Replacing one meat option with a vegetarian dish in workplace cafeterias increased plant-based meal choices by 41% without affecting total sales or revenue. A trial of 26,000 meals found the shift reduced greenhouse gas emissions by 8.5% and was largely unnoticed by customers.

Replacing one meat option with a vegetarian dish in workplace cafeterias increased plant-based meal choices by 41% without affecting total sales or revenue. A trial of 26,000 meals found the shift reduced greenhouse gas emissions by 8.5% and was largely unnoticed by customers.