Trayless cafeterias lead diners to take less salad and relatively more dessert

Abstract

AbstractObjectiveMany colleges are removing trays from their dining facilities in hope of reducing waste. How does not having a tray impact food choice?DesignA field study was conducted in a university cafeteria (n 417) on two evenings with identical menus, one with tray service and one without.SettingA dining hall of a large north-eastern university, USA.SubjectsUndergraduate students.ResultsTrayless dining decreased the percentage of diners (average age 19·1 years) who took salad by 65·2 % but did not decrease the percentage who took dessert, leading to a markedly higher ratio of dessert to salad.ConclusionsCafeterias going trayless should consider complementary policies to encourage balanced diets.