Availability and properties of commercially produced food products offered in European public universities: A North–South comparison

• Published in: Journal of food science Vol. 89; no. 4; pp. 2494 - 2511
• Main Authors: Martinez‐Perez, Naiara, Torheim, Liv Elin, Arroyo‐Izaga, Marta
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.04.2024
• Subjects: Availability; Colleges & universities; Food; food environment; Food industry; Food processing; food processing level; Food products; Food quality; Food safety; nutrient profiling model; Nutrients; Nutrition; Nutritive value; Observational studies; Policies; Processed foods; Profiling; public health; Public policy; university food; United Kingdom > UK; food environment; university food; food processing level; nutrient profiling model; public health
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.17022

To date, there are no studies that have compared university food environments (FEs) with different sociocultural contexts. Therefore, we analyzed differences in the availability and properties of commercially produced foods, in a northern and a southern European university (located in Norway and Spain, respectively). A cross‐sectional observational study was conducted at OsloMet—Oslo Metropolitan University and at the University of the Basque Country UPV/EHU. The nutritional quality of food products was estimated through the following nutrient profiling models (NPMs): those proposed by the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN), the UK nutrient profiling model (UK NPM), the Norwegian Food and Drink Industry Professional Practices Committee (Matbransjens Fagligle Utvalg [MFU]), and a combination of them. In addition, food items were classified using the NOVA system. A total of 251 and 1051 products were identified at OsloMet and the UPV/EHU, respectively. The percentage categorized as low nutritional quality (LNQ) was higher at the UPV/EHU (almost 54.5% of the total products) compared with at OsloMet (almost 40%) (p < 0.001). Most of the products were categorized as ultra‐processed, and there were no differences in the percentage of ultra‐processed foods between the two universities (OsloMet 86.1%, UPV/EHU 83.3%, p > 0.05). A higher proportion of LNQ products was found at the UPV/EHU than at OsloMet, probably due to the government policies and actions for creating healthy FEs. Consequently, there is a need to develop interventions to improve the FE at the UPV/EHU, adapted to its sociocultural context. Practical Application This study reveals north–south differences in terms of the availability of low nutritional quality food products. In particular, a higher proportion of this type of product was found at the University of the Basque Country UPV/EHU than at OsloMet—Oslo Metropolitan University. Our exploratory hypothesis is that this phenomenon is a consequence of the Nordic government policies that have great potential to create healthy FEs.