The National Association of College & University Food Services has released its “Campus Dining: 2030 and Beyond” report, which reveals the values of a new generation of students and non-student staff and management. NACUFS provides its member schools with programs and resources to help improve food services on their campuses. Its 134-page report is based on quantitative and qualitative research and analysis by expert researchers and leaders in the field, according to NACUFS officials. The examination contains insights from survey data, interviews, focus groups, and an innovative think tank, which apply to both front-of-house and back-of-house operations. It emphasizes the growing importance of flexibility, storytelling, and technology as the industry evolves.