{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T16:42:07Z","timestamp":1777480927386,"version":"3.51.4"},"reference-count":46,"publisher":"Cambridge University Press (CUP)","issue":"11","license":[{"start":{"date-parts":[[2023,9,15]],"date-time":"2023-09-15T00:00:00Z","timestamp":1694736000000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Public Health Nutr."],"published-print":{"date-parts":[[2023,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec id=\"S1368980023001763_as1\"><jats:title>Objective:<\/jats:title><jats:p>Shifting from meat-centric to plant-rich diets may help to enable healthier and more sustainable food systems. Here we present the results of a 1-week intervention to promote plant-based eating in a meat-centric food context (i.e. canteen).<\/jats:p><\/jats:sec><jats:sec id=\"S1368980023001763_as2\"><jats:title>Design:<\/jats:title><jats:p>The intervention included environmental restructuring strategies (e.g. promotional materials and menu redevelopment) and improvements to the offer of plant-based meals. The evaluation (sales data; pre-registered) spanned 3 weeks prior to the intervention (baseline), 1 week during the intervention (immediate\/short-term impact) and 3 weeks after the intervention (follow-up). Opinion surveys were also used to collect data with customers during the intervention.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980023001763_as3\"><jats:title>Setting:<\/jats:title><jats:p>Canteen unit of a university campus in Portugal (Lisbon metropolitan area).<\/jats:p><\/jats:sec><jats:sec id=\"S1368980023001763_as4\"><jats:title>Participants:<\/jats:title><jats:p>In addition to sales data (baseline: 7965 meals; immediate\/short-term: 2635 meals; follow-up: 7135 meals), we used opinion surveys to assess customers\u2019 meal appraisals during the intervention (<jats:italic>n<\/jats:italic> = 370).<\/jats:p><\/jats:sec><jats:sec id=\"S1368980023001763_as5\"><jats:title>Results:<\/jats:title><jats:p>The odds of a sold meal being vegetarian were 24 % higher in the intervention week compared with the pre-intervention period [OR = 1\u00b724, 95 % CI (1\u00b710, 1\u00b740)] and 9 % higher in the post-intervention period compared with the pre-intervention period [OR = 1\u00b709, (95 % CI (1\u00b700, 1\u00b719)]. Survey data showed that vegetarian meals compared favourably to meat and fish alternatives in liking, sustainability and satiety.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980023001763_as6\"><jats:title>Conclusions:<\/jats:title><jats:p>A short-term, theory-driven, operationally feasible intervention was effective in promoting increased plant-based meal choices in a collective meal context. Nevertheless, these changes were not entirely sustained over time. Future studies could test whether prolonged or more transformative interventions are necessary to unlock entrenched food practices more effectively in meat-centric collective meal contexts.<\/jats:p><\/jats:sec>","DOI":"10.1017\/s1368980023001763","type":"journal-article","created":{"date-parts":[[2023,9,15]],"date-time":"2023-09-15T09:52:10Z","timestamp":1694771530000},"page":"2619-2627","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":10,"title":["Promoting plant-based eating in meat-centric meal contexts: a field study"],"prefix":"10.1017","volume":"26","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1795-6258","authenticated-orcid":false,"given":"David","family":"Guedes","sequence":"first","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0009-0009-2206-202X","authenticated-orcid":false,"given":"Vasco","family":"Braz\u00e3o","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6326-102X","authenticated-orcid":false,"given":"Lisa","family":"Roque","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7858-9869","authenticated-orcid":false,"given":"L\u00facia","family":"Campos","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2293-7190","authenticated-orcid":false,"given":"Cristina","family":"Godinho","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4251-2261","authenticated-orcid":false,"given":"Monica","family":"Truninger","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2258-8282","authenticated-orcid":false,"given":"Markus","family":"Vinnari","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6868-9420","authenticated-orcid":false,"given":"Jo\u00e3o","family":"Gra\u00e7a","sequence":"additional","affiliation":[]}],"member":"56","published-online":{"date-parts":[[2023,9,15]]},"reference":[{"key":"S1368980023001763_ref22","doi-asserted-by":"crossref","first-page":"106049","DOI":"10.1016\/j.appet.2022.106049","article-title":"A 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Published by Cambridge University Press on behalf of The Nutrition Society","name":"copyright","label":"Copyright","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http:\/\/creativecommons.org\/licenses\/by\/4.0\/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This content has been made available to all.","name":"free","label":"Free to read"}]}}