Sustainable Eating Practices on a University Campus: A Behavioral and Environmental Intervention

被引：3

作者：

Castellanos, Diana Cuy ^{[1
]}

Kenehan, Sarah ^{[2
]}

Murray, Lauren ^{[1
]}

机构：

[1] Univ Dayton, Dept Hlth & Sport Sci, Dayton, OH 45469 USA

[2] Marywood Univ, Dept Philosophy & Religious Studies, Scranton, PA USA

来源：

JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION | 2024年 / 19卷 / 02期

关键词：

Sustainability; dietary intervention; vegetarian; plant-based; university dining; COLLEGE-STUDENTS; FOOD; KNOWLEDGE; HEALTHY; PROTEIN; HABITS; IMPACT; DIETS;

D O I：

10.1080/19320248.2022.2097036

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

In this cross-sectional study, we aimed to use carbon emission calculations from two dining halls on a midsized university campus in the Midwestern US to inform a behavioral and an environmental intervention, both aimed at promoting sustainable eating. The carbon calculations determined that meat products had the highest average emissions per pound of product, whereas plant-based foods had significantly lower emissions. Based on the carbon emissions of foods served in the dining halls, we developed a behavioral and environmental intervention to promote sustainable eating through the consumption of plant-based food.

引用

页码：277 / 290

页数：14

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