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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.
