Trayless cafeterias lead diners to take less salad and relatively more dessert

Public Health Nutr. 2015 Jun;18(9):1535-6. doi: 10.1017/S1368980013003066.

Abstract

Objective: Many colleges are removing trays from their dining facilities in hope of reducing waste. How does not having a tray impact food choice?

Design: A field study was conducted in a university cafeteria (n 417) on two evenings with identical menus, one with tray service and one without.

Setting: A dining hall of a large north-eastern university, USA.

Subjects: Undergraduate students.

Results: Trayless dining decreased the percentage of diners (average age 19.1 years) who took salad by 65.2% but did not decrease the percentage who took dessert, leading to a markedly higher ratio of dessert to salad.

Conclusions: Cafeterias going trayless should consider complementary policies to encourage balanced diets.

Keywords: Behavioural economics; Dessert; Dining hall; Food waste; Salad; Smarter lunchrooms.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Choice Behavior*
  • Dietary Carbohydrates*
  • Dietary Fats*
  • Female
  • Food Preferences*
  • Food Services / organization & administration*
  • Humans
  • Male
  • New York
  • Universities*
  • Vegetables*
  • Waste Management / methods*
  • Young Adult

Substances

  • Dietary Carbohydrates
  • Dietary Fats