A multimodal evaluation of an Australian university food environment and sustainability practices through student perspectives and a cross-sectional audit

Purpose This study aims to comprehensively evaluate the university food environment at an Australian university by integrating student perspectives with a standardized food environment audit. Design/methodology/approach This study, at Western Sydney University, Australia, combined focus groups and a survey with students (n = 32) to explore their attitudes, preferences and experiences regarding the campus food environment. Thematic analysis was guided by Braun and Clarke. A standardized university food environment audit (Uni-Food tool) evaluated university policies, food retail outlets and campus facilities. Findings Five key themes were identified: (1) availability of food options, (2) financial accessibility of food, (3) healthiness of the food environment, (4) diverse dietary needs and inclusivity and (5) sustainability and environmental awareness. Students voiced diverse concerns across various facets of the campus food environment and sustainability practices, underscoring their dissatisfaction with current food options, particularly food affordability. Students emphasized a desire for healthier food choices, sustainable packaging, waste management practices, and inclusive food options for cultural, religious and health-related dietary restrictions. The Uni-Food audit revealed a score of 27 out of 100, with shortcomings in university policies and governance. Originality/value To the best of the authors’ knowledge, this study is the first to combine student perspectives and a standardized audit, which suggests that implementing strategic interventions to increase the availability of affordable, nutritious and culturally diverse food options, improving menu labeling to accommodate diverse dietary needs and incentivizing healthy and sustainable practices would be essential for creating a healthier, more inclusive and sustainable food environment on campus.