Л. К. Субракова The students constitute a specific social group whose working and living conditions involve high physical and mental stress, requiring balanced nutrition and a proper work-rest regimen. Nutritional imbalances – prevalent among students due to time deficits, the organization of the educational process, and an underestimation of the importance of a healthy diet – lead to deteriorating health during their studies and potentially long-term negative effects. According to the World Health Organization (WHO), health is determined 15% by healthcare organization, 15% by heredity, 20% by the environment, and 50% by lifestyle and nutrition. Current issues in student nutrition underscore the relevance of this study, which aims to justify the feasibility of improving student diets through a public catering system functioning as a social entrepreneurship. The research materials include publications on economic, medical, and sociological aspects of the topic, as well as data from student surveys. The study employed statistical and analytical methods, target group surveys, generalization, classification, and information analysis. The findings suggest that organizational challenges in university catering can be addressed through modern technologies and the development of social entrepreneurship – a novel approach to investigating this sector. The practical significance of the work lies in the potential application of the proposed social entrepreneurship model for university management, business analytics, and the implementation of socio-economic development plans in higher educational institutions.
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