Oxford study finds small workplace menu changes can cut calories and carbon emissions
Researchers looked at impacts of swapping meat with vegetarian meals
A new study by the University of Oxford has found that a simple tweak in workplace cafeteria menus can significantly encourage vegetarian choices, reducing both calorie intake and carbon emissions.
Conducted by researchers at the Nuffield Department of Primary Care Health Sciences, the study involved replacing one meat-based lunch option with a vegetarian dish in six English worksite cafeterias, while maintaining prices, choice, and all other menu features.
Over a seven-week period, the likelihood of choosing a vegetarian main increased by 41% among more than 26,000 meals served.
Meals sold during the intervention were healthier, containing around 26 fewer calories on average, equivalent to a cup of tea with milk and a teaspoon of sugar.
Additionally, the meals had lower levels of saturated fat and salt.
From an environmental perspective, there was an 8.5% reduction in greenhouse gas emissions per meal.
The menu change also did not affect business performance, with no evidence of reduced revenue, fewer meals sold, or increased food waste.
Feedback from staff and customers indicated that the change was largely unnoticed and acceptable, with no significant dissatisfaction or waste.
According to Dr Elisa Becker, lead author and post-doctoral researcher at the University of Oxford, small changes to food environments can greatly impact eating behaviour without extra effort from consumers.
Dr Becker said: "The findings show that small changes to food environments can have a big effect without requiring customers to make extra effort, read labels or use self-control.
"Instead of placing the burden on consumers, we found that simply offering more options that are better for health and the environment, shifts eating behaviour in a healthier and more sustainable direction."
The study is the first of its kind in workplace cafeterias and is said to hold potential for informing future workplace food policies across the UK.