000015076 001__ 15076
000015076 005__ 20250130144610.0
000015076 022__ $$a2048-6790
000015076 0247_ $$2DOI$$a10.1017/jns.2024.69
000015076 037__ $$aARTICLE
000015076 039_9 $$a2025-01-30 14:46:10$$b1000262$$c2024-11-28 13:34:46$$d0$$c2024-11-28 08:37:08$$d1000088$$c2024-11-25 15:57:54$$d0$$y2024-11-25 15:57:45$$z1000262
000015076 041__ $$aeng
000015076 245__ $$aBarriers and facilitators influencing the choice of a vegetarian menu in a university cafeteria
000015076 260__ $$aRoyaume-Uni$$bCambridge University Press
000015076 269__ $$a2024-11
000015076 300__ $$a12 p.
000015076 506__ $$avisible
000015076 520__ $$9eng$$aThis cross-sectional study examined the barriers and facilitators that influence vegetarian menu choices in a university cafeteria in Geneva, Switzerland. As a first step, an online survey developed by the authors based on the Capability, Opportunity, and Motivation Behaviour (COM-B) model was e-mailed to all university students and staff. In the second step, focus groups (FG) were held to complete the survey responses and identify what needed to be changed to promote the choice of the vegetarian menu in the cafeteria. Data from 304 participants collected through the survey was analysed. The main mentioned barriers were lack of vegetarian options, tastelessness and insufficient satiation. The facilitators that emerged from the survey were the price of the vegetarian menu for students and health and environmental benefits. Thirteen people participated in four FG sessions, which were analysed using thematic analysis. Five themes were identified: spontaneous menu selection, predefined menu selection, influence of opportunity on menu selection, influence of environmental sensitivity on menu selection, and threat to identity in menu selection. The choice of a vegetarian menu in a university cafeteria was mainly influenced by the attractiveness and taste of the plate. Future strategies to reduce food-related greenhouse gas emissions should (a) ensure the quality and attractiveness of the vegetarian menu, especially to appeal to the more resistant, such as men and omnivores, and (b) inform consumers about the guarantee of balanced nutrient intake of the vegetarian menu offered in the cafeteria, and about health and environmental benefits.
000015076 540__ $$acorrect
000015076 592__ $$aHEdS - Genève
000015076 592__ $$bInstitut de Recherche de la Haute école de santé de Genève IR-HEdS
000015076 592__ $$cSanté
000015076 6531_ $$9eng$$abarriers
000015076 6531_ $$9eng$$afacilitators
000015076 6531_ $$9eng$$aobstacles
000015076 6531_ $$9eng$$asustainable diets
000015076 6531_ $$9eng$$avegetarian menu
000015076 6531_ $$9eng$$auniversity
000015076 655__ $$ascientifique
000015076 700__ $$aBertoni Maluf, Valeria A.$$uGeneva School of Health Sciences, HES-SO University of Applied Sciences and Arts Western Switzerland
000015076 700__ $$aFabbi, Sidonie$$uGeneva School of Health Sciences, HES-SO University of Applied Sciences and Arts Western Switzerland
000015076 700__ $$aCerqueira Azevedo, Carolina$$uGeneva School of Health Sciences, HES-SO University of Applied Sciences and Arts Western Switzerland
000015076 700__ $$aCarrard, Isabelle$$uGeneva School of Health Sciences, HES-SO University of Applied Sciences and Arts Western Switzerland
000015076 773__ $$tJournal of nutritional science$$j2024, 13$$qe71
000015076 8564_ $$uhttps://arodes.hes-so.ch/record/15076/files/Maluf_2024_barrier_facilitators_vegetarian_menu.pdf$$yPublished version$$92946647f-3a6a-4ab0-a328-3603a9e22359$$s472350
000015076 906__ $$aGOLD
000015076 909CO $$ooai:hesso.tind.io:15076$$pGLOBAL_SET
000015076 950__ $$aSan2
000015076 980__ $$ascientifique
000015076 981__ $$ascientifique