
In order to test student behavior under real-life conditions in a context of increasing vegetarian offerings, a partnership between INRAE and the Crous Bourgogne-Franche-Comté has enabled an interventional study to be carried out in a Crous university restaurant (Ru) in Dijon, where over 2,000 meals are served every lunchtime.
The study took place in 2 phases, each lasting 2 weeks: a control phase during which 24% of dishes served were vegetarian, and an intervention phase in which this proportion rose to 48%, thanks to substitutions. For example, the carbonara pasta usually served could be replaced by 4-cheese tortellini, Bolognese lasagne by vegetarian lasagne, etc., thus keeping the same product range. Sales data recorded daily and 18,342 satisfaction surveys were used to estimate the acceptability of this change.
Result: students significantly increased their choice of vegetarian dishes with the doubling of the offer, from 23% to 45%. Their satisfaction with the offer did not decrease (from 4.05 to 4.07 out of 5), nor did their appreciation of the dish they chose (from 4.09 to 4.13 out of 5). A questionnaire distributed at the end of the intervention revealed that only 6% of students had noticed the change in the offer, which had not been communicated.
The study reveals certain limitations, linked to the short duration of the intervention and the rapid mobilization of cooks. While the carbon footprint of the selected dishes was reduced (-21% in kgCO2eq), the effect on nutritional quality and production cost of the selected dishes was not as expected. In fact, the scientists observed a slight increase in production costs (from 0.95 to 1.02 ? per meal). On average, the nutritional quality of the dishes remained within the C range of the Nutri-Score: the nutritional quality score (FSA score between -15 and 40) deteriorated slightly from 4.7 to 5. A longer menu planning phase for cooks, combined with training in plant-based cooking, could optimize the evolution of these indicators and improve nutritional quality while reducing costs.
Since this study, 30% of students eating at the Ru Montmuzard of the Crous Bourgogne-Franche-Comté have chosen vegetarian dishes, compared with 24% previously. Continuing this approach, the researchers are currently following a cohort of 300 students who are required to photograph the contents of their platters over several months. The aim is to identify different student profiles to better understand the individual motivations behind the choice of vegetarian dishes.
Reference
Arrazat L., Cambriels C., Le Noan C. et al. (2024). Effects of increasing the availability of vegetarian options on main meal choices, meal offer satisfaction and liking: A pre-post analysis in a French university cafeteria. International Journal of Behavioral Nutrition and Physical Activity , DOI: https://doi.org/10.1186/s12966’024 -01624-4