Knowledege Perception of Sustainable Diet and Food System and consumption behavior Among Undergraduates in Two Universities in South Easthern Nigeria

Abstract Background Food systems and dietary choices have important implications for human health and environmental sustainability. Undergraduate is a critical period for establishing lifelong dietary habits and shaping environmental attitudes. The complex and often opaque nature of modern food systems can challenge undergraduate understanding of their food choices' impact on their health and the environment. Objective This study assessed knowledge and perception of food systems and sustainable diets, as well as attitudes towards sustainable diets, among undergraduate students of Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. Methods A cross-sectional study was conducted among 307 undergraduate students selected through multistage sampling from six colleges of the university. Data were collected using a structured and validated interviewer-administered questionnaire covering socio-demographic characteristics, knowledge of food systems and sustainable diets, perceptions, and attitudes towards sustainable dietary practices. Knowledge was assessed using graded scores, while perceptions and attitudes were assessed using Likert-type scales. Data were analysed using SPSS version 20 with descriptive statistics, including frequencies, percentages, means and standard deviations. Results Among 307 respondents, 67.1% demonstrated knowledge of food and sustainable diet concepts, while 82.4% had heard of sustainable diets. Most respondents (72.6%) recognized key components of sustainable diets, including affordability, cultural acceptability, locally produced foods and biodegradable packaging. Positive perceptions were also observed, with 57.0% considering sustainable diet practices extremely important. Sustainable food behaviours were most commonly reflected in purchasing organic fruits and vegetables (60.9%) and local foods (57.7%). However, reducing meat and dairy consumption was less frequently practiced, with 69.7% never eating smaller meat portions and 68.7% never reducing dairy consumption. Overall, the findings suggest that relatively good knowledge and positive perceptions did not consistently translate into sustainable food practices. Conclusion Undergraduate students demonstrated generally good knowledge and favourable perceptions and attitudes towards food systems and sustainable diets, although some knowledge gaps remained. Incorporating food-system and sustainable-diet education into university curricula and health-promotion activities could strengthen students’ understanding and encourage sustainable dietary practices.