Changes in Dietary Patterns and Environmental Footprints Among University Students: A Retrospective Study

University students are often exposed to environments that encourage unhealthy eating, but universities can promote better health and sustainability by making sustainable food options more accessible.

Temporal changes in dietary patterns and environmental footprints of 1684 students at the University of Rijeka, Croatia, over a 16-year period (2009-2025) were retrospectively analyzed using data from 3 cross-sectional studies.

A significant transition toward less sustainable diets, increased consumption of animal-based foods, and proinflammatory eating habits was observed (both p < 0.001). Adherence to the Mediterranean and Planetary Health Diet declined over time (p < 0.001), followed by increased prevalence of overweight and obesity. Three dietary patterns were identified: high fruit and vegetable intake, consistently high milk and dairy consumption, and lower-to-moderate intake of all other food groups with temporal variation. Consumption of most food groups increased, leading to higher water and ecological footprints. Only the intake of fruits, vegetables, whole grains, and fish declined, which corresponded with reduced carbon footprints for these and a few other food groups, while the environmental impact of other foods significantly increased (all p < 0.001). Gender, diet quality, and a proinflammatory diet were significant predictors of dietary environmental footprints.

The findings underscore the need for systemic changes and addressing barriers at the university level to support sustainable eating behaviors. This study offers valuable insights for policymakers, educators, and researchers, which aim to help students become health-conscious and environmentally responsible consumers. Further research is needed to explore the broader factors influencing dietary choices and the long-term impact of future institutional interventions.