The effect of increasing availability of vegetarian meals on their sales in worksite cafeterias: a stepped-wedge cluster randomised controlled trial
Elisa Becker e outros, 2026 · The International Journal of Behavioral Nutrition and Physical Activity
Replacing one meat option with a vegetarian dish each day in workplace cafeterias reduced greenhouse gas emissions by 0.16 kg CO2-equivalent per meal sold.
Estimativa · greenhouse gas emissions per portion, kg CO2-equivalent
-0,160 [-0,220; -0,110]
kg CO2-eq per meal
- Desenho
- Experimento aleatório por conglomerados. stepped-wedge cluster randomised controlled trial across 6 worksite cafeterias over 7 weeks
- População
- Worksite cafeterias serving office and manufacturing workers in England, September–November 2023
- Amostra
- 26.170 · meals sold across 42 site-weeks in 6 cafeterias
Onde está o número
Results; Section 'Results', fifth paragraph
per portion GHG reduced by 0.16 kg CO2-eq (-0.22 to -0.11)
Contexto
What changed: Cafeteria managers replaced one meat-based lunch meal with a vegetarian option each day while keeping total main meal options constant. Comparison: Control weeks within a stepped-wedge cluster randomized trial. Limits: Emissions were modelled using global average commodity data rather than specific supply chain sourcing, and cafeteria diners formed a relatively captive workforce.
Caminho no grafo
- FamíliaInformação e persuasão
- TipoNudge comportamental
- ResultadoEmissões de gases de efeito estufa
- EixoMudança climática
MAGI só cita evidência deste instrumento
Lugares do estudo
- England · Estado ou região · GB
- Licença
- CC0
- Revisão
- Extraído por máquina, não revisadoExtraído por: gemini-3.8-flash, 2026-10-23