(IN BRIEF) A University of Bristol-led study, published in Nature Food, has shown that reorganising the order of meals on a weekly set menu can cut diners’ carbon footprint by around one-third and reduce saturated fat intake, without altering recipes … Read the full press release →
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Tagged Alex Sim, Annika Flynn, behavioural insights, carbon footprint reduction, catering innovation, climate change, Jeffrey Brunstrom, menu design, Nature Food, NIHR Bristol Biomedical Research Centre, plant-based meals, public health, Richard Martin, saturated fat reduction, SNEAK project, sustainability, sustainable food choices, Taro Takahashi, UKRI, University of Bristol