Best practices for making the university campus a supportive environment for healthy and sustainable diets

Abstract

Among universities' responsibilities, addressing sustainability-related issues by enabling a food environment which raises people's awareness and promotes the improvement of food offer and consumption is paramount. This article draws on recent literature evidence and virtuous examples provided by leading experts, with the purpose of outlining a conceptual model for fostering healthy and sustainable nutrition among the academic community through food services. To summarize, the connection between different academic departments, stakeholders, and students is crucial to gain the participation of the entire university society. At the same time, networking with food service companies is also relevant. Only by bringing together diverse expertise, skills, and experience will change in the university community will be possible to reach the common goal of making universities a supportive environment to ensure the well-being of the entire academic community on and off campus.