Search Results (61)

Background: Dietary habits established during young adulthood have long-term implications for health, and food choices among university students are strongly shaped by contextual factors. Institutional eating environments represent a relevant setting for promoting healthier dietary behaviors, yet limited evidence integrates students’ engagement with these settings, their food consumption patterns across contexts, and the individual decision-making processes underlying food choice. Methods: This cross-sectional study analyzed survey data from 1519 students enrolled at a large Italian university. Measures included sociodemographic characteristics, self-identified dietary style, engagement with the university canteen, consumption frequency of selected food categories across institutional and non-institutional contexts, and category-specific food-choice motivations. Data were analyzed using descriptive analyses, Borda count rankings, paired comparisons, and multiple linear regression models. Results: Clear contextual differences in food consumption emerged across all food categories, with consistently lower consumption frequencies within the university canteen compared to outside settings (all p < 0.001). The largest contextual gap was observed for fruit consumption (d = 0.94), with similarly pronounced differences for plant-based foods. Taste was the most salient decision-making factor across food categories (overall M ≈ 4.4), while health-related motives were more prominent for healthier foods and gratification for desserts. Across contexts, self-identified dietary style was the most consistent predictor of food consumption, explaining substantial variance for animal-based protein consumption (R² = 0.293 in the canteen; R² = 0.353 outside), whereas age and gender showed smaller, food-specific associations. Conclusions: The findings highlight institutional eating settings as distinct food environments in which individual dietary preferences are only partially expressed. Effective strategies to promote healthier eating among university students should move beyond generic approaches and integrate interventions targeting service-related engagement, category-specific choice architecture, and students’ dietary identities. Full article

Smart cities increasingly reuse existing Wi-Fi infrastructure to sense crowding, but many smart-campus tools still fail to support routine, day-to-day decisions. A short-horizon field feasibility study was conducted to prototype a low-maintenance, prefix-based early-warning rule that turns anonymized campus Wi-Fi access-point counts into an interpretable lunchtime crowd signal. Daily 7-min access-point profiles from five university canteens (11:00–14:00) were aggregated, winsorized, smoothed, and row-z-scored, then clustered into demand-shape typologies using k-means++. Two typologies were obtained (Early Peak and Late Shift), and a cosine-similarity atlas was frozen. At 11:28, the five-bin occupancy prefix was compared to typology centroids, and an Early Peak badge was issued when similarity to the Early Peak centroid exceeded a preset threshold. On held-out days, the Early Peak typology could be identified at 11:28 with coverage of 0.73 and agreement of 0.86 relative to end-of-day labels. In 20 matched canteen-weekday pairs, badge days were associated with a Hodges–Lehmann median reduction of 0.193 standard-deviation units in peak crowding (≈9% lower). Given the short (3-week) horizon and limited hold-out window, results are presented as feasibility evidence and motivate a larger controlled evaluation. Simple, interpretable rules built on existing Wi-Fi telemetry were shown to be deployable as a feasibility-level decision aid on a smart campus, while broader smart-city transferability should be validated through longer-horizon controlled evaluations. Full article

Background/Objectives: The university stage is a critical period for consolidating dietary habits that influence future health. University canteens therefore play a key role in providing menus aligned with nutritional recommendations. As menu composition shapes students’ access to healthy food, its evaluation also has equity implications. This study aimed to apply a newly designed questionnaire—the COMUNI questionnaire—intended to provide a rapid, user-friendly, and transferable method for evaluating the dietary quality of lunch menus offered in university canteens. Methods: Two versions of the 13-item COMUNI questionnaire were developed: COMUNI-1 for single-option menus and COMUNI-2 for menus offering multiple first- and second-course choices. The tool evaluates the frequency of key food groups, the availability of water and wholegrain bread, and the variety of foods and culinary techniques. To test the questionnaire, it was applied to 34 menu templates from university residences, colleges, and cafeterias. Results: 85.3% of menus showed deficient dietary quality, and 14.7% were rated as improvable; none achieved an optimal score. Menus managed by catering companies obtained significantly higher scores than those under direct management. Most frequently shortcomings included insufficient offerings of vegetables, legumes, fish, and wholegrain bread, alongside a frequent presence of refined carbohydrate sources and fried or ultra-processed foods. Conclusions: Universities should incorporate adherence to dietary recommendations as a key criterion in food-service procurement. The COMUNI questionnaire provides a simple and operational tool for assessing menu quality, supporting both diagnosis and monitoring of university food-service, once formally validated. Its use may also help identify structural disparities in access to healthy foods across campus settings, supporting more equitable food-service policies. Full article

The AESAN (Spanish Agency for Food Safety and Nutrition) Healthy Eating Plate is the current graphic tool from food dietary guidelines for nutritional education followed by experts, based on the Harvard Plate. The aim of this research was to determine whether the AESAN/Harvard Plate graphic tool meets the reference intakes appropriate for the study population. Sixty participants served themselves dishes of six sizes following the AESAN/Harvard graphic tool to create various food combinations. They were analysed for variability, plate size bias, and nutritional adequacy for the adult study population. Next, 63 dishes were made up based on the served foods from the university canteen, using those that fitted into the groups proposed by the AESAN plate graphic tool from dietary guidelines. Their nutritional values were calculated based on technical specifications and/or formulation, as well as for 67,392 possible ingredient combinations. Great variability was found in the quantity of ingredients served to compose the dishes and the dish sizes. Moreover, energy, carbohydrates, fiber, calcium, magnesium, potassium, iron (for women of childbearing age), zinc, and vitamins A, B1, B2, B9, and E did not meet nutritional requirements for lunch in over 50% of the dishes based on the AESAN/Harvard graphic tool. Therefore, a great deal of caution is recommended regarding its use either as a nutritional education tool or in clinical settings. Full article

The consequences of climate change directly affect food production and threaten food security. Therefore, efforts are needed to reduce environmental impacts while ensuring access to food. Massive food services play a key role in this context; however, related literature lacks comparative studies between home cooking and restaurants. Through life-cycle assessment, this research compares the environmental impacts generated by stewed chickpeas, a nutritious and flavorful meal prepared at a large food service offered by a public university, and those prepared at home using two recipes. The system boundaries consider the impact of ingredient production, processing, cooking, cooling, and reheating, as well as waste and wastewater generation. The functional unit (FU) weighs 100 g to facilitate comparison. The findings indicate that the recipe from the massive food service has a significant impact on human health, resulting in 3.54·10⁻⁷ DALY; meanwhile, the other two scenarios generate approximately 7.2·10⁻⁷ DALY. Moreover, regarding biodiversity impact, the recipe from the massive food service reaches 8.57·10⁻¹⁰ species.yr; by contrast, the other scenarios generate around 1.01·10⁻¹⁰ species.yr. Massive food services exhibit a lower environmental impact than home meals in preparing stewed chickpeas. This difference is primarily attributed to the cooling and reheating stages that occur when eating outside the home. Full article

Background/Objectives: Recent decades have seen a remarkable westernization of diets and a decline in adherence to the Mediterranean diet (MD). This study examined the eating habits of a representative sample of Italian university students to identify the determinants of adherence to the MD and the most relevant actions to improve their well-being. Methods: The Mediterranean Diet Quality Index for Children and Adolescents (KIDMED) and Sustainable Healthy Diet (SHED) index questionnaires were used to explore MD adherence as the primary outcome, and dietary behavior sustainability, respectively. Sociodemographic, anthropometric, and lifestyle information was also collected. Results: The final sample included 1434 subjects (18–24; 60% female). The median (IQR) KIDMED score was 6.0 (4.0–8.0) and 33% showed a high adherence to the MD. Having breakfast, eating fruit and vegetables at least once a day, consuming pasta or other grains almost daily, and using olive oil at home were among the most common positive aspects of students’ diets. However, regular consumption of fish, nuts, legumes, dairy products, and a second serving of fruit and vegetables was less prevalent. Having an active lifestyle, eating more plant products, and having more sustainable dietary behaviors in terms of the SHED index, were the main determinants of a high KIDMED score. Likewise, graduate students, daily consumers of plant-based meat alternatives, and students attending university canteens daily were more likely to adopt healthier diets. Conclusions: Future actions are crucial to create a food environment that facilitates healthy and sustainable dietary choices among young adults, such as improving the nutritional quality of processed products and regulating their promotion, as well as implementing initiatives to improve university food services and encourage the use of campus dining facilities. Full article

To ensure the effective implementation of food waste reduction in college cafeterias, Capital Normal University developed an automatic plate recognition system based on machine vision technology. The system operates by obtaining images of plates (whether clean or not) and the diners’ faces through multi-directional monitoring, then employs several deep learning models for the automatic localization and identification of the plates. Face recognition technology links the identification results of the plates to the diners. Additionally, the system incorporates innovative educational mechanisms such as online feedback and point redemption to encourage student participation and foster thrifty habits. These initiatives also provide more accurate training samples, enhancing the system’s precision and stability. Our findings indicate that machine vision technology is suitable for rapid identification and location of clean plates. Even without optimized network parameters, the U-Net network demonstrates high recognition accuracy (MIOU of 68.64% and MPA of 78.21%) and ideal convergence speed. Pilot data showed a 13% reduction in overall waste in the cafeteria and over 75% user acceptance of the mechanism. The implementation of this system has significantly improved the efficiency and accuracy of plate recognition, offering an effective solution for food waste prevention in college canteens. Full article

The sustainable management of biowaste, mainly food and pruning waste, is currently a challenge due to the increase in its production. The CaMPuSTAJE program, which has been implemented on the campus of the Public University of Navarre (UPNA) since 2019, is an excellent example of how the institution is addressing its strategic interests in sustainable waste management. The principal aim of this program is to manage the biowastes generated by the campus canteens through a simple community composting facility, involving UPNA students and graduates. This program aims to promote experiential learning and applied research in sustainability and circular economy, managing their own waste in a circular and local way. Thus, four composting sets of the CaMPuSTAJE program were evaluated by monitoring the process and the main chemical properties of the composting samples. Also, final composts were fully characterized to ensure the process reproducibility and efficiency and the absence of any hazard in the end-products. The final composts showed a significant agronomic quality, had low content of potentially toxic elements, and were free from phytotoxicity, thus being able to be reintroduced as an organic amendment at the university campus itself. Full article

Romania has a framework legislation for the reduction of food waste, a framework focused more on the prevention of food waste. Food waste education can be provided by higher education institutions that have an important impact on training and preparing the upcoming next generation for a sustainable economy and developing strategies to encourage activities to reduce food waste. The purpose of this study is to examine the consumption behavior regarding food waste and determine the factors towards attitude regarding food waste. A total of 1119 respondents participated by completing an online questionnaire. To determine the effective variables on each dependent variable and put forward the relations between these categorical variables, CHAID and multiple correspondence analysis were applied. As a result, we were able to condense consumers’ perception, attitude and behavior regarding food waste, involvement, and participation in the prevention of food waste of respondents. The results can be used for a new range of offers for university canteens and services addressed to the target group by suppliers. This can also lead to stimulation of the activities of small producers and orientation towards domestic products. Full article

Diets will likely play a crucial role in the Anthropocene to support the population’s health and safeguard environmental sustainability for future generations. Based on a cross-sectional–observational–descriptive design for evaluating an entire menu proposal, data on the type and composition of the menus offered by a university catering service during an academic year were collected. Each day during the meal service, 10 plates of the same option offered were weighed, and 10 photographs were taken. With these data, the nutritional value and carbon footprint were evaluated for all possible combinations of first and second courses, while including the average values of other components of the menu (garnishes, bread, desserts, and beverages). The annual menu proposal resulted in 6478 combinations of first and second courses plus the other components. The average caloric intake was 1194 kcal/menu with high consumption of proteins and lipids, and the average carbon footprint was 1.86 kg carbon dioxide equivalent (CO₂eq)/menu, with the second course being the major contributor. Creating menus that consider these two essential parameters is the task of specialists. Achieving food consumption that balances nutrition and environmental sustainability is another issue of education and communication. Full article

This study evaluates three scenarios’ technical and economic viability for implementing a microgeneration power plant using biogas derived from the anaerobic digestion of food waste. The case study focuses on the Federal University of Pernambuco (UFPE) campus in Recife, northeastern (NE) Brazil, targeting the organic fraction of solid waste from food units (restaurants, canteens, and kiosks). The analysis was based on field data, the chemical composition of the waste, and the electric energy consumption. Biogas production of 166 m³/day from 1 ton/day of food waste was estimated using an anaerobic reactor of 126 m³. This amount of biogas could generate about 360 kWh/day of electricity if the plant operates at peak hours using a generator set with an alternative internal combustion engine of 120 kW, with a consumption of 66 m³/h and fuel efficiency of 30%. The system could generate 390 kWh/day of electrical energy using a microturbine, with a consumption of 78 m³/h and 30% efficiency. The scenario utilizing a tubular reactor and an internal combustion engine demonstrated the best economic viability. While this study focuses on financial aspects, the findings suggest significant potential contributions to sustainability, including reducing greenhouse gas (GHG) emissions and advancing renewable energy solutions. This model can be adapted for small NE Brazil municipalities, offering economic and environmental benefits. Full article

Nowadays, the enormously growing amount of kitchen waste and wasted sludge has greatly received global attention. Vermicomposting has been represented as an eco-friendly and sustainable alternative for organic waste management. This study utilized kitchen waste generated by the university canteen and excess sludge from municipal wastewater treatment to collaboratively realize waste to resource through vermicomposting with a composting control. The results indicated that the treatment utilizing an equal mass ratio of wasted sludge and kitchen waste (T3) exhibited the greatest reduction in total organic carbon and the highest increase in total nitrogen. Furthermore, the predominant phyla observed were Proteobacteria, Actinobacteriota, Bacteroidetes, and Firmicutes. Functional prediction analysis demonstrated higher relative abundances of β-glucosidase (ascF) and 6-phospho-β-glucosidase (bglA, celF) in the vermicomposting, suggesting that the earthworms essentially enhanced the cellulose degradation. More importantly, the co-occurrence network analysis demonstrated that the vermicomposting showed a stronger interaction between Gordonia and other bacteria, thereby enhancing its ability to degrade macromolecular compounds. In general, the vermicomposting can smoothly and remarkably stabilize the kitchen waste, assisted by excess sludge and sawdust. Full article

Annually, over 931 million tons of plate food waste is generated in food services, affecting various aspects of sustainability. Therefore, this review aims to evaluate the most effective strategies or actions to reduce plate food waste. A systematic review and meta-analysis were conducted following a PROSPERO-registered protocol [#CRD42024501971], searching multiple databases and gray literature until August 2024. Studies evaluating strategies and actions against waste in various food services [restaurants, institutional services in hospitals, childcare centers, schools, universities, or businesses] were included, with no language, location, or date restrictions. The risk of bias was assessed using JBI tools. A random-effects meta-analysis was performed in R (version 4.2.1), with subgroup analyses based on intervention type, food service type, meal type, management, and distribution systems. Of the 6070 studies, 18 were included in the narrative synthesis and 6 in the meta-analysis. The most effective strategies or actions targeted clients (vs. employees), meals on plates (vs. trays), school canteens (vs. other services), self-managed establishments (vs. outsourced), and à la carte services (vs. self-service). In this sense, strategies focusing on clients, plate-served meals, school canteens, self-management, and à la carte services are more effective in reducing food waste. Further actions are needed in other areas like customers, trays, different kitchen types, outsourced services, and self-service menus. Full article

Black soldier fly larvae (BSFL) can convert organic waste into high-quality biomass. In this study, we tested the potential of sugarcane by-products as a food source for BSFL and compared larval development and nutritional value with some other organic substrates. Seven different substrates were used, including carrot pomace (C), carrot pomace and leftover bread (CB) (50/50), bagasse and vinasse (BV), bagasse and molasses (BM), bagasse, vinasse, and molasses (BVM), a mixture of all the above treatments (MX), and university canteen leftovers (UCLs). The larval weight and length were measured for two weeks from day 5 to 19. Then, the BSFL were harvested and analyzed for dry matter, crude protein, oil, ash, mineral, and fatty acid composition. Larval weight and length varied depending on the feeding substrate provided. University canteen leftovers resulted in the BSFL having at least 18% greater length (17.00 mm) and 56% greater weight (3.15 g) compared to other treatments. The highest amounts of protein (38.9%) and oil (39.06%) were observed in the UCL treatment, while the BV treatment larvae had the highest quantities of ash (28.9%) and dry matter (28.0%). The fatty acid profile of the BSFL revealed three-times-higher levels of saturated fatty acids than unsaturated fatty acids in the UCL treatment and was at least twice as high in other treatments. Overall, the BSFL had the best growth on the UCL substrate, and the combination of bagasse and vinasse (BV) was the most appropriate substrate for BSFL development among the sugarcane by-products. Full article

The air quality in educational campuses affects the health and work efficiency of teachers and students. Studies into this matter are of great significance for optimizing the management of campus living environments. Low-cost online sensors to monitor PM_2.5 and CO₂ levels were used in typical functional areas of a university campus in Beijing, China, including offices, dormitories, leisure spaces, canteens, and laboratories. By comparing the findings with data from nearby national monitoring stations, the seasonal and spatial variations in PM_2.5 and CO₂ concentrations were analyzed. Findings indicate PM_2.5 levels within the campus were notably lower compared to the surrounding urban environment. There was variation in PM_2.5 and CO₂ concentrations across different functional areas. Typically, indoor PM_2.5 levels were lower than outdoor ones, while CO₂ concentrations in enclosed indoor spaces with human activities progressively escalated. The main internal emission sources affecting the PM_2.5 level on campus included traffic emissions, dust generated by human activities, and emissions from catering. In contrast, in areas with better green coverage or where a lake system participates in the atmospheric circulation, the PM_2.5 level and CO₂/PM_2.5 were lower. This indicates that the cleansing impact of plants and aquatic systems is instrumental in lowering PM_2.5 concentrations, offering healthier leisure spaces. Seasonal variations also impact PM_2.5 levels. During the non-heating period, less pollution source emissions led to decreased outdoor PM_2.5 concentrations. The campus monitoring sites experienced an approximate 5 µg/m³ and 29 µg/m³ reduction in the average PM_2.5 levels as compared to the PM_2.5 of the surrounding urban environment, respectively, during the non-heating and heating period. During indoor activities or sleep, CO₂ levels can build up to as high as 2303 ppm due to breathing. It is advisable to stay indoors on days when pollution levels are high, whereas on days with clean air, it is healthier to be outdoors or to air out indoor areas by opening windows. Our research provides clearer scientific evidence for incorporating behavioral strategies for improving air quality into both daily work and life. Moreover, the findings are quite meaningful for the widespread adoption of low-cost sensor monitoring in various environments, with applications beyond just the campus settings. Full article