysis in real time, which will contribute to reducing errors and improving efficiency. At the same time, artificial intelligence will facilitate the rationing of demand, adjusting food production and, at the same time, reducing food waste.
2. Sustainability and reduction of food waste
Sustainability will be a central axis in menus planning. The institutions will bet on local and organic ingredients, promoting the circular economy and reducing the carbon footprint, incorporating composting, recycling and elimination of single -use plastics. The implementation of technologies to manage waste will also allow monitoring and reducing the waste generated, contributing to a more efficient and respectful management of the environment.
3. Healthy menus and options
Consumer demands in terms of custom nutritional options will continue to increase. Flexible menus that include vegetarian, vegan, gluten and low calorie options will be a fundamental strategy to attract and loyalty to diners. In addition, the creation of applications that allow users to customize their dishes according to their nutritional needs and personal preferences is expected.
As for business dining rooms, the dining room services will be consolidated as disconnection spaces for employees, where mental health will be a key factor. These spaces will offer nutritious foods that favor work efficiency, as will promote integration activities, creating an environment of trust that strengthens talent loyalty.
4. Salt and sugar reduction
The tendency towards the formulation of products with lower sodium and sugar content will continue to be expanded, driven by government policies and the growing consumer awareness about healthy eating habits. At the global level, the new USDA food guides for 2025-2030 are expected to include stricter recommendations about the consumption of these ingredients. This trend is aimed at improving public health and reducing diseases related to excessive salt and sugar consumption, especially in school and labor environments, to which food services must adapt.
5. Healthy vending and quality experiences
Vending machines will leave traditional snacks and drinks behind to offer healthier options and more complete gastronomic experiences. They will be located in spaces designed to promote social interaction, with a modern and cozy design that invites you to share moments. In addition, the use of advanced technology and innovative payment methods will improve the accessibility and efficiency of these machines, making them an attractive and healthy option for diners.
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By CEDOC
