| Abstract: | Inner‐city universities are noteworthy in relation to food provisioning and consumption because of their locations and spatial characteristics. Among 18,500 university students surveyed by Universities Australia in 2017, one in seven reports being unable to eat in regular patterns. This finding suggests that it is important to explore how eating spaces at inner‐city universities intersect with students' eating practices. Ethnographic work conducted over three semesters in Melbourne at RMIT University's city campus revealed that around 100 microwaves installed there were used by students to prepare food in ways that may support regular eating. The research included observations, focus groups, and digital ethnography. Analysis of the findings suggests that the university's eating spaces and their material arrangements are related to students' on‐campus and off‐campus practices. Using both Walker's interpretation of Sen's capability approach—the social practice capability framework—and Schatzki's site ontology, I propose that this relationship produces spaces of capability, encouraging and enabling varied activities such as using leftovers, bulk cooking, and buying discretionary foods less impulsively. The study and its use of the idea of spaces of capability may foster new insights about the ongoing challenge to ensure student wellbeing and to consider the relationship of student wellbeing to broader issues such as sustainable consumption and environmental justice. |
