Applying the whole-system settings approach to food within universities

Doherty, Sharon orcid iconORCID: 0000-0001-7420-8080, Cawood, Jennie and Dooris, Mark T orcid iconORCID: 0000-0002-5986-1660 (2011) Applying the whole-system settings approach to food within universities. Perspectives in Public Health, 131 (5). pp. 217-224. ISSN 1757-9139

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Official URL: http://dx.doi.org/10.1177/1757913911413344

Abstract

Universities represent an important setting for promoting health and well-being – and specifically for developing systems that support healthy and sustainable food Universities represent an important setting for promoting health and well-being – and specifically for developing systems that support healthy and sustainable food procurement and provision. By drawing on the whole-system settings approach and working within the framework offered by Healthy Universities, higher education institutions are in a strong position to address the full range of issues that make up the university ‘foodscape’, thereby promoting health in an integrated and far-reaching way that takes account of the relationships between environments and behaviours, and between staff, students and the wider community. Informed particularly by work in England, this paper uses a healthy settings model to explore and discuss how the Healthy Universities approach can help to ensure a holistic and integrated approach to addressing issues relating to food.


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