(L to R) NPB Foodservice Consultant Valeri Lea, NPB’s Markita Lewis, and UMass Culinary Member
The National Peanut Board introduced its new campus dining guidebook, “Peanuts on the Menu: A Guide for Campus Dining Teams,” during the 2026 UMass Chef Culinary Conference, held June 7-12 at the University of Massachusetts Amherst. The annual conference brought together nearly 750 attendees from 82 colleges and universities, along with more than 100 vendors, for a week focused on culinary innovation, menu development and the future of campus dining.
Developed in collaboration with UMass Dining, the guidebook is designed to help campus dining teams safely and successfully incorporate peanuts into menus while supporting students through clear allergen communication, staff training and thoughtful menu planning. UMass Dining, consistently recognized as one of the nation’s top campus dining programs, served as a valuable partner in developing practical, operator-focused guidance based on real-world experience. The National Peanut Board introduced the resource during a three-minute main stage presentation.
Peanuts were featured throughout the conference, including recipe integrations in conference meals such as a Mocha Peanut Smoothie, Cold Peanut Udon Noodles with Crispy Pork Belly and a Bruleed Banana and Peanut Sundae. During the Industry Showcase, the UMass culinary team prepared and served a Xi’an-Style Lamb Smash Burger with Peanut Chili Crisp at the National Peanut Board’s booth, where recipe cards and It’s Not Nuts. It’s Peanuts. peanut packs were also distributed.
Additional sampling and product displays highlighted the variety of peanut-based options available to campus retail teams, including Peanut Butter & Co. squeeze packs, Marimix Toasty Peanut Butter Snack Mix, P-nuff Crunch Protein Puffs, Henrietta Said flavored peanuts, PBFit Protein Bars, RXBAR High-Protein Bars, RXBAR Protein Energy Bites and Awake Bites.
Through the guidebook launch and conference activations, the National Peanut Board reinforced its role as a practical resource for helping campus dining teams bring peanuts back to menus safely, strategically and creatively.
