Abstract

Shifting to more plant-based foods is the most effective way of reducing the environmental footprint of diet and conserving biodiversity. Developed countries have high levels of animal product consumption and there is an urgent need to change diets for planetary and public health. I have been working with Cambridge college cafeterias to research how the presentation order of main meals (ie, is the vegetarian option encountered first or last when entering the cafeteria?) and the availability of vegetarian options could increase vegetarian sales. These experiments from the first two years of my PhD have thrown up some expected and unexpected results. I will discuss these and their policy implications, as well as the recent literature and news on the future of food.