On-campus food environment in two european public universitiesffood purchasing behaviours ,choice determinants and opinions on the food availability among the university community

Resumen

To date, there are no studies on the food environment (FE) in European universities, that include both external and personal domains. This cross-sectional observational study was designed to assess the FE through both dimensions at two European public universities, the University of the Basque Country ¿ UPV/EHU (in northern Spain) and OsloMet ¿ Oslo Metropolitan University (Norway). Food availability, product properties, prices, and marketing, as well as accessibility, food acquisition behaviours, choice determinants and opinions on the food availability on-campus were considered. The results showed that the supply of commercial foods of low nutritional quality was greater at the UPV/EHU in comparison with OsloMet; however, overall no differences were found in the percentage of ultra-processed products. Food purchasing behaviours in both universities were related to their food supply. The top determinants of food choice were those related to taste and cost. Interventions that improve food prices, availability of products of high nutritional quality and information on labelling would be well-received in these communities. These findings are important steps for understanding baseline campus environments and for guiding intervention programme developers and policymakers in their efforts to create campus FEs fully supportive of healthy eating. // To date, there are no studies on the food environment (FE) in European universities, that include both external and personal domains. This cross-sectional observational study was designed to assess the FE through both dimensions at two European public universities, the University of the Basque Country ¿ UPV/EHU (in northern Spain) and OsloMet ¿ Oslo Metropolitan University (Norway). Food availability, product properties, prices, and marketing, as well as accessibility, food acquisition behaviours, choice determinants and opinions on the food availability on-campus were considered. The results showed that the supply of commercial foods of low nutritional quality was greater at the UPV/EHU in comparison with OsloMet; however, overall no differences were found in the percentage of ultra-processed products. Food purchasing behaviours in both universities were related to their food supply. The top determinants of food choice were those related to taste and cost. Interventions that improve food prices, availability of products of high nutritional quality and information on labelling would be well-received in these communities. These findings are important steps for understanding baseline campus environments and for guiding intervention programme developers and policymakers in their efforts to create campus FEs fully supportive of healthy eating.