With the change in the concept of social health, the impact of the built environment on health has become a hot issue in the research of urban and rural planning in recent years. At present, most of the existing researches on healthy cities in our country explore the direct relationship between the built environment and health or physical activity, or the path that affects health by affecting physical activity. However, the existing research generally ignores the indirect effects of urban food environment on residents’ health by affecting residents’ catering behaviors. For example, many foreign studies have confirmed that obesity is closely related to whether residents can obtain affordable, balanced and diverse health foods. The traditional physical food environment can be measured by the accessibility, availability and affordability of various foods within a certain space. The first two elements are closely related to the built environment. In recent years, the rise of O2O food delivery is changing the way Chinese residents eat and drink and even their living habits. At the same time, it has also brought about some health controversies. Given that it plays an increasingly important role in residents’ daily dining behavior, it is necessary to expand the connotation of the built environment-based food environment study in our country, and to join the virtual online food environment research. “O2O takeaway”， as a new product in the information age is greatly changing the dining style and even living habits of Chinese residents; among them, college students are its important audience. This article takes Nanjing City as an example, selects 10 universities (campus) located in different locations in the city, combines big data and traditional questionnaire data, uses spatial and statistical analysis methods, and establishes a variety of analysis models step by step to explore the relationship between university’s food environment, college students’ dining behavior and individual overweight. The research finds that the physical food environment and the virtual food environment are coupled. At the same time, the effects of the two on the catering behavior are similar and different. The main conclusions of this study are as follows. 1)Different food environments have different influence mechanisms on individual dining behaviors and tendencies. In the physical dining environment, the canteen, as a basic way of dining, is mainly affected by the elements of the objective dining environment, and its willingness to choose meals is mainly affected by accessibility, while the off-campus restaurants, as a more flexible and personalized way of dining, are influenced by multiple effects of subjective and objective food environment factors. 2)The frequency of O2O takeaways is an important indicator to measure individual preference and dependence on food delivery. Research shows that the frequency of individual ordering of O2O takeaways is related to personal attributes (age, number of years in school, living expenses level), to personal dietary preferences, and positively related to respondents’ taste, health awareness and accessibility of food delivery, but is irrelevant to the perception of takeaway prices. In addition, O2O takeaways, canteens, and restaurants around the school are the three main dining options in competition. Improving the physical food environment can reduce the frequency of college students ordering takeaways. 3)Respondents’ BMI, whether they are overweight, and their weight changes have not been found to be related to the frequency or tendency of ordering takeaways. Therefore, this study cannot prove that there is a correlation between the behavior or tendency of ordering and obesity of college students. 4)For people with take-out behavior, the higher the frequency of individual ordering of healthy takeaways, the lower the BMI value of the sample; the higher the accessibility of the canteen, the lower the individual BMI value. In addition, the BMI value is also affected by other individual attributes (such as individual socioeconomic indicators, individual physical activity preferences, individual diet preferences, etc.) in addition to the food environment. Therefore, these factors should not be ignored in the research and the independent impact of the dining environment on health should be studied. . This study still has the following shortcomings. Firstly, since the research object is college students, retail food environments such as supermarkets are not considered, which may have a certain impact on the results. Secondly, the individual health indicators selected in this article are self-reported by the interviewed individuals, and thus the accuracy of the data is limited. Finally, the research method used in this article mainly explores the correlation between the independent variable and the dependent variable, and does not investigate the specific influence path. These issues need to be further explored in future research. In response to the above conclusions, this article puts forward the following suggestions. 1)Walkability is the most important factor affecting people’s dining behavior in the physical food environment. The planning of the life circle should be based on the characteristics of the community to promote the layout of various healthy dining facilities. For example, for colleges and universities, the walking distance of the canteen should be optimized as much as possible, and the walkability of the campus environment should be improved through landscape design and slow-moving system planning, which will help reduce students’ dependence on off-campus restaurants and takeaways. 2)Takeaways, an emerging catering model, has greatly improved the availability of various types of food, and will account for a larger proportion of residents’ catering consumption in the future. Therefore, in the management of the urban catering environment under the concept of a healthy city, it is necessary to make an overall consideration on the planning of the virtual network food environment and physical catering facilities.