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Campus Dining Sustainability: A Perspective from College Students

Author

Listed:
  • Borham Yoon

    (Department of Food and Nutrition, Sunchon National University, Suncheon 57922, Republic of Korea)

  • Jinha Lee

    (DeVoe Division of Business, Indiana Wesleyan University, Marion, IN 46953, USA)

  • Heejin Lim

    (Department of Retail, Hospitality, and Tourism Management, The University of Tennessee, Knoxville, TN 37996, USA)

Abstract

The purpose of the study is to assess campus dining sustainability from the college students’ perspective. A total of 394 responses were analyzed by the importance-performance analysis (IPA) to determine the difference between college students’ importance ratings for and perceived sustainability performance of sustainable practices in campus dining operations. The locus for focus model was applied to demonstrate the priority of the sustainable practices. The results indicate that there is a gap between students’ expectation and university dining services’ performance regarding sustainable practices. The findings suggest that university administrators and operators need to focus on reducing food waste and on food donation so that they can meet the customers’ green values and expectation.

Suggested Citation

  • Borham Yoon & Jinha Lee & Heejin Lim, 2023. "Campus Dining Sustainability: A Perspective from College Students," Sustainability, MDPI, vol. 15(3), pages 1-11, January.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:3:p:2134-:d:1044744
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    References listed on IDEAS

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    Cited by:

    1. Walter Leal Filho & Priscilla Cristina Cabral Ribeiro & Andréia Faraoni Freitas Setti & Fardous Mohammad Safiul Azam & Ismaila Rimi Abubakar & Julen Castillo-Apraiz & Unai Tamayo & Pinar Gokcin Özuyar, 2024. "Toward food waste reduction at universities," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 26(7), pages 16585-16606, July.

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