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Table of Contents Supplementary Methods Supplementary Information for: Order of meals at the counter and distance between options affect student cafeteria vegetarian sales Emma E. Garnetta,1, Theresa M. Marteaub, Chris Sandbrookc, Mark A. Pillingb, Andrew Balmforda a Department of Zoology, University of Cambridge, CB2 3EJ, UK; b Behaviour and Health Research Unit, University of Cambridge, Institute of Public Health, CB2 0SR, UK; c Department of Geography, University of Cambridge, CB2 1QB, UK 1 To whom correspondence may be addressed. Email: [email protected] , [email protected] This file contains Supplementary Methods, Supplementary Discussion, Supplementary Figures S1 to S4 and Supplementary Tables S1 to S11. Table of Contents Supplementary Methods ...................................................................................................9 Variables included in the model ................................................................................................ 9 Power analyses ........................................................................................................................ 9 Sensitivity analyses ................................................................................................................ 10 Vegetarian Sales: detailed model outputs ....................................................................... 10 Supplementary Discussion .............................................................................................. 14 Supplementary References.............................................................................................. 15 1 Figure S1: Photo of the College A cafeteria in the “VegFirst” configuration (Vegetarian lasagne, dish on far right). College B did not wish for photos of their cafeterias to be included. 2 Figure S2: Stylised representation of MeatFirst (top) and VegFirst (bottom) cafeteria configurations in Study 1 for College A, short-distance (left) and College B, long-distance (middle); and in Study 2 for College B, short-distance (right).In College A, diners have to walk past all options to reach the cash register. However in College B, the entire cafeteria is square rather than rectangular (with an island in the middle with salad components) and diners do not need to walk past all the options to reach the cash registers on the left hand side of cafeteria. 3 15 71.5 21 13 53 53 33 5 30 P 128 M 98 F 85 66 V 189.5 13 Figure S3: College A cafeteria layout to scale under VegFirst condition. Numbers refer to distances in cm. Outline indicates counter top, small rectangles indicate hotplates within the counter where trays of main meals, side dishes and plates are placed. V indicates the position of the vegetarian option under VegFirst condition with this meal option nearest the cafeteria entrance. F indicates the position of the fish option, M the meat and P the pasta bar or street food. The distance between the vegetarian and meat options was approximately 85cm; when 4 options were present (as shown) this distance was nearer to 90cm, when there were 5 options the distance was nearer to 80cm. 4 50 30 77 45 D 130 45 45 50 30 97 M1 10 64 10 M2 V 67 181 2 2 Figure S4: College B cafeteria layout to scale under VegFirst condition. Numbers refer to distances in cm. Outline indicates counter top, small rectangles indicate hotplates within the counter where trays of main meals, side dishes and plates are placed. V indicates the position of the vegetarian option under VegFirst condition with this meal option nearest the cafeteria entrance. M1 indicates the position of the meat option during the long-distance (181cm) treatment. M2 indicates the position of the meat option during the short-distance (67cm) treatment. D indicates the position of the third option “Dish of the day” under all conditions (VegFirst and MeatFirst, long and short-distance). 5 Table S1: College A. Example of a menu listed online in spring term 2017. (v)=vegetarian, (ve)=vegan. Lunch Option Monday Tuesday Wednesday Thursday Friday Main Course Turkey Milanese Caribbean Kashmir lamb Steak and ale Hoisin Chicken with tomato Chicken with curry with pie kebab with sauce and Mango and Rice tomato sambal with puff pastry noodles and spaghetti crust cucumber Vegetarian/ Vegetable and Beetroot, Enchiladas with Polenta and Sundried Vegan Main Quorn lasagne (v) pumpkin and rice and corn parmesan tomato Course goat's cheese salad (ve) fritters and red pepper tarte tatin (v) with apple relish risotto with (v) rocket salad (ve) Fish Main Grilled Salmon Braised Italian Fillet of Pollack Mustard-Grilled Deep fried fish Course with style cod loin with Veronique Scandinavian With tartar sauce Balsamic Onion sauce Salmon Glaze Pasta bar or fast Roast beef po Today’s pasta Falafel wrap Today’s pasta Crispy catfish food item boy with choice of with with choice of with cucumber with dill pickle two sauces humus two sauces pickle and cucumber banh mi kettle crisps yoghurt, red onion and chopped tomato (v) Dinner Option Monday Tuesday Wednesday Thursday Friday Main Course Caramel chilli Pork loin steak Coq au vin Half roast Moroccan chicken with onion rings chicken turkey and sweet corn with bread with salad and sauce flat and natural jus bread Main Course Irish coddled Lamb filo pie Duck tagine with Daube of pork Spaghetti pork with cider clementines Bolognaise Fish Main Malay-style Smoked Teriyaki hoki Nori Crusted Breaded fish Course braised haddock With stir-fried Salmon fillet with herb fish with chive and veg and sesame mayonnaise mussel risotto Vegetarian/ Mexican Wild mushroom Carrot cakes Bean and Vegetable and Vegan Main vegetable gnocchi with with harissa spinach Quorn gumbo Course chilli corn pie (v) goats cheese (v) yoghurt and korma with rice (ve) flat bread (v) (ve) Street food Hot dog with Sticky Caribbean Roasted sweet Chicken in a bun Pizza 2 x slices brioche Chicken Wings potato wrap with and rocket salad bun caramelized with houmous caramelized onion and and cucumber onion and homemade (ve) coleslaw ketchup 6 Table S2: College B. Example of a menu listed online in summer term 2017. The Dish of the Day (third option) was always a meat option. (v)=vegetarian, (ve)=vegan. Lunch Monday Tuesday Wednesday Thursday Friday Chili con Carne; Roasted Suprême of Roast Chicken; Garlic Chicken, Chorizo & Cod & Pancetta Jacket Potato; Salmon; Pea Risotto; & White Wine Prawn Paella; Peas; Fishcakes; Skinny Sweetcorn Mediterranean Sauce; Herby Diced Rustic Bread Fries; Pois à la Vegetables Potatoes; Broccoli Française Pitta Bread filled Roasted Vegetables Yellow Pepper, Goats Cheese, Cabbage Rolls with Grilled & Pinenuts on a bed Tomato & Mozzarella stuffed with Quorn Halloumi, of Cous-cous (v) Mozzarella Filo Pie; & Sun-dried Tomato & Rice; Mashed Aubergine, Lyonnaise Potatoes; Ravioli (v) Potatoes; Vegetarian Humous & Raw Sweetcorn (v) Gravy (v) Onion, Spicy Potato Wedges (v) Dish of the Day Dish of the Day Dish of the Day Dish of the Day Dish of the Day Dinner Monday Tuesday Wednesday Thursday Friday Grilled Rib-Eye Wiener Pork Salami, Pepperoni & Shepherd’s Pie; Turkey and Leek Pie; Steak; Madeira Schnitzel; Parsley & Rocket Pizza; Curly Crusty Bread; Saute Potatoes; Sauce; Dauphinoise Butter Potatoes; Fries; Corn on the Cabbage with Green Beans (v) Potatoes; Grilled Sautéed Courgettes Cob (v) Shredded Carrot (v) Plum Tomatoes & (v) Mushrooms (v) Vegetarian Toad in Vegetable & Tofu & Mushroom Farfalle Vegetarian the Hole; Blackbean Stir-fry; Burger with Gorgonzola and Moussaka Vegetarian Gravy; Steamed Basmati Rice Courgette Focaccia Yorkshire Sauce Pudding Dish of the Day Dish of the Day Dish of the Day Dish of the Day Dish of the Day 7 Table S3: College B. Example of a menu listed online in spring term 2018. The Dish of the Day (third option) was always a meat option. (v)=vegetarian, (ve)=vegan. Lunch Monday Tuesday Wednesday Thursday Friday Smoked Kessler, Turkey Steak; Welsh Dragon’s; Grilled Chicken; Breaded Plaice Fillet; Majoram Tagliatelle; Choron Sauce; Onion Gravy; New Potatoes; Chips; Broccoli; Garlic French Fries; Creamy Mash Potato Ratatouille Mushy Peas Bread Grilled Tomatoes; Carrots & French Peas Beans Mixed Pepper, Quorn Mince Chilli Sun-dried Tomato, Spinach, Feta & Filo Squash & Chickpea Mozzarella & Olive con Carne; Red Onion & Pie; Duchess Stew; Croquette Quiche (v) Basmati Rice (v) Ricotta Pastry Slice Potatoes (v) Potatoes (v) (v) Jacket Potato Durum Wheat Pasta Jacket Potato Rice with Stir Fry Jacket Potato With Baked Beans with Arrabiata Sauce with Lentil Chilli Con Vegetables & with Ratatouille (ve) (ve) (ve) Carne (ve) Chickpeas (ve) Dinner Monday Tuesday Wednesday Thursday Friday Chicken Breast Salmon & Spinach Lamb Jalfrezi with Bourbon Glazed Korean BBQ Chicken with Cream & Butter Conchiglie; Tomato Mango Chutney; Beef Brisket; Pitta Kebabs; Red Sauce; Herby Diced and Oregano Poppadum; Bread; Sweet Potato Cabbage Colslaw; Potatoes; Green Focaccia; Steamed Basmati Fried Kimchi Fried Rice Beans Peas Rice; Sautéed Onions & Peppers Lentil & Egg Curry Potato, Onion & Mediterranean Four Cheese Vegetarian Garlic Naan; Basmati Pepper Tortilla (v) Pasta Bake Ciabatta Tortellini with Moussaka Rice (v) Bread (v) Pinenuts, Basil Sweetcorn (v) Sauce, Garlic Bread (v) Dish of the Day Dish of the Day Dish of the Day Dish of the Day Dish of the Day 8 Supplementary Methods Variables included in the model Table S4: Independent variables included in the binomial Generalised Linear Models Model Variable Description and notes Both College A Order Option placed nearest the entrance (VegFirst vs MeatFirst) and B Mealtime Lunch
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