Secondary school students’ perspectives on their school food environments and their proposed solutions for improvement: Case study in Northern Benin
6 affiliations
- 1Bioversity International, Cotonou, Benin
- 2University of Abomey-Calavi, Faculty of Agricultural Sciences, Cotonou, Benin
- 3International Center for Tropical Agriculture (CIAT), Cotonou, Benin
- 4World Vegetable Center, Cotonou, Benin
- 5Bioversity International, Rome, Italy
- 6Bioversity International, Nairobi, Kenya
Abstract
Background: The food environment within and around schools plays a critical role in shaping secondary school students’ current and future eating behavior, food choices, and perceptions of healthy diets. However, little is known about how secondary school students in low-income settings perceive these environments and how such perceptions may influence their food practices. Methods: A qualitative study was conducted in the municipalities of Natitingou (urban) and Boukombe (rural), Northern Benin, to explore secondary school students’ perceptions of their school food environments. In each municipality, two focus group discussions were held: one with lower-secondary students (11–15 years), and one with upper-secondary students (14–19 years), ensuring equal gender representation. Discussions addressed the types of foods available within and around schools, students’ food preferences and perceptions, and suggestions for improving their food environments. Data were analyzed thematically. Results: Students reported access to a wide variety of foods within and near their schools, particularly in urban settings. However, most of these foods were energy-dense and high in sugar, while fruit and vegetables were rarely available. Participants perceived their school food environments as largely unhealthy, citing inadequate food hygiene practices and poor vendor sanitation as major concerns. Conclusion: Findings highlight the need to integrate secondary school students’ perspectives into efforts to improve school food environments in Benin. Policies promoting the availability of nutritious foods and strengthening hygiene standards in and around schools could support healthier dietary behaviors among students. Future research should examine how these environments and perceptions influence secondary school students’ long-term nutrition and health outcomes.
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BibTeX
@article{houndolo2026secondary,
title = {{Secondary school students’ perspectives on their school food environments and their proposed solutions for improvement: Case study in Northern Benin}},
author = {Mélina Maureen Houndolo and Fifali Sam Ulrich Bodjrenou and Waliou Amoussa Hounkpatin and Fadilatou Chabi Yorouba and Hessede Mondoukpe Gbahougbola and Deo Grathias Yevedo Kossa and Irene Mitchodigni and Teresa Borelli and Celine Termote},
journal = {PLOS One},
year = {2026},
month = nov,
doi = {10.1371/journal.pone.0361942},
url = {https://doi.org/10.1371/journal.pone.0361942},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Secondary school students’ perspectives on their school food environments and their proposed solutions for improvement: Case study in Northern Benin
AU - Mélina Maureen Houndolo
AU - Fifali Sam Ulrich Bodjrenou
AU - Waliou Amoussa Hounkpatin
AU - Fadilatou Chabi Yorouba
AU - Hessede Mondoukpe Gbahougbola
AU - Deo Grathias Yevedo Kossa
AU - Irene Mitchodigni
AU - Teresa Borelli
AU - Celine Termote
PY - 2026
DA - 2026/11/03
JO - PLOS One
DO - 10.1371/journal.pone.0361942
UR - https://doi.org/10.1371/journal.pone.0361942
AB - Background: The food environment within and around schools plays a critical role in shaping secondary school students’ current and future eating behavior, food choices, and perceptions of healthy diets. However, little is known about how secondary school students in low-income settings perceive these environments and how such perceptions may influence their food practices. Methods: A qualitative study was conducted in the municipalities of Natitingou (urban) and Boukombe (rural), Northern Benin, to explore secondary school students’ perceptions of their school food environments. In each municipality, two focus group discussions were held: one with lower-secondary students (11–15 years), and one with upper-secondary students (14–19 years), ensuring equal gender representation. Discussions addressed the types of foods available within and around schools, students’ food preferences and perceptions, and suggestions for improving their food environments. Data were analyzed thematically. Results: Students reported access to a wide variety of foods within and near their schools, particularly in urban settings. However, most of these foods were energy-dense and high in sugar, while fruit and vegetables were rarely available. Participants perceived their school food environments as largely unhealthy, citing inadequate food hygiene practices and poor vendor sanitation as major concerns. Conclusion: Findings highlight the need to integrate secondary school students’ perspectives into efforts to improve school food environments in Benin. Policies promoting the availability of nutritious foods and strengthening hygiene standards in and around schools could support healthier dietary behaviors among students. Future research should examine how these environments and perceptions influence secondary school students’ long-term nutrition and health outcomes.
SN - 1932-6203
ER -