International Research Journal of Education and Technology

Student food choices are shaped by a wide range of factors, including cost, convenience, taste, hygiene, peer influence, and increasingly, sustainability and ethics. This study investigates the preferences and perceptions of students toward local food vendors, aiming to understand what drives their decisions in selecting one seller over another. A mixed-method approach was adopted, using structured surveys and in-depth interviews to gather qualitative and quantitative data from a diverse group of students. Key factors examined include pricing, food quality, speed of service, ease of access, cleanliness, nutritional value, and the influence of online reviews and social media.

The findings reveal that while affordability and convenience remain top priorities, students also show a growing concern for food safety, health benefits, and the environmental and ethical practices of vendors. Factors such as biodegradable packaging, waste management, and the use of fresh, locally-sourced ingredients are becoming more significant in their decision-making. The research highlights noticeable differences in preferences based on gender, age, cultural background, and academic schedules.

This study also uncovers gaps in existing literature regarding how these factors interconnect and vary across regions and institutions. The insights gathered can help local food vendors better tailor their offerings to meet student expectations, while also guiding policymakers and educational institutions in promoting healthier and more sustainable eating habits on and around campuses. Ultimately, the study contributes to a broader understanding of youth consumption behavior in a changing social and environmental landscape.

Keywords:  Student food preferences, local food vendors, affordability, hygiene, sustainability, social influence.