In Flanders, the journey from high school to college or university marks a significant period where students are at risk of unhealthy weight gain and poor dietary habits. Colleges and universities present a ripe opportunity to introduce nutrition interventions. But, success depends on these interventions being implemented as planned and integrated into the institution's policies. But what factors influence whether these interventions are adopted and put into action? This study delved into the minds of key players (like staff from student services and dining halls) at ten Flemish higher education institutions to understand what helps and hinders nutrition intervention implementation. Using a semi-structured interview guide based on the CFIR framework, researchers spoke with a total of 37 stakeholders and one external catering company. The bulk of these institutions' food policies target the provision and promotion of healthy and sustainable nutrition. So, the findings mainly relate to these two strategies.

Stakeholders favored low-cost, tailored interventions backed by experts and solid evidence, as these seemed easier to implement. They emphasized the importance of catering to both students' and institution stakeholders' needs and preferences when developing interventions. Additionally, future efforts should focus on combining different strategies at various ecological levels. Participatory development and a blend of individual and environmental-level approaches are also recommended. Colleges and universities can seize opportunities like creating mutual benefits within the institution, collaborating with research groups, and engaging students via student associations. These insights contribute to the understanding of implementation science and can guide future nutrition intervention efforts in higher education settings.

Nutrition Nudges: What Helps and Hinders in Flemish Higher Ed

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