Researchers tested the intervention across six workplace cafeterias in England, where managers replaced one meat-based lunch option with a vegetarian alternative. Prices, overall choice, and other menu features remained unchanged, and customers were not informed of the adjustment. Meat options continued to be available alongside the new offering.

Over a seven-week period covering more than 26,000 meals, the shift led to a 41% increase in the likelihood of customers choosing a vegetarian main course.

The study also found that meals sold during the intervention were healthier and more environmentally sustainable. On average, they contained about 26 fewer calories—roughly equivalent to a cup of tea with milk and a teaspoon of sugar—along with reduced levels of saturated fat and salt. The environmental impact also improved, with greenhouse gas emissions per meal falling by 8.5%.

Importantly, the change did not hurt business performance. Researchers found no evidence of declining revenue, fewer meals sold, or increased food waste during the trial period.

The experiment, spanning both office and manual labour workplace settings, is among the first of its kind to test such interventions in real-world cafeteria environments. The findings suggest that even small adjustments in food availability can shape behaviour across a broad demographic.

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Lead author Elisa Becker, a postdoctoral researcher at the Nuffield Department of Primary Care Health Sciences, said the results highlight the power of subtle environmental changes. She noted that improving food choices does not necessarily require consumers to actively seek information or exercise restraint, but can instead be driven by what is made available to them.

Feedback from both staff and customers indicated the change was easy to implement and largely went unnoticed, with no significant concerns about dissatisfaction or waste reflected in the data.

Researchers say the findings offer a practical and scalable approach to promoting healthier, lower-carbon diets, and could help shape future workplace food policies across the UK. The team now plans to extend similar interventions to other sectors, seeking partners interested in advancing health and sustainability goals.