Generated Summary
This report details a study conducted by Food for Climate League (FCL) in collaboration with Better Food Foundation (BFF), Sodexo, and researchers at Boston College. The study investigated the impact of serving plant-based dishes as the default option within all-you-care-to-eat university dining halls. The research aimed to optimize the variety, health, and sustainability of university dining by implementing plant-based defaults. The methodology involved a randomized controlled trial over five weeks in the fall of 2022, across three university dining hall stations: Tulane University, Lehigh University, and Rensselaer Polytechnic Institute (RPI). The study compared two dish-serving approaches: Plant Default Day, where a plant-based dish was the primary option, and Control Day, where both meat and plant-based dishes were offered side-by-side. The primary outcome measures included the take rate of plant-based dishes, student satisfaction, and the reduction in food-related greenhouse gas emissions. The researchers also assessed the impact of the interventions on staff responsibilities and the overall dining experience.
Key Findings & Statistics
- Overall Impact of Plant-Based Defaults: The study showed that implementing plant-based dishes as the default in an all-you-care-to-eat university setting reduces the amount of animal protein served, reduces greenhouse gasses, and does so without causing major disruption to student or staff satisfaction.
- Plant-Based Dishes Take Rate:
- Control Days: Only 26.9% of dishes served were plant-based.
- Plant Default Days: 57.6% of dishes served were plant-based.
- At Tulane and Lehigh: The proportion of plant-based dishes served on Plant Default Days jumped to 81.5%.
- Food-Related Greenhouse Gas Emissions Reduction: The study found that food-related emissions declined by an average of 23.6% on Plant Default Days.
- Impact on the Take Rate: When defaults are implemented consistently, the average take rate of plant-based dishes increased from 30.8% to 81.5%.
- Student Population: There are an estimated 235 million university students globally consuming 148 billion meals per academic year.
- Student Satisfaction:
- Students, on average, expressed a higher satisfaction rating for processed plant-based dishes compared to meat dishes and whole plant-based dishes.
- Student satisfaction was significantly higher when plant-based dishes were served during a Plant Default Day (5.14) than those served during a Control Day (4.42).
- Gender Differences in Preference: Female students expressed higher satisfaction with plant-based dishes than male students, particularly at Tulane and Lehigh.
- Meat Consumption: 43.1% of students reported consuming seven or more servings of meat in a week, while only 5.2% reported consuming plant-based proteins at that same frequency.
Other Important Findings
- Implementation Challenges at RPI: The proportion of plant-based dishes served at RPI remained unchanged between Control and Plant Default Days due to implementation inconsistencies, including incorrect arrangement of dishes, exposure of the meat dish, inconsistent signage, and staff inadvertently guiding student choices.
- Student Perspective: Students, including meat eaters, are open to plant-based options and expressed positive comments about the texture, flavor profiles, and nourishing qualities of plant-based dishes.
- Staff Perception and Effort: Dining hall staff found a plant-based default easy and enjoyable to implement, with an average effort rating of 2.12 (on a scale of 1-7, where 1 is no extra effort). Staff at Tulane and RPI found the study easier to manage than previous plant-based initiatives.
- Spillover Effect: A “spillover effect” was observed, where a proportion of students who would have visited an intervention station on a Control Day decided not to visit the intervention stations on Plant Default Days, potentially visiting other stations searching for meat options. This led to a 26.3% decrease in the overall number of dishes served at the intervention station on Plant Default Days.
- Desire for Dietary Changes: Women expressed more interest in adopting plant-based proteins and reducing meat consumption.
Limitations Noted in the Document
- Study Sample: The study was conducted with a small sample of U.S. universities, and this should be considered when implementing these findings.
- Implementation Inconsistencies: The effectiveness of the default was significantly impacted by implementation inconsistencies, as seen at RPI, where the default was not as effectively implemented.
- Spillover Effect: The study acknowledges the “spillover effect,” where students might choose alternative stations with meat options, which could dilute the observed benefits.
Conclusion
The findings of this study strongly support the use of plant-based defaults in university dining halls as a viable and effective strategy for promoting climate-smart eating. The primary outcome, a significant increase in the consumption of plant-based dishes coupled with a reduction in greenhouse gas emissions, underscores the potential for this approach to contribute to broader sustainability goals. The success observed at Tulane and Lehigh, contrasted with the challenges at RPI, highlights the importance of careful implementation and staff training. Key to this success is the engagement of foodservice staff, as it not only streamlines the adoption of plant-based defaults but also enhances the overall dining experience. The study also points to an untapped opportunity in the college dining environment, where student and staff openness to plant-forward choices indicate a substantial potential for future interventions. The research also reinforces that defaults are a type of behavioral nudge that make the desired choice the easy choice and gently guide a person to take on a desired behavior by presenting them with a pre-determined option that takes effect if that person does not seek out a different choice. The study’s observations suggest that there is a future where food is good for the environment, for business, and for the eaters. This aligns with the growing need to find methods that encourage sustainable behaviors in various environments. The report emphasizes that by addressing the challenges and focusing on the opportunities for improvement, institutions can make meaningful strides toward more sustainable and healthy food systems. Additionally, the study noted that these findings on defaults are also applicable within all-you-care-to-eat settings beyond college and university campuses, to drive sustainable food behaviors, all while delighting eaters. Future research should explore the broader applications of this strategy and its long-term effects on eating habits and sustainability. In conclusion, the study provides robust evidence supporting the use of plant-based defaults as a powerful tool for promoting sustainable eating habits within university dining halls. The approach is relatively easy to implement and has significant positive impacts. By leveraging these insights, foodservice operators and policymakers can take steps towards more sustainable food environments.