每周一天无肉日让校园食堂碳排放降53%，但销量和营养均衡面临挑战。
Meat-Free Day Reduces Greenhouse Gas Emissions but Poses Challenges for Customer Retention and Adherence to Dietary Guidelines
- 每周随机设无肉日，通过减少动物性餐食降低碳排放。
- 碳排放减少52.9%，纤维摄入升26.9%，但蛋白降27.6%、糖升34.2%。
- 后续反弹明显，适合关注低碳饮食与行为干预的研究者参考。
减少肉类消费对实现全球环境与营养目标至关重要。无肉日（MFD）通过移除动物性餐食鼓励植物基饮食，是广泛采用的策略。我们在一所大学的12个食堂连续18个月实施67次MFD（每周随机选择一天），分析超过40万笔食物购买数据。结果显示，MFD使当天校内食品相关温室气体（GHG）排放下降52.9%，并改善了纤维摄入（+26.9%）和胆固醇摄入（-4.5%），而热量摄入未变。然而，蛋白质摄入下降27.6%，糖摄入上升34.2%。且植物基餐食未延续至后续日子，次日动物性餐食消费反弹3.5%。此外，处理日校内餐食销量下降16.8%。蒙特卡洛模拟表明，若8.7%用餐者在处理日外出吃汉堡，碳减排成果将被完全抵消。本研究指出客户留存是MFD有效性的主要挑战，建议结合保留策略以保障环境与营养效益。
原文摘要 · Abstract (English)
Reducing meat consumption is crucial for achieving global environmental and nutritional targets. Meat-Free Day (MFD) is a widely adopted strategy to address this challenge by encouraging plant-based diets through the removal of animal-based meals. We assessed the environmental, behavioral, and nutritional impacts of MFD by implementing 67 MFDs over 18 months (once a week on a randomly chosen day) across 12 cafeterias on a large university campus, analyzing over 400,000 food purchases. MFD reduced on-campus food-related greenhouse gas (GHG) emissions on treated days by 52.9% and contributed to improved fiber (+26.9%) and cholesterol (-4.5%) consumption without altering caloric intake. These nutritional benefits were, however, accompanied by a 27.6% decrease in protein intake and a 34.2% increase in sugar consumption. Moreover, the increase in plant-based meals did not carry over to subsequent days, as evidenced by a 3.5% rebound in animal-based meal consumption on days immediately following treated days. MFD also led to a 16.8% drop in on-campus meal sales on treated days.Monte Carlo simulations suggest that if 8.7% of diners were to eat burgers off-campus on treated days, MFD's GHG savings would be fully negated. As our analysis identifies on-campus customer retention as the main challenge to MFD effectiveness, we recommend combining MFD with customer retention interventions to ensure environmental and nutritional benefits.
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