TY  - GEN
AB  - This cross-sectional study examined the barriers and facilitators that influence vegetarian menu choices in a university cafeteria in Geneva, Switzerland. As a first step, an online survey developed by the authors based on the Capability, Opportunity, and Motivation Behaviour (COM-B) model was e-mailed to all university students and staff. In the second step, focus groups (FG) were held to complete the survey responses and identify what needed to be changed to promote the choice of the vegetarian menu in the cafeteria. Data from 304 participants collected through the survey was analysed. The main mentioned barriers were lack of vegetarian options, tastelessness and insufficient satiation. The facilitators that emerged from the survey were the price of the vegetarian menu for students and health and environmental benefits. Thirteen people participated in four FG sessions, which were analysed using thematic analysis. Five themes were identified: spontaneous menu selection, predefined menu selection, influence of opportunity on menu selection, influence of environmental sensitivity on menu selection, and threat to identity in menu selection. The choice of a vegetarian menu in a university cafeteria was mainly influenced by the attractiveness and taste of the plate. Future strategies to reduce food-related greenhouse gas emissions should (a) ensure the quality and attractiveness of the vegetarian menu, especially to appeal to the more resistant, such as men and omnivores, and (b) inform consumers about the guarantee of balanced nutrient intake of the vegetarian menu offered in the cafeteria, and about health and environmental benefits.
AD  - Geneva School of Health Sciences, HES-SO University of Applied Sciences and Arts Western Switzerland
AD  - Geneva School of Health Sciences, HES-SO University of Applied Sciences and Arts Western Switzerland
AD  - Geneva School of Health Sciences, HES-SO University of Applied Sciences and Arts Western Switzerland
AD  - Geneva School of Health Sciences, HES-SO University of Applied Sciences and Arts Western Switzerland
AU  - Bertoni Maluf, Valeria A.
AU  - Fabbi, Sidonie
AU  - Cerqueira Azevedo, Carolina
AU  - Carrard, Isabelle
CY  - Royaume-Uni
DA  - 2024-11
DO  - 10.1017/jns.2024.69
DO  - DOI
EP  - e71
ID  - 15076
JF  - Journal of nutritional science
KW  - barriers
KW  - facilitators
KW  - obstacles
KW  - sustainable diets
KW  - vegetarian menu
KW  - university
L1  - https://arodes.hes-so.ch/record/15076/files/Maluf_2024_barrier_facilitators_vegetarian_menu.pdf
L2  - https://arodes.hes-so.ch/record/15076/files/Maluf_2024_barrier_facilitators_vegetarian_menu.pdf
L4  - https://arodes.hes-so.ch/record/15076/files/Maluf_2024_barrier_facilitators_vegetarian_menu.pdf
LA  - eng
LK  - https://arodes.hes-so.ch/record/15076/files/Maluf_2024_barrier_facilitators_vegetarian_menu.pdf
N2  - This cross-sectional study examined the barriers and facilitators that influence vegetarian menu choices in a university cafeteria in Geneva, Switzerland. As a first step, an online survey developed by the authors based on the Capability, Opportunity, and Motivation Behaviour (COM-B) model was e-mailed to all university students and staff. In the second step, focus groups (FG) were held to complete the survey responses and identify what needed to be changed to promote the choice of the vegetarian menu in the cafeteria. Data from 304 participants collected through the survey was analysed. The main mentioned barriers were lack of vegetarian options, tastelessness and insufficient satiation. The facilitators that emerged from the survey were the price of the vegetarian menu for students and health and environmental benefits. Thirteen people participated in four FG sessions, which were analysed using thematic analysis. Five themes were identified: spontaneous menu selection, predefined menu selection, influence of opportunity on menu selection, influence of environmental sensitivity on menu selection, and threat to identity in menu selection. The choice of a vegetarian menu in a university cafeteria was mainly influenced by the attractiveness and taste of the plate. Future strategies to reduce food-related greenhouse gas emissions should (a) ensure the quality and attractiveness of the vegetarian menu, especially to appeal to the more resistant, such as men and omnivores, and (b) inform consumers about the guarantee of balanced nutrient intake of the vegetarian menu offered in the cafeteria, and about health and environmental benefits.
PB  - Cambridge University Press
PP  - Royaume-Uni
PY  - 2024-11
SN  - 2048-6790
SP  - e71
T1  - Barriers and facilitators influencing the choice of a vegetarian menu in a university cafeteria
TI  - Barriers and facilitators influencing the choice of a vegetarian menu in a university cafeteria
UR  - https://arodes.hes-so.ch/record/15076/files/Maluf_2024_barrier_facilitators_vegetarian_menu.pdf
VL  - 2024, 13
Y1  - 2024-11
ER  -