Show simple item record

dc.contributor.authorGarnett, Emmaen
dc.contributor.authorBalmford, Andrewen
dc.contributor.authorSandbrook, Chrisen
dc.contributor.authorPilling, Marken
dc.contributor.authorMarteau, Theresaen
dc.date.accessioned2019-09-04T23:31:02Z
dc.date.available2019-09-04T23:31:02Z
dc.date.issued2019-10en
dc.identifier.issn0027-8424
dc.identifier.urihttps://www.repository.cam.ac.uk/handle/1810/296429
dc.description.abstractShifting people in higher-income countries towards more plant-based diets would protect the natural environment and improve population health. Research in other domains suggests altering the physical environments in which people make decisions (“nudging”) holds promise for achieving socially desirable behaviour change. Here we examine the impact of attempting to nudge meal selection by increasing the proportion of vegetarian meals offered in a year-long large-scale series of observational and experimental field studies. Anonymised individual-level data from 94,644 meals purchased in 2017 were collected from three cafeterias at an English university. Doubling the proportion of vegetarian meals available from 25% to 50% - e.g. from 1 in 4 to 2 in 4 options - increased vegetarian meal sales (and decreased meat meal sales) by 14.9 and 14.5 percentage points in the observational study (two cafeterias) and by 7.8 percentage points in the experimental study (one cafeteria), equivalent to proportional increases in vegetarian meal sales of 61.8%, 78.8% and 40.8% respectively. Linking sales data to participants’ previous meal purchases revealed that the largest effects were found in the quartile of diners with the lowest prior levels of vegetarian meal selection. Moreover serving more vegetarian options had little impact on overall sales and did not lead to detectable rebound effects: vegetarian sales were not lower at other mealtimes. These results provide novel and robust evidence to support the potential for simple changes to catering practices to make an important contribution to achieving more sustainable diets at the population level.
dc.description.sponsorshipNERC scolarship
dc.format.mediumPrint-Electronicen
dc.languageengen
dc.publisherNational Academy of Sciences
dc.rightsAll rights reserved
dc.rights.uri
dc.titleImpact of increasing vegetarian availability on meal selection and sales in cafeterias.en
dc.typeArticle
prism.endingPage20929
prism.issueIdentifier42en
prism.publicationDate2019en
prism.publicationNameProceedings of the National Academy of Sciences of the United States of Americaen
prism.startingPage20923
prism.volume116en
dc.identifier.doi10.17863/CAM.43479
dcterms.dateAccepted2019-08-30en
rioxxterms.versionofrecord10.1073/pnas.1907207116en
rioxxterms.versionAM
rioxxterms.licenseref.urihttp://www.rioxx.net/licenses/all-rights-reserveden
rioxxterms.licenseref.startdate2019-10en
dc.contributor.orcidGarnett, Emma [0000-0002-1664-9029]
dc.contributor.orcidBalmford, Andrew [0000-0002-0144-3589]
dc.contributor.orcidSandbrook, Chris [0000-0002-9938-4934]
dc.contributor.orcidPilling, Mark [0000-0002-7446-6597]
dc.contributor.orcidMarteau, Theresa [0000-0003-3025-1129]
dc.identifier.eissn1091-6490
rioxxterms.typeJournal Article/Reviewen
pubs.funder-project-idNERC (1796601)
pubs.funder-project-idNERC (NE/L002507/1)
cam.orpheus.successThu Jan 30 10:40:56 GMT 2020 - Embargo updated*
rioxxterms.freetoread.startdate2020-04-30


Files in this item

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record