A study conducted at Michigan State University found that:



• ​1 in 4-5 students in this study skipped breakfast
•  Chips, candy bars, pizza, and regular pop were consumed more by males than females.
• Females often consumed crackers, popcorn, frozen yogurt, and diet pop.

This information is useful in planning a more sustainable eating plan in university dining halls.  Some factors to consider are which meals are eaten most frequently (breakfast was a more commonly skipped meal) and what is eaten most frequently (snack food was pretty common).  Implementing a plan that focuses supplying sustainable foods at lunch and dinner times would be more likely to reach the entire dining hall student body.  Creating sustainable substitutes for the foods the students already eat would be beneficial.  Using locally grown tomatoes in tomato sauce for pizza would be great option.  Or perhaps creating granola bars that use locally grown ingredients would be a good substitute for candy bars.



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