ArticleFrontiers in nutrition2025
Turning the table toward plant-based: different perspectives on menu reformulation in food service.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Scientific evidence supports the need to adapt food systems, counteracting the current scenario characterized by excessive and growing consumption of animal products that translates into high environmental impact, unsustainability, and negative effects on health. The food services are responsible for a high and increasing carbon footprint, emerging as a sector that promotes food sustainability through the adaptation of its operational processes and food supply. The main objective of this research was to evaluate the impact of menu reformulation and changes in the food offer on consumers' perception and acceptance at a food service unit. A study with two stages was conducted using a convenience sample of canteen consumers (
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Registered trials
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