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University Student’s Relationship with
Ethical Consumption
Universities are bustling hotspots for progressive ideologies and controversial debates. I recently conducted a research project exploring the relationship university student’s have with the ethical consumption of food - focusing on the range of food habits and practices individuals engage with.
From a survey population of over 200, I received a mere 11 responses. Despite the small number of participants, there were no self-proclaimed vegetarian or plant-based eaters. The survey results are consistent with the initial twitter poll which launched the research topic on ethical consumption. Rather than focusing on the population of vegans and vegetarians at university I was curious to step beyond the restrictions and expectations of sustainability preachers. (Aleixo, M et al, 2021 p.68)
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The reality is that these university students are conscious of the power of their choices and the impact these decisions have on their health, lifestyle, and the planet. The world gets a little cleaner with every green bag used at woollies, the keep cup at the coffee shop, the vegan schnitzel ordered from Unibar, the bamboo toothbrush in the bathroom and the compost bin on your kitchen counter.
90% of the surveyed population agree that their eating habits have changed in some way since attending university. 63% of respondents described themselves as meat eaters while 36% agreed that they eat meats but not with every meal. Since moving out of home and university online; students reveal that they are cooking more meals from home and choosing healthier, vegetable dominated alternatives. For years scientific literature has been discussing the implications of animal products being associated with many health problems, such as heart disease, diabetes, obesity, atherosclerosis formation, cancer, and more. (Bouvard et al. 2015) Serval students cited that they prep healthy meals often and choose to include vegetarian options for health reasons and because of high meat prices. One participant disclosed that they only eat mean when consuming fast foods or take away.
Over 50% of the research population claims to know someone from university who is vegetarian or vegan. This number indicates the growing trend of plant-based diets and informs the popularity of ethical consumption awareness and sustainability conversation in universities. Plant oriented diets are becoming popular for sustainability, health, animal welfare and ethical reasons. As studies and innovations are made the education of this far-reaching topic spreads widely in academia and social media. The younger generations are the future consumers and trendsetters of food and consumption habits. (Conti, et al, 2018 p.2) Seven out of eleven participants reported to include vegetarian meals or snacks and meat-free alternatives in their diet. One respondent noted that they have recently introduced plant-based substitutes for meat such as beans and tofu and others explained that they prefer meat-free alternatives for the taste and health benefits of cleaner eating. By removing animals from the manufacturing process plant-based meat and cell-based meat products will be able to transform the animal agriculture industry to a more environmentally sustainable, animal welfare prioritising and nutrition conscious business. (Rubio, Xiang, & Kaplan, 2020, p.9)
Another participant shared that their family ordered vegetarian meals three days a week for a couple of months from the ‘Hello Fresh’ meal kit company. This is a particularly timely and relevant solution for those with a busy schedule wanting to include more vegetarian meals without the hassle of shopping or finding recipes.
One student highlighted the concern of protein deficiencies from a plant-based diet. This concern is shared by many in the fitness and health community and is something to take seriously. Vegetarian diets exclude meat, seafood and poultry while including eggs and dairy products. (Tuso et al, 2013, p.62) Vegetarian diets are more widely accessible to people and offer a variety of recipes and menu options, “appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.” (Tuso et al, 2013, p.61)
Check out this documentary The Game Changers from 2019 where a UFC fighter learns everything he'd been taught about protein was a lie.
Students noted diverse applications of ethical consumption practices. A few individuals shop at the farmers market while others explained their distaste for plastic packaging opting for reusable bags, bulk buying, recycling and composting to reduce waste. One student included their use of bamboo toothbrushes and cosmetic alternatives to single use items such as makeup wipes.
A student observed the strain on conversation around the topic due to the lack of social interactions as university has moved online. Online learning has had a significant impact on the development of peer relationships and discussions these initiate – no more coffee break chats.
The social organisation of university has drastically changed and covid has transformed and unearthed the flaws of modern food systems including animal agriculture, environmental sustainability, and the exploitation of workers. (Hendrickson, 2020 p. 579) The covid-19 outbreak urged many people to take their health far more seriously and with it grew the urgency for sustainable and more localised opportunities for shopping, food, and outdoor endeavours. It is crucial to continue discussions online and on-campus about sustainability and consumption habits. Sharing knowledge and gently implementing ethical consumption habits into daily life.
The participants explained that their main influence on food education and habits are relationships with friends and family, followed by social media, news, and documentaries. One student shares that their mother was vegetarian, and they continue enjoying veggo recipes from Instagram and Tik Tok. Three students commented that education on the environmental effects of animal agriculture alongside the benefits of clean eating have impacted their choices. Sustainability conversation and education at universities encourage generational knowledge and habits.
Survey results 2021 conducted by Merlin Casey
Friendships, relationships, and the places we go perpetuate and inspire our habits and practices. The introduction of waste free options at cafes, plant milk alternatives, the marketing of reusable bags at grocery stores and the availability of affordable and delicious meat-free alternatives drive food trends and promise change.
Not one respondent to this survey identified as vegan or vegetarian and yet 100% of participants revealed their pursuit of ethical consumption habits in daily life and meat free alternatives in their diet. Ethical consumption comes in a variety of forms, and many of us practice this in different ways. From bulk buying rice to cooking at home, recycling or composting food waste - we are eager to practice an intentional approach to sustainable living.
Wollongong has a thriving conversation about food sustainability - sharing in compost education, opening bulk food stores and new vegan restaurants!
PETA named UoW as the most vegan friendly university. So have a chat to the UoW Vegan Society or taste the delicious vegan menu Unibar has on offer.
Download the fair-forager app, follow #vegantok, stop by Tally ho café Wollongong, partners with Green Caffeen scan, swap & go eco friendly cup system, and peruse the local vegan eats!
“Every time you spend money, you’re casting a vote for the kind of world you want”
- Anne Lappé, American author, food system expert and sustainable food advocate.
Bibliography
Aleixo, M, Sass, C, Leal, R, Dantas, T, Pagani, M, Pimentel, T, Freitas, M, Cruz, A, Azeredo, DR. & Esmerino, E, 2021, ‘Using Twitter® as source of information for dietary market research: a study on veganism and plant‐based diets’, International journal of food science & technology, vol. 56, no. 1, pp. 61–68, available at <https://ifst-onlinelibrary-wiley-com.ezproxy.uow.edu.au/doi/epdf/10.1111/ijfs.14743>
Bouvard, V., Loomis, D., Guyton, K. Z., et al. (2015). Carcinogenicity of consumption of red and processed meat. The lancet Oncology, 16, 1599. https ://doi.org/10.1016/s1470 -2045(15)00444 -1
Conti C, Costa A, Balzaretti CM, Russo V, Tedesco DEA, 2018, Survey on Food Preferences of University Students: from Tradition to New Food Customs? Agriculture vol 8, no. 10:155 pp 1-12, available at <https://doi.org/10.3390/agriculture8100155>
Rubio, NR, Xiang, N & Kaplan, DL 2020, ‘Plant-based and cell-based approaches to meat production’, Nature communications, vol. 11, no. 1, pp. 6276–6276. https://www.nature.com/articles/s41467-020-20061-y
Tuso P, Ismail M, Ha B, & Bartolotto C, 2013, Nutritional update for physicians: Plant based Diets, The Permanente Journal, 17 vol 2, 61–66, available at <https ://doi.org/10.7812/TPP/12-085>
Hendrickson, M.K. Covid lays bare the brittleness of a concentrated and consolidated food system. Agric Hum Values 37, 579–580 (2020). https://doi.org/10.1007/s10460-020-10092-y