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The perceived importance and intended purchasing patterns of sustainable foods in Australian university students

Citation

Kent, K and Visentin, D and Peterson, C and Primo, C and Elliott, C and Otlowski, M and Murray, S, The perceived importance and intended purchasing patterns of sustainable foods in Australian university students, Sustainability, 13, (21) pp. 1-17. ISSN 2071-1050 (2021) [Refereed Article]


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Copyright 2021 The Authors. Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/

DOI: doi:10.3390/su132111928

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 years; 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.

Item Details

Item Type:Refereed Article
Keywords:campus sustainable food, campus food environment, food choice, university students, college students, sustainable development goals
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food sustainability
Objective Division:Culture and Society
Objective Group:Ethics
Objective Field:Environmental ethics
UTAS Author:Kent, K (Dr Katherine Kent)
UTAS Author:Visentin, D (Dr Denis Visentin)
UTAS Author:Peterson, C (Mr Corey Peterson)
UTAS Author:Primo, C (Dr Carmen Primo Perez)
UTAS Author:Elliott, C (Dr Catherine Elliott)
UTAS Author:Otlowski, M (Professor Margaret Otlowski)
UTAS Author:Murray, S (Ms Sandra Murray)
ID Code:147379
Year Published:2021
Deposited By:Health Sciences
Deposited On:2021-10-29
Last Modified:2021-11-05
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