Improving the Food Environment at Harvard University: A Unified Procurement Policy Intervention

Abstract

Energy-dense, nutrient-poor foods are prevalent across Harvard's cafes, vending machines, and grab-and-go locations, making it challenging for busy students, faculty, and staff to consistently choose healthier options. Nationally, 44% of college students report being overweight or obese, over 60% consume sugary drinks daily, and only 19% eat adequate fruit and 29% adequate vegetables. Among college freshmen, only 4% meet refined grain recommendations, one-third meet added sugar guidelines, and fewer than half adhere to saturated fat limits. Disparities exist by income, gender, and race/ethnicity. Lower-income students are more likely to make less healthy food choices, and males generally make poorer dietary choices than females. Nationally, non-Hispanic Black adults experience the highest obesity prevalence at 49.9%. These patterns underscore structural and environmental drivers of poor diet quality.