Determining the carbon and water footprints of menus served in a university cafeteria and evaluating personal satisfaction status

This study was conducted during the fall semester of 2024-2025 with 120 students with an average age of 22.2±3.11 years to examine the environmental impacts of menus in the cafeteria of Gaziantep Hasan Kalyoncu University, determine students' knowledge and attitudes toward sustainable nutrition, and evaluate their satisfaction. Data collected through a survey measured demographic information, perceptions of sustainability, and satisfaction levels, while also analyzing the carbon/water footprint and energy-nutrient content of the menus. The concepts participants were most familiar with regarding sustainability were environmental impact (79.2%), biodiversity (78.3%), and local food (70.8%); only the difference between local food knowledge and income level was significant (p=0.046). The statement "it is economical" was considered more important by men and was found to be significant (p=0.011). There were no significant differences in other variables (p>0.05). 75% of participants considered sustainable products important, while 50.9% were willing to pay more for these products. Cafeteria usage frequency differed by gender; men's usage frequency was higher than women's (p=0.014); the preference for "affordability" was related to income level (p=0.017). The overall satisfaction score was 35.2±6.10 for women and 34.4±4.89 for men (p>0.05); however, women reported higher satisfaction than men regarding the fruit group, and this difference was significant (p<0.05). The average daily carbon footprint of the menus was calculated as 1.46–1.67 kg CO₂, and the water footprint as 1.40 m³; no significant difference was found between months (p>0.05). First courses showed the highest values in both footprints (p<0.001). Men's footprint values were significantly higher than women's (carbon: p=0.002; water: p=0.001). A positive correlation was found between the carbon and water footprints of the menus (r=0.867; p<0.001). The energy values of the menus ranged from 631.3 to 702.9 kcal per month, with no significant difference between months (p>0.05). The percentage of energy derived from protein was within the recommended range at 14.6–17.6%. The calcium coverage rate is low (44.6–58.0%), vitamin A is high (142.2%), and thiamine is the lowest (76.1%). A significant correlation was found between the energy and certain nutrient content of the menus and the level of satisfaction. In conclusion, it is recommended to plan menus with low environmental impact that increase student satisfaction and to support awareness campaigns for sustainable nutrition.