In this episode, we dive into the dynamic food service universe, and how healthier for you—and the planet—options are making their way into restaurants, dormitories, hospitals, airlines and more. 

The global food service industry is now valued at between one and three trillion dollars, representing a world of opportunity for CPG companies looking to expand their distribution strategies. From primo menu placements to innovative campus popups and in-flight makeovers, we highlight some of the most exciting things happening in CPG outside of retail. 

Plus, we spoke with Rob Morasco, vice president of innovation at Sodexo Campus, and Jennifer DiFrancesco, director of culinary innovation at Sodexo Campus, about the top trends in on-campus dining and what it means for the future of food service.