Portioning meat and vegetables in four different out of home settings
A win-win for guests, chefs and the planet
Bibliographic Data
| ID | 11356793 |
|---|---|
| Authors | Machiel J Reinders (0000-0001-8785-2852, Wageningen University & Research, corresponding author), Lilou van Lieshout (MicroDish (Netherlands)), Gerda K Pot (0000-0002-0863-4484, Louis Bolk Instituut), Nicole Neufingerl (0000-0002-8060-2321, Unilever (Netherlands)), Eva van den Broek (Wageningen University & Research), Marieke Battjes-Fries, Marieke C E Battjes‐Fries (0000-0003-3401-6564, Louis Bolk Instituut), Joris Heijnen (MicroDish (Netherlands)) |
| Year | 2020 |
| Volume | 147 |
| Pages | 104539 |
| Publication date | 2020-04-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Appetite (JOURNAL) |
| Journal identifiers | ISSN: 0195-6663 • E-ISSN: 1095-8304 |
| Publisher | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.appet.2019.104539 |
| PMID | 31778730 |
| OpenAlex | W2989719947 |
| Language | EN |
| Citations received | 14 |
| References cited | 43 |
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
Advertising · Agricultural science · Business · Food service · Agriculture Sustainability and Environmental Impact · Chemistry · Consumer Attitudes and Food Labeling · Environmental Science · Food Waste Reduction and Sustainability · Food Science · Marketing
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| Citations per year | 2.33 |
|---|---|
| Citation span | 2020 - 2026 (7) |
| Highly cited | No |