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Development of the University Food Environment Assessment (Uni-Food) Tool and Process to Benchmark the Healthiness, Equity, and Environmental Sustainability of University Food Environments

Author

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  • Davina Mann

    (Global Obesity Centre, Institute for Health Transformation, Deakin University, Geelong, VIC 3220, Australia)

  • Janelle Kwon

    (Global Obesity Centre, Institute for Health Transformation, Deakin University, Geelong, VIC 3220, Australia)

  • Shaan Naughton

    (Global Obesity Centre, Institute for Health Transformation, Deakin University, Geelong, VIC 3220, Australia)

  • Sinead Boylan

    (Charles Perkins Centre, School of Life and Environmental Sciences, University of Sydney, Sydney, NSW 2006, Australia)

  • Jasmine Chan

    (Global Obesity Centre, Institute for Health Transformation, Deakin University, Geelong, VIC 3220, Australia)

  • Karen Charlton

    (School of Medicine, University of Wollongong, Wollongong, NSW 2522, Australia)

  • Jane Dancey

    (Buildings and Property Division, Monash University, Clayton, VIC 3800, Australia)

  • Carolyn Dent

    (Nutrition & Dietetics, College of Nursing & Health Sciences, Flinders University, Bedford Park, Adelaide, SA 5042, Australia)

  • Amanda Grech

    (Charles Perkins Centre, School of Life and Environmental Sciences, University of Sydney, Sydney, NSW 2006, Australia)

  • Victoria Hobbs

    (Global Obesity Centre, Institute for Health Transformation, Deakin University, Geelong, VIC 3220, Australia)

  • Sophie Lamond

    (Melbourne Law School, Melbourne School of Government, University of Melbourne, Carlton, VIC 3053, Australia)

  • Sandra Murray

    (School of Health Science, University of Tasmania, Launceston, TAS 7250, Australia)

  • Melissa Yong

    (Division of Student Life, Deakin University, Burwood, VIC 3125, Australia)

  • Gary Sacks

    (Global Obesity Centre, Institute for Health Transformation, Deakin University, Geelong, VIC 3220, Australia)

Abstract

Globally, there is increasing interest in monitoring actions to create healthy, equitable and environmentally sustainable food environments. Currently, there is a lack of detailed tools for monitoring and benchmarking university food environments. This study aimed to develop the University Food Environment Assessment (Uni-Food) tool and process to benchmark the healthiness, equity, and environmental sustainability of food environments in tertiary education settings, and pilot test its implementation in three Australian universities in 2021. The Uni-Food tool development was informed by a review of the literature and input from an expert advisory panel. It comprises three components: (1) university systems and governance, (2) campus facilities and environments, and (3) food retail outlets. The process for implementing the tool is designed for universities to self-assess the extent to which they have implemented recommended practice in 68 indicators, across 16 domains, weighted based on their relative importance. The pilot implementation of the tool identified moderate diversity in food environments across universities and highlighted several opportunities for improvements at each institution. The assessment process was found to be reliable, with assessors rating the tool as easy to use, requiring minimal resources. Broad application of the tool has the potential to increase accountability and guide best practice in tertiary education and other complex institutional settings.

Suggested Citation

  • Davina Mann & Janelle Kwon & Shaan Naughton & Sinead Boylan & Jasmine Chan & Karen Charlton & Jane Dancey & Carolyn Dent & Amanda Grech & Victoria Hobbs & Sophie Lamond & Sandra Murray & Melissa Yong , 2021. "Development of the University Food Environment Assessment (Uni-Food) Tool and Process to Benchmark the Healthiness, Equity, and Environmental Sustainability of University Food Environments," IJERPH, MDPI, vol. 18(22), pages 1-17, November.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:22:p:11895-:d:677972
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    References listed on IDEAS

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