(P05-22-26) Food Sustainability Knowledge, Attitudes, Practices and Willingness to Change Among Undergraduate Students

Objectives: There is limited research on the role of undergraduate students as major change agents in university’s efforts to reduce carbon emissions and promote sustainable dietary habits. Hence, this study aims to assess knowledge, attitudes, practices (KAPs) and willingness to change behaviors (WtC) related to sustainable dietary habits (SDH).

Methods: This was a cross-sectional study among undergraduate students at the University of Rhode Island (URI). A validated online semi-structured questionnaire was used to obtain information on KAPs and WtC related to SDH; responses were scored on a 5-item Likert scale. Overall KAPs and WtC were summed and categorized as low or high based on the median score. Chi-square tests were used to examine associations between KAPs, WtC and socio-demographic characteristics. Logistic regression models were used to identify predictors of students’ SDH.

Results: The mean age was 20 years, 75% were Whites, 71% lived on campus and 57% had unlimited meal plans. Nine in ten URI undergraduate students have high knowledge and attitudes about food sustainability but only 65% practiced SDH and 58% expressed less WtC to SDH. There was a significant association between KAPs and importance of food sustainability as well as between WtC and attitudes (𝜒²= 4.23; p= 0.04), and WtC and practices (𝜒²= 18.03; p< 0.0001). Students with unlimited meal plans were 3.8 times more likely to practice SDH as compared to students without a meal plan (AOR= 3.84; 95% CI= 1.10, 14.10). Students who expressed less WtC were 61% less likely to practice SDH (AOR= 0.39; 95% CI= 0.20, 0.71). Compared to males, female students were 2.8 times more willing to change to SDH (AOR= 2.79; 95% CI= 1.39, 5.88). Students with low attitudes about food sustainability were 82% less likely to adopt sustainable food habits (AOR= 0.18; 95% CI= 0.04, 0.59).

Conclusions: Gender, attitudes and practices influenced student’s WtC towards sustainable foods. These factors should be considered in designing campus food sustainability interventions.

Funding Sources: University of Rhode Island Undergraduate Research Grant