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

2023Artigo científico Acesso aberto
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dc.contributor.authorGuedes, David
dc.contributor.authorBrazão, Vasco
dc.contributor.authorRoque, Lisa
dc.contributor.authorCampos, Lúcia
dc.contributor.authorGodinho, Cristina Albuquerque
dc.contributor.authorTruninger, Monica
dc.contributor.authorVinnari, Markus
dc.contributor.authorGraça, João
dc.date.accessioned2023-10-11T09:30:28Z
dc.date.available2023-10-11T09:30:28Z
dc.date.issued2023
dc.description.abstractAbstract 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuedes, D., Brazão, V., Roque, L., Campos, L., Godinho, C., Truninger, M., Vinnari, M., Graça, J. (2023). Promoting plant-based eating in meat-centric meal contexts: A field study. Public Health Nutrition, Published online 15 September 2023. DOI 10.1017/S1368980023001763pt_PT
dc.identifier.doi10.1017/S1368980023001763pt_PT
dc.identifier.issn1368-9800
dc.identifier.urihttp://hdl.handle.net/10451/59638
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherCambridge University Presspt_PT
dc.relationLISBOA-01–0145-FEDER-02934pt_PT
dc.relationSustainable School Meals - Unlocking the potential of the public plate towards a large-scale transition to plant-based meals in schools.
dc.relation.publisherversionhttps://www.cambridge.org/core/journals/public-health-nutrition/article/promoting-plantbased-eating-in-meatcentric-meal-contexts-a-field-study/92B765BD49ABBED76C7498AB7984A7B0#articlept_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPlanetary health dietpt_PT
dc.subjectSustainabilitypt_PT
dc.subjectPlant-based dietspt_PT
dc.subjectCommunal cateringpt_PT
dc.subjectInterventionpt_PT
dc.titlePromoting plant-based eating in meat-centric meal contexts: a field studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberPTDC/PSI-GER/29348/2017
oaire.awardTitleSustainable School Meals - Unlocking the potential of the public plate towards a large-scale transition to plant-based meals in schools.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/9471 - RIDTI/PTDC%2FPSI-GER%2F29348%2F2017/PT
oaire.citation.endPage9pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titlePublic Health Nutritionpt_PT
oaire.fundingStream9471 - RIDTI
person.familyNameGuedes
person.familyNameBrazão
person.familyNameRoque
person.familyNameCampos
person.familyNameGodinho
person.familyNameTruninger
person.familyNameVinnari
person.familyNameGraça
person.givenNameDavid
person.givenNameVasco
person.givenNameLisa
person.givenNameLúcia
person.givenNameCristina
person.givenNameMonica
person.givenNameMarkus
person.givenNameJoão
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person.identifier.orcid0000-0002-1795-6258
person.identifier.orcid0009-0009-2206-202X
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person.identifier.orcid0000-0002-7858-9869
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person.identifier.scopus-author-id24400382200
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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