To engage with Gen Z, the California Avocado Commission hosted a sampling opportunity at UC Santa Barbara’s residential dining Nutrition Week event. The tasting was designed to reinforce the nutritious elements of fresh, healthy, locally grown California avocados and pique the interest of young consumers.
CAC’s foodservice team was joined by Chef Aneesha Hargrave who prepared 400 sample servings of Mayak Avocado and Crispy Rice Salad at the university’s Carrillo Dining Commons. The refreshing salad, which embedded California avocados in a global cuisine with nutritious ingredients, was a success with student attendees. Several students came back for seconds and picked up a couple of plates at that time.
During the event, the CAC team spoke about the unique seasonality of California avocados and noted that peak season had just begun. Students asked questions about the California avocado growing regions and the CAC team noted that the Santa Barbara area is surrounded by avocado groves. Students also received small, California avocado-branded items to take home with them. This activity is an example of Commission efforts to build brand preference and loyalty with younger adults who will be an important segment of targeted shoppers in the near future.
