Chee Yun Ting, Cheryl Lee Xue Leng, Lin Xuan Ting, Neha Saini
Academic Advisor: Dr. Chua Siew Chin
Industry Advisor: Sodexo
While the most recent Nielsen survey said that consumers in APAC were more willing to pay for a sustainable good/service as compared to those in North America and Europe, it is debatable if the willingness translates into actual buying by consumers, especially in Singapore. We conducted a study on whether students are willingness to pay a higher cost for sustainable as well as healthier menu options. Sustainable food options, could be low carbon, such as more plant based or reducing frequency of animal protein intake, supporting animal welfare, locally grown or raised, certified sustainable, and at the same time provide a well-balanced nutritional intake.
Keywords: sustainable food, dining hall menu, healthier food, vegetarian, food workshop