Oxford studies finds menu changes ‘reduces carbon emissions’

Researchers at the University of Oxford found that simple menu tweaks can make a big difference in workplace cafeterias.

The study replaced one meat-based lunch option with a vegetarian alternative in six English workplaces and recorded results over seven weeks and more than 26,000 meals.

The likelihood of a customer choosing a vegetarian meal increased by 41 per cent.

Dr Elisa Becker, lead author and postdoctoral researcher at Oxford’s Nuffield Department of Primary Care Health Sciences, 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, published in the International Journal of Behavioural Nutrition and Physical Activity, also found that the vegetarian options reduced calories, saturated fat, and salt.

Meals during the trial averaged 26 fewer calories and produced 8.5 per cent less greenhouse gas emissions.

Customer feedback indicated that the change was largely unnoticed.

The study suggests this approach could inform future workplace food policies.

Researchers now hope to run similar trials in other industries and are seeking new partners interested in improving health and sustainability through small, practical changes.