Diet sustainability Nutritional, Metabolic, Endocrine
Conditions
Interventions
This study evaluates the effectiveness, feasibility, and acceptance of increasing the relative availability of vegetarian (defined here as ovo-lacto vegetarian, i.e. containing no meat or fish, but po
Sponsors
University of Oxford
Eligibility
Sex/Gender
All
Age
18 Years to 99 Years
Inclusion criteria
Inclusion criteria: N.B.: This study tests an intervention on the level of individual worksite cafeterias, so the researchers will specify eligibility for cafeterias here. Eligible worksite cafeterias will: 1. Offer at least three main meal options at lunchtime (if the number varies systematically across the week, then a site will be eligible if at least three main meal options are offered on at least 4 out of 5 weekdays) 2. Currently offer at least two meat-based meals and at least one vegetarian meal (to ensure that a choice between meat/fish-based and vegetarian meals is possible at baseline and during the intervention) 3. Be willing to take part in the study and change their menus for the full study period
Exclusion criteria
Exclusion criteria: Not sending at least 4 out of 6 weekly menu pictures during the pre-trial monitoring period, unless a further missing menu can be explained, e.g. by site closures
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Percentage of vegetarian (out of total) meals (in units) sold in each cafeteria measured using centrally provided sales data, averaged for each week from 12 weeks prior to intervention until at least week 10 of the intervention. A further 2 weeks' data will be included if the availability of Christmas meals does not disrupt the intervention implementation. | — |
Secondary
| Measure | Time frame |
|---|---|
| 1. Total environmental impact of meals sold, measured using an estimate of greenhouse gas emissions, eutrophication potential, water use, and land use (using an equivalent method to that described in https://www.pnas.org/doi/10.1073/pnas.2120584119), each week during the baseline and intervention period 2. Total energy purchased (kcal) from meals sold, measurement provided by the catering company, taken each week during the baseline and intervention period 3. Total site sales revenue (£GBP), measurement provided by the catering company, taken each week during the baseline and intervention periods 4. Total food waste, measured in both kg and £GBP provided by the catering company, taken each week during the baseline and intervention period | — |
Countries
England, United Kingdom
Outcome results
None listed