Introduction:
There is a growing need to integrate sustainable nutrition and the One Health approach into university curricula, yet these concepts are still insufficiently addressed. Academic programs often separate nutrition and sustainability, lacking an interdisciplinary perspective. Additionally, limited practical training in sustainable food strategies restricts students' ability to implement effective solutions. This research aimed to assess the knowledge and attitudes of undergraduate and master's students in nutrition, food, and health regarding food sustainability through an online questionnaire, identifying educational gaps and guiding strategies for its integration into higher education.

Methodology:
An online questionnaire, based on 35 items including socio-demographic data, knowledge about food sustainability, personal eating habits, and perceptions and attitudes towards sustainability were included. Participation in the online questionnaire was voluntary and anonymous. Students from Bachelor's degree in Nutrition and Dietetics (N&D), Bachelor's degree in Food Science and Technology (FS&T), Bachelor's degree in Pharmacy (PH), double Bachelor's degree in N&D-FS&T, double Bachelor's degree in N&D-PH, Master´s degree in Human Nutrition and Master´s degree in Advances in Gastronomic Science from the Faculty of Pharmacy (University of Granada, Spain) were surveyed. This study was approved by the Research Ethics Committee of the University of Granada (4760/CEIH/2025).

Results:
So far, a total of 175 students have participated, with the majority aged 18–24 years (87%) and female (76%). Most respondents were students of N&D (54%) and lived in shared apartments (53%). The results indicate that while 66% of students correctly understood the concept of a sustainable diet, 68% did not consider plant-based foods important for sustainability, and nearly half underestimated the relevance of unprocessed foods. Although 94.8% recognized the impact of food consumption on greenhouse gas emissions, 63% were unaware of the water footprint concept, and 82% did not understand the meaning of “One Health.” Additionally, 73% did not recognize sustainability labels or did not pay attention to them while shopping. Findings reveal that while students acknowledge the role of food systems in climate change, they struggle to incorporate sustainability into their daily practices. Only 23% considered ecological and environmental factors in their food choices, and 43% were unsure whether their diet was sustainable. While most participants were inclined to reduce food waste, fewer than 35% were open to decreasing meat consumption to lower their environmental impact. The high cost of sustainable food was identified as a major barrier, and only 8% felt well-informed about the environmental impact of their dietary choices. However, 73% believed that educational campaigns would be an effective strategy for promoting sustainable diets.

Conclusion:
This study identified a lack of knowledge about sustainable food systems in nutrition, food, and health programs. It highlights the need to strengthen food sustainability education both theoretically and practically. Given the crucial role of higher education in preparing future professionals, integrating sustainability more comprehensively into academic programs is essential.

Keywords: Food Sustainability, One Health, Undergraduate and Master's Students, Perceptions, Knowledge.