Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-1405
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dc.contributor.authorEgeler, Gian-Andrea-
dc.contributor.authorBaur, Priska-
dc.date.accessioned2020-11-12T11:29:10Z-
dc.date.available2020-11-12T11:29:10Z-
dc.date.issued2020-10-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/20783-
dc.description.abstractHow do canteen visitors respond to a revised offer of meat-based and plant-based meals? Selected innovations were simultaneously implemented and tested in a trans­disciplinary field experiment in two university canteens over a 12-week period in the autumn semester 2017. Throughout this time, the meat dishes and ‘veg-meals’ (ovo-lacto-vegetarian and vegan meals) were randomly distributed among the three menu lines, the veg-meals were not marketed and advertised as such and the previous vegetarian menu line was abolished. Weeks where the usual number of meat dishes were on offer (the ‘base weeks’) alternated with weeks where the share of veg-meals was increased (the ‘intervention weeks’). The field experiment did not have a negative impact on the number of meals sold or the turnover compared to the two previous years. Women choose meat dishes less often than men. This connection applies in the base weeks and intervention weeks, in all age groups, among both students and among staff. Remarkably, the share of (non-labelled) vegan dishes is comparable for women and men over all age groups, independent of university affiliation (student, staff). Authentic vegan dishes were particularly welcome. Veg-meals could also be sold on the more expensive menu line. There was a better correlation between meal choice, eating habits and attitudes (health, environment, animal welfare, social aspects) than expected. One quarter of canteen visitors show ‘veg-oriented’ eating habits and three quarters thereof ‘meat-oriented’ eating habits. Only a minority of potential visitors eat regularly at the canteen, and those who do exhibit meat-oriented eating habits more often. We conclude, therefore, that the canteen’s usual menu offer is primarily aimed at visitors with meat-oriented eating habits at lunchtime. The most typical visitors to the canteen are male students who select meat dishes. It has been shown, therefore, that the simultaneous changes in supply have worked. Veg-meals are preferred, particularly by women and those prone to flexitarian eating habits; however, also the canteen visitors with meat-oriented eating habits chose veg-meals during the intervention weeks. Catering in canteens has the great potential to expand the range of veg-meals at the expense of meat dishes, provided that the culinary quality is of a high enough standard and meals are not offered as vegetarian or vegan. The question arises as to whether canteens are not missing an economic opportunity if they only offer traditional meat dishes? Canteens are perfectly suited as real-world laboratories in which innovations for sustainable catering can be tried out. The field experiment in the two university canteens is a start; further experiments are needed.de_CH
dc.format.extent98de_CH
dc.language.isodede_CH
dc.publisherZHAW Zürcher Hochschule für Angewandte Wissenschaftende_CH
dc.relation.ispartofseriesNOVANIMAL Working Papersde_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectFeldexperimentde_CH
dc.subjectMensade_CH
dc.subjectGemeinschaftsgastronomiede_CH
dc.subjectVerpflegungstypde_CH
dc.subjectVerpflegungsgewohnheitde_CH
dc.subjectVegetarischde_CH
dc.subjectVegande_CH
dc.subjectFleischkonsumde_CH
dc.subjectInnovationde_CH
dc.subjectErnährungde_CH
dc.subjectFlexitarierde_CH
dc.subjectKassendatende_CH
dc.subjectReaktanzde_CH
dc.subjectWahl Mittagessende_CH
dc.subjectABABAB-Umkehrdesignde_CH
dc.subjectAkzeptanzde_CH
dc.subjectAlterde_CH
dc.subjectCampuscardde_CH
dc.subjectErnährungsgewohnheitde_CH
dc.subjectFlexitarierde_CH
dc.subjectFrauen und Männerde_CH
dc.subjectGeldde_CH
dc.subjectGeschlechtde_CH
dc.subjectHochschulcampusde_CH
dc.subjectInterventionde_CH
dc.subjectMensagängerde_CH
dc.subjectMenüliniede_CH
dc.subjectMenüwahlde_CH
dc.subjectMittagsverpflegungde_CH
dc.subjectOvo-lakto-vegetarischde_CH
dc.subjectPraxispartnerde_CH
dc.subjectReallaborde_CH
dc.subjectStudentde_CH
dc.subjectStudentinde_CH
dc.subjectSV Schweizde_CH
dc.subjectMitarbeiterde_CH
dc.subjectMitarbeiterinde_CH
dc.subjectTransdisziplinäre Forschungde_CH
dc.subjectVegande_CH
dc.subjectVegetarischde_CH
dc.subjectVerpflegungsangebotde_CH
dc.subjectFlexitarischde_CH
dc.subjectKreativitätde_CH
dc.subject.ddc150: Psychologiede_CH
dc.subject.ddc613.2: Diätetikde_CH
dc.titleMenüwahl in der Hochschulmensa : Fleisch oder Vegi? Ergebnisse eines 12-wöchigen Feldexperimentsde_CH
dc.typeWorking Paper – Gutachten – Studiede_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Umwelt und Natürliche Ressourcen (IUNR)de_CH
zhaw.publisher.placeWädenswilde_CH
dc.identifier.doi10.21256/zhaw-1405-
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.series.number5de_CH
zhaw.funding.snf166764de_CH
zhaw.webfeedAngewandte Gerontologiede_CH
zhaw.webfeedGeography of Foodde_CH
zhaw.funding.zhawNOVANIMAL Innovationen in der Ernährungde_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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