University of Bristol Research Shows Menu Reshuffles Can Steer Diners Toward Healthier, Lower-Carbon Choices

University of Bristol Research Shows Menu Reshuffles Can Steer Diners Toward Healthier, Lower-Carbon Choices

(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 or decreasing satisfaction. The SNEAK project analysed meal popularity data to strategically cluster high-carbon dishes together, boosting the uptake of more sustainable options. The method, tested in university catered halls, also showed potential for further nutritional and environmental benefits, including higher fibre intake and reduced land use. Supported by UKRI and the NIHR Bristol BRC, the research points to significant opportunities for scaling the approach across public sector catering, with applications in schools, hospitals, and workplaces.

(PRESS RELEASE) BRISTOL, 12-Aug-2025 — /EuropaWire/ — The University of Bristol has unveiled research showing how a simple yet strategic reshuffling of weekly set menus can subtly guide diners toward making healthier, lower-carbon food choices—without them even realising it. Published in Nature Food, the study found that by reorganising the order of existing dishes, rather than changing recipes, the carbon footprint of canteen diners’ weekly meal selections dropped by around a third, while saturated fat intake also fell significantly.

The project, known as SNEAK (Sustainable Nutrition, Environment, and Agriculture, without Consumer Knowledge), was led by Dr Annika Flynn, Senior Research Associate at the University of Bristol, and funded by UK Research and Innovation (UKRI). The method was tested in catered halls of residence at the university, where researchers collaborated with the Catering Department to use computational modelling and meal popularity data to optimise menu rotations. By clustering higher-carbon, higher-fat dishes—such as lasagne and chicken Kiev—on the same day, these popular options competed with each other, giving lower-carbon choices like lentil chilli and cauliflower curry a better chance of being selected across the week.

One optimised menu reduced overall carbon emissions by 31.4% and saturated fat by 11.3%, while another cut emissions by 30% with a smaller but still notable 1.4% drop in saturated fat. Importantly, diner satisfaction levels remained steady, and the modelling suggested additional benefits, including potential boosts to fibre intake by almost 70% and reductions in land use and nutrient pollution by about a third.

Alex Sim, Development Chef at the University of Bristol, noted that students are increasingly mindful of the environmental and health impacts of their food, with vegan and plant-based meals gaining popularity. Structuring menus to support this shift was described as a “win-win” for both health and sustainability. The university, which is committed to achieving net zero emissions, has been proactive in introducing sustainable food initiatives, including displaying the carbon footprint of meals and becoming the first institution globally to secure Green Labs Certification for all 990 of its laboratories.

Professor Richard Martin, Associate Pro Vice-Chancellor for Research and Innovation, emphasised the wider potential of the approach, which could be applied in schools, hospitals, care homes, and workplace canteens. “A small change to how menu options are structured could nudge millions toward healthier, more sustainable choices, creating substantial collective impact on public health and climate goals,” he said.

The findings demonstrate that behavioural insights, combined with careful menu planning, can make a significant contribution to addressing global health and environmental challenges—without diners feeling their options have been restricted.

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SOURCE: University of Bristol