Abstract
BACKGROUND: Food environments on university campuses have an important influence on the diets of staff and students. This study aimed to assess the healthiness, equitability and environmental sustainability of Australian university food environments, and identify priority recommendations for policy and practice. METHODS: We applied the previously developed 'Uni-Food' tool in nine universities (17 campuses, 165 food retail outlets) in Australia between 2021 and 2022. Data on three components: (1) 'university systems and governance'; (2) 'campus facilities and environment'; and (3) 'food retail outlets' were collected from desk-based policy audits and in-person campus audits. Universities were given an overall score from 0-100, based on their performance across all components. RESULTS: University scores ranged from 27/100 to 66/100 (median = 46). Universities scored highest in the 'campus facilities and environment' component, reflecting that the broad campus environment (including areas such as catering, advertising on campus, and food-related environmental sustainability initiatives) has been an area of focus. Universities scored lowest in the 'university systems and governance' component, reflecting a relative lack of policy action, funding and governance in this area, with few initiatives to promote the availability and affordability of healthy and environmentally sustainable foods. CONCLUSION: Stronger action is needed to improve Australian university food environments, including in food retail outlets, vending, catering and at campus events. Universities can demonstrate leadership by implementing university-wide policies that limit the availability of unhealthy foods and beverages (e.g. sugary drinks) on campus, and setting targets for the proportion of healthy and environmentally sustainable foods procured and sold on campus. Other stakeholders, including governments, can play a role in incentivising universities to adopt recommended actions.