Nudging Healthier and More Sustainable Eating Habits in University Cafeterias: The FOOD-HACK Project.

ABSTRACT: Background/Objectives: The global syndemic of obesity, undernutrition, and climate change highlight the complex health and environmental challenges faced by young adults. These challenges may intensify during the transition to university. As a matter of fact, limited budgets, time constraints, and insufficient culinary skills often lead to unbalanced diets and increased risk of obesity. University cafeterias, serving large numbers of students, represent an ideal setting to promote healthier and more sustainable eating behaviors. The FOOD-HACK Project aimed to design and implement a cafeteria-based intervention using nudging strategies to promote healthier and more sustainable lunch choices among university students. Methods: This pilot study employed a pre-post design with tw

SUBMITTER: Basilico S 

PROVIDER: S-EPMC12654996 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature