Modifying Students’ Intentions to Eat Sustainably

Plourde, Hugues; McDonough, Tracy A.; Hendrickson-Nelson, Mary

doi:10.18848/2325-1212/cgp/v09i02/55300

Cited by 3 publications

(3 citation statements)

References 56 publications

(90 reference statements)

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“…However, the authors observed an absence of a “bottom-up” approach and our results were partially consistent with their findings. Most universities attempted to influence student behavior by encouraging them to participate in “top-down” activities such as internships programs (Hayles, 2019), cooking workshops (McDonough et al , 2014), mandatory sustainable activities (Felgendreher and Löfgren, 2018) and daily or long-term challenges (Bloodhart et al , 2013; Lambert and Cushing, 2017). However, the authors observed that the involvement of students was evident although it was not closely associated with the “bottom-up” approach as discussed by Mazon et al (2020).…”

Section: Resultsmentioning

confidence: 99%

A literature review on the strategies implemented by higher education institutions from 2010 to 2020 to foster pro-environmental behavior of students

Bertossi

Marangon

2021

IJSHE

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Purpose Changing the present behavior of individuals toward a more sustainable lifestyle is a complex task requiring a well-established strategy and institutional commitment. The purpose of this paper is to understand the strategic steps, as proposed by Steg and Vlek (2009), that has been mostly focused on by higher education institutions (HEIs) in the past decade (2010–2020) to foster pro-environmental behavior (PEB) of students. Design/methodology/approach A literature review was conducted following the approach given by Denyer and Tranfield (2009). Subsequently, the results of 147 articles from 22 journals were discussed using the seven-element system proposed by Lozano et al. (2013). Findings In the past decade, HEIs have increased their efforts to improve their understanding of the determinants of PEB of students and methods to foster PEB. However, the results indicated that the classification was similar to previous studies, with HEIs focused mainly on assessing students in terms of personal factors (assessment and reporting category), understanding the relationships among psychological determinants and their influence on student behavior (research category) and planning educational interventions (education category). Originality/value This is the first study that reviewed the role of HEIs in fostering PEBs of students using the approach proposed by Lozano et al. (2013) as a theoretical framework and the strategy proposed by Steg and Vlek (2009) as a guideline.

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Section: Resultsmentioning

confidence: 99%

A literature review on the strategies implemented by higher education institutions from 2010 to 2020 to foster pro-environmental behavior of students

Bertossi

Marangon

2021

IJSHE

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“…Another study indicated a 4.6% reduction in the probability of students purchasing meat and a 4.2% increase in the probability of acquiring vegetarian meals, both of which are significant indicators (Jalil et al , 2020). The fourth article reported significant increases in the scores secured by the students in questionnaires administered before and after the intervention, which measured their attitudes toward and perceptions of eating homemade meals (Mcdonough, 2014). One study reported a 93.2% increase in the sale of green beverages following the intervention (Blake et al , 2021).…”

Section: Discussionmentioning

confidence: 99%

“…To promote a more sustainable and healthy diet, communication campaigns included the implementation of information kiosks run by nutrition students, an informative website and experiential experiences, such as the preparation of vegetarian dishes (Mcdonough, 2014).…”

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confidence: 99%

Promoting sustainable consumption among university students: a systematic literature review

Herrera Burstein,

Goñi Avila

2023

IJSHE

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Purpose This study aims to identify and analyze research that promotes sustainable consumption among university students, understand what areas of consumption were addressed, how consumption was intended to become more sustainable and what results were reported. Design/methodology/approach A systematic literature review was conducted using the Scopus and Web of Science databases and the Preferred Reporting Items for Systematic Reviews and Meta-Analyses methodology. Main criteria for inclusion were focus on changing the consumption behavior of university students, not just diagnosing them, and that students were directly involved in the efforts. Findings A total of 1,619 articles were extracted, and 34 were included in the study. These selected investigations conducted between 2012 and 2022 focused on areas of consumption such as food, plastic waste, fashion, energy and water. Sustainable consumption was promoted through training programs ranging from one-hour seminars to full-semester courses, marketing and communication campaigns and direct experimentation and interventions. Most articles reported positive results. Research limitations/implications This study is limited to research carried out to reduce current consumption by university students; it does not include research aimed at improving students’ professional skills for promoting sustainable consumption. Practical implications This study compiles previous research on reducing consumption by university students in a structured manner according to the consumption area, applied strategy and the results obtained. Originality/value This research is unique and will serve as a source of inspiration and consultation for academics and university managers concerned about human consumption. It presents successful projects and strategies that can be implemented in their own universities to make their students’ consumption more sustainable.

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Avoiding food waste by Italian consumers: related beliefs, attitudes, behaviour and the importance of planning and shopping routines

Contò

Fiore

Conte³

et al. 2015

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Modifying Students’ Intentions to Eat Sustainably

Abstract: University in partial fulfillment of the requirements of the degree of M.Sc. (Applied) Nutrition.

Cited by 3 publications

References 56 publications

A literature review on the strategies implemented by higher education institutions from 2010 to 2020 to foster pro-environmental behavior of students

A literature review on the strategies implemented by higher education institutions from 2010 to 2020 to foster pro-environmental behavior of students

Promoting sustainable consumption among university students: a systematic literature review

Avoiding food waste by Italian consumers: related beliefs, attitudes, behaviour and the importance of planning and shopping routines

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