Factors That Nudge People towards the Healthier Snacks-A Qualitative Study with Student, Faculty, and Staff Leaders and Decision Makers

(1) College campuses pose numerous public health challenges for students, faculty and staff. The healthfulness of the snacks available on campuses is lacking, and there is a desire for change among the students and staff. The objective of this study is to understand the perspectives of the students, staff, and decision makers regarding the college campus food environment and the perceived facilitators and barriers to improving it. (2) In-depth interviews were conducted (n = 15) with decision makers in food, policy development, wellness, and nutrition at a large Hispanic-Serving University in South Florida. (3) The key stakeholders shared that educational campaigns, student buy-in, raising awareness around obesity and chronic disease, and the university's position within the community would all help to facilitate improvements to the snack food environment. However, the participants noted that the complex nature of what is considered to be healthy and what divergent consumers want are significant barriers to improving the snack food environment along with concerns over lost revenue and the corporate structure. (4) These results inform potential focal points for multi-level interventions and inform policy discussions focused on improving the snack food environment at minority-serving universities. Taking strategic actions to improve the snack food environment may aid the students and staff of the university to enhance their diet quality.

Automated summary

College campuses face challenges in improving the snack food environment, but educational campaigns, student buy-in, raising awareness about obesity and chronic disease, and the university's position in the community can help facilitate improvements. However, the complex nature of healthy food and divergent consumer preferences, along with concerns over lost revenue and corporate structure, are significant barriers to improving the snack food environment.