Next Article in Journal
Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making
Previous Article in Journal
Rosa roxburghii Fruit Extracts Upregulate Telomerase Activity and Ameliorate Cell Replicative Senescence
Previous Article in Special Issue
Rediscovering Portuguese White Crowberries (Corema album): Cultural Insights and Nutritional Significance
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 13
Issue 11
10.3390/foods13111677
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles thumb_up
...
Endorse textsms
...
Comment
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students

by
Carla Vanessa Alves Lopes
*,
Putu Novi Arfirsta Dharmayani
,
Rimante Ronto
,
John Hunter
and
Seema Mihrshahi
Department of Health Sciences, Faculty of Medicine Health and Human Sciences, Macquarie University, Macquarie Park, Sydney, NSW 2109, Australia
*
Author to whom correspondence should be addressed.
Foods 2024, 13(11), 1677; https://doi.org/10.3390/foods13111677
Submission received: 30 April 2024 / Revised: 20 May 2024 / Accepted: 23 May 2024 / Published: 27 May 2024
(This article belongs to the Special Issue Plant-Based Alternatives: A Perspective for Future Food)
Versions Notes

Abstract

:
(1) Background: Urgent changes in our food choices are needed for more sustainable, resilient and equitable food systems. Australian native plant-based foods have both environmental and health benefits. Including these foods in our diet may reduce both the risk of chronic diseases and the impact of climate change. This study explored the perceptions and attitudes towards food choices, sustainability and Australian native plant-based food among university students. (2) Methods: A cross-sectional online survey was completed by 212 university students in Australia from October to December 2022. Questions included information about sociodemographic characteristics, food choices, Australian native foods and the impact on sustainability. Logistic regression was used for analyses. (3) Results: Most participants recognised the impact of food choices on sustainability. There was a significant association between recognition of the impact of food choices on sustainability and the environmental and nutritional benefits of Australian native foods (OR = 2.89, 95% CI 1.29, 6.46, p = 0.010). Students who were familiar with or had tried Australian native plant-based foods were significantly more likely to recognise their environmental and nutritional benefits (p < 0.001). (4) Conclusions: Students who recognise the impact of food choices on sustainability and the benefits of Australian native foods are more likely to include native foods in their diet. More studies are needed to investigate the specific native foods consumed and the barriers and facilitators to the intake of these foods.

1. Introduction

The world has been facing a global syndemic, which refers to the occurrence of three pandemics at the same time and place—obesity, undernutrition and climate change [1,2]. According to the Lancet Commission report [1], the main syndemic drivers are land use, food and agriculture, transportation and urban design. At least 7 of the 17 Sustainable Development Goals are impacted by climate change and agriculture outcomes [3,4]. Food systems are significant emitters of carbon dioxide (CO2) and non-CO2 greenhouse gases (GHGs), contributing to 19–29% of GHGs global emissions [3,4]. Furthermore, the current global food systems are responsible for depleting non-renewable resources such as approximately 40% of global arable land [5] and about 70% of fresh water [5,6,7]. Extreme weather events can also impact access to food supplies and food prices, directly affecting food security [8]. It is estimated that for each 1 °C temperature anomaly, severe global food insecurity has increased by 1.4% [8]. In Australia, it is estimated that between 4% and 13% of the population is food insecure [9], with this number reaching more than 50% among university students [10]. Diet quality is also one of the major chronic diseases risks [11]. In 2018, dietary risks were responsible for 5.4% of the burden disease in Australia, including a diet high in red meat (0.9% of total burden), high in sodium (0.9%), low in legumes (1.2%) and low in whole grains (0.9%) [11]. All dietary risks combined contributed to 26% of stroke burden, 26% of bowel cancer, 26% of type 2 diabetes and 50% of coronary heart disease [11]. The 2022 Australian National Health Survey [12] showed that almost half of Australians (49.9%) had at least one chronic condition such as diabetes, heart disease or cancer.
Studies have shown that some changes in our food choices can positively impact our health and the environment. Increasing the consumption of fruits, vegetables and whole grains and reducing the consumption of red meat and ultra-processed foods can prevent chronic diseases and have lower environmental impacts [13,14]. Traditional, native and local foods also play a significant role in improving human health and mitigating climate change. Traditional foods are defined as being edible species belonging to a local and native environment that are culturally acceptable [15,16]. Native foods are those that have been part of the natural landscape for centuries, are adapted to the local climate and soil conditions and have been part of the Indigenous diet of a particular region or ecosystem [17]. Local foods refer to foods that are produced, processed and consumed within a short distance of where they are grown, usually connecting farmers and consumers [18], and can include native and non-native species. Studies have shown that including traditional and native foods in our current system and diet can enhance food diversity, an important strategy to address diet-linked chronic diseases [19,20]. Our recent review has shown the social, economic and environmental benefits of Australian native plant-based foods for more sustainable food systems [21]. Several studies have identified the health and nutritional benefits of these plants, including anticancer, antidiabetic and anti-inflammatory activities; their cultural meaning for Aboriginal people; and also some environmental benefits such as promoting biodiversity, carbon sequestration and pollination and being salinity, drought and heat tolerant [21]. Likewise, in Africa [22] and America [23,24,25], studies have also found the importance of native foods for food diversification and their environmental and health benefits to combat diet-linked chronic diseases, such as diabetes and cancer.
Some notable examples of Australian native foods associated with antidiabetic activities are wattle seeds (Acacia aneura) and Acacia coriacea [26,27,28]. Some flakes and crackers developed with Australian native foods also showed a low glycaemic index [29]. Many Australian plant-based foods are richer in protein than non-native species, such as native rice [30], Pindan walnut [31] and Acacia seeds [32,33,34,35] and others are rich in micronutrients, such as Eucalyptus pachyphylla F. Muell (Myrtaceae) seeds—one of the most magnesium-rich foods (501 mg/100 g) [36]—and Kakadu plum—the highest source of vitamin C in the world [37,38,39].
In addition to the direct health and ecosystem benefits, Australian native plants are part of Aboriginal cultural and spiritual connection and respect for natural resources [40,41,42,43], which are principles and values that can also have environmental benefits. Some Aboriginal food practices linked to Australian native plants also have positive environmental impacts, such as seasonal-based food consumption [44] and ecological knowledge, including the right time to plant, harvest and burn [40,41,44,45]. There is enough support from the literature towards an increase in plant-based foods in our diets, including fruits, vegetables and Australian native species.
Although the evidence shows the impact of food choices on human health and the environment, only 5.4% of adults in Australia met the fruit and vegetable recommendation in 2017–2018 (two or more servings for women and five or more servings for men) [46]. Many social determinants can impact eating habits, such as a lack of access and money constrains [47], cultural determinants [48,49] and food and nutritional knowledge [50,51,52,53]. Studies have shown the importance of understanding the impacts of food choices on the environment and more sustainable eating habits [54,55,56]. A recent systematic literature review also showed the positive effects of web-based nutrition education interventions on knowledge and attitudes towards sustainable and healthy diets in young adults [57]. Nutritional education interventions in some traditional communities, including gardening and cooking workshops with native foods, have also shown the potential to improve knowledge about these foods and increase their consumption [58]. However, there is a gap in studies on knowledge and consumption of native foods in the general population, as these studies have been targeting First Nations People. This study aims to explore the perceptions and attitudes towards food choices, sustainability and Australian native plant-based foods among university students. Our hypothesis is that (1) university students who recognise the impact of food choices on sustainability and the environmental and nutritional benefits of Australian native plant-based foods are more likely to incorporate these foods into their diet and (2) university students who are familiar with Australian native foods are more likely to recognise the impact of food choices on sustainability.
To support our hypothesis, we have used the behaviour change wheel (BCW) framework [59], which provides a comprehensive method for designing behaviour change interventions. This framework supports that behaviour change depends on individual’s capability (C), opportunity (O) and motivation (M). The framework also identifies nine intervention fields (education, persuasion, coercion, incentivisation, training, restriction, environmental restructuring, modelling and enablement) and seven policy categories (guidelines, regulation, legislation, communication, environmental/social planning and service provision) for designing interventions for behaviour change [59]. In this exploratory study, we assessed students’ knowledge about the impact of food choices on sustainability and the environmental and nutritional benefits of Australian native plant-based foods (capability), their attitudes (motivations) towards these foods and their previous exposure (opportunity) to these foods. We also investigated the general fruit and vegetable consumption along with their barriers. The preliminary results from this study will be used as a guide to design interventions to promote sustainable diets and include intake of Australian native foods.
Research Questions:
-
What are university students’ perceptions and attitudes towards the impact of their food choices on sustainability?
-
Do the university students meet the guidelines for fruit and vegetable consumption? What are their barriers?
-
How familiar are university students with Australian native plant-based foods?
-
Is there any association between recognising the benefits of Australian native foods and the chance of including these foods in their diet?

2. Materials and Methods

2.1. Design and Participant Recruitment

This cross-sectional study is part of the project “Co-designing an intervention to improve food security and healthy eating among university students”, which was approved by the Macquarie University Human Research Ethics Committee (Project ID: 11860; Approval number 520221186039979). A survey was conducted using an online platform, Research Electronic Data Capture (REDCap), between October 2022 and December 2022. The inclusion criteria were being a student enrolled at Macquarie University and aged at least 18 years. Convenience sampling was employed to recruit the participants. The survey link and a quick response (QR) code were advertised using flyers on campus, the university newsletter and social media. In addition to online recruitment, an intercept survey was also conducted by approaching the students on campus, where they could scan the QR code and complete the survey immediately or at their convenience. A Digital Participant Information and Consent Form was completed before commencing the survey. Participants were assured that participation in the study was voluntary and anonymous.

2.2. Measures

2.2.1. Perceptions of Food Choices and Australian Native Foods and Their Impact on Sustainability

The survey included two statements and one question related to the topic. The statements included were: “My food choices can impact the environment” and “Some Australian native plant-based foods are rich in nutrients and have less environmental impact”. For the statements, the participants responded on a 5-point Likert-type scale—strongly agree, agree, not sure, disagree and strongly disagree. For the question, “Have you ever heard about Australian native foods? Have you ever tried any Australian native food?” the participants responded with one of the following answers: “Yes, I know some Australian native foods, and I have tried some of them”, “I have heard about Australian native foods, but I have never tried any” and “No, I have never heard about Australian native foods, but I am interested to know more about it”.
Given the exploratory nature of this study, these questions were designed to capture initial insights into the university students’ perceptions and attitudes regarding sustainable food choices and Australian native plant-based foods. The questions were not formally validated, as they were developed based on the objectives of the study.

2.2.2. Reported Behaviours and Perceptions of Fruit and Vegetable Consumption

Validated questions from the Australian National Health Survey 2017–2018 [46] were used to measure fruit and vegetable consumption. The answers were based on the number of servings per day, ranging from less than one serving to six or more, or “I don’t eat fruit/vegetables”. The data were recoded to <2, ≥2 and <5 and ≥5 for fruits and vegetables to facilitate the analysis based on the Australian Dietary Guidelines [60]. The New South Wales Population Health Survey questions were used to explore behaviours and perceptions of fruit and vegetable consumption adequacy, barriers to increasing fruit and vegetable intake and perceived access to fruit and vegetables [61,62,63].

2.2.3. Sociodemographic

Sociodemographic characteristics included age, gender, country of birth, Indigenous status, student status (domestic or international) and their current degree (PhD, postgraduate, undergraduate or other).

2.3. Data Analysis

Statistical analyses were performed, including students who completed the survey (n = 212), using STATA/MP version 18 (StataCorp, LP, College Station, TX, USA). Descriptive analysis was performed for all continuous variables presented using mean and standard deviation (SD), whereas the categorical variables were described using frequency (n) and percentage (%). Univariate logistic regression was performed to analyse the association between the recognition of the environmental and nutritional benefits of Australian native foods and the recognition of the impact of food choices on sustainability and Australian native food intake. With respect to the question about Australian native foods, the multivariable logistic regression was adjusted for age and student status (i.e., domestic and international student). The significance level was set at p < 0.05.

3. Results

A total of 320 students signed the consent form and started responding to the survey. However, 108 respondents were excluded for the following reasons: starting but not completing the survey questionnaire (n = 107) and being under the age of 18 years (n = 1).

3.1. Sociodemographic Characteristics

Table 1 shows the characteristics of the study participants. The participants were predominantly female (72.64%), the average age was 24.1 ± 6.9 years, 67.92% were domestic students, most (61.32%) were undergraduate students and enrolled in the Faculty of Medicine (35.85%) and Faculty of Arts (34.43%) and less than 1% were Indigenous students.
There was no significant difference between sociodemographic groups, comparing the percentages of responses to recognition of the environmental and nutritional benefits of Australian native foods, recognition of the impact of food choices on sustainability and Australian native food intake.

3.2. Reported Behaviours and Perceptions of Fruit and Vegetable Consumption

Table 2 shows that 45.28% of the participants met the daily recommendation for fruits (at least two servings using the Australian Dietary Guidelines), and only 5.66% met the recommendation for vegetables (five servings or more). Although most participants did not meet the fruit and vegetable recommendations, 51.42% and 42.92% perceived their fruit and vegetable consumption as adequate, respectively. The main barriers to consuming more vegetables were the perception that they already had enough in their diet (19.81%), the high price of vegetables (18.87%) and habit (18.40%). For fruit consumption, the main barriers were the high price of fruits (27.36%) and habit (26.89%). Most students perceived easy access to fruit (67.92%) and vegetables (72.64%).

3.3. Perceptions of Food Choices, Australian Native Foods and Sustainability

Most participants (84.43%) recognised (strongly agreed or agreed) the impact of food choices on sustainability (Table 3). The nutritional and environmental benefits of Australian native plant-based foods were familiar to more than half of the participants (52.83%). However, 46.70% of the participants were not sure about this information, and less than 1% (0.47%) disagreed with this statement. Finally, 42.45% stated that they had never heard about Australian native foods, 27.83% had heard about these foods but had never tried any and 29.72% of the participants had tried some Australian native foods.

3.4. Association between Food Choices, Australian Native Foods and Sustainability

Table 4 shows the results of univariate logistic regression between the recognition of the benefits of Australian native foods, the recognition of the impact of food choices on sustainability and the intake of Australian native food. A significant association was found between the recognition of the impact of food choices on sustainability and the environmental and nutritional benefits of Australian native foods (OR = 2.89, 95% CI 1.29, 6.46, p = 0.010). The adjusted model confirmed a significant association between those who had heard (OR = 3.72, 95% CI 1.84, 7.51, p = 0.001) or tried (OR = 16.42, 95% CI 6.96, 38.74, p = 0.001) Australian native foods and those who were familiar with the nutritional and environmental benefits of these foods. These results show that those who had tried the Australian native foods are more than 16 times more likely to recognise the nutritional and environmental benefits of Australian native foods. No significant statistical association was found between the recognition of the impact of food choices on sustainability and fruit and vegetable consumption.
No significant statistical association was found between the recognition of the impact of food choices on sustainability and the Australian native food intake (Table 5).

4. Discussion

To our knowledge, this is the first study to explore the perceptions and attitudes towards food choices, sustainability and Australian native plant-based foods. Overall, the results indicated that although the participants recognised the impact of food choices on the environment and the benefits of Australia native foods, a greater effort is needed to transfer this awareness into sustainable food practices. Approximately half of the students reported meeting the daily recommendation for fruits, and less than 6% met the recommendation for vegetables. However, about half of the participants perceived their fruit and vegetable consumption as adequate. Almost 85% of the participants recognised the impact of food choices on the environment. More than 52% recognised the nutritional and environmental benefits of Australian native plant-based foods, yet less than 30 had tried some Australian native foods.
In the present study, there is no significant difference in fruit and vegetable consumption based on sociodemographic characteristics, nor were there any differences in recognition of the impact of food choices on sustainability, the environmental and nutritional benefits of Australian native foods and recognition of the Australian native food intake between sociodemographic groups.
Many other studies also identified low fruit and vegetable consumption among young adults in Australia [61,64] and other countries [65]. Young adults in Australia are one of the populations with the lowest vegetable intake compared to other group ages [66,67], and it is important to study the reasons for this in order to design interventions to improve it.
Although the Australian and international guidelines show fruit and vegetable consumption as part of a sustainable diet [13,14,60,68], and most of the participants (85%) in our study recognised the impact of food choices on the environment, they did not meet these recommendations. Individual and socio-environmental factors may influence fruit and vegetable intake among young adults, such as taste preferences, perceived time barriers to healthy eating, home availability of fruits and vegetables, home availability of unhealthy foods and home food preparation [69]. In our study, affordability, a gap in knowledge about the recommended daily servings of fruit and vegetable, and a gap in skills to prepare (mainly related to less time to prepare and more interesting and tasty ways to serve) fruits and vegetables were the main reported barriers to increasing fruit and vegetable consumption. However, accessibility was not a main issue for most students, as 72.64% perceived easy access to vegetables and 67.92% perceived easy access to fruits.
A scoping review, including seventy-one papers worldwide, assessed the factors associated with increased vegetable consumption among college students [70]. Some of the main factors presented were living in the family home, having a normal weight, greater perception of happiness and less stress and pressure, higher socioeconomic status, the importance of healthy eating, having breakfast, early mid-point of sleep and nutrition knowledge [70]. Some studies reported the association between cooking skills and greater vegetables and fruit consumption and improvements in healthier eating behaviours [71,72]. However, a quasi-experimental controlled study with healthy Australian adults showed that a seven-week food literacy cooking program had no significant differences in intake of fruit and vegetables between the intervention and control group [73].
Previous studies have also shown that availability and affordability are two predominant factors that interfere with food security and choices [74,75,76]. Miller et al. [77] assessed the availability, affordability and consumption of fruits and vegetables in 18 countries across income levels. The study showed that increased costs of fruits and vegetables were associated with reduced consumption [77]. An online survey of the Australian adults also showed that almost 40% of participants reported that cost was a barrier to buying fruits and vegetables [78].
Similar findings to our study have been shown in an online survey with adults in New South Wales, Australia. In this study, it was reported that the perceived adequacy of fruit and vegetable consumption can be a barrier to increasing consumption [62]. The study also showed a disconnect between meeting the guidelines and perceived adequacy of consumption, with 53.7% of those participants who perceived adequacy of vegetable consumption and 21.3% of those who perceived adequacy of fruit consumption not meeting the guidelines.
Our study supports that the majority of young adults were aware of the impact of food choices on the environment. Another study in Australia also explored the perspectives of young Australians about sustainable and healthy diets and found that most participants were familiar with some aspects of sustainable and healthy diets [79]. Work done by Gonzalez et al. [80] on the Spanish adult population reported that more than 50% of the participants recognised the relationship between food sustainability and environmental impacts and local foods, but they were less familiar with terms such as carbon footprint. Another study in Spain with a university population also found that most participants reported they had heard about the environmental impact of food or the Sustainable Development Goals, but they presented lower level of knowledge about specific aspects of sustainability, such as greenhouse emissions, carbon footprint and biodiversity [81]. A study conducted in a Turkish university showed that around 60% of the students had heard about sustainable nutrition, but understanding was lacking, and the majority of male participants (71.2%) agreed that foods have no environmental impacts [82]. Nonetheless, many of them may lack sufficient knowledge of native foods and locally produced foods, contributing to the gap between their perceived impact on the environment through food choices and the actual consumption of native foods in the general population.
Another important finding in our study is that there is a significant association between being familiar with the nutritional and environmental benefits of Australian native foods and having the chance to try these foods, highlighting that nutritional and sustainability knowledge is an essential factor that may impact food choices. Aureli and Rossi [83] evaluated the association between nutritional knowledge and adherence to the Mediterranean diet in Italy. The authors showed that the participants with the highest level of nutritional knowledge were more likely to adhere to the Mediterranean diet. However, a systematic review that examined the relationship between nutrition knowledge and dietary intake in adults showed a positive but weak association between higher nutritional knowledge and dietary intake [84]. A cross-sectional study in Spain with students and professionals in health sciences found a significant positive correlation (p < 0.001) between deeper knowledge and attitudes towards sustainable foods and higher consumption of vegetables and fruits [54].
Studies on First Nations Communities have associated the importance of nutritional and environmental knowledge of traditional foods and their impact on food choices. A traditional food program in Inuvik, Western Canadian Artic, showed that promoting youth engagement with traditional foods, including improving traditional knowledge, increased access to traditional foods and is a potential way to improve food security [85]. An exploratory study in remote Aboriginal communities in Australia reported that traditional food is consumed frequently by these community members (at least fortnightly), and 40% of those who reported being food insecure consumed traditional foods during these times [86]. An intervention to promote healthy eating among American Indian children included incorporating traditional growing practices and the preparation of traditional foods into the school curriculum, showing that it may be a potential strategy for increasing fruit and vegetable consumption [87]. In India, an intervention with traditional foods for rural Dalit mothers and young children also showed that traditional foods increased mothers’ energy, protein and iron intake [88].
Strategies such as these in Indigenous communities can be used to expand and promote Australian native foods among students. The behaviour change wheel framework [59] can be utilised to design interventions targeting capability, opportunity and motivation. Educational workshops can enhance students’ capability by increasing their knowledge about the benefits of native foods. Creating opportunities for students to access these foods on campus and in the general market through partnerships with local and Aboriginal suppliers and incorporating native foods into campus dining services can facilitate consumption. Motivational strategies, such as social media campaigns and university events and activities, can influence students’ attitudes and preferences. Other hands-on experiences can include gardening, cooking workshops and tasting sessions to engage students and encourage the inclusion of native foods in their diets. Importantly, all these efforts must be guided by policies and led by Aboriginal people to ensure their self-determination and sovereignty, recognising their cultural and historical connection to these foods.

Strengths and Limitations

This study has some important strengths and limitations that should be noted. Although the evidence shows several health, nutritional, cultural, economic and environmental benefits of Australian native foods [21], this is the first study to explore the perceptions of Australian native foods and sustainability among the general (non-Indigenous) population. Although information about the perception of food choices, Australian native foods and their impacts on the environment was collected, further details were not captured. Further research is needed to collect specific knowledge and perceptions about sustainability in food systems such as food waste, local and seasonal fruit and vegetable consumption, carbon footprint, greenhouse gas emissions, food groups and their impacts on the environment. Also, the definition of native food was not provided and, the specific names of Australian native foods the participants had tried were not collected, and so there may have been a bias in our research. The two subjects (nutritional and environmental benefits) considered in the native food statement do not allow us to know which part of the statement the participants answered. The lack of information of the consumption of all food groups to discuss their impacts on the environment and correlate it with sustainability knowledge is also a gap in our study. We also acknowledge that the lack of formal validation for the primary questions is a limitation of our study. However, the primary goal was to gather preliminary information that could inform future research. Further research using validated tools is necessary to investigate the types and amounts of native foods consumed, including frequency data. It is also important to note that this is an exploratory study with a small sample size collected at a single university, which is a limitation for the generalisability of the results to the wider university population. Our study did not present the current availability of Australian native foods on the market. Further research should aim to provide detailed data on the commercial availability of these foods, which may be one of the barriers for their consumption.

5. Conclusions

Our findings suggest that university students in this particular sample are familiar with the impacts of food choices on the environment, and some are familiar with the nutritional and environmental benefits of Australian native foods. However, attitudes towards sustainable diets, such as fruit and vegetable consumption and Australian native food consumption, should be improved. Nevertheless, due to the limitations of our sample size, we are not allowed to generalise these results to the broader population of university students in Australia.
Increasing population knowledge about sustainable diets and the health and environmental benefits of some food groups and native foods may be a positive influence on increasing sustainable food consumption. Our preliminary findings show the importance of integrating sustainability education into university curricula to improve knowledge and change behaviours towards sustainable food choices, including native foods. The similarities with previous studies reinforce the persistent barriers to healthy eating, such as affordability, which need to be addressed through community-based interventions and policies.
The findings of this study can inform further research among the Australian population, including more details about food consumption and native foods. Also, these results can support some interventions among university students to improve their diets to include more sustainable options. Further research is needed to assess the knowledge and consumption of Australian native foods among Australian population, as well as their barriers and facilitators. This study may be a first step to inform future efforts to promote more sustainable diets including native foods among university students in Australia.

Author Contributions

S.M., R.R. and P.N.A.D. together with colleagues at Macquarie University designed the wider study on Codesign; C.V.A.L. designed questions on food sustainability and native foods in the survey and wrote the first draft of the manuscript; C.V.A.L. and P.N.A.D. collected and analysed the data; all authors contributed to review and editing of the draft. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

This study was approved by the Macquarie University Human Research Ethics Committee (Project ID: 11860; Approval number 520221186039979, date of approval: 29 July 2022).

Informed Consent Statement

Informed consent was obtained from all subjects involved in the study.

Data Availability Statement

The original contributions presented in the study are included in the article, further inquiries can be directed to the corresponding author.

Acknowledgments

The authors would like to thank all participants who were interested and completed the survey.

Conflicts of Interest

The authors declare no conflicts of interest.

References

  1. Swinburn, B.A.; Kraak, V.I.; Allender, S.; Atkins, V.J.; Baker, P.I.; Bogard, J.R.; Brinsden, H.; Calvillo, A.; De Schutter, O.; Devarajan, R.; et al. The Global Syndemic of Obesity, Undernutrition, and Climate Change: The Lancet Commission report. Lancet 2019, 393, 791–846. [Google Scholar] [CrossRef] [PubMed]
  2. Dietz, W.H.; Pryor, S. How Can We Act to Mitigate the Global Syndemic of Obesity, Undernutrition, and Climate Change? Curr. Obes. Rep. 2022, 11, 61–69. [Google Scholar] [CrossRef] [PubMed]
  3. Loboguerrero, A.M.; Campbell, B.M.; Cooper, P.J.M.; Hansen, J.W.; Rosenstock, T.; Wollenberg, E. Food and earth systems: Priorities for climate change adaptation and mitigation for agriculture and food systems. Sustainability 2019, 11, 1372. [Google Scholar] [CrossRef]
  4. Niles, M.T.; Ahuja, R.; Esquivel, J.M.; Mango, N.; Duncan, M.; Heller, M.; Tirado, C. Climate Change and Food Systems: Assessing Impacts and Opportunities; Meridian Institute: Washington, DC, USA, 2017; Available online: https://scholarworks.uvm.edu/cgi/viewcontent.cgi?article=1016&context=calsfac (accessed on 10 January 2024).
  5. Fanzo, J.; Bellows, A.L.; Spiker, M.L.; Thorne-Lyman, A.L.; Bloem, M.W. The importance of food systems and the environment for nutrition. Am. J. Clin. Nutr. 2021, 113, 7–16. [Google Scholar] [CrossRef] [PubMed]
  6. Harris, F.; Moss, C.; Joy, E.J.M.; Quinn, R.; Scheelbeek, P.F.D.; Dangour, A.D.; Green, R. The Water Footprint of Diets: A Global Systematic Review and Meta-analysis. Adv. Nutr. Int. Rev. J. 2020, 11, 375–386. [Google Scholar] [CrossRef]
  7. Lindgren, E.; Harris, F.; Dangour, A.D.; Gasparatos, A.; Hiramatsu, M.; Javadi, F.; Loken, B.; Murakami, T.; Scheelbeek, P.; Haines, A. Sustainable food systems—A health perspective. Sustain. Sci. 2018, 13, 1505–1517. [Google Scholar] [CrossRef] [PubMed]
  8. Dasgupta, S.; Robinson, E.J.Z. Attributing changes in food insecurity to a changing climate. Sci. Rep. 2022, 12, 4709. [Google Scholar] [CrossRef] [PubMed]
  9. Bowden, M. Understanding Food Insecurity in Australia; Australian Institute of Family Studies: Southbank, VIC, Australia, 2020. Available online: https://aifs.gov.au/resources/policy-and-practice-papers/understanding-food-insecurity-australia (accessed on 10 January 2024).
  10. Mihrshahi, S.; Dharmayani, P.N.A.; Amin, J.; Bhatti, A.; Chau, J.Y.; Ronto, R.; Turnip, D.; Taylor, M. Higher prevalence of food insecurity and psychological distress among international university students during the COVID-19 pandemic: An australian perspective. Int. J. Environ. Res. Public Health 2022, 19, 14101. [Google Scholar] [CrossRef] [PubMed]
  11. Australian Institute of Health and Welfare. Australian Burden of Disease Study 2018: Interactive Data on Disease Burden. Australian Burden of Disease. Canberra; 2019. Available online: https://www.aihw.gov.au/reports/burden-of-disease/abds-2018-interactive-data-risk-factors/contents/dietary-risk-factors (accessed on 19 May 2024).
  12. Australian Bureau of Statistics. National Health Survey—2022; Australian Bureau of Statistics: Canberra, Australia, 2023. Available online: https://www.abs.gov.au/statistics/health/health-conditions-and-risks/national-health-survey/latest-release (accessed on 19 May 2024).
  13. Clark, M.A.; Springmann, M.; Hill, J.; Tilman, D. Multiple health and environmental impacts of foods. Proc. Natl. Acad. Sci. USA 2019, 116, 23357–23362. [Google Scholar] [CrossRef]
  14. Willett, W.; Rockström, J.; Loken, B.; Springmann, M.; Lang, T.; Vermeulen, S.; Garnett, T.; Tilman, D.; DeClerck, F.; Wood, A.; et al. Food in the Anthropocene: The EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet 2019, 393, 447–492. [Google Scholar] [CrossRef]
  15. Kuhnlein, H.V.; Receveur, O. Dietary change and traditional food systems of indigenous peoples. Annu. Rev. Nutr. 1996, 16, 417–442. [Google Scholar] [CrossRef] [PubMed]
  16. Galli, F. Traditional food: Definitions and nuances. In Case Studies in the Traditional Food Sector; Woodhead Publishing/Elsevier: Duxford, UK, 2018; pp. 3–24. [Google Scholar] [CrossRef]
  17. Dissanayake, I.H.; Zak, V.; Kaur, K.; Jaye, K.; Ayati, Z.; Chang, D.; Li, C.G.; Bhuyan, D.J. Australian native fruits and vegetables: Chemical composition, nutritional profile, bioactivity and potential valorization by industries. Crit. Rev. Food Sci. Nutr. 2023, 63, 8511–8544. [Google Scholar] [CrossRef] [PubMed]
  18. Bôto, J.M.; Rocha, A.; Miguéis, V.; Meireles, M.; Neto, B. Sustainability Dimensions of the Mediterranean Diet: A Systematic Review of the Indicators Used and Its Results. Adv. Nutr. Int. Rev. J. 2022, 13, 2015–2038. [Google Scholar] [CrossRef] [PubMed]
  19. Sarkar, D.; Walker-Swaney, J.; Shetty, K. Food Diversity and Indigenous Food Systems to Combat Diet-Linked Chronic Diseases. Curr. Dev. Nutr. 2020, 4, 3–11. [Google Scholar] [CrossRef] [PubMed]
  20. Kennedy, G.; Kanter, R.; Chotiboriboon, S.; Covic, N.; Delormier, T.; Longvah, T.; Maundu, P.; Omidvar, N.; Vish, P.; Kuhnlein, H. Traditional and Indigenous Fruits and Vegetables for Food System Transformation. Curr. Dev. Nutr. 2021, 5, nzab092. [Google Scholar] [CrossRef] [PubMed]
  21. Lopes, C.V.A.; Mihrshahi, S.; Ronto, R.; Hunter, J. Aboriginal Food Practices and Australian Native Plant-Based Foods: A Step toward Sustainable Food Systems. Sustainability 2023, 15, 11569. [Google Scholar] [CrossRef]
  22. Akinola, R.; Pereira, L.M.; Mabhaudhi, T.; de Bruin, F.-M.; Rusch, L. A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems. Sustainability 2020, 12, 3493. [Google Scholar] [CrossRef] [PubMed]
  23. de Carvalho, A.P.A.; Conte-Junior, C.A. Health benefits of phytochemicals from Brazilian native foods and plants: Antioxidant, antimicrobial, anti-cancer, and risk factors of metabolic/endocrine disorders control. Trends Food Sci. Technol. 2021, 111, 534–548. [Google Scholar] [CrossRef]
  24. DeBruyn, L.; Fullerton, L.; Satterfield, D.; Frank, M. Integrating culture and history to promote health and help prevent type 2 diabetes in american indian/alaska native communities: Traditional foods have become a way to talk about health. Prev. Chronic Dis. 2020, 17, E12. [Google Scholar] [CrossRef]
  25. Penafiel, D.; Cevallos-Valdiviezo, H.; Espinel, R.; Van Damme, P. Local traditional foods contribute to diversity and species richness of rural women’s diet in Ecuador. Public Health Nutr. 2019, 22, 2962–2971. [Google Scholar] [CrossRef]
  26. Brand-Miller, J.C.; Holt, S.H.A. Australian Aboriginal plant foods: A consideration of their nutritional composition and health implications. Nutr. Res. Rev. 1998, 11, 5–23. [Google Scholar] [CrossRef] [PubMed]
  27. Thorburn, A.W.; Brand, J.C.; Truswell, A.S. Slowly digested and absorbed carbohydrate in traditional bushfoods: A protective factor against diabetes? Am. J. Clin. Nutr. 1987, 45, 98–106. [Google Scholar] [CrossRef] [PubMed]
  28. Thorburn, A.W.; Brand, J.C.; Cherikoff, V.; Truswell, A.S. Lower postprandial plasma glucose and insulin after addition of Acacia coriacea flour to wheat bread. Aust. N. Z. J. Med. 1987, 17, 24–26. [Google Scholar] [CrossRef] [PubMed]
  29. Njume, C.; Donkor, O.N.; Vasiljevic, T.; McAinch, A.J. Consumer acceptability and antidiabetic properties of flakes and crackers developed from selected native Australian plant species. Int. J. Food Sci. Technol. 2021, 56, 4484–4495. [Google Scholar] [CrossRef]
  30. Abdelghany, G.; Wurm, P.; Hoang, L.T.M.; Bellairs, S.M. Commercial cultivation of australian wild Oryza spp.: A review and conceptual framework for future research needs. Agronomy 2021, 12, 42. [Google Scholar] [CrossRef]
  31. Zhong, L.; Bornman, J.F.; Wu, G.; Hornoff, A.; Dovi, K.A.P.; Al-Ali, H.; Aslam, N.; Johnson, S.K. The nutritional and phytochemical composition of the indigenous australian pindan walnut (Terminalia cunninghamii) kernels. Plant Foods Hum. Nutr. 2018, 73, 40–46. [Google Scholar] [CrossRef] [PubMed]
  32. Chong, W.S.C.; Dykes, G.A.; Coorey, R. Chemical composition and anti-nutritional profiling of wattle (Acacia cyclops, Acacia microbotrya and Acacia victoriae) seed originating from western Australia. Plant Foods Hum. Nutr. 2019, 74, 518–524. [Google Scholar] [CrossRef] [PubMed]
  33. Shelat, K.J.; Adiamo, O.Q.; Mantilla, S.M.O.; Smyth, H.E.; Tinggi, U.; Hickey, S.; Rühmann, B.; Sieber, V.; Sultanbawa, Y. Overall nutritional and sensory profile of different species of Australian wattle seeds (Acacia spp.): Potential food sources in the arid and semi-arid regions. Foods 2019, 8, 482. [Google Scholar] [CrossRef]
  34. Adiamo, O.Q.; Netzel, M.E.; Hoffman, L.C.; Sultanbawa, Y. Acacia seed proteins: Low or high quality? A comprehensive review. Compr. Rev. Food Sci. Food Saf. 2020, 19, 21–43. [Google Scholar] [CrossRef]
  35. Adewusi, S.R.; Falade, O.S.; Harwood, C. Chemical composition of Acacia colei and Acacia tumida seeds—Potential food sources in the semi-arid tropics. Food Chem. 2003, 80, 187–195. [Google Scholar] [CrossRef]
  36. Nangala, J.; Napangardi, Y.; Napangardi, Y.; Wright, B.R. Ethnobotany of Warrilyu (Eucalyptus pachyphylla F.Muell. [Myrtaceae]): Aboriginal Seed Food of the Gibson Desert, Western Australia. Econ. Bot. 2019, 73, 416–422. [Google Scholar] [CrossRef]
  37. Cock, I.E.; Mohanty, S. Evaluation of the antibacterial activity and toxicity of Terminalia ferdinandia fruit extracts. Pharmacogn. J. 2011, 3, 72–79. [Google Scholar] [CrossRef]
  38. Tan, A.C.; Konczak, I.; Sze, D.M.-Y.; Ramzan, I. Towards the discovery of novel phytochemicals for disease prevention from native Australian plants: An ethnobotanical approach. Asia Pac. J. Clin. Nutr. 2010, 19, 330–334. [Google Scholar] [PubMed]
  39. Akter, R.; Kwak, G.-Y.; Ahn, J.C.; Mathiyalagan, R.; Ramadhania, Z.M.; Yang, D.C.; Kang, S.C. Protective effect and potential antioxidant role of Kakadu plum extracts on alcohol-induced oxidative damage in HepG2 Cells. Appl. Sci. 2021, 12, 236. [Google Scholar] [CrossRef]
  40. Prober, S.M.; O’Connor, M.H.; Walsh, F.J. Australian aboriginal peoples’ seasonal knowledge: A potential basis for shared understanding in environmental management. Ecol. Soc. 2011, 16, 41–60. [Google Scholar] [CrossRef]
  41. Jones, D.S.; Clarke, P.A. Aboriginal culture and food-landscape relationships in Australia: Indigenous knowledge for country and landscape. In Routledge Handbook of Landscape and Food; Routledge: London, UK, 2018; pp. 41–60. [Google Scholar] [CrossRef]
  42. Done, C. Le boab: Australia’s isolated Adansonia. Bois Forets Des Trop. 2010, 306, 17–22. [Google Scholar] [CrossRef]
  43. Gorman, J.T.; Griffiths, A.D.; Whitehead, P.J. An analysis of the use of plant products for commerce in remote aboriginal communities of northern Australia. Econ. Bot. 2006, 60, 362–373. [Google Scholar] [CrossRef]
  44. Briscoe, J.; Guschin, D.; Rogers, N.C.; Watling, D.; Muller, M.; Horn, F.; Heinrich, P.; Stark, G.R.; Kerr, I.M.; Karin, M.; et al. Traditional diet and food preferences of Australian Aboriginal hunter-gatherers. Philos. Trans. R. Soc. B Biol. Sci. 1991, 334, 233–241. [Google Scholar] [CrossRef] [PubMed]
  45. Ens, E.; Walsh, F.; Clarke, P. Aboriginal People and Australia’s Vegetation: Past and Current Interactions; Cambridge University Press: Cambridge, UK, 2017; pp. 89–112. [Google Scholar]
  46. Australian Bureau of Statistics. National Health Survey: First Results 2017–2018; Australian Bureau of Statistics: Canberra, Australia, 2018. Available online: https://www.abs.gov.au/statistics/health/health-conditions-and-risks/national-health-survey/2017-18#:~:text=Articles-,Key%20statistics,a%20mental%20or%20behavioural%20condition (accessed on 11 January 2024).
  47. Martínez-Vargas, L.; Vermandere, H.; Bautista-Arredondo, S.; Colchero, M.A. The role of social determinants on unhealthy eating habits in an urban area in Mexico: A qualitative study in low-income mothers with a young child at home. Appetite 2022, 169, 105852. [Google Scholar] [CrossRef]
  48. Roudsari, A.H.; Vedadhir, A.; Amiri, P.; Kalantari, N.; Omidvar, N.; Eini-Zinab, H.; Sadati, S.M.H. Psycho-Socio-Cultural Determinants of Food Choice: A Qualitative Study on Adults in Social and Cultural Context of Iran. Iran J. Psychiatry 2017, 12, 241–250. [Google Scholar]
  49. Nemec, K. Cultural Awareness of Eating Patterns in the Health Care Setting. Clin. Liver Dis. 2020, 16, 204–207. [Google Scholar] [CrossRef] [PubMed]
  50. Vaitkeviciute, R.; Ball, L.E.; Harris, N. The relationship between food literacy and dietary intake in adolescents: A systematic review. Public Health Nutr. 2015, 18, 649–658. [Google Scholar] [CrossRef] [PubMed]
  51. Wardle, J.; Parmenter, K.; Waller, J. Nutrition knowledge and food intake. Appetite 2000, 34, 269–275. [Google Scholar] [CrossRef] [PubMed]
  52. Chen, P.-J.; Antonelli, M. Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society. Foods 2020, 9, 1898. [Google Scholar] [CrossRef] [PubMed]
  53. Geuens, M. Research on Influencing Factors of Food Choice and Food Consumption. Foods 2023, 12, 1306. [Google Scholar] [CrossRef]
  54. Irazusta-Garmendia, A.; Orpí, E.; Bach-Faig, A.; Svatetz, C.A.G. Food Sustainability Knowledge, Attitudes, and Dietary Habits among Students and Professionals of the Health Sciences. Nutrients 2023, 15, 2064. [Google Scholar] [CrossRef] [PubMed]
  55. Sánchez, L.A.; Roa-Díaz, Z.M.; Gamba, M.; Grisotto, G.; Londoño, A.M.M.; Mantilla-Uribe, B.P.; Méndez, A.Y.R.; Ballesteros, M.; Kopp-Heim, D.; Minder, B.; et al. What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review. Int. J. Public Health 2021, 66, 1604149. [Google Scholar] [CrossRef] [PubMed]
  56. A Kenny, T.; Woodside, J.V.; Perry, I.J.; Harrington, J.M. Consumer attitudes and behaviors toward more sustainable diets: A scoping review. Nutr. Rev. 2023, 81, 1665–1679. [Google Scholar] [CrossRef] [PubMed]
  57. Ghammachi, N.; Dharmayani, P.N.A.; Mihrshahi, S.; Ronto, R. Investigating Web-Based Nutrition Education Interventions for Promoting Sustainable and Healthy Diets in Young Adults: A Systematic Literature Review. Int. J. Environ. Res. Public Health 2022, 19, 1691. [Google Scholar] [CrossRef]
  58. Hanson, M.; Englberger, L.; Duncan, B.; Taren, D.; Mateak, H.; Johnson, E. An evaluation of a nutrition intervention in Kapinga Village on Pohnpei, Federated States of Micronesia. Pac Health Dialog. 2011, 17, 173–184. [Google Scholar]
  59. Michie, S.; Van Stralen, M.M.; West, R. The behaviour change wheel: A new method for characterising and designing behaviour change interventions. Implement. Sci. 2011, 6, 42. [Google Scholar] [CrossRef] [PubMed]
  60. Australian Government; National Health and Medical Research Council; Department of Health and Ageing. Australian Dietary Guidelines; National Health and Medical Research Council: Canberra, Australia, 2013. Available online: https://www.eatforhealth.gov.au/guidelines/guidelines (accessed on 11 January 2024).
  61. Chapman, K.; Havill, M.; Watson, W.L.; Wellard, L.; Hughes, C.; Bauman, A.; Allman-Farinelli, M. Time to address continued poor vegetable intake in Australia for prevention of chronic disease. Appetite 2016, 107, 295–302. [Google Scholar] [CrossRef]
  62. Wellard-Cole, L.; Watson, W.L.; Hughes, C.; Tan, N.; Dibbs, J.; Edge, R.; Dessaix, A. Perceptions of adequacy of fruit and vegetable intake as a barrier to increasing consumption. Nutr. Diet. 2023, 80, 65–72. [Google Scholar] [CrossRef] [PubMed]
  63. New South Wales Ministry of Health Centre for Epidemiology and Evidence. NSW Adult Population Health Survey (SAPHaRI); NSW Ministry of Health: Sydney, Australia, 2011.
  64. Nour, M.; Sui, Z.; Grech, A.; Rangan, A.; McGeechan, K.; Allman-Farinelli, M. The fruit and vegetable intake of young Australian adults: A population perspective. Public Health Nutr. 2017, 20, 2499–2512. [Google Scholar] [CrossRef] [PubMed]
  65. Teschl, C.; Nössler, C.; Schneider, M.; Carlsohn, A.; Lührmann, P. Vegetable consumption among university students: Relationship between vegetable intake, knowledge of recommended vegetable servings and self-assessed achievement of vegetable intake recommendations. Health Educ. J. 2018, 77, 398–411. [Google Scholar] [CrossRef]
  66. Australian Bureau of Statistics. Dietary Behavior; Australian Bureau of Statistics: Canberra, Australia, 2018. Available online: https://www.abs.gov.au/statistics/health/health-conditions-and-risks/dietary-behaviour/2017-18 (accessed on 11 January 2024).
  67. Australian Bureau of Statistics. National Health Survey 2011–2012: Nutrition First Results-Foods and Nutrients; Key Findings; ABS: Canberra, Australia, 2014. Available online: https://www.abs.gov.au/statistics/health/health-conditions-and-risks/australian-health-survey-nutrition-first-results-foods-and-nutrients/latest-release (accessed on 11 January 2024).
  68. Food and Agriculture Organization of the United Nations. Sustainable Diets and Biodiversity. In Directions and Solutions for Policy, Research and Action; Food and Agriculture Organization of the United Nations: Rome, Italy, 2010; Available online: https://www.fao.org/3/i3004e/i3004e00.pdf (accessed on 11 January 2024).
  69. Larson, N.; Laska, M.N.; Story, M.; Neumark-Sztainer, D. Predictors of fruit and vegetable intake in young adulthood. J. Acad. Nutr. Diet. 2012, 112, 1216–1222. [Google Scholar] [CrossRef] [PubMed]
  70. Rodrigues, V.M.; Bray, J.; Fernandes, A.C.; Bernardo, G.L.; Hartwell, H.; Martinelli, S.S.; Uggioni, P.L.; Cavalli, S.B.; Proença, R.P.d.C. Vegetable Consumption and Factors Associated with Increased Intake among College Students: A Scoping Review of the Last 10 Years. Nutrients 2019, 11, 1634. [Google Scholar] [CrossRef] [PubMed]
  71. LeBlanc, J.; Ward, S.; LeBlanc, C.P. The Association Between Adolescents’ Food Literacy, Vegetable and Fruit Consumption, and Other Eating Behaviors. Health Educ. Behav. 2022, 49, 603–612. [Google Scholar] [CrossRef]
  72. Reicks, M.; Kocher, M.; Reeder, J. Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011–2016). J. Nutr. Educ. Behav. 2018, 50, 148–172.e1. [Google Scholar] [CrossRef]
  73. Rees, J.; Fu, S.C.; Lo, J.; Sambell, R.; Lewis, J.R.; Christophersen, C.T.; Byrne, M.F.; Newton, R.U.; Boyle, S.; Devine, A. How a 7-week food literacy cooking program affects cooking confidence and mental health: Findings of a quasi-experimental controlled intervention trial. Front. Nutr. 2022, 9, 802940. [Google Scholar] [CrossRef]
  74. Bennett, C.J.; Christian, M.; Phan, S.; McCabe, M.; Cornish, K.; Kleve, S. Food insecurity during COVID-19: An Australian university experience. Health Soc. Care Community 2022, 30, E5401–E5411. [Google Scholar] [CrossRef] [PubMed]
  75. Seivwright, A.N.; Callis, Z.; Flatau, P. Food Insecurity and Socioeconomic Disadvantage in Australia. Int. J. Environ. Res. Public Health 2020, 17, 559. [Google Scholar] [CrossRef] [PubMed]
  76. Louie, S.; Shi, Y.; Allman-Farinelli, M. The effects of the COVID-19 pandemic on food security in Australia: A scoping review. Nutr. Diet. 2022, 79, 28–47. [Google Scholar] [CrossRef] [PubMed]
  77. Miller, V.; Yusuf, S.; Chow, C.K.; Dehghan, M.; Corsi, D.J.; Lock, K.; Popkin, B.; Rangarajan, S.; Khatib, R.; A Lear, S.; et al. Availability, affordability, and consumption of fruits and vegetables in 18 countries across income levels: Findings from the Prospective Urban Rural Epidemiology (PURE) study. Lancet Glob. Health 2016, 4, e695–e703. [Google Scholar] [CrossRef]
  78. Chapman, K.; Goldsbury, D.; Watson, W.; Havill, M.; Wellard, L.; Hughes, C.; Bauman, A.; Allman-Farinelli, M. Exploring perceptions and beliefs about the cost of fruit and vegetables and whether they are barriers to higher consumption. Appetite 2017, 113, 310–319. [Google Scholar] [CrossRef] [PubMed]
  79. Ronto, R.; Saberi, G.; Carins, J.; Papier, K.; Fox, E. Exploring young Australians’ understanding of sustainable and healthy diets: A qualitative study. Public Health Nutr. 2022, 25, 2957–2969. [Google Scholar] [CrossRef] [PubMed]
  80. García-González, Á.; Achón, M.; Krug, A.C.; Varela-Moreiras, G.; Alonso-Aperte, E. Food Sustainability Knowledge and Attitudes in the Spanish Adult Population: A Cross-Sectional Study. Nutrients 2020, 12, 3154. [Google Scholar] [CrossRef] [PubMed]
  81. Gaspar, M.C.d.M.P.; Celorio-Sardà, R.; Comas-Basté, O.; Latorre-Moratalla, M.L.; Aguilera, M.; Llorente-Cabrera, G.A.; Puig-Llobet, M.; Vidal-Carou, M.C. Knowledge and perceptions of food sustainability in a Spanish university population. Front. Nutr. 2022, 9, 970923. [Google Scholar] [CrossRef] [PubMed]
  82. Yüksel, A.; Önal, H.Y. Evaluation of University Students’ Knowledge of and Practices for Sustainable Nutrition. Int. J. Agric. Environ. Food Sci. 2021, 5, 146–156. [Google Scholar] [CrossRef]
  83. Aureli, V.; Rossi, L. Nutrition Knowledge as a Driver of Adherence to the Mediterranean Diet in Italy. Front. Nutr. 2022, 9, 804865. [Google Scholar] [CrossRef]
  84. Spronk, I.; Kullen, C.; Burdon, C.; O’Connor, H. Relationship between nutrition knowledge and dietary intake. Br. J. Nutr. 2014, 111, 1713–1726. [Google Scholar] [CrossRef] [PubMed]
  85. Kenny, T.-A.; MacLean, J.; Gale, P.; Keats, S.; Chan, H.M.; Wesche, S.D. Linking health and the environment through education—A Traditional Food Program in Inuvik, Western Canadian Arctic. J. Hunger. Environ. Nutr. 2018, 13, 429–432. [Google Scholar] [CrossRef]
  86. Ferguson, M.; Brown, C.; Georga, C.; Miles, E.; Wilson, A.; Brimblecombe, J. Traditional food availability and consumption in remote Aboriginal communities in the Northern Territory, Australia. Aust. N. Z. J. Public Health 2017, 41, 294–298. [Google Scholar] [CrossRef] [PubMed]
  87. Ornelas, I.J.; Rudd, K.; Bishop, S.; Deschenie, D.; Brown, E.; Lombard, K.; Beresford, S.A.A. Engaging school and family in Navajo gardening for health: Development of the yeego intervention to promote healthy eating among Navajo children. Health Behav. Policy Rev. 2021, 8, 212–222. [Google Scholar] [CrossRef]
  88. Schmid, M.; Salomeyesudas, B.; Satheesh, P.; Hanley, J.; Kuhnlein, H. Intervention with traditional food as a major source of energy, protein, iron, vitamin C and vitamin A for rural Dalit mothers and young children in Andhra Pradesh, South India. Asia Pac. J. Clin. Nutr. 2007, 16, 84. [Google Scholar]
Table 1. Participant sociodemographic characteristics (n = 212).
Table 1. Participant sociodemographic characteristics (n = 212).
Variablen%
Age (M ± SD)24.1 (6.9)--
Age group
18–25 years old14970.28
26–30 years old3616.98
>30 years old2712.74
Gender
Female15472.64
Male5425.47
Other 31.42
Prefer not to say10.47
Indigenous status
Yes20.94
No21099.06
Country of birth
Australia10549.53
Other countries10750.47
Student status
Domestic14467.92
International6832.08
Degree
PhD157.08
Postgraduate6530.66
Undergraduate13061.32
Other20.94
Faculty
Faculty Medicine, Health and Human Sciences7635.85
Faculty of Arts7334.43
Faculty of Science and Engineering3114.62
Macquarie Business School3014.15
Macquarie University International College20.94
Note: M = mean; SD = standard deviation.
Table 2. Reported behaviours and perceptions related to fruit and vegetable consumption (n = 212).
Table 2. Reported behaviours and perceptions related to fruit and vegetable consumption (n = 212).
Variablen%
Fruit consumption a
<2 servings11654.72
≥2 servings9645.28
Vegetable consumption a
<5 servings20094.34
≥5 servings125.66
Perceived adequacy of fruit consumption
Too little/do not know12157.08
About right/too much9142.92
Perceived adequacy of vegetable consumption
Too little/do not know10348.58
About right/too much10951.42
Barrier to eating more fruit
Habit5726.89
Too expensive5827.36
Already have enough in my diet4119.34
It takes too long to prepare104.72
Not enough interesting and tasty ways to serve178.02
Limited access to good quality fruit73.30
Other2210.38
Barrier to eating more vegetables
Habit3918.40
Too expensive4018.87
Already have enough in my diet4219.81
Don’t know how to prepare125.66
It takes too long to prepare3918.40
Not enough interesting and tasty ways to serve2913.68
Limited access to good quality vegetables73.30
Other41.89
Perceived easy access to fruit
Strongly disagree/disagree3516.51
Not sure3315.57
Strongly agree/agree14467.92
Perceived easy access to vegetable
Strongly disagree/disagree2913.68
Not sure2913.68
Strongly agree/agree15472.64
a Following the Australian Dietary Guidelines.
Table 3. Recognition of the impact of food choices on sustainability and recognition of the environmental and nutritional benefits of Australian native foods (n = 212).
Table 3. Recognition of the impact of food choices on sustainability and recognition of the environmental and nutritional benefits of Australian native foods (n = 212).
Variablen%
Food choices can impact the environment
Strongly agree9544.81
Agree8439.62
Not sure219.91
Disagree94.25
Strongly disagree31.42
Some Australian native plant-based foods are nutrient rich and have less environmental impact
Strongly agree4018.87
Agree7233.96
Not sure9946.70
Disagree10.47
Strongly disagree00
Heard about or tried Australian native foods
No, I have never heard about Australian native foods9042.45
I have heard about Australian native foods, but I have never tried any5927.83
Yes, I know some Australian native foods and I have tried some of them6329.72
Table 4. Association recognition of the environmental and nutritional benefits of Australian native foods with recognition of the impact of food choices on sustainability and Australian native food intake (n = 212).
Table 4. Association recognition of the environmental and nutritional benefits of Australian native foods with recognition of the impact of food choices on sustainability and Australian native food intake (n = 212).
Independent
Variables		UnadjustedAdjusted †
OR95% CIp-ValueOR95% CIp-Value
Food choices can impact the environment
Yes a3.051.37–6.780.006 **2.891.29–6.460.010 **
No b1--1--
Heard of/tried Australian native foods
No, I have never heard about Australian native foods. 1--1--
I have heard about Australian native foods, but I have never tried any.3.741.86–7.50<0.001 ***3.721.84–7.51<0.001 ***
Yes, I know some Australian native foods and I have tried some of them.16.57.08–38.46<0.001 ***16.426.96–38.74<0.001 ***
OR: odds ratio; CI: confidence interval; † Adjusted for age and student status (i.e., domestic and international student); a strongly agree/agree; b strongly disagree/disagree/not sure; ** indicates a significant association (p ≤ 0.01); *** indicates a significant association (p < 0.001). Dependent variable: recognition of the environmental and nutritional benefits of Australian native foods.
Table 5. Association between recognition of the impact of food choices on sustainability and the Australian native food intake (n = 212).
Table 5. Association between recognition of the impact of food choices on sustainability and the Australian native food intake (n = 212).
Independent VariablesUnadjusted
OR95% CIp-Value
Heard of/tried Australian native foods
No, I have never heard about Australian native foods.1--
I have heard about Australian native foods, but I have never tried any.1.380.55–3.460.494
Yes, I know some Australian native foods and I have tried some of them.1.300.53–3.160.566
OR: odds ratio; CI: confidence interval. Dependent variable: recognition of the impact of food choices on sustainability.
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

MDPI and ACS Style

Lopes, C.V.A.; Dharmayani, P.N.A.; Ronto, R.; Hunter, J.; Mihrshahi, S. Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students. Foods 2024, 13, 1677. https://doi.org/10.3390/foods13111677

AMA Style

Lopes CVA, Dharmayani PNA, Ronto R, Hunter J, Mihrshahi S. Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students. Foods. 2024; 13(11):1677. https://doi.org/10.3390/foods13111677

Chicago/Turabian Style

Lopes, Carla Vanessa Alves, Putu Novi Arfirsta Dharmayani, Rimante Ronto, John Hunter, and Seema Mihrshahi. 2024. "Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students" Foods 13, no. 11: 1677. https://doi.org/10.3390/foods13111677

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop