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A publicação pode ser exportada nos seguintes formatos: referência da APA (American Psychological Association), referência do IEEE (Institute of Electrical and Electronics Engineers), BibTeX e RIS.

Exportar Referência (APA) 
Zou, N., Herrero-Langreo, A. M., Fonseca, R. P. & Perussello, C. A. (2026). The institutional food sustainability gap in higher education: A case study-informed framework supporting food system transitions. Sustainability. 18 (14)
Exportar Referência (IEEE) 
N. Zou et al.,  "The institutional food sustainability gap in higher education: A case study-informed framework supporting food system transitions", in Sustainability, vol. 18, no. 14, 2026
Exportar BibTeX 
@article{zou2026_1784049578401,
	author = "Zou, N. and Herrero-Langreo, A. M. and Fonseca, R. P. and Perussello, C. A.",
	title = "The institutional food sustainability gap in higher education: A case study-informed framework supporting food system transitions",
	journal = "Sustainability",
	year = "2026",
	volume = "18",
	number = "14",
	doi = "10.3390/su18147102",
	url = "https://www.mdpi.com/journal/sustainability"
}
Exportar RIS 
TY  - JOUR
TI  - The institutional food sustainability gap in higher education: A case study-informed framework supporting food system transitions
T2  - Sustainability
VL  - 18
IS  - 14
AU  - Zou, N.
AU  - Herrero-Langreo, A. M.
AU  - Fonseca, R. P.
AU  - Perussello, C. A.
PY  - 2026
SN  - 2071-1050
DO  - 10.3390/su18147102
UR  - https://www.mdpi.com/journal/sustainability
AB  - Higher Education Institutions (HEIs) are vital leverage points for climate action, yet the role of campus food environments in supporting these commitments is rarely assessed. This mixed-methods diagnostic study examined the food environment, sustainability literacy, behavioural barriers, and reported preferences regarding plant-based eating at a major European university. Across 29 campus canteens, plant-based meals accounted for only 17.2% of menu options and less than 1% of actual meal volume, with substantial inconsistency in availability and labelling across weekdays and canteens. Student survey findings (n = 198) revealed low food sustainability literacy: 64.7% of participants failed the assessment, particularly males (78.1%) and omnivores (75.7%). Among omnivore respondents, the most frequent barriers to adopting plant-based diets were ideological resistance, nutrition concerns, palatability, convenience, and cost. Students most strongly endorsed improved taste, more options (70.2%), and lower prices (62.1%) as strategies to encourage plant-based choices. Taken together, these findings highlight a structural implementation gap between institutional sustainability commitments and the campus food environment. They underscore the need for targeted interventions to improve food sustainability literacy and to increase the availability and attractiveness of plant-based options required for climate mitigation. To address this systemic challenge, this paper proposes a scalable HEI Food Transition Framework, informed by the results, that integrates choice architecture, curricular reform, inclusive provisioning, and data-driven accountability, offering a strategic pathway to align campus food environments with the United Nations Sustainable Development Goals.
ER  -