Examining the Sustainability and Health Standards of University Canteens Using RF-SHAP-AHP

As China enters a new stage of development, canteens, as convenient public dining facilities, have attracted attention. However, there is a lack of professional research on the assessment of their green and healthy levels. In contrast to traditional methods of directly constructing evaluation systems that impact the green and healthy aspects of canteens, this study collected data through questionnaire surveys and expert ratings. It utilized the RF-SHAP model to identify key feature factors affecting the green and healthy levels and construct an interpretable and scientific evaluation system. By establishing a judgment matrix through the weighted average of expert ratings, the study applied the AHP model to build the RF-SHAP-AHP group decision-making model for a comprehensive assessment of canteen health. The research results indicate that respondents have limited knowledge about green and healthy canteens, but hold a positive attitude towards them, believing they contribute to environmental protection and provide healthy food. They also have high expectations for canteen cleanliness and service attitude. Canteen managers should prioritize green and healthy canteens as a key direction for improving service levels. In the evaluation model of green and healthy canteens, internal factors (0.675) significantly influence the green and healthy levels, with healthy meals (0.474), canteen health environment (0.259), and energy conservation (0.138) having higher weights, while external factors such as supplier selection, policy promotion, and logistics (0.325) have lower weights but should not be overlooked. These results provide valuable reference and guidance for university canteens to move towards green, healthy, and sustainable development.