The cost of sustainability in higher education: staff and student views of a campus food culture

Shaw, Amy; Capetola, Teresa; Lawson, Justin; Henderson‐Wilson, Claire; Murphy, Bernadette

doi:10.1108/ijshe-12-2016-0225

Cited by 10 publications

(10 citation statements)

References 36 publications

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“…In particular, the availability of sustainable food choices and the perceived effectiveness of individual actions have been shown to be key factors influencing consumers transition from intention to action [23]. One study in an Australian university identified that the major barrier limiting students purchasing of sustainable food is the price of food on campus and the cost of sustainability initiatives [24]. Another Australian study identified that most university students were dissatisfied with the availability of sustainable food for purchase on campus [25].…”

Section: University Students Behaviors Towards Purchasing Sustainable Foodsmentioning

confidence: 99%

The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students

et al. 2021

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Although there has been considerable research on consumers’ opinions about sustainable foods and purchasing behaviors, the experience of university students remains unclear. This study aims to characterize university students’ perceptions of the importance of sustainable foods and determine the relationship between perceptions and the frequency of purchasing sustainable foods. In a non-random sample of university students, a cross-sectional, online survey determined students’ perceptions of the importance of locally grown food and sustainable foods, and the self-reported frequency of purchasing sustainable foods. Multivariate binary logistic regression was conducted. Survey respondents (n = 1858; 71% female; 80% domestic enrolled; 43% aged 18–24 y; 38% food insecure) perceived locally grown food (77%) and sustainable food (84%) as important, and 68% reported buying sustainable foods frequently. Students who purchased sustainable foods frequently were more likely to be female, older and food insecure, and also were significantly more likely to perceive sustainable foods as important (OR: 7.317; 95%-CI: 5.538–9.667; SE: 0.142; p < 0.001). Our results demonstrate that university students perceive sustainable foods as important and a relationship between perceptions and actions for purchasing sustainable foods is evident. Our results should inform the development of strategies within universities aligned with the United Nations Sustainable Development Goals, including improving access to locally grown and sustainable foods on campus to reflect student preferences, particularly for food insecure students.

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Section: University Students Behaviors Towards Purchasing Sustainable Foodsmentioning

confidence: 99%

The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students

et al. 2021

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“…Finally, in phase 4 (included), the data referring to the "all years-2019" period were selected-that is, from the first published article on the research topic (1968) to the last full year (2019). In this last phase, 93 The search selected documents from the subfields "title, abstract and keywords", in the period that contains the publication of the first article on the research topic until the last full year (52 years), as has been applied successfully in other analyses [69][70][71]. The representativeness of the sample is based on the proven quality of the Scopus database in relation to the indexing protocol and with the systematic procedures of the search criteria.…”

Section: Methods and Data Selectionmentioning

confidence: 99%

“…; Henderson-Wilson, C.; and Murphy, B., titled "The cost of sustainability in higher education: staff and student views of a campus food culture". It was published in the International Journal of Sustainability in Higher Education (publisher: Emerald Publishing, Bingley, UK), linked to the subject area of Social Sciences (Education, and Human Factors and Ergonomics) [93].…”

Section: Subject Areas and Journalsmentioning

confidence: 99%

Management Accounting for Healthy Nutrition Education: Meta-Analysis

et al. 2020

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Unequal economic growth shapes food systems. Nutrition problems incorporate inappropriate practices, so nutrition education is key to empowering consumers to choose healthy foods. However, increasing the accessibility of healthy diets is related to reducing the cost of nutritious foods. The accounting management of healthy nutrition should allow for optimal global decision-making. The evolution of scientific production and global research trends on this topic between 1968 and 2019 have been studied. Statistical and mathematical methods have been applied to 1738 documents from the Scopus database. The results provided data on the agents that participate in the development of the theme. Data reveal an exponential trend, especially in the previous decade, with more than 50% of scientific production. Future lines of research have been identified: investment in health systems; green label education; early impact of food insecurity; WIC (Women, Infants, and Children) nutrition education; food waste audit; and ecological footprint of food. The central contribution of the study has been to detect the main future directions of research, providing critical points that will allow us to identify the themes of future publications, in addition to providing an instrument for decision-making carried out by the research funding sponsors.

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“…Baldwin and Chung (2007) and Ahmed et al (2018), for example, both imply that food waste is an ethically fraught issue when many people, including people in developed countries, experience food insecurity. Shaw et al (2018) come closer to a systems view in their article on a campus food culture at Deakin University in Australia. In their survey, a majority of student and staff respondents indicated that the high costs of campus food options, particularly healthy foods, were significant barriers for them.…”

Section: Campus Food Sustainabilitymentioning

confidence: 98%

“…Recent studies of sustainable campus food initiatives have addressed specific aspects of food such as food waste (Baldwin and Chung, 2007;Ahmed et al, 2018) and organic foods (Duram and Williams, 2015;Hamilton and Hekmat, 2018), as well as broader topics such as intentions to adopt sustainable campus dining practices (Chen et al, 2011) and campus food culture (Shaw et al, 2018). Admittedly, none of these studies intends to engage a holistic analysis of campus sustainability.…”

Section: Campus Food Sustainabilitymentioning

confidence: 99%

Student food insecurity and the social equity pillar of campus sustainability

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2020

IJSHE

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Purpose College and university campuses serve as a vital test bed for sustainability solutions of various types. To date, though, campus sustainability efforts have focused more on the environmental and economic aspects of sustainability, with less attention to its social aspects. This paper aims to draw on a study of student food insecurity to consider how sustainability’s three pillars might be more holistically engaged. Design/methodology/approach First, the paper reviews the literature on-campus food sustainability and student food insecurity to propose a preliminary characterization of sustainable food. Second, data from a study of food insecurity among students at a major research university are presented. The survey data measure the degree and attributes of food insecurity among undergraduate and graduate students. The focus group and interview data provide a detailed understanding of students’ experience with food insecurity, particularly with regard to how that experience resonates with the characteristics of sustainable food. Finally, the paper suggests that the systems thinking approach may be the best way to engage the social pillar of sustainability. Findings Food insecurity is prevalent among university students. These students find affordability and nutrition to be the most important characteristics of the diets they desire to have. The ability to access such foods conveniently is also important, whereas the sourcing of foods is not resonant. Research limitations/implications This is a study of a single campus in the USA. Findings may be different on campuses that have different demographics and other characteristics. Originality/value Campus sustainability efforts must fully engage the social aspects of sustainability. This paper uses the example of food and food insecurity to show how and why this is important. It also points to systems thinking approach as appropriate for this holistic effort.

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The cost of sustainability in higher education: staff and student views of a campus food culture

Cited by 10 publications

References 36 publications

The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students

The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students

Management Accounting for Healthy Nutrition Education: Meta-Analysis

Student food insecurity and the social equity pillar of campus sustainability

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