Development of the University Food Environment Assessment (Uni-Food) Tool and Process to Benchmark the Healthiness, Equity, and Environmental Sustainability of University Food Environments
| Autor: | Victoria Hobbs, Amanda Grech, Melissa Yong, Sinead Boylan, Gary Sacks, Jane Dancey, Davina Mann, Shaan Naughton, Karen E Charlton, Sandra Murray, Carolyn Dent, Sophie Lamond, Janelle Kwon, Jasmine Chan |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Process management
Universities Higher education Process (engineering) Health Toxicology and Mutagenesis Best practice assessment Article Food Supply food environments equity university Sustainable agriculture Humans environmental sustainability business.industry Australia Public Health Environmental and Occupational Health Equity (finance) tool Benchmarking Food Sustainability Accountability Medicine Business |
| Zdroj: | International Journal of Environmental Research and Public Health Volume 18 Issue 22 International Journal of Environmental Research and Public Health, Vol 18, Iss 11895, p 11895 (2021) |
| ISSN: | 1660-4601 |
| DOI: | 10.3390/ijerph182211895 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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