Sustainable Eating Practices on a University Campus: A Behavioral and Environmental Intervention

ABSTRACT

In this cross-sectional study, we aimed to use carbon emission calculations from two dining halls on a midsized university campus in the Midwestern US to inform a behavioral and an environmental intervention, both aimed at promoting sustainable eating. The carbon calculations determined that meat products had the highest average emissions per pound of product, whereas plant-based foods had significantly lower emissions. Based on the carbon emissions of foods served in the dining halls, we developed a behavioral and environmental intervention to promote sustainable eating through the consumption of plant-based food.

KEYWORDS:

• Sustainability
• dietary intervention
• vegetarian
• plant-based
• university dining

Acknowledgments

We would like to thank the University Dining Services for their support of this project.

Disclosure Statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This study was supported through internal funding provided by the Honor’s program at the University.