UBC Undergraduate Research

HBI Institutional Responsibility : How Organicity, Locality, and Caloric Content Impact People's Perception and Consumption of Healthy Beverages Go, Klaudine; Hu, Sherry; Wan, Hilson; Zheng, Wendy


For our research study, we wanted a better understanding of what factors influence students’ healthy beverage choices on UBC campus and how we can generate recommendations and ideas to making healthy beverages more accessible and available to the UBC students. We used students’ responses to a survey that measures which combination of factors of a beverage (organicity, locality, and caloric content) do they perceive as being healthy. Depending on each beverages quality, we also measured students’ willingness to pay for each condition. Our results showed that students are willing to pay the most for beverages which are organic, locally produced and have low caloric content. As for perceived healthiness, organicity and low caloric content of a drink are the most important qualities and is perceived as being the healthiest. Future suggestions to surrounding UBC with more stores that have organic, low caloric content and locally produced items so that students can make a better-informed healthier lifestyle choice. Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”

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