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

Katherine Kent, Denis Visentin, Corey Peterson, Carmen Primo, Catherine Elliott, Margaret Otlowski and Sandra Murray
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Katherine Kent: School of Health Sciences, Western Sydney University, Campbelltown, NSW 2560, Australia
Denis Visentin: School of Health Sciences, University of Tasmania, Launceston, TAS 7250, Australia
Corey Peterson: Infrastructure Services and Development, University of Tasmania, Launceston, TAS 7250, Australia
Carmen Primo: Infrastructure Services and Development, University of Tasmania, Launceston, TAS 7250, Australia
Catherine Elliott: Infrastructure Services and Development, University of Tasmania, Launceston, TAS 7250, Australia
Margaret Otlowski: School of Law, University of Tasmania, Hobart, TAS 7005, Australia
Sandra Murray: School of Health Sciences, University of Tasmania, Launceston, TAS 7250, Australia

Sustainability, 2021, vol. 13, issue 21, 1-17

Abstract: Although there has been considerable research on consumers’ opinions about sustainable foods and purchasing behaviors, the experience of university students remains unclear. This study aims to characterize university students’ perceptions of the importance of sustainable foods and determine the relationship between perceptions and the frequency of purchasing sustainable foods. In a non-random sample of university students, a cross-sectional, online survey determined students’ perceptions of the importance of locally grown food and sustainable foods, and the self-reported frequency of purchasing sustainable foods. Multivariate binary logistic regression was conducted. Survey respondents ( n = 1858; 71% female; 80% domestic enrolled; 43% aged 18–24 y; 38% food insecure) perceived locally grown food (77%) and sustainable food (84%) as important, and 68% reported buying sustainable foods frequently. Students who purchased sustainable foods frequently were more likely to be female, older and food insecure, and also were significantly more likely to perceive sustainable foods as important (OR: 7.317; 95%-CI: 5.538–9.667; SE: 0.142; p < 0.001). Our results demonstrate that university students perceive sustainable foods as important and a relationship between perceptions and actions for purchasing sustainable foods is evident. Our results should inform the development of strategies within universities aligned with the United Nations Sustainable Development Goals, including improving access to locally grown and sustainable foods on campus to reflect student preferences, particularly for food insecure students.

Keywords: campus sustainable food; campus food environment; food choice; university students; college students; sustainable development goals (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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