Simple menu tweak can boost vegetarian choices and cut carbon

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.