What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review

Abstract

Objectives: Global environmental challenges demand sustainable behaviours and policies to protect human and planetary health. We aimed to summarize the evidence about the factors related to Sustainable Food Consumption (SFC) behaviours of university students, and to propose an operational categorization of SFC behaviours.Methods: Seven databases were searched for observational studies evaluating Sustainable Food Consumption (SFC) among university students and that reported at least one behavioural outcome measure. Qualitative synthesis was conducted, and PRISMA guidelines for reporting were followed.Results: Out of 4,479 unique references identified, 40 studies were selected. All studies examined personal factors, while 11 out of 40 also measured social or situational factors. Except for food waste, females had higher levels of SFC behaviours, but situational factors moderated this association. Knowledge and attitudes showed mixed results. Overall, sustainable food consumers reported healthier lifestyles.Conclusions: Healthy lifestyle of sustainable food consumers suggests possible synergies between human health and sustainability in terms of motivations for food choice. Moderation effects of social and situational factors on personal factors reveal opportunities to design and examine the effects of choice architecture interventions.

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

“…In previous research, younger, well-educated individuals have demonstrated better knowledge of aspects related to sustainability [10], and increasing educational attainment is consistently associated with sustainable food choices [12]. Sustainable food choices in this group have been shown to be influenced by friends, family and information resources including documentary films, books and university courses [13].…”

“…A recent systematic review identified a small group of studies, of varying quality, that investigated sustainable food behaviors and purchasing patterns in university student populations internationally, showing the consumption of seasonal and local foods was the main behavior used towards sustainable food consumption in this group [12]. The proportion of students consuming sustainable foods also varied by study [12]. However, the review highlighted that research in the Australian context was scant.…”

“…The following statement was provided to students about what constitutes sustainable food to guide their answers on questions: "Sustainable food is food that is healthy and produced in a humane, environmentally friendly, socially responsible and economically fair way". Locally grown foods have been identified as one concept contributing towards sustainable food consumption due to their role in reducing food miles [12], and have been identified as a major contributing factor to sustainable foods for university students in the literature review (Sections 1.1 and 1.2). For the purpose of this survey, locally grown foods were defined as foods grown within Tasmania.…”

Dietitians Australia position statement on healthy and sustainable diets

“… Restricting the merchandising of discretionary food and beverages in retail settings (Australia) 121 Barriers and facilitators for creating healthy food retail outlets – perspectives from Australian local government authorities (Australia) 122 Applying the ecological determinants of health perspective to reconsider the current retail foodscape (United States of America and Canada) 123 A systematic review of factors influencing sustainable food consumption behaviours amongst university students, examining the effects of choice architecture interventions (International) 124 …”

“…• Restricting the merchandising of discretionary food and beverages in retail settings (Australia) 124 (Continues)…”