Universities are increasingly expected to encourage sustainable practices not only through academic programs, but also through day-to-day operations like campus meals. This study employs conjoint analysis to analyze how students evaluate sustainable food alternatives in cafeterias at various universities. The food profiles evaluated by 219 respondents varied in terms of vendor transparency, sustainability commitment, packaging type, and source. The findings indicate that sustainability commitment and packaging type had the greatest impact on overall preference. Recyclable and biodegradable packaging received the highest ratings, while high sustainability commitment and plant-based sourcing were rated lower. According to these findings, students are more open to sustainability programs that appear familiar and practical than those that are excessively difficult. This study gives guidance to campus food service providers intent on hitting a balance between environmental objectives and customer acceptance, as well as highlighting how sustainability signals influence food-related decisions in institutional contexts.