The University of Wageningen has found out that restaurant visitors can eat up to 113% more vegetables and up to 13% less meat or fish, if the restaurant owner tackles this cleverly. It has also been shown that the satisfaction of the restaurant visitor remains the same or even increases.
By adjusting the menu slightly in this respect, the restaurant owner stimulates the customer to eat the recommended amount of daily fruit and vegetables. That is not the only advantage. Offering more vegetables and slightly less meat also reduces the impact on the environment. This is partly because the amount of waste is comparable.
The aim of this research is to tempt the consumer to eat healthier and more sustainably - without compromising on taste. The studies were done in real restaurants, where dishes were replaced by alternatives with more vegetables and less meat.