Brian Wansink1, David R Just1. 1. Department of Applied Economics and Management,Cornell University,110 Warren Hall,Ithaca,NY 14853,USA.
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.
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.