A study carried out at 19 workplace cafeterias has shown that reducing portion sizes and replacing higher calorie food and drinks with lower calorie options led to workers buying food and drink with fewer calories. Our study suggests that making relatively simple changes to menus in workplace and other cafeterias could make an important contribution […]
Veg ‘nudge’: extra vegetarian option reduces meat consumption without denting food sales
A study of over 94,000 cafeteria meal choices has found that doubling the vegetarian options – from one in four to two in four – reduced the proportion of meat-rich purchases by between 40-80% without affecting overall food sales. The results are from the first major study to look at whether tweaking food availability […]