Measuring and shaping the nutritional environment via food sales logs: case studies of campus-wide food choice and a call to action

TL;DR

This paper shows how food sales logs can help understand and improve campus nutrition by analyzing food choices and offering actionable insights.

Contribution

The study introduces a novel approach using passively collected food sales logs to measure and shape campus nutrition.

Findings

Spatial proximity, food item pairing, and academic schedules significantly influence on-campus food choices.

Food sales logs can reveal harmful dietary patterns and provide insights for improving health and sustainability.

The study identifies five opportunities for future research and action in campus nutrition.

Abstract

Although diets influence health and the environment, measuring and changing nutrition is challenging. Traditional measurement methods face challenges, and designing and conducting behavior-changing interventions is conceptually and logistically complicated. Situated local communities such as university campuses offer unique opportunities to shape the nutritional environment and promote health and sustainability. The present study investigates how passively sensed food purchase logs typically collected as part of regular business operations can be used to monitor and measure on-campus food consumption and understand food choice determinants. First, based on 38 million sales logs collected on a large university campus over eight years, we perform statistical analyses to quantify spatio-temporal determinants of food choice and characterize harmful patterns in dietary behaviors, in a case study of food purchasing at EPFL campus. We identify spatial proximity, food item pairing, and academic schedules (yearly and daily) as important determinants driving the on-campus food choice. The case studies demonstrate the potential of food sales logs for measuring nutrition and highlight the breadth and depth of future possibilities to study individual food-choice determinants. We describe how these insights provide an opportunity for stakeholders, such as campus offices responsible for managing food services, to shape the nutritional environment and improve health and sustainability by designing policies and behavioral interventions. Finally, based on the insights derived through the case study of food purchases at EPFL campus, we identify five future opportunities and offer a call to action for the nutrition research community to contribute to ensuring the health and sustainability of on-campus populations—the very communities to which many researchers belong.

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