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Effects of increasing the availability of vegetarian main meals served in a university cafeteria of Dijon on the sustainability of food choices. We will conduct an intervention aiming to increase (x2) the availability of VG meals served in a university cafeteria in the city of Dijon, in order to analyse its effect on student’s choices. This cafeteria is accessible to all of the students of Dijon during week days, is composed of 3 floors and serves roughly 3000 covers at lunch time (11:20 am to 2 pm). A selection of starters, desserts and 6 hot meals are available in the cafeteria. Usually, 3 hot meals are available on the ground floor (two meat options and one VG option) as well as on the first floor (a pizza, one VG option [the same as on the ground floor] and one meat option). The second floor is open every day except on Fridays and offers one meat-based main meal. more...

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A 2-arm randomised control trial (with and without labels) will be conducted to test the effects of an environmental label on food choices in a virtual supermarket. A sample of 130 participants will take part in two shopping tasks: 1/ selection of 3 products to prepare a home-made dish, and 2/ selection of a ready-to-eat dish. These two tasks will be repeated for two scenarios: 1/ participants will be asked to select the foods for usual meals, and 2/ participants will be asked to select the foods for environmentally-friendly meals. This experimental design will allow to compare food choices in the presence vs. the absence of an environmental label and to investigate whether the label is informative and likely to help individuals to choose more environmental-friendly food options when explicitly asked to do so. more...