Abstract：
:Individuals increasingly consume their meals away from home. This article describes a series of studies that examined the effects of meals with reduced amounts of meat and increased amounts of vegetables on food consumption, waste and guest satisfaction in four real-life restaurant settings in the Netherlands: an a-la-carte restaurant, six company canteens, a self-service restaurant, and a buffet restaurant, including nearly 1500 participants in total. The four studies in these four different out of home settings consistently showed that adapting portion sizes of meat and vegetables was effective to reduce meat consumption and increase vegetable consumption, while maintaining high guest satisfaction. Guest satisfaction even increased when vegetables were presented and prepared in a more attractive and tasty way. Thus, adapting portion sizes of meat and vegetables provides a viable strategy to stimulate healthy and environmentally sustainable consumption patterns in out of home settings.
journal_name
Appetitejournal_title
Appetiteauthors
Reinders MJ,van Lieshout L,Pot GK,Neufingerl N,van den Broek E,Battjes-Fries M,Heijnen Jdoi
10.1016/j.appet.2019.104539subject
Has Abstractpub_date
2020-04-01 00:00:00pages
104539eissn
0195-6663issn
1095-8304pii
S0195-6663(19)30921-3journal_volume
147pub_type
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