Skip to main content
Close
Login Register
Search
  • About
    • What We Do
    • Who We Are
    • FAQs
  • Our Writing
    • Explainers
    • Essays
    • Letterbox
    • More
  • Podcasts
  • Our Events
  • Projects
    • Power In The Food Systems
    • Local-Global Scale Project
    • MEAT: The Four Futures Podcast
    • Fuel To Fork
    • Nature
    • Reckoning with Regeneration
    • SHIFT
    • Rethinking the Global Soy Dilemma
  • Resources
  • Opportunities
    • Jobs
    • Funding
    • Courses
    • Collaborations
    • Events
  • Newsletter
  • TABLE (EN)
Search
Back

Restaurants/eating out

Image
Image: stokpic, Blackboard chalk board, Pixabay, Pixabay Licence
News and resources
Mandatory calorie labelling in restaurants prompts backlash
Content warning: eating disorders. From April 2022, large food service businesses (including restaurants, cafes and takeaways) in England are required to display calorie information for food intended for immediate consumption. The legislation is part of the government’s strategy to tackle obesity. Critics say the move may make it difficult for people who experience eating disorders to visit restaurants.
Read
Image
Image: StockSnap, Restaurant people men, Pixabay, Pixabay Licence
Journal articles
Food environments challenge weight management efforts
This paper reviews studies on the interactions between weight loss and food environments in several high-income countries. It finds that unsupportive food environments can undermine people’s efforts to lose weight or maintain weight loss in many ways, especially for people on a low income.
Read
Image
Plating up Progress
Reports
More supermarkets setting healthy food sales targets
Plating Up Progress, a project run by the UK charity The Food Foundation, has published its 2021 report, which analyses how various UK food sectors are performing on health, environmental and social inclusion issues. 
Read
Image
Less meat and more plants in public sector meals
Reports
Less meat and more plants in public sector meals
This report from UK NGO Eating Better finds that 80% of UK public sector caterers surveyed  - including schools, healthcare and universities - have committed to reducing meat content in their menus, with 83% increasing the amount of beans and pulses they offer. 60% have been using more meat replacement products, 60% said they were using less pork and processed meat, and 56% said they were reducing or removing meat-based dishes from the menu cycle. Over 20% of caterers say they are using more chicken in their dishes. The changes are attributed primarily to concerns about climate, health, nature and animal welfare. 
Read
Image
Transdisciplinary Case Studies on Design for Food and Sustainability
Books
Transdisciplinary case studies: Design for food & sustainability
This book offers a range of case studies to illustrate how food systems can be designed for sustainability, covering food supply chains, new food experiences such as food robots in restaurants, methods for food and sustainability education, and food community engagement.
Read
Image
Image: Devanath, Yellow banana skin, Pixabay, Pixabay Licence
Journal articles
Food waste in healthcare, business and hospitality catering
This paper co-authored by Table member Toni Meier quantifies the levels, environmental impacts and reduction potential of food waste produced in the business, healthcare and hospitality food service subsectors in Germany. It finds that significant waste reductions could be achieved within one year, with the greatest potential reduction of 17% being found in the healthcare subsector.
Read
Image
Image: Julius_Silver, Port of Hamburg Container Ship, Pixabay, Pixabay Licence
Journal articles
Assessing resilience across the food system
Table member Madeleine Diment has co-authored this feature in Food Science and Technology, which summarises key insights, themes and recommendations from the literature on how to create resilient food systems. It is based on interviews with food system actors, including representatives of hospitality, catering and government.
Read
Image
Image: Adrienn, Woman Eating Bruschetta, Pexels, Pexels Licence
Journal articles
Meat-eating more common in restaurants than home
In this paper, FCRN member Gesa Biermann uses a survey of German consumers to explore the different meanings and expectations attached to eating at home and eating in restaurants. The study shows that meat-eating is more common in restaurants than at home, for example 59% of flexitarian respondents ate more meat at a restaurant than at home. This is attributed to perceptions of eating meat in restaurants being an opportunity to treat oneself and celebrate special occasions. The paper suggests that to encourage plant-based eating in restaurants, the meaning of plant-based foods must become more aligned with notions of “the good life” (for example, relating to ideas about hospitality, generosity and pleasure).
Read
Image
Image: Romnshka, Food sandwich sardine, Pixabay,Pixabay Licence
Journal articles
Order of meals affects student cafeteria vegetarian sales
This paper co-authored by FCRN member Emma Garnett finds that placing vegetarian options first on the counter of student cafeterias increases their sales by 5-6% when the different options are widely spaced (>1.5m), but not when the options are close together (<1.0m).
Read
  • VIEW MORE

Sign up for Fodder, our newsletter covering sustainable food news.

Sign up
  • Glossary
  • About
  • Our Writing
  • Podcasts
  • Resources

Social

YouTube Facebook Instagram

© Copyright 2025

A collaboration between: