Replacing just one meat dish with a vegetarian option in workplace cafeterias can significantly shift what people eat - cutting both calories and carbon emissions - according to a new study from researchers at the Nuffield Department of Primary Care Health Sciences, University of Oxford.
Replacing just one meat dish with a vegetarian option in workplace cafeterias can significantly shift what people eat - cutting both calories and carbon emissions - according to a new study from researchers at the Nuffield Department of Primary Care Health Sciences, University of Oxford.
In the new study, published in the International Journal of Behavioural Nutrition and Physical Activity, researchers tested the change in six English worksite cafeterias, asking managers to swap one meat-based lunch option for a vegetarian dish while keeping prices, choice and all other menu features the same. Customers were not told about the change, and meat options remained available.
Over seven weeks and more than 26,000 meals, the results showed the likelihood of choosing a vegetarian main increased by 41%.
Meals sold during the intervention were also healthier and more sustainable. On average, they contained around 26 fewer calories - about one cup of tea with milk and a teaspoon of sugar, as well as lower levels of saturated fat and salt, and had a lower environmental footprint, including an 8.5% reduction in greenhouse gas emissions per meal.
Read More: University of Oxford
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