cers? A year in the life ‘Throughout 2017, we have explored global food trends, psychographie profiling, student mental health = ‘and optimal nutrition through food and beverage provision. Through our writing, we hope we have inspired, enthused and motivated others to drive change through “disruptive innovations” that will ultimately deliver optimal outcomes for our students and staff. So, let's take alook at a year inthe life... By Pr ack January, we commenced the new yearby discussing how the dichotomy of optimum wellbeing and gourmet indulgence would be at the fon ont ofthis year national ad tlobal food trends, Herein the UK, key ‘ood paradigms focused around intelligent health, sensorial experiences, bare necessities pertise. Afordable, healthy and delicios fat anderaf epitomived stadent requirements both motional and physiolo ly. We closed the month by exploring how the multi-sensory aspects offood and beverage were ofen overlooked when providing sustenance We emerged from winter discussing how it only eakes seven seconds to formulate an initia idea, ling, o opinion without conscious thought or on the isis ofliae evidence. We deduced that prospective dens willbe lucnced by a mulitude of ctor daring theie decision-making process the university repuration, the opinion of fuily and tiends and the geographical proximity to home, and ‘whilst these subseantal influencers appear to dominate the perception ofa university, often che smaller nd seemingly insignificant aspects ofthe estate can be monumental fessor David Russell, written in partnership with Charlotte Harbour in eliciting positive or negative emotional responses. As uch, we seintroduced the practic of psychographic profiling discussing he perception and intrinsic emotive evocation of environments an be studied and calibrated. We emphasised the opporcuitis ed within psychographic responses evoked bythe physical embed study of cognitive and -nvironmentand the infitence this has on feelings, behaviour and student reeratment, During spring, we spoke sbout developing technologies, sachs viral reality and augmented reality, which present mpl ng opportinites fo learning, Jevclopn opti ‘eaining and eceuitment opportunitc nisation. We considered market ‘within innovative technological advancements Tn the summer, we proclaimed that ‘green fod is clean food’ and emphasised hhow we can all nurture our wilson of the green food concept to encompass both vitality and sustainability within University life. Ourmeaning of green food is one of ‘one thats both symbiotic with ou precious lobe and biologically advantageous to the consumer ~ and something we are “Here in the UK, key food paradigms focused around intelligent health, sensorial and craft expertise” experiences, bare necessities pasionately advocating at every opportunity. Autumn founds preparing for the new semester by exploring ways to deliver positive student experience ~ we resoned thatit is mlk-faceted, and will be unique tocach and every individual ~ but could bbe influenced through food provisions, We declared that we must embrace the varity ofstudents tha we inv ani enable thei diverse dations ofthe idea! sudent experince throug activities, suchas online induction, and ‘optimisation of physical and mental health through food ad beverage solutions. As we come fal cic back to winter, we lose our yearby discussing digital trends thar facilitate stadentproductiviey and wellbeing and sugges software applications that may be ofimeres to our demographics {for personal development purposes So, as we move fom Food trends to digital erends, fom environments to training programmes, and from student od ence optimisation and provision ~ we are witnes to the vastness and variety of opis embedded within the ‘university food and beverage sector Pethaps a main esksaway ith olism, mlesnes are key individualising and opeimising the student experience within our valuable universities Warm wishes... www:sussellpartnership.com (@UB.UK | wwwaniversitybusiness 60k | 62 Nia