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


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Kent, K ORCID: 0000-0002-5330-7044, Visentin, D ORCID: 0000-0001-9961-4384, Peterson, C ORCID: 0000-0002-5678-1788, Primo, C ORCID: 0000-0001-8619-1036, Elliott, C, Otlowski, M ORCID: 0000-0003-4707-4325 and Murray, S ORCID: 0000-0002-2261-7840 2021 , 'The perceived importance and intended purchasing patterns of sustainable foods in Australian university students' , Sustainability, vol. 13, no. 21 , pp. 1-17 , doi: 10.3390/su132111928.

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Although there has been considerable research on consumers’ opinions about sustainablefoods and purchasing behaviors, the experience of university students remains unclear. This studyaims to characterize university students’ perceptions of the importance of sustainable foods anddetermine 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-reportedfrequency 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% foodinsecure) perceived locally grown food (77%) and sustainable food (84%) as important, and 68%reported buying sustainable foods frequently. Students who purchased sustainable foods frequentlywere more likely to be female, older and food insecure, and also were significantly more likelyto 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 arelationship between perceptions and actions for purchasing sustainable foods is evident. Our resultsshould inform the development of strategies within universities aligned with the United NationsSustainable Development Goals, including improving access to locally grown and sustainable foodson campus to reflect student preferences, particularly for food insecure students.

Item Type: Article
Authors/Creators:Kent, K and Visentin, D and Peterson, C and Primo, C and Elliott, C and Otlowski, M and Murray, S
Keywords: campus sustainable food, campus food environment, food choice, university students, college students, sustainable development goals
Journal or Publication Title: Sustainability
Publisher: MDPI AG
ISSN: 2071-1050
DOI / ID Number: 10.3390/su132111928
Copyright Information:

Copyright 2021 The Authors. Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0)

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