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

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 rela...

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Autores principales:	Katherine Kent, Denis Visentin, Corey Peterson, Carmen Primo, Catherine Elliott, Margaret Otlowski, Sandra Murray
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	campus sustainable food campus food environment food choice university students college students sustainable development goals Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350
Acceso en línea:	https://doaj.org/article/7e83db555bcc4dfe8ba54022f8e0bd80
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spelling	oai:doaj.org-article:7e83db555bcc4dfe8ba54022f8e0bd802021-11-11T19:37:00ZThe Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students10.3390/su1321119282071-1050https://doaj.org/article/7e83db555bcc4dfe8ba54022f8e0bd802021-10-01T00:00:00Zhttps://www.mdpi.com/2071-1050/13/21/11928https://doaj.org/toc/2071-1050Although 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 (<i>n</i> = 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; <i>p</i> < 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.Katherine KentDenis VisentinCorey PetersonCarmen PrimoCatherine ElliottMargaret OtlowskiSandra MurrayMDPI AGarticlecampus sustainable foodcampus food environmentfood choiceuniversity studentscollege studentssustainable development goalsEnvironmental effects of industries and plantsTD194-195Renewable energy sourcesTJ807-830Environmental sciencesGE1-350ENSustainability, Vol 13, Iss 11928, p 11928 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	campus sustainable food campus food environment food choice university students college students sustainable development goals Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350
spellingShingle	campus sustainable food campus food environment food choice university students college students sustainable development goals Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350 Katherine Kent Denis Visentin Corey Peterson Carmen Primo Catherine Elliott Margaret Otlowski Sandra Murray The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students
description	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 (<i>n</i> = 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; <i>p</i> < 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.
format	article
author	Katherine Kent Denis Visentin Corey Peterson Carmen Primo Catherine Elliott Margaret Otlowski Sandra Murray
author_facet	Katherine Kent Denis Visentin Corey Peterson Carmen Primo Catherine Elliott Margaret Otlowski Sandra Murray
author_sort	Katherine Kent
title	The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students
title_short	The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students
title_full	The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students
title_fullStr	The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students
title_full_unstemmed	The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students
title_sort	perceived importance and intended purchasing patterns of sustainable foods in australian university students
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/7e83db555bcc4dfe8ba54022f8e0bd80
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The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students

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