每周菜单中的菜品互换可以带来健康效益并促进可持续发展。
Dish swap across a weekly menu can deliver health and sustainability gains.
作者信息
Flynn Annika N, Takahashi Taro, Sim Alex, Brunstrom Jeffrey M
机构信息
Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, UK.
Bristol Veterinary School, University of Bristol, Bristol, UK.
出版信息
Nat Food. 2025 Aug 11. doi: 10.1038/s43016-025-01218-8.
A weekly canteen menu comprising 15 dishes (3 dishes × 5 days) has 1.4 million unique configurations. Here food choice was monitored over four weeks ( ~ 5,000 meals) in a UK university residence. Without students noticing, mathematically optimized menus achieved 30.7% and 6.3% reductions in carbon footprint and saturated fatty acid intake, respectively. This demonstrates the potential of strategic menu manipulation to benefit health and the environment, without the need for recipe changes.
一份包含15道菜（3道菜×5天）的每周食堂菜单有140万种独特的组合。在英国一所大学宿舍，对四周内（约5000顿饭）的食物选择进行了监测。在学生未察觉的情况下，通过数学优化的菜单分别使碳足迹和饱和脂肪酸摄入量降低了30.7%和6.3%。这表明，无需改变食谱，通过战略性的菜单调整就有可能对健康和环境有益。
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