The number of international students within tertiary education facilities continues to increase
globally, but the challenges for this population in achieving a healthy diet in an unfamiliar …

Globally, there is increasing interest in monitoring actions to create healthy, equitable and
environmentally sustainable food environments. Currently, there is a lack of detailed tools for …

Background Red meat production is a leading contributor to food-related greenhouse gas
emissions. Decreasing red meat intake can mitigate climate change and lower risk of diet …

Unequal economic growth shapes food systems. Nutrition problems incorporate
inappropriate practices, so nutrition education is key to empowering consumers to choose …

Purpose This study aims to understand university students' perception and engagement with
sustainable food practices and the relationship with diet quality. Design/methodology …

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 …

University life is a critical period for establishing healthy eating habits and attitudes.
However, university students are at risk of developing poor eating habits due to various …

With the rapid progress of economy and globalization, the characteristic culture of
universities is inevitably eroded by the strong mainstream culture from outside. The best way …

Although there has been considerable research on consumers' opinions about sustainable
foods and purchasing behaviors, the experience of university students remains unclear. This …

The purpose of this study was to describe the campus sustainability performance at four
exemplary higher education institutions, ie, Doctoral, Master's, Baccalaureate, and …