Food and nutrition sustainability knowledge and diet among students at the Durban University of Technology

Abstract

Background: The climate emergency is now widely acknowledged with an international rise in environmentalism to maintain planetary habitability. Most greenhouse gas emissions from food production are caused by energy and water consumption. Conscious and responsible consumer behaviour is a long-term process that heavily depends on social, political, and commercial considerations to achieve the sustainability paradigm. The current South African food system and emanating consumer food choices directly impact climate change. South Africans are consuming resource-intensive foods, a diet high in animal foods and processed foods. This is evident in the high prevalence of obesity, which currently co-exist with stagnant high levels of stunting. South Africa is regarded as food secure, but the divide in access to resources and high unemployment continues to render a significant proportion of citizens’ food and nutrition insecure at the household level. In South Africa, subsistence agriculture has been eroded by apartheid land policies and overcrowding. Inadequate agricultural extension services have resulted in rural households increasingly relying on processed food from the formal retail system. Policy actions to promote sustainable diets have been superseded by other climate change agendas as more pressing in South Africa, and thus, little is known about the environmental consequences of diet and food choices. The 27th Conference of the Parties (COP 27) forefronted nutrition in the agenda, advocating the development of policies with cobenefits for nutrition and the environment, mitigating the impact of climate change on human health and well-being. In this study, sustainability will be explored from the young consumer perspective to advance transformative strategies for sustainability, climate change goals, and enhanced health. Aim: This study aimed to investigate food and nutrition sustainability knowledge and practices among university students at the Durban University of Technology (DUT) and to appraise the diet quality and the impact of diet on the environment, culminating in an event to advance consciousness towards food and nutrition sustainability. Methodology: In this cross-sectional study, awareness, knowledge and attitudes toward food and nutrition sustainability were investigated among 405 registered university students at the DUT using a validated questionnaire. Respondents were conveniently selected at key hub areas at the university and recruited through informed consent. Data was analysed using descriptive statistics, chi-square goodness-of-fit-test and one sample t-test. Dietary data of respondents was captured through the 24-hour food recall using the multiple pass method for two nonconsecutive days, including a weekend day by trained field workers. The repeated 24-hour food recall data was captured onto the FoodFinder 3 software program of the South African Medical Research Council (SAMRC), to analyse the diet; the data was run through Statistical Package for Social Sciences (SPSS). The prevalence of inadequacy (POI) was calculated using the cutpoint method, highlighting specific nutrient deficits among the men and women. The dimensions of diet quality were further assessed for nutrient adequacy and non-communicable disease (NCD) risk using the Global Diet Quality Score (GDQS). The environmental impact of respondents’ diet was calculated using the Plate Up for the Planet carbon footprint calculator, which estimated the amount of CO2 produced per kilogram of specific foods. Lastly, the South African Food Boost University Challenge (SAFBUC) was developed using a student-led participatory approach and implemented to raise awareness about food and nutrition sustainability among students at DUT. Results: Regarding knowledge and awareness of food and nutrition sustainability, a substantial 54.8% of students were unfamiliar with the Sustainable Development Goals (SDGs), and the remaining 45.2% heard of it but lacked knowledge. Significant proportions of students never heard of product environmental footprint (65.2%), life cycle assessment (66.2%), greenwashing (64.9%), and food miles (58.5%) (p < 0.001). A significant 77% (n = 313) of students relied on the internet as the primary source of information about foods that do not harm the environment (p < 0.001). There was significant agreement that students knew what a healthy diet comprised of; they understood the impact of a diet on health, and they knew what a sustainable diet consisted of (p < 0.001). One of the food choice drivers that contributed to students being unable to have a healthy diet is that they found it difficult to avoid unhealthy food options (n = 120), and some claimed that the cost of healthy foods was too expensive (n = 103). Food preferences and taste were significant, followed by cost and ease of purchase (p < 0.001). Thirty-two-point-six per cent of respondents rarely looked for any eco-label on the packaging to evaluate a product, 30.9% rarely considered the environmental friendliness of the products they purchased, and 29.4% seldom paid attention to where the food was produced or grown. Regarding diet, this study revealed that while most male respondents met or exceeded their carbohydrate (310.8 g) and protein (88.06 g) needs, which were well above the Estimated Average Requirements (130 g and 56 g, respectively), they exhibited notable deficiencies in various essential micronutrients, such as calcium (74.3% showed a POI), magnesium (96.7% showed a POI), vitamin D (92.8% showed a POI), vitamin K (89.5% showed a POI), and folate (94.1% showed a POI). The data highlighted several critical nutrient inadequacies among the women, particularly in dietary fibre, calcium (94.0% showed a POI), magnesium (93.1% showed a POI), vitamin D (93.1% showed a POI), vitamin K (83.1% showed a POI), and folate (92.3% showed a POI). The GDQS was used to assess diet quality, nutrient adequacy and NCD risk among respondents. This study showed that 99% of students were at high risk for developing nutrient inadequacy and associated NCD risk. In this study, the carbon footprint from the diet was higher for males (308060 CO2e) compared to females (23910 CO2e). To promote food and nutrition sustainability, the SAFBUC was implemented to promote fruit and vegetable consumption. This university-wide challenge allowed students to develop products using fruits and vegetables that they would like to consume. Seven products were developed among students from various faculties in the university. The products were showcased at a campus event, and students were invited to taste samples and obtain information about the sustainability of the products. Students and staff conducted sensory analyses of the developed products. The top three products were: fruit and yoghurt popsicles, sweet potato long chips, vegetable pasta, tangy delights (yoghurt with strawberries and chocolate popsicles), ultimate veggie burger, sweet potato, avocado and feta muffins and an okra smoothie. Conclusion: This study highlights the lack of knowledge and awareness related to food and nutrition sustainability among young university adults. The study underscores the need for targeted educational interventions to bridge the knowledge gap and empower young adults to make informed and sustainable food choices. The study’s objectives were achieved, and implementing the SAFBUC at the DUT shows tremendous promise for success at the higher education institution level. The food environment within university campuses has a significant impact on the diet of students. Therefore, policy interventions to change the university food environment and create a sustainable food system are imperative for the future of the youth in South Africa.