Food environments are viewed as the interface where individuals interact with the wider food system to procure and/or consume food. Data collection was undertaken based on GIS open-source technologies and collaborative mapping platform OSM using a systematic approach involving 3 phases: remote mapping, ground-truthing, and food-outlet survey. Spatial analyses were performed using QIS. Food outlets were spread out unevenly, with many of them (NCD-unhealthy) being closer to where students lived.
