Fig. 1

Experimental design for modification of the availability of vegetarian meals intervention and data collection procedure

Legend: Grey crosses depict days when data collection could not be carried due to strike actions led by the university cafeteria staff. The same food items were offered on days with the same color and number in the control and intervention period (except for the increase in vegetarian main meals)

Production data: Vegetarian main meal availability (%) and percentage of chosen vegetarian main meals (%)

Paper ballots: Satisfaction score (range [1;5]) and liking score (range [1;5])

Recipes: Nutritional quality, environmental impact and cost of production of chosen main meals

Food waste: Weight of leftovers on the plates