Worldwide, students who are stressed and face economic constraints can have difficulty finding healthy and affordable food on campus. For students, the lack of money often leads to eating cheap, unhealthy meals like fast food. Another issue involves varied schedules that limit social interactions during meals because of limited dining hall hours. One solution could be food trucks, as they offer a variety of menus, flexible hours, and dynamic social opportunities. Yet more needs to be understood about the motivations, desires and economic needs of students and the feasibility of offering healthy foods at a reasonable cost for food trucks to be a viable solution. To identify a feasible plan, extensive research is required into how food trucks can be leveraged to promote healthy organic eating and nutrition among college students globally, taking into account cultural differences and socioeconomic factors. This interdisciplinary study examines and synthesizes the current research on the psychological, sociological, nutritional, and economic factors related to how food trucks can be leveraged to promote healthy organic eating and nutrition among college students globally, considering cultural differences and socioeconomic factors. An interdisciplinary approach is necessary due to the dynamic nature of the problem, the scope of the problem, and the goal of finding a solution that is new and innovative. Student bodies are diverse, so a holistic approach to motivating students to patronize food trucks would be more beneficial. This approach is crucial because perspectives from various disciplines are necessary strategies. For example, the psychological community can contribute by explaining the behavioral patterns and desires that involve food choices, perpetuating the creation of effective persuasion perspectives. Additionally, sociological studies can assist by illuminating social and cultural influences on eating and identify how food trucks can foster social connections during meal times. Furthermore the economic field can provide insights on availability, pricing and accessibility. Economic studies can also illustrate how prices Food trucks offer students a convenient and affordable dining option, which may appeal to students who are under time pressure and/or have limited financial resources. In "The Rise of the Food Truck Phenomenon," Koay et al. (2023) studied the intention of consumers to patronize food trucks utilizing the theory of planned behavior (TPB) and the theory of consumption values (TCV). They sampled 203 patrons and a significant positive influence on consumer's intention to patronize food trucks was found based on attitude, perceived behavior, subjective norms, and health and taste. This combination of the TPB and TCV offers a deeper examination into consumer intentions. In "Attracting the Millennial Customers" Kraus et al. (2022) studied links between millennial patrons and their perceptions of food trucks as a way to analyze psychological variables including behavioral intentions and subjective norms. Data was collected from 247 millennial patrons in a Midwestern city. Findings show employee friendliness and food truck images impacted customer satisfaction and word of mouth behavior. However, there were limitations within the study: data was only collected in one U.S. city, therefore additional data will be needed from other targeted cities. Yet, it provides an initial understanding of the factors that contribute to the popularity of food trucks among millennials. Further, Leong et al. (2020) in "An Exploratory Study on Factors Influencing University," investigated the frequency of visits by college students to food trucks. The TPB was applied using a systematic sampling of 263 respondents through an online survey. Findings included "a student's intention to patronize a food truck is also influenced by perceived behavioral control factors" (2020). Additionally, in the article "Stress at College," Hudd et al. found "college norms that define certain types of behavior as 'appropriate' under certain conditions, e.g., staying up all night to study for an exam, may be stress inducing and may lead to less healthy practices" (2000). A random study was conducted among 225 college students. Based on findings, Hudd et al. recommended the formation of gender-specific programs as a way to reduce stress levels among undergraduates. The accessibility to food trucks during off-peak school hours can offer students options to healthy eating and a chance to build social connections, while reducing their stress levels. Auad et al. (2019) found in their research "Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers", that food trucks have become an influential tool in bringing people together. The authors state that "FTs have become a powerful consumer trend due to their hedonic and social values they offer affordable and high-quality dining options and represent a moment of leisure and celebration at which consumers can establish group bonds" (2019). This information adds to my research approach that food trucks can be leveraged to promote healthy, organic nutrition and increase social interactions amongst college students globally. Koay et al. also establishes a thread between food trucks and social interactions. The authors shared their findings in "The Rise of the Food Truck Phenomenon," stating, Due to the fact that consumers typically visit food trucks with family and friends, it can be hypothesized that one of the reasons they do so is to develop social bonds, which could eventually lead to positive satisfaction" (2023). However, in the article "Snacks and The City," Schlinkert et al. analyzes healthy snacking behavior, social norms, and whether making healthy snacks easily accessible translates into people changing their eating habits. The methodologies were conducted by randomly selecting food truck patrons in the Dutch city of Utrecht. Their findings showed that placing healthy snacks more prominently in people's food environment did not significantly change people's eating habits or lead them to eat more healthy. According to Schlinkert et al., "In addition to the physical presence of unhealthy foods, the current food environment also communicates the social norm message that consuming unhealthy foods is appropriate (2020). Therefore, my research was weakened by this study as I hoped placing healthy foods on college campuses would diminish the amount of unhealthy eating and would lead to an increase in healthy eating amongst college students. For many students, school schedules, deadlines, and the lack of money often leave them turning to junk food for their meals. King explored contemporary research to get a better understanding of the healthy new trend of food trucks on college campuses in his article, "Food Truck Caravan." According to his research, King found, Each year more universities get in on this new revenue stream" and "the designs and menus often reflect the culture of the university." Moreover, this trend is not just on college campuses. The number of food trucks popping up around the world has increased expeditiously over the years. In this systematic review, Hait examines the rise in food truck businesses across the United States. Using data from the United States Census Bureau's County Business Patterns (CBP) program, Hait analyzes data from every state and the District of Columbia. According to the article, "Fast-Growing Food Truck Industry Can Operate Amid COVID-19 Social Distancing Rules, No Indoor Seating Orders," the number of "food truck establishments in 2018 was 5,970, nearly double the 3,281 in 2013. In 2018, these businesses employed 16,210 workers and reported annual payroll of $320.6 million" (U.S. Census Bureau, 2021). The data is a representation of 461 counties which is equivalent to 5,104 or 86% of the total number of food trucks operating in the United States. Hait noted that "Sales from food trucks increased 79% between 2012 and 2017, rising from $660.5 million to $1.2 billion. Nationally, average sales per food truck establishment was $226,291 and average sales per food truck employee was $86,212 in 2017" (U.S. Census Bureau, 2021). Based on the data, the information provided by the federal government reinforced my research that food trucks can be used globally to encourage diverse and healthy nutrition options among college students.