How to enable healthier and more sustainable food practices in collective meal contexts: A scoping review.

Graça, João; Campos, Lúcia; Guedes, David; Roque, Lisa; Brazão, Vasco; Trüninger, Mónica; Godinho, Cristina

doi:10.1016/j.appet.2023.106597

Cited by 14 publications

(12 citation statements)

References 148 publications

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“…Overall, these results align with previous evidence suggesting that multi-component interventions, activating different behaviour change levels, may promote (at least immediate/short term) dietary shifts ( 39 – 41 ) . This is also consistent with the notion that transitioning to more plant-based eating can be facilitated by integrated approaches addressing variables in the capability, opportunity and motivation domains ( 11 , 12 ) . The intervention reported here consisted of a short-term, theory-driven, operationally feasible set of activities that may be transferable to other collective meal contexts.…”

Section: Discussionsupporting

confidence: 86%

“…Dietary changes are critical to ensuring healthier and more sustainable food systems (4) . Interventions to promote increased plant-based eating in collective meal contexts may help scale and accelerate these dietary changes (12,22,(30)(31)(32)(33)(34)(35)(36)(37)(38) . The present work reported the results of a brief multicomponent intervention for increasing plant-based eating in a university canteen.…”

Section: Discussionmentioning

confidence: 99%

“…All promotional materials were withdrawn from the canteen after the intervention period and follow-up data collection (sales data) took place for 3•5 weeks postintervention. The intervention activities were planned based on previous research relevant to meat reduction and collective meal contexts (12,16,18,21,(25)(26)(27)(28) and a review of capability, opportunity and motivation variables to promote increased plant-based eating (11) . An overview of the intervention activities is presented below, and a summary with links to the COM-B system is presented in Table 1.…”

Section: Intervention Materials and Proceduresmentioning

confidence: 99%

“…Collective meal contexts, such as canteens, restaurants or cafeterias, may play a role in sustainable food transitions. Given their potential for unlocking large-scale change, these settings offer promising opportunities to tackle meat-centric practices, such as the provision of a standard offer of dishes where meat and fish are the centre of the plate protein sources and there is limited choice or availability of appropriate plant-based meal alternatives ( 12 , 23 , 24 ) . Here we aimed to test the potential of a one-week, theory-driven, operationally feasible intervention in a canteen setting to promote vegetarian meal choices (including ovo-lacto-vegetarian and vegan meals).…”

Section: The Current Study: Aims and Hypothesesmentioning

confidence: 99%

“…From that perspective, integrated, context-focused interventions that enable behaviour change within meal settings such as collective meal contexts (e.g. canteens, cafeterias) are needed to help promote sustainable food transitions (11)(12)(13) .…”

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confidence: 99%

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Promoting plant-based eating in meat-centric meal contexts: a field study

Guedes,

Brazão,

Roque

et al. 2023

Public Health Nutr.

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Objective: 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). Design: 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. Setting: Canteen unit of a university campus in Portugal (Lisbon metropolitan area). Participants: In addition to sales data (baseline: 7965 meals; immediate/short-term: 2635 meals; follow-up: 7135 meals), we used opinion surveys to assess customers’ meal appraisals during the intervention (n = 370). Results: The odds of a sold meal being vegetarian were 24 % higher in the intervention week compared with the pre-intervention period [OR = 1·24, 95 % CI (1·10, 1·40)] and 9 % higher in the post-intervention period compared with the pre-intervention period [OR = 1·09, (95 % CI (1·00, 1·19)]. Survey data showed that vegetarian meals compared favourably to meat and fish alternatives in liking, sustainability and satiety. Conclusions: 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.

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Section: Discussionsupporting

confidence: 86%