Based on a review of multidisciplinary literature, this paper explores the potential links between foodservice provision on university and college campuses and students’ wellbeing. The paper contends that on-campus foodservice provision contributes to positive student experiences, which can improve their overall wellbeing. It is argued that the majority of existing research on university foodservice has focused either on satisfaction with products, services or service environments, or on the nutritional intake of students consuming on-campus food, including factors shaping their eating habits and their health implications. Research considering interactions between student wellbeing, food and drink has focused primarily on eating whilst at university (i.e. enrolled on a programme of study) rather than eating in university (i.e. accessing food on campus). Given the relative absence of literature on this topic, the paper draws on insights from co-workplace design, service experience and hospitality management to identify areas for further research and constructive interventions.
Oxford Brookes Business School\Oxford School of Hospitality Management
Year of publication: 2018Date of RADAR deposit: 2018-11-16
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