University students often face significant challenges in maintaining a healthy diet due to constrained budgets, demanding schedules, and the prevalence of unhealthy food options on campus. This dietary compromise can lead to reduced concentration, lower academic performance, and increased stress. Campus cafes, particularly at institutions distant from supermarkets, frequently offer a limited selection dominated by fast food like white bread sandwiches, hot chips, and doughnuts, making nutritious choices less accessible for students navigating new campus lifestyles.

An urban geographer specializing in the interplay between food, health, and place investigated how these campus food environments shape student dietary behaviors. This research focused on the University of the Western Cape (UWC) in South Africa, an institution historically underfunded during apartheid that now serves approximately 23,000 students, many from low-income backgrounds. With few supermarkets within walking distance, UWC's campus cafes are a primary food source for its student population.

The study at UWC revealed critical issues within its campus food system. A detailed menu audit at one student cafe found that only 32.6% of the 46 distinct food items met basic "healthy" criteria, being low in saturated fats and composed of wholegrains or vegetables. Furthermore, these healthier options were generally more expensive than the readily available fast food alternatives, creating a significant barrier for students with limited financial resources.

A survey of 112 students in five UWC campus cafes, primarily frequented by those aged 18-24, provided further insights. While a substantial 75.9% of students considered healthy offerings at least "somewhat important" when choosing where to eat, only a small minority of 6.3% consistently selected nutritious options. Conversely, 28.6% reported rarely or never choosing healthy meals. Cost was a major deterrent, with 38.4% of students describing nutritious meals as "expensive" and an additional 8% finding them "very expensive."

The research also highlighted alarmingly low consumption of fruits and vegetables among UWC students. Only 41% of surveyed students consumed two or more servings daily, and nearly 10% (9.8%) admitted to eating no fruits or vegetables at all. Despite the importance of healthy eating, a majority of students (55.4%) had not noticed any campus healthy-eating campaigns, though 57.1% acknowledged that balanced meals boost academic performance and overall wellbeing, with one student stating, "I feel much more focused and energetic when I eat well, which helps me do better in my studies and feel healthier overall."

These findings underscore how financial hardship combined with inadequate access to affordable, nutritious food can deepen existing inequalities and undermine students' academic efforts. More alarmingly, such environments can foster long-term unhealthy eating habits, potentially damaging students' health well beyond their university years. The research suggests that unless affordability, availability, and awareness of healthy food choices are addressed concurrently, students will continue to struggle with their dietary habits and academic performance.

To address these challenges, universities must play an active role in transforming their campus food environments. A multi-faceted approach is recommended, starting with targeted food subsidies. Introducing tiered subsidies for students from low-income backgrounds, such as meal vouchers, could make healthier options like salads, wholegrain sandwiches, and fruit bowls as affordable as less nutritious items like pastries or soft drinks.

Expanding the variety of healthy menu options is also crucial. This can be achieved through partnerships between university caterers and local co-operatives or farmers to increase the availability of fresh produce. Offering smaller portions or "light" meal options at lower prices could cater to tighter budgets. Additionally, regularly rotating healthy specials and implementing clear nutritional labelling, including ingredients and calorie counts, can help students make informed and healthier choices more consistently.

Enhancing the visibility of nutrition information through comprehensive campaigns is another key strategy. Universities should utilize digital and printed standout posters around campus, host social-media challenges, and organize pop-up tasting events. Integrating simple healthy eating tips into lecture slides or student newsletters can also reinforce positive messages. These efforts should aim to make healthy eating more appealing and accessible.

Empowering students through peer-led initiatives can further drive positive change. Arranging workshops and cooking classes facilitated by peers can demystify healthy eating and equip students with practical skills in budgeting, meal planning, and preparing quick, nutritious meals. Such programs can create a supportive community around healthy eating on campus.

Finally, universities must establish mechanisms for continuous improvement by actively seeking feedback. Regular surveys, analysis of cafe sales data to track food choices, and focus groups with students can help identify emerging needs and ensure that campaigns and food offerings reflect the realities of students' lives. By holistically tackling cost, choice, and communication, universities can transform their cafes from sites of dietary compromise into engines of student wellbeing, ultimately unlocking academic potential and setting young people on healthier life paths.