Arrazat Laura, Teil Fanny, Nicklaus Sophie, Marty Lucile
Centre des Sciences Du Goût et de L'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, 17 Rue Sully, 21065, Dijon Cedex, France.
Centre des Sciences Du Goût et de L'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, 17 Rue Sully, 21065, Dijon Cedex, France.
Appetite. 2025 Mar 1;207:107856. doi: 10.1016/j.appet.2025.107856. Epub 2025 Jan 9.
Reducing meat consumption is crucial for improving population and planetary health. Millions of students regularly eat at university cafeterias, which offer a unique opportunity to promote meat-free meals to new generations by addressing barriers such as accessibility, price, and cooking skills. This study aimed to analyse the individual characteristics associated with the proportion of vegetarian main dish choices in a university cafeteria and to determine whether this behaviour influenced the nutritional quality and environmental impact of student meals. A sample of 257 French students who ate regularly at a large university cafeteria took part in an observational study with repeated measures. They took pictures of their meal trays each time they ate at the cafeteria for three months. They completed an online questionnaire to assess their sociodemographic characteristics and various behavioural determinants of the choice of a vegetarian main dish based on the Capability, Opportunity, Motivation Behaviour (COM-B) framework. Being a woman was the only sociodemographic characteristic significantly associated with more frequent vegetarian main dish selection. The proportion of vegetarian choices was negatively associated with attachment to meat (p < 0.001, η = 0.189) and positively associated with environmental knowledge (p = 0.034, η = 0.018) and the following food choice motives: animal welfare (p < 0.001, η = 0.062), health (p < 0.001, η = 0.044), ethics (p = 0.002, η = 0.039), natural content (p = 0.010, η = 0.026), religion (p = 0.014, η = 0.025), and mood (p = 0.022, η = 0.020). Students who chose vegetarian main dishes more frequently composed healthier (p = 0.023, η = 0.020) and more environmentally friendly meal trays (p < 0.001, η = 0.349). These findings highlight the variability in the students' propensity to choose vegetarian main dishes in a university cafeteria and its association with motivational factors in a food environment bound by design.
减少肉类消费对于改善人类健康和地球健康至关重要。数以百万计的学生经常在大学食堂就餐，这为向新一代推广无肉餐提供了独特的契机，可通过解决诸如可及性、价格和烹饪技能等障碍来实现。本研究旨在分析与大学食堂素食主菜选择比例相关的个体特征，并确定这种行为是否会影响学生餐的营养质量和环境影响。257名经常在一所大型大学食堂就餐的法国学生参与了一项重复测量的观察性研究。他们在三个月内每次在食堂用餐时都拍摄自己的餐盘照片。他们完成了一份在线问卷，以根据能力、机会、动机行为（COM-B）框架评估他们的社会人口统计学特征以及选择素食主菜的各种行为决定因素。女性是唯一与更频繁选择素食主菜显著相关的社会人口统计学特征。素食选择的比例与对肉类的依恋呈负相关（p < 0.001，η = 0.189），与环境知识呈正相关（p = 0.034，η = 0.018），以及与以下食物选择动机呈正相关：动物福利（p < 0.001，η = 0.062）、健康（p < 0.001，η = 0.044）、道德（p = 0.002，η = 0.039）、天然成分（p = 0.010，η = 0.026）、宗教（p = 0.014，η = 0.025）和情绪（p = 0.022，η = 0.020）。更频繁选择素食主菜的学生组成的餐盘更健康（p = 0.023，η = 0.020）且更环保（p < 0.001，η = 0.349）。这些发现凸显了学生在大学食堂选择素食主菜倾向的变异性及其与设计所限定的食物环境中的动机因素的关联。
