Skip to main content

Serving better: better menus make better choices

Reports | Published  6 May 2022

Changes to menu design and language can be a low cost and effective way to encourage more sustainable diets with less meat and dairy and more plants.

Food service
This article is over 2 years old.

Changes to menu design and language can be a low cost and effective way to encourage more sustainable diets with less meat and dairy and more plants. In our 2021 survey of public sector caterers, 80% of those who took part had committed to reducing meat across menus and 83% had increased plant-protein in dishes by up to 20%.

More than half of those surveyed had engineered menus to make plant-based dishes more prominent. Eating Better has reviewed the latest evidence on nudges to promote plant-based eating and spoken to public sector leaders in the field to produce a step-by-step guide with top tips to make plant-based eating the norm.

Subscribe
Subscribe to our newsletter — Get the latest news, research, and reports from the Eating Better Alliance delivered directly to your inbox.
We will never share your information and you can unsubscribe at anytime. Read our privacy policy here.
Read
Read the latest updates — Stay informed with our latest news articles, in-depth reports, and insightful case studies.
Share
Help spread the word — Please share this page on your favourite social media platforms to keep the conversation going.