Researchers Discover Effective Ways to Encourage Smaller Meat Portions in Cafeterias
In a groundbreaking study conducted by researchers from the University of Bonn in Germany, innovative strategies have been identified to help reduce meat consumption in dining settings. The research, published in the journal Environment and Behavior, reveals how cafeteria staff can effectively encourage patrons to opt for smaller meat portions while simultaneously promoting healthier eating habits. This approach is especially relevant given the excessive meat consumption in industrialized nations, which has been linked to increased health risks, including cardiovascular diseases.
The study focused on a rehabilitation clinic cafeteria that serves approximately 200 meals daily. Over the course of the research, data was collected on 5,966 meals selected by customers between October 2022 and May 2023. The aim was to explore what incentives could motivate customers, who are accustomed to consuming animal products, to embrace smaller meat portions and larger servings of side dishes. Assistant Professor Dr. Dominik Lemken, a lead researcher, emphasized the rising costs of meat compared to side dishes, prompting restaurants to consider reducing meat portions for both health and economic reasons.
To implement the study, the cafeteria first maintained its original serving sizes for a six-week observation period. Following this, the staff began asking customers how much meat they would like, coupled with messaging that highlighted the environmental benefits of smaller portions. Finally, the cafeteria adopted a strategy where smaller meat servings were automatically provided, allowing customers to request larger portions if desired. This “virtual nudge” approach proved effective, as it made accepting smaller portions easier for patrons.
The results were striking: while only 10% of customers initially requested smaller meat portions, this figure soared to over 90% when smaller servings were automatically offered. The research underscores the potential of behavioral nudges in promoting healthier eating habits and suggests that similar strategies could be applied in various dining contexts to encourage more sustainable food choices.
