Positive perceptions and purchase of sustainable foods is associated with higher diet quality in Australian university students

Abstract

Purpose This study aims to understand university students' perception and engagement with sustainable food practices and the relationship with diet quality. Design/methodology/approach A cross-sectional survey assessed Australian university students' sustainable food perceptions and purchasing behaviours, diet quality using the validated Australian Recommended Food Score and attitudes towards on campus sustainable food options. Findings Of respondents (n = 197; 63% female), over half (58%) perceived it was important to purchase sustainable foods. These students were eight times more likely report purchasing sustainable foods (OR: 8.1; 95%CI 4.2–15.7; SE: 0.3; p < 0.001) and had significantly higher diet quality (Beta coefficient: 2.9; 95% Confidence Intervals 0.4–5.4; Standard Error: 1.3; p = 0.024). Students who reported frequently purchasing all types of sustainable foods, except organic foods, had significantly higher diet quality. Few students perceived there were sufficient sustainable food choices on campus (19%), but most supported the development of an edible campus (80%). Originality/value The results highlight the potential impact of promoting sustainable food options and creating a supportive campus food environment towards improving students’ diet quality.