Campus Food Research Articles

Association between food insecurity status, campus food initiative use and diet quality in Australian university students.

University students may experience food insecurity due to financial constraints, reducing the quality of their diet. This study aimed to identify students at higher risk of food insecurity, their engagement with on-campus food initiatives and evaluate the relationship between food insecurity and a validated index of diet quality. A cross-sectional online survey used the six-item Household Food Security Survey Module to assess food insecurity. Total diet quality and subscale scores for eight food groups were measured using the Australian Recommended Food Score (range 0-73). Univariate and multivariate regression identified groups at risk of food insecurity, their engagement with campus food initiatives and relationship with diet quality scores. Of student respondents (n = 197), over half (54%) experienced food insecurity (14% mild, 23% moderate and 18% severe food insecurity). Male students and students not living with parents were at significantly higher risk. Food-insecure students were significantly more likely to use the campus food pantry (odds ratio = 2.3 [95% confidence interval = 1.286-4.142]; p = 0.005) but not a campus community garden. The mean diet quality score was 32.9 (standard deviation = 8.9). Food-insecure students reported a mean diet quality score over three points lower than food-secure respondents (B = -3.5 [95% confidence interval = -6.0 to -1.0]; p = 0.006), with significantly lower fruit and vegetable subscale scores. Results suggest a high occurrence of food insecurity and poor dietary quality in university students. Despite high levels of engagement with the campus food pantry, the poor diet quality of food-insecure students suggests an urgent need for greater university-led interventions to improve students' dietary intake.

Consumption Habits and Attitudes Associated with Vending Machines Use on a Saudi Arabian University Campus

Current university campus food environments, especially vending machines, include more unhealthy foods and beverages than healthier alternatives, leading to increased consumption and frequent snacking. This study examines the relationship between food and beverage consumption and vending machines, evaluates the available food and beverage types, and investigates students’ behaviors and attitudes associated with vending machines. This cross-sectional study was conducted at King Abdulaziz University in Jeddah, Saudi Arabia, and included female and male students aged 18–26 years. Most participants reported changes in weight (57%) and food habits (56%) in the last month. The most frequently purchased vending machine items were water, chips, and chocolate. Males reported consuming chips, soda, and iced tea more frequently than females. Over 60% suggested fresh salad, yogurt, granola, protein bars, and baked bread as healthier food options in vending machines. These findings can be used to develop targeted initiatives to improve the nutritional quality of vending machine products and encourage healthy food choices.

University Food Environment Assessment Methods and Their Implications: Protocol for a Systematic Review.

While the retail food environment has been well studied, research surrounding the university food environment is still emerging. Existing research suggests that university food environments can influence behavioral outcomes such as students' dietary choices, which may be maintained long-term. Despite a growing interest in assessing university food environments, there is no standardized tool for completing this task. How researchers define "healthy" when assessing university food environments needs to be clarified. This paper describes the protocol for systematically reviewing literature involving university food environment assessments. This paper aimed to describe the protocol for a systematic review of the assessments of university food environments. The review will summarize previously used tools or methods and their implications. Electronic databases, including PubMed (NLM), Cochrane Library (Wiley), Web of Science (Clarivate), APA PsycINFO (EBSCO), CINAHL (Cumulative Index to Nursing & Allied Health) Complete (EBSCO), ProQuest Nursing and Allied Health, and Google Scholar were searched for papers published between 2012 and 2022 using combinations of related medical subject headings terms and keywords. The electronic databases were supplemented by reviewing the reference list for all included papers and systematic reviews returned with our search results. The review will include all study types, including randomized controlled trials, observational studies, and other pre-post designs. Papers that examine at least 1 aspect of the university food environment, such as cafeterias, campus convenience stores, and vending machines, were considered for inclusion. A total of 2 reviewers will independently screen titles and abstracts, complete a full-text review, extract data, and perform a quality assessment of included papers, with a third reviewer resolving any conflicts. The Quality Assessment for Diverse Studies (QuADS) tool was used to determine the methodological quality of selected studies. A narrative and tabular summary of the findings were presented. There will not be a meta-analysis due to the methodological heterogeneity of the included papers. The initial queries of 4502 records have been executed, and papers have been screened for inclusion. Data extractions were completed in December 2023. The results of the review were accepted for publication in May 2024. The systematic review generated from this protocol will offer evidence for using different assessment tools to examine the campus food environment. This systematic review will summarize the tools and methods used to assess university food environments where many emerging adults spend a significant part of their young adult lives. The findings will highlight variations in practice and how "healthy" has been defined globally. This review will provide an understanding of this unique organizational food environment with implications for practice and policy. PROSPERO CRD42023398073; https://www.crd.york.ac.uk/prospero/display_record.php?RecordID=398073. DERR1-10.2196/54955.

Nurturing Success: Empowering Human Services Students to Lead a Campus Food Pantry

Recent research has shed light on the concerning issue of food insecurity among college students in the United States. According to recent reports, approximately 30% of college students experience food insecurity (CUFBA, 2020). This problem has serious implications, as financial concerns often force students to leave college without completing their degrees (Johnson, 2009). In response to this growing challenge, campus-based food pantries have emerged as a potential solution. However, colleges and universities are facing budget constraints and funding limitations, making it increasingly difficult to meet the needs of financially struggling students. This article explores the role of Human Services programs in addressing food insecurity on college campuses through the development of campus food pantries. By utilizing service-learning, internships, and field practicum courses within Human Services programs, colleges and universities can effectively tackle this issue. These programs can provide the necessary labor force and expertise, while also partnering with local agencies to secure essential supplies. This approach becomes crucial when state resources are limited or reduced. Engaging Human Services students in campus food pantries not only helps address the immediate need for food assistance, but also offers valuable experiential learning opportunities. Students gain practical experience in serving their communities and understanding the challenges associated with food insecurity. This symbiotic arrangement benefits both students and the college communities they are part of, creating a win-win situation for all involved.

Critical food systems education in university student-run food initiatives: learning opportunities for food systems transformation

IntroductionStudent-run Campus Food Systems Alternatives (CFSA) have been proposed as spaces which have the potential to advance Critical Food Systems Education (CFSE) – the objective of which is to motivate students to act toward radical food systems transformation on community and systemic levels. Evidence on how learning dynamics in CFSA drive student participants to develop critical perspectives on food systems is limited, however. This paper seeks to address this gap by exploring how critical and transformative learning happens in these informal and student-run spaces, by detailing a multi-case study of students’ learning experiences in four student-run CFSA on the McGill University campus.MethodsData on students’ learning experiences was collected through observational field notes of CFSA activities and semi-structured Interviews with student facilitators. Thematic and cross-case analysis was performed with interview data.ResultsAnalysis of students’ described learning experiences in CFSA revealed three broad categories of learning dynamics which drive students’ learning about food systems and their willingness to act for food systems change: hands-on work in informal spaces, social connection and engagement between student participants, and engagement with the beyond-campus community.DiscussionEngagement with the beyond-campus community via CFSA, particularly that which involved exposure to food-related injustice in marginalized communities, was found to be particularly important in driving student participants’ critical reflection on food systems and willingness to act toward food justice. A lack of intentional critical reflective practice was however observed in CFSA, calling into question how this practice can be driven in campus food initiatives without compromising their student-run and informal structures.

Habitual tendency, cooking methods, and development of food choices behavior

Background: The purpose of this study was to investigate students’ preference for food prepared in university dining halls. The students’ understanding of cooking methods and related health states based on their food choices were also examined. Methodology: A quantitative research method was employed using a one-way analysis of variance. The conceptual model of food choice was used to determine the reasons for students’ preferences for campus food. The study was conducted from September to November 2018; six cooking methods were identified and a record of 98 meals was captured for investigation. Undergraduate students were invited to participate in the investigation and 461 were retained for analysis. Results: Stir-frying is a common method in food preparation, followed by frying. Students had a strong preference for food prepared by baking, frying, and boiling. Less preference was seen for food prepared by steaming and stir-frying. Freshmen students were in favour of college food but their interest declined when they reached senior level. An unhealthy food choice understanding was observed. This understanding may indicate unhealthy perceptions of food intake. Such unhealthy food choice habit does not decrease with increasing age. Conclusion: The food choice decision involves a complex cognition process towards food understanding, mindset, and previous experiences. It will be an undesired consequence if unhealthy food choices are being reinforced because of the unhealthy or not preferred methods of food preparation. This study’s findings indicate such connections, and future studies should analysing food processing and health development.

Campus Food Pantry Use May Improve Daily Frequency of Fruit and Vegetable Intake Among California University Students Experiencing Food Insecurity

BackgroundUniversity students are at increased risk for both food insecurity and suboptimal fruit and vegetable (F/V) intake. Campus food pantries (CFP) have been a common intervention in response to student food insecurity, but there have been few evaluations of the effectiveness of this strategy on improving students’ dietary intake. ObjectiveTo examine differences in the frequency of F/V intake by food security status, and whether the number of monthly CFP visits was associated with frequency of F/V intake among university students who were CFP clients. DesignCross-sectional ParticipantsThe study population included 1,188 university students across the 10-campus University of California system who had accessed their CFP or Basic Needs Center. Main measuresUnited States Department of Agriculture (USDA) 6-item short food security module, monthly CFP visits, and self-reported frequency of F/V intake (daily). Statistical analyses performedT-tests were performed to compare differences in mean daily frequency of F/V intake by food security status. Generalized linear models were used to examine associations between monthly CFP visits and mean daily frequency of F/V intake. Using a post hoc Wald test, an interaction term (monthly CFP visits × food security status) was included to the models to determine whether food security status modified associations. ResultsStudents experiencing food insecurity consumed total F/V 0.48 fewer times per day compared with students who were food secure (2.64 ± 2.11 vs 3.12 ± 2.01; P < .001). Among students experiencing food insecurity, each monthly CFP visit was associated with higher daily frequencies of intake for total F/V (β = 0.06), whole fruit (β = 0.03), 100% fruit juice (β = 0.01), and leafy greens (β = 0.01); however, no associations were found among the food-secure group. ConclusionsFindings suggest that CFPs may be supporting students in need of nutritional assistance increase their daily frequency of F/V intake. Future studies are needed to validate these findings to inform investment in campus food pantries and support university students in need of nutritional assistance.

Place-Making, Identity, and Service Learning Among First-Year College Students

Place-making is the set of social, political and material processes by which people create and recreate experienced geographies. In the case of immigrant experience, the physical space provides an environment in which memories, traditions, and evolution of identity can occur. In this case study, I examine the results of a service-learning project with first-year Honors students in a public, regional university. In the course design, community-engaged activities, and assignments, I shaped the experiences of the students as if they were translocals and the college campus were the receiving community. Although not explicitly detailed to the students, their project was framed as an immigrant community that had the opportunity to transform space for the betterment of both groups. The assignment -- to improve access and quality of the campus food pantry -- created new socio-spatial relationships and enabled the student to remain connected to places left behind while forging new place ties. As they explored the data about food insecurity among college students, institutional structure, and interacted with diverse groups on campus, they formed new social and cultural connections, resulting in a hybrid identity and a sense of agency in their new community.

Feeding Student Success: A National Survey of Campus Food Pantries

Student food insecurity is associated with lower grades, depression, higher perceived stress and lower graduation rates. Campuses across the country are responding to the problem in a variety of ways, including distribution of food directly to students through food pantries. This research is based on a national survey of campus food pantries to identify the challenges and opportunities of running a direct food program for students.

Healthy Food Policies Documented in University Food Service Contracts.

In the United States, there is an opportunity to improve the nutritional health of university students through the campus food environment. This project used a content analysis approach to investigate whether healthy food standards and policies were incorporated into the contract agreements between North Carolina (NC) public universities and their food service management companies. Food service contracts were collected from 14 NC public universities using food service management companies on campus. Each contract was evaluated using the 35-item North Carolina Food Service Policy Guidelines Assessment to examine four elements of the campus food environment: Beverages, Packaged Snacks, Prepared Foods, and Other (e.g., strategic placement of healthier food). Five university food service contracts incorporated no North Carolina Food Service Policy Guidelines, three university contracts included one to five guidelines, and six university contracts included six to nine guidelines. Altogether, 13 of the 35 guidelines were incorporated into at least one university food service contract. This project presents a cost and time-effective assessment method for determining if evidence-based nutrition guidelines have been included in university food service contracts. This approach and findings may lead to contract revisions to improve the campus food environment and, subsequently, the nutritional health of college populations.

Evaluating a Campus Food Pantry’s Potential Impact on Nutrition Security using the Reach, Effectiveness, Adoption, Implementation, and Maintenance (RE-AIM) Framework

BackgroundCampus food pantries are uniquely positioned to promote health equity with the foods they make accessible to food-insecure students. ObjectivesThis study assessed the implementation and effectiveness of a client-choice campus food pantry to understand its potential impact on nutrition security and to inform future implementation. MethodsThis observational study was designed using the reach, effectiveness, adoption, implementation, and maintenance framework, leveraging administrative data collected from a client-choice campus food pantry at a large Midwest university from August 2020 to May 2022. Pantry staff tracked student usage and item inventory. Items were analyzed for specific nutrients using the Nutrition Data System for Research. The mean nutrients and servings per food group distributed per visit were calculated and compared with dietary recommendations (effectiveness). Characteristics of pantry operation and setup were detailed (adoption). The percentage of openings with adequate stock to meet distribution guidelines was determined (implementation). Descriptive statistics were calculated, and multiple linear regressions determined whether significant changes in nutrients and food were distributed based on distribution guidelines and stock available. ResultsEffectiveness: Vitamin D, fruits, vegetables, and whole grains were below 3 d of the recommended intake for all students, and energy, fiber, potassium, vitamin A, and grains were low for male students. Adoption: The pantry was established through a collaboration with a pre-existing community food pantry and operates as a 501(c) and is managed by campus recreation staff. Implementation: The pantry supplied enough produce for 72% of openings to meet distribution guidelines and enough dairy for 63% of openings. ConclusionsThe food and nutrients distributed in limited amounts are consistent with those underconsumed according to the Dietary Guidelines for Americans. More research is needed to understand how pantry implementation can best support nutrition security through the adequate distribution of key nutrients and food groups.

P12-002-23 Food Insecurity and Campus Food Pantry Use Among College Students During and Post the COVID-19 Pandemic: A Qualitative Study

P12-002-23 Food Insecurity and Campus Food Pantry Use Among College Students During and Post the COVID-19 Pandemic: A Qualitative Study

The campus food environment and postsecondary student diet: a systematic review

Objective: Examine the impact of the campus food environment on postsecondary students’ dietary behaviors (e.g., dietary intake) and food purchasing. Participants: Students currently attending a postsecondary institution, all ages and geographic locations included. Methods: A systematic search from January 2000-October 2022 was conducted in six databases using postsecondary education, food environment, and diet related keywords. Results: In total, 25 quantitative and 10 qualitative studies were extracted. All quantitative studies that conducted statistical analyses (n = 15) reported a statistically significant relationship between the campus food environment and dietary intake, including both positive and negative effects. All qualitative studies (n = 10) discussed students’ experience of the campus food environment influencing their diet. Conclusions: This review found moderate evidence that the campus food environment has an impact on postsecondary students’ dietary behaviors. A campus environment that has healthy foods accessible, affordable, and acceptable for postsecondary students may have a beneficial impact on students’ dietary intake.

Creating and Institutionalizing a College Food Pantry: Activism, Partnerships, and Volunteer Labor

While campus food pantries are growing increasingly popular as an intervention aimed at improving student retention, little work has examined what it takes to start and maintain these resources on the ground. We leverage data from 17 interviews with pantry leaders, and social media posts and internal documents, to describe the creation and institutionalization of the Grove Grocery at the University of Mississippi. Findings confirm the role of collaborative partnerships, the benefits of advisors serving as liaisons between student leaders and administrators, and the challenges of institutionalization within the higher education context, including university hesitancy, reliance on uncompensated student labor, lack of resource awareness, and stigma surrounding food insecurity.

Perceptions and determinants of adopting sustainable eating behaviours among university students in Canada: a qualitative study using focus group discussions

PurposeUniversity students are a unique population with great potential to adopt eating habits that promote positive human and planetary health outcomes. The purpose of this study is to illustrate the current perceptions of sustainable eating behaviours among the students and to examine the determinants of sustainable eating behaviours.Design/methodology/approachData were collected from December 2020 to May 2021 through focus group discussions among university students in Ontario, facilitated through synchronous online sessions. There were 21 student participants during the course of five focus group sessions (4–5 participants per session) from various departments within the university. The discussions were transcribed and analyzed for main themes and concepts using open coding; deductive coding based on the framework by Deliens et al. as well as the literature; and inductive coding for emerging themes.FindingsThe students had different perceptions about what constituted sustainable eating behaviours, some of which were not based on fact. A variety of individual, environmental (macro, micro and social) and university characteristics were mentioned as factors influencing sustainable food choices, with “food literacy” and “campus food” being the top two factors.Originality/valueThis study presents a novel and holistic overview of how sustainable eating behaviours and sustainable foods are perceived among university students and identifies the perceived determinants of adopting sustainable eating behaviours. This study helps with identifying opportunities to promote sustainable eating behaviours among university students and the design/implementation of informed interventions and policies aimed at improving eating behaviours.

A Qualitative Analysis of Eating Behaviors Among Food Insecure College Students

ObjectiveTo explore (1) how the cycle of food availability impacts food insecure college students’ food-coping behaviors and (2) how access to a campus food pantry impacts food availability. MethodsQualitative, semistructured one-on-one interviews via Zoom were transcribed verbatim. Three investigators performed content analysis to identify and compare themes among participants with and without access to a campus food pantry. ResultsForty undergraduate students from Illinois 4-year institutions with (n = 20) and without (n = 20) campus food pantries discussed similar experiences related to their food situation, eating behaviors, and use of resources, resulting in 7 themes: unique challenges of the college environment, childhood experiences, the impact of food insecurity, mental energy, the spectrum of resource management, structural barriers, and hiding hunger. Conclusions and ImplicationsFood insecure students may use coping mechanisms to manage food and resources. The existence of a campus food pantry alone is insufficient to meet the needs of these students. Universities could consider providing additional support (ie, free meals), advertising available resources, or integrating food insecurity screening into other established processes.

Food systems change and the alternative campus foodscape

Postsecondary students, staff, and faculty across North America are actively involved in trans­forming food systems on campuses and beyond. Much of the scholarship documenting these inroads has focused on procurement, production, and pedagogy. While this work is essential, it paints an incomplete picture of the ways postsecondary campuses—and students in particular—are contributing to realizing more just and sustainable food systems. In this paper, we elaborate the contours of what we propose as the alternative campus foodscape in Canada by highlighting campus food systems alternatives (CFSAs), which we define as on-campus initiatives that are moti­vated by animating structural, practice, and/or policy change through the campus foodscape. We demonstrate how CFSAs are distinct from conven­tional food systems and argue that they are essen­tial elements of a robust movement for food systems transformation.

Barriers and facilitators to implementing and sustaining campus food insecurity initiatives

ABSTRACT This study explored the barriers and facilitators to the successful implementation and sustainment of food insecurity initiatives on college campuses. Respondents (n = 65) included faculty, staff, administrators, and student leaders at higher education institutions in 28 states. Through an online survey, respondents reported experiencing multiple barriers (mean 3.7, SD 1.7) when implementing food insecurity initiatives. The three most commonly reported barriers were funding (79.4%), marketing/student awareness (74.6%), and stigma (60.3%). Public institutions were found to more commonly face accessibility (p = 0.005), volunteer (p = 0.008), and stigma (p = 0.042) barriers compared to private institutions. Themes regarding Campus Culture, Resources and Operations, and Data Collection were considered facilitators to sustaining campus-based initiatives. Food insecurity is a barrier to academic performance, perseverance, and success yet initiatives to aid food insecure students are hindered by lack of institutional support and integration into campus culture. Higher education administrators should look to the barriers and facilitators identified in this study to ensure the initiatives on campus have the supports needed to succeed. Further study implications and a root cause analysis are discussed.

Campus Food Shed: Student-led efforts at the University of Wisconsin-Madison to support food-insecure peers

Despite the ubiquity of campus food insecurity, it has often been an issue silent, faceless, and ignored. Only within the last decade has it received recognition as a national crisis (McCoy et al., 2022). Perhaps because college is widely regarded as a privileged endeavor, requiring substantial tuition dollars from students and their families, food insecurity has not received the attention or resources that it deserves. Although policy-level and administrative changes should take the lead in addressing the issue, student-led groups have played a role in initiating action. Campus Food Shed (CFS), a University of Wisconsin-Madison student organization, seeks to address these concerns. Spearheaded by students, the organization partners with local grocery stores and research farms to distribute leftover food items, assisting peers across the UW-Madison campus with access to free, nutritious food. As UW-Madison alumni, our experiences through CFS have brought to our attention nationwide concerns regarding food insecurity (Goldrick-Rab et al., 2017). In addition, studies across the country over the last five years have demonstrated the severity of food insecurity for many college and university students (Baker-Smith et al., 2020; Broton &amp; Cady, 2020; Broton &amp; Goldrick-Rab, 2017; Laska et al., 2020; Watson et al., 2017). . . .

Students as co-researchers: Using participatory action research to address college food insecurity

Studies indicate that college students experience high rates of food insecurity. Growing awareness of food insecurity on college campuses has resulted in efforts by many institutions to address the prob­lem through innovative programs such as food pantries, campus gardens, and educational work­shops. While these initiatives play an important role in facilitating food access, they fall short of meeting students’ needs. There is little research on how students’ experiences or knowledge can inform strategies to address food insecurity, nor is there extensive research on how students view this issue for themselves and their peers. This study looks at the benefits of engaging students in participatory action research (PAR) to address college food insecurity. PAR is particularly well suited to address campus food insecurity given its tenets of research, reflection, and action. This paper examines how a PAR project, conducted throughout a semester-long community-engaged learning course at the University of San Francisco (USF), resulted in innovative strategies to address college food insecurity. This justice-based research approach deepened students’ understanding of the issue and inspired them to want to change their campus food systems. Students worked to shift the narrative of food insecurity on campus away from an individual experience that carries stigma toward one of community, relationships, and collective action. This study shows the opportunities to address food insecurity not only through immedi­ate needs-based solutions but also through a justice-based research methodology that centers student experiences and knowledge.