University of Cambridge > Talks.cam > Darwin College Sciences Group > Less meat, less heat: how can cafeterias increase vegetarian sales and reduce meat consumption?

Less meat, less heat: how can cafeterias increase vegetarian sales and reduce meat consumption?

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Health and sustainability concerns have led to calls to reduce meat consumption in rich countries but very few studies have long-term data on which strategies are the most effective at shifting eating patterns. I have been working with four Cambridge University college cafeterias (including Darwin!) to run experiments on whether changing the presentation order of main meals (whether the vegetarian option is encountered first or last when entering the cafeteria) and the availability of vegetarian options (the number of vegetarian options divided by total options) could alter sales of vegetarian meals. Data on over 200,000 main meals purchased from 2017 and 2018 have produced some expected and unexpected results.

This talk is part of the Darwin College Sciences Group series.

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